Rinse the rice and mung beans under cold water. Drain and add to the instant pot liner. Pour in the water, and add the salt, sugar, and ground black pepper. Close the lid and set the valve on the Sealed position. Press the pressure cook button and set the time to 12 minutes. After 12 minutes, let the pressure release naturally, about 15 minutes. It will be soupy at first but will thicken a bit after a few minutes.
In the meantime, prepare the toppings. Heat the 3 tablespoon of oil in a small saucepan or skillet. Once hot, add the sliced shallots and fry for 3-5 minutes or until they turn golden brown. Transfer the fried shallots to a plate lined with parchment paper to remove excess oil.
Heat a teaspoon of oil in a non-stick skillet. Once hot, add the sliced mushrooms and cook for 5-7 minutes, stirring regularly until cooked. Deglaze with the soy sauce and maple syrup and sautée for another minute. Remove from heat.
To serve, pour about 1 and ½ cup of congee into each serving bowl. Top with the glazed mushrooms, a teaspoon of saté (more or less to taste), chopped green onions, some crispy fried shallots, and cilantro. Optionally, you can also top with "you tiao" and spicy pickled cucumbers!
This congee will keep for up to 3 days in the refrigerator. Reheat gently and add a bit more water if needed as it will thicken.