Put chicken legs, rice and water in the Instant Pot and secure the lid.
Secure the lid and cook under “Porridge” for about 20 minutes.
Select “Cancel” and release the pressure naturally.
Dish out the chicken from the pot and shred the meat, discarding the bones.
Add the chicken back into the congee along with salt and mix thoroughly.
Dish out into bowls and top with ginger, sesame oil, white pepper and scallions.