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Instant Pot Congee
5 from 5 votes

Instant Pot Congee

Rika
A quick Asian porridge, made with rice, garlic, ginger, chicken. A comforting dish on a cold day or even for breakfast.
Prep Time 15 mins
Cook Time 20 mins
Course Main Dish
Cuisine Chinese
Servings 6 servings
Calories 138 kcal

Ingredients
 

  • 1 cup jasmine rice, (rinse and drain)
  • 8 cups water
  • 1 tbsp 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

Instructions
 

  • 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 “saute” setting and keep stirring the congee until 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

Calories: 138kcalCarbohydrates: 25gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 605mgPotassium: 41mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 21mgIron: 1mg
Keyword Chicken Congee, Chinese Rice Soup, Congee, Instant Pot Congee, Instant Pot Rice Soup
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