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Instant Pot® Chicken Congee
Instant Pot® Chicken Congee
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Flavorful pressure cooker chicken rice porridge: quick and easy.
Ingredients:
  • 1 cup uncooked short-grain white rice
  • 1 tablespoon olive oil
  • 14 ounces boneless, skinless chicken breast
  • 6 cups chicken broth
  • 1 (2 inch) piece grated fresh ginger
  • 1 ear fresh corn, husked
  • salt and ground black pepper to taste
  • 3 spring onions, sliced
  • 6 teaspoons black sesame seeds
  • 6 teaspoons spicy chili crisp sauce
Instructions:
  • Wash the rice under cold running water until the water runs clear. Set aside.
  • Preheat your Instant Pot® on Saute mode, heat oil, and sear chicken until browned on all sides for about 8 minutes. Ensure each side is golden before turning. Pour in a couple of tablespoons of chicken broth to deglaze the pot with a wooden spatula. Turn off Saute mode and stir in drained rice, ginger, and the rest of the broth.
  • Prepare the corn by cutting the kernels from the cob and breaking the cob into 3 pieces. Place both the kernels and cob pieces into the pot and seal the lid. Choose the Porridge function and set the timer for 30 minutes. Let the pressure build for 10 to 15 minutes.
  • Following the manufacturer's instructions, release pressure naturally for 15 minutes. Open the lid, remove and discard the corn cob pieces. Take out the chicken breast, shred it with two forks, and add it back to the congee. Season with salt and pepper, and mix thoroughly.
  • Ladle the congee into 6 bowls and garnish each with sliced spring onions, sesame seeds, and chili crisp evenly distributed on top.

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