Rinse 1 cup of short grain rice under cold water until water runs clear. Place rice in Instant Pot with 4 cups of chicken broth, 1 tablespoon ginger, 2 sliced green onions, and 1 tablespoon salt. Seal the lid, set to high pressure, and cook for 25 minutes. Let pressure release naturally for 10 minutes before venting remaining steam.

While the congee cooks, heat a nonstick skillet over medium heat. Add 4 slices of bacon, frying until crispy and golden, about 6–8 minutes. Transfer to a paper towel lined plate and crumble.

In the same skillet, add olive oil and heat over medium-low. Crack 2 eggs into the skillet and cook for about 3–4 minutes until whites are set but yolks are runny. Ensure edges don’t overcook.

Ladle thickened congee into bowls, top each with a fried egg. Sprinkle crumbled bacon, drizzle with soy sauce, and finish with chopped green onions and homemade chili oil.