Instant Pot Chicken Congee
Rice cooked to a thick, creamy porridge with chicken thighs, ginger and spring onion in a pressure cooker, finished with soy sauce and sesame oil.
Photograph credit: Mama's congee. by Sebastian Mary · CC BY-SA 2.0 · Flickr · this resized copy is shared under the same licence
What Goes With It
- Soy-pickled egg
- Youtiao
- Pickled vegetables
- Chilli oil
How to Cook Instant Pot Chicken Congee
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Toss the rice with the oil and a pinch of the salt. Pour the water into the pot, then add the rice, chicken, ginger and the rest of the salt. Do not stir.
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Lock the lid and cook at high pressure for 20 minutes. Release naturally for 15 minutes.
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Lift out the chicken, remove the skin and bones and shred the meat. Stir the congee well, adding hot water if too thick.
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Return the chicken, stir in the soy sauce and white pepper and serve topped with the sesame oil, spring onions and fried shallots.
Related guide: Choosing rice.
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A Few Notes
Add hot water to adjust the thickness.
Use natural release for the creamiest result.
Top with a soft-boiled egg for a more filling bowl.
Common Substitutions & Variations
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
- If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
Leftovers
Keeps in the fridge for 3 days. It thickens; add water when reheating.
The Numbers per Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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