In your electric pressure cooker or Instant Pot add stock, squash, rice, and ginger. Stir to combine. If you're using an electric pressure cooker put it on high pressure for 20 minutes OR if you're using an Instant Pot put it on the porridge setting.

You can natural release or quick release. If I'm still cooking my pork mixture when the congee is done I let it naturally release and then quickly release if I want it right away.

After the lid unseals stir your congee and slightly mash the squash so it combines. I find a hand-held potato masher works well to help mash the squash.

Serve hot and top with pork and other optional toppings.

Add olive oil to a large skillet and set over medium-high heat. Add all other ingredients and cook until the meat is browned and fragrant.

Spoon congee into a bowl, top with a hearty spoonful of pork mixture, and top with a drizzle of soy sauce, hot chili oil, and sliced green onions.

Slow cooker congee instructions: Add all ingredients to your slow cooker and cook on low for 8 hours or high for 4 hours or until the rice is broken down and the mixture is creamy.