Add rice to a fine mesh strainer and rinse for 20 seconds, rubbing grain between your fingers to help remove some starch.
Drain, then add to Instant Pot insert, along with water, salt, mushrooms, garlic, ginger.
Place cover on Instant Pot, lock, and set to high pressure for 30 minutes.
Once finished cooking, let the congee fully naturally release.
Open the lid and stir. Remove ginger chunks with a slotted spoon.
Congee will be creamy and oatmeal like. Add more water if you'd like it thinner. The rice will thicken as it cools.
Important, Top with drizzle of soy sauce or tamari (this is the salty component), then all of your toppings!