In your Instant Pot, combine 1 cup of short grain rice, 4 cups of low sodium chicken broth, 3 slices of ginger, 2 chopped green onions, and a pinch of salt. Secure the lid and set the pot to cook on high pressure for 25 minutes. Once done, allow the pressure to release naturally for about 10 minutes.

Open the Instant Pot lid and gently stir the congee. If a thicker texture is desired, select the 'Sauté' function and cook for an additional 5-10 minutes, stirring continuously until thickened.

In a nonstick skillet, heat the skillet over medium heat, add 4 strips of bacon and cook until crispy, about 5-7 minutes. Transfer cooked bacon to a paper towel-lined plate to drain excess fat.

In the same skillet, add 1 tablespoon of olive oil over medium heat. Crack in 2 organic eggs and cook for 3-4 minutes, until the whites are set and yolks remain runny.

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