Instant Pot: Brown your chicken! Pat your chicken dry and generously season each piece with sea salt and black pepper. Set your instant pot to sauté mode and add the sesame oil. Once glistening/hot, add in your chicken and brown, about 3-4 minutes per side. When finished, use tongs to transfer the chicken to a plate. Set aside.

Make your base. Add 1 cup of bone broth to deglaze the instant pot, using a spatula to scoop any crispy bits from the bottom. Add in the sliced carrots, fresh ginger, minced garlic and miso paste and sauté for 3-5 minutes, until carrots have softened and the mixture is fragrant.

Add in your rice + liquid & cook! Add in the remaining 2 cups of bone broth, jasmine rice and 3 cups of cold water and stir well. Secure the instant pot lid and use the manual setting to pressure cook on high for 30 minutes. After 30 minutes, let the pot sit for 20 additional minutes, naturally releasing steam. After 20 minutes, manually release the vent valve on the lid, letting out any additional steam, then remove the lid.

Shred your chicken + season! Once finished, the congee should be nice and thick and the chicken meat should be easily falling off the bone. Transfer all of the chicken pieces to a bowl to shred, discarding the bones and optional skin. Add the chicken back into the pot, give it a good stir and season with salt + pepper to taste.

Add your toppings & serve! Ladle generous portions of congee into bowls and top with sliced green onion, fresh cilantro and optional coconut aminos, chili crisp and soft-boiled eggs. Serve immediately.

Slow-Cooker: Brown your chicken! Pat your chicken dry and generously season each piece with sea salt and black pepper. Set your slow-cooker to sauté mode or heat a large pot or Dutch oven over medium high heat and add the sesame oil. Once glistening/hot, add in your chicken and brown, about 3-4 minutes per side. When finished, use tongs to transfer the chicken to a plate. Set aside.

Add your congee ingredients and cook! Add the bone broth, sliced carrots, fresh ginger, minced garlic, miso paste, jasmine rice and cold water to the slow cooker and give everything a good stir. Cover and cook on low heat for 8-10 hours.

Shred your chicken + season! Once finished, the congee should be nice and thick and the chicken meat should be easily falling off the bone. Transfer all of the chicken pieces to a bowl to shred, discarding the bones and optional skin. Add the chicken back into the pot, give it a good stir and season with salt + pepper to taste.

Add your toppings & serve! Ladle generous portions of congee into bowls and top with sliced green onion, fresh cilantro and optional coconut aminos, chili crisp and soft-boiled eggs. Serve immediately.