Liyan Chen is joined by her son, Kai, as she chops roast duck for her congee, a thick porridge of leftover roast meat, jasmine rice and water, at home in Montclair, N.J. (Rachel Vanni / The New York Times) Instant Pot Congee Makes 4 to 6 servings 2 to 3 cups diced roasted duck, chicken or turkey (preferably dark meat), with some of the skin 1 cup jasmine rice, rinsed 1½ teaspoon fine salt, plus more to taste ½ teaspoon ground white pepper, plus more to taste 2 cups chopped romaine (optional) Thinly sliced scallions, for garnish Thinly slivered ginger, soy sauce, sesame oil or chile crisp, for garnish (optional) In the pot of an electric pressure cooker, add roasted meat, rice, salt, pepper and 6 cups water.