Instant Pot Congee
138kcal
Ingredients
- 1 cup jasmine rice (rinse and drain)
- 8 cups water (see notes)
- 1 tablespoon canola oil
- 3 garlic minced
- 5-6 pieces of chicken drumsticks
- 1- inch ginger (peeled and sliced)
- ½ tbsp salt (add more according to your liking)
Recommended Toppings:
- fried shallots
- green onion (chopped)
- fresh cilantro leaves
- shredded chicken
- Original Tianjin Preserved Vegetable Salted Cabbage
- chili oil
- sesame oil
- ground white pepper
- soy sauce
Method
- For cleaner broth. In a medium-size pot (or an instant pot), boil 5 cups of water over high heat. Cook chicken just until the foam rises to the top for 5-7 minutes. Remove chicken from the pot, rinse and discard any liquid.
- Set the instant pot to “saute” setting. When it's hot, add 1 tablespoon of oil and cook the garlic just until fragrant for 15 seconds.
- Add chicken, 8 cups of water, rinsed rice and ginger. Close the lid. Set the instant pot to "Manual" setting for 20 minutes. When it’s done, let the pressure release naturally.
- Using tongs, remove the chicken and transfer to a cutting board. Use forks to shred the meat into small pieces and remove the bones.
- Set the instant pot to the “saute” setting. Stir until the congee thickens to the desired consistency. Season with salt as needed.
- Remove congee from the instant pot and serve with shredded chicken, green onions, and other toppings of your choice.
Nutrition
Calories138kcalCarbohydrates25gProtein2gFat3gSaturated Fat1gCholesterol1mgSodium605mgPotassium41mgFiber1gSugar1gVitamin C1mgCalcium21mgIron1mg
Notes
If you want thicker congee, the rice-to-liquid ratio is 1:6, and for medium thickness, the rice-to-liquid ratio is 1:7.
I personally love a more watery consistency, so I actually stretch the rice-to-liquid ratio to 1:8.