adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Instant Pot® Chicken Congee (Chinese Rice Porridge)
Instant Pot® Chicken Congee (Chinese Rice Porridge)
0 Likes
Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Instant Pot Chicken Congee: A delicious, effortless take on the traditional Chinese rice porridge dish.
Ingredients:
  • 2.5 cups chicken broth, divided, or more to taste
  • 1 cup jasmine rice
  • nonstick cooking spray
  • 6 thick slices bacon, cut into 1/2-inch strips
  • 1 small onion, diced
  • 1 clove garlic, minced, or more to taste
  • 1 (1 inch) piece fresh ginger, peeled and julienned
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon sesame oil
  • salt and ground black pepper to taste
Instructions:
  • In a bowl, mix together a generous 1 1/2 cups of flavorful chicken broth with the rice; let it sit for a moment.
  • Preheat a multi-functional pressure cooker, like an Instant Pot®, by selecting the Saute function. Spray with cooking spray and add bacon. Cook until bacon is crisp, approximately 5 minutes. Transfer bacon to a paper towel-lined baking sheet to drain.
  • Sauté onion, garlic, and ginger in the bacon grease until the onion is soft and translucent, for about 3 to 4 minutes. Transfer half of the onion mixture to a small bowl. Deglaze the pot by slowly pouring in 1 cup of chicken broth and scraping off any browned bits with a wooden spoon. Place the chicken breasts in the pot and deactivate the Saute function.
  • Seal the lid securely and choose high pressure as per the manufacturer's directions. Set the timer for 12 minutes and patiently wait for 10 to 15 minutes for pressure to build.
  • After safely releasing pressure as per manufacturer's instructions, carefully uncover. Add rice and broth. Seal lid, select rice setting, and cook for 12 minutes as preset.
  • Carefully release pressure using the quick-release method following the manufacturer's instructions for about 5 minutes. Shred the chicken breasts using 2 forks, then return the shredded chicken to the pot. Mix in the remaining onion mixture, chopped bacon, and sesame oil. Season with salt and pepper. Select the soup setting and gradually add the remaining chicken broth, 1/4 cup at a time (up to 1 1/2 cups), as needed. Simmer briefly until it reaches your desired consistency.

Similar Recipes