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Marinate the ground beef with fish sauce and 1 teaspoon ground black pepper. Set aside for a few minutes.
Rinse the jasmine rice a few times with cold water to remove the impurities. Set aside.
Using the Instant Pot on "Saute" mode, add the marinated ground beef. (No need to add oil. The beef will render fat as it cooks.)
When the beef has started to release its fat, add the sliced garlic and saute until the garlic is soft. About 2 minutes.
Add the beef stock (or water), rice, the whole onion and knob of ginger.
Click "Manual" and cook on High Pressure for 15 minutes.
When it's done, manually release the pressure and open the lid. Remove the onion and knob of ginger.If you used water (not beef broth), taste the rice porridge. Season with salt or fish sauce to desired saltiness.
If you prefer more watery porridge, add more water on "saute" mode until it's the consistency you want.If you want thicker porridge, use "saute" mode and cook the congee (rice porridge) down to be thicker.
To serve, fill a bowl with the Vietnamese Chao. Add thinly sliced scallions on top and a very generous grind of black pepper. The more black pepper, the better when you're sick. It will open up your nose.