Instant Pot Congee
A quick Asian porridge, made with rice, garlic, ginger, chicken. A comforting dish on a cold day or even for breakfast.
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.
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.
Calories: 138kcalCarbohydrates: 25gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 605mgPotassium: 41mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 21mgIron: 1mg