Rinse the chicken and pat it dry with paper towel. Tuck in the legs and wings so it fits snugly in the pot. Place the chicken breast down in the inner pot of the pressure cooker.
Add 8 cups of water, ginger, and salt to the inner pot.
Lock the lid and pressure cook on HIGH pressure for 10 minutes. Let the steam naturally release for 5 minutes before manually releasing the rest.
Remove the chicken from the pot and let it rest until cool enough to handle.
Pull the chicken from the bones and use your fingers to shred the meat. Place the meat on a plate and set aside. Discard all the skin and bones.
Skim the fat on the surface and discard. Strain the broth through a fine mesh sieve.
Transfer the rinsed rice to the inner pot. Add in 6 cups of the strained chicken broth.
Lock the lid and pressure cook on HIGH pressure for 15 minutes. Let the steam naturally release for 10 minutes before manually releasing the rest.
Add in the remaining 2 cups of reserved chicken stock to thin out the congee. Season with fish sauce and sugar.
To serve, ladle the congee into bowls, top with shredded chicken, Vietnamese coriander, scallion, cilantro, ginger, ground pepper, bean sprouts, fried shallots, and giò cháo quẩy.
Add a few slices of bird's eye chili and squeeze a little lime juice over the congee if desired.
Serve the congee immediately.