Get that perfect rice porridge consistency with less stirring and tending of the pot with this instant pot congee. The whole process takes about 35 minutes! Make it with chicken, ground pork, or go meatless by using mushrooms.
RINSE THE RICE: Place rice in a bowl. Pour tap water and rinse with your hands. Drain and discard water.
SAUTE: Set instant pot to saute mode. Add oil and heat until warm. Add garlic, onion and ginger. Saute until fragrant.
BROTH: Dissolve chicken bouillon in hot water.
PRESSURE COOK: Add the chicken pieces, rice, fish sauce and broth. Close and seal the lid. Set to pressure cook for 10 minutes.
NATURAL RELEASE: When the cooking time is up, let the pressure release NATURALLY for 25 minutes. Do not quick release at this point. After 25 minutes, turn the knob to VENTING to release the remaining pressure. This should only take less than a minute.
SHRED THE CHICKEN: Remove the lid. Transfer the chicken to a plate. Remove any bones and discard. Shred the chicken with two forks.
STIR: Set instant pot to saute mode. Add chicken back into the pot. Stir gently. Add hot water to lighten consistency, if preferred. Sprinkle green onions. Cook for another minute.
SERVE: Transfer to serving bowls. Top with sliced boiled eggs, green onions, and toasted garlic.
Video
Notes
Rice - measured in a baking cup. Use Jasmine rice (long grain rice) or Japanese rice (medium grain).
Meat - you can also use 300 grams of ground pork, chicken, turkey, or beef.
Lighter and less savory congee - skip sauteing the garlic, onion, and ginger. Just place all the ingredients in the pot and season with salt instead of fish sauce.
Meatless/Vegetarian - substitute meat with mushrooms like shitake, portobello, and button mushrooms. For extra protein, add diced tofu after pressure cooking. Cook it for a minute or two then turn off the instant pot.
Course :Main Course
Cuisine :Asian
Keyword :chicken congee, instant pot congee, rice porridge