Set the InstantPot to “Saute”. Once hot, add the sesame oil, garlic, ginger, and white parts of the green onion. Saute until garlic is lightly toasted and fragrant, about 2 minutes.

Rinse rice once (don't remove too much starch) and add into the pressure cooker. Then add vegetable stock, water, and miso. Close the lid and make sure the vent is closed.

Press the porridge button (or manual high pressure for 20 minutes).

While the pressure cooker is running, whisk together all the gochujang sauce ingredients in a small bowl: gochujang, tamari, maple syrup, red pepper flakes, and sesame oil.

Place a large skillet over medium heat. Once hot, add the ground pork and let it rest for 3 minutes. Then, flip over the pork and pour in the sauce. Break apart the sausage and cook for 2-3 more minutes or until it’s well done. Remove from the heat and set aside.

Once the InstantPot is done, let pressure release naturally for 10 minutes, then open the vent to release any remaining pressure and remove lid.

Turn pressure cooker to saute, add the chopped kale, and saute 3-4 minutes until kale begins to wilt. Turn off pressure cooker. Mix in gochujang sausage.

To serve, divide the congee into 6 bowls, top with tamari, green onion, and any other desired toppings.