Congee for the Instant Pot. Congee is rice porridge that is made by simmering a small amount of rice in a large amount of water until the rice breaks down and turns silky and smooth. The congee is sometimes simmered with stock or chicken to add flavor. Add the sesame oil to the insert of the Instant Pot add the garlic, ginger, and the whites of the scallions.
The recipe also works in a pressure cooker.
When I'm feeling a bit under the weather, I always crave a hot chicken noodle soup.
Place the uncooked rice in the bottom of the Instant Pot and add the crushed garlic, sliced ginger, and sliced mushrooms on top.
You can have Congee for the Instant Pot using 10 ingredients and 9 steps. Here is how you cook it.
Ingredients of Congee for the Instant Pot
- You need 3/4 cup (173 g) of Jasmine rice (using standard 250 ml cup) (or white rice).
- It's 6.5-7 cups of cold water (using standard 250 ml cup).
- You need 5 of – 6 chicken drumsticks (or chicken thighs).
- You need 1 of small onion finely chopped/diced.
- Prepare 1 tablespoon of ginger, minced or puréed.
- It's of Garlic - 2 or more cloves minced.
- It's of Green onions for garnish.
- You need of Salt (to taste).
- It's 2-4 cups of shredded cabbage (SAVE THIS until the very end) this also can be optional).
- Prepare of Optional: serve with peanuts, crispy garlic, see notes below.
Lay the chicken pieces over the rice and aromatics. Finally, add seven cups of water. Close and lock the lid of the Instant Pot. Chicken congee is quick and easy to make in the Instant Pot®, cutting down on time but not flavor.
Congee for the Instant Pot instructions
- Rinse 173g (3/4 standard cup) of rice in the pot under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until water is clear. Drain well. Peel onion and run under cold water so that if the onion is sharp it will not sting your eyes as much when you dice it..
- Add finely chopped onion, minced ginger, minced garlic (I use a pampered chef to assist in my chopping as I am horrible with knives), 5-6 chicken drumsticks and 6.5 - 7 cups of cold water (using standard 250 ml cup) into the pot. Do not add salt at this point. (The ratio is 1 cup rice to 9 - 9.75 cups of water).
- Close the lid on the instant pot and cook at high pressure for 30 minutes. Then do a Natural Release in the Instant Pot..
- Open the lid carefully. The congee will look watery at this point. At this point, you could add the optional 2-3 cups cabbage. Stir in the shredded cabbage - it will wilt down and cook enough from the residual heat in the pot..
- Heat up the pot (Instant Pot: press Sauté button), stir until desired thickness & consistency. Season with salt..
- If needed, use tongs and fork to separate the chicken meat from the bones (they literally fall off the bone) and remove the chicken bones and skin (if desired). It is better to use chicken or meat with the bone in for nutrients and flavour but it is not a deal breaker if you do not..
- Remove congee from heat and garnish with green onions. You can serve immediately. Please see notes for ideas of what to serve with congee..
- Notes You can easily customize the congee by adding toppings like crispy garlic, fried shallots, roasted salted peanuts, soy sauce, fish sauce, etc.
- Keeps well in the fridge for up to 5 days. Reheat in a 350F oven or in a pot on the stovetop..
Serve this Asian breakfast porridge any time of the day for a satisfying meal. Heat up the Instant Pot using the Sauté function. Stir the congee until desired thickness & consistency, then season with salt. Shred Chicken: Use tongs and fork to separate the chicken meat from the bones, then remove the chicken bones and skin (if desired). If you like, you can shred the chicken.