Instant Pot® Chicken Congee (Chinese Rice Porridge)
Chicken congee can also be made on the stovetop, but this version cooks in an Instant Pot® for extra ease.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2½ cups chicken broth, divided, or more to taste
- 1cup jasmine rice
- nonstick cooking spray
- 6thick slices bacon, cut into 1/2-inch strips
- 1small onion, diced
- 1clove garlic, minced, or more to taste
- 1(1 inch) piece fresh ginger, peeled and julienned
- 2boneless, skinless chicken breasts
- 1teaspoon sesame oil
- salt and ground black pepper to taste
Instructions
Step 1
Combine 1 1/2 cups chicken broth and rice in a bowl; set aside.Step 2
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Spray with cooking spray and add bacon. Saute until bacon is crisp, but not burned, about 5 minutes. Remove bacon to a paper towel-lined baking sheet to drain.Step 3
Add onion, garlic, and ginger to the pot and cook in the bacon grease until onion is soft and translucent, 3 to 4 minutes. Remove 1/2 the onion mixture to a small bowl. Slowly pour in 1 cup chicken broth and scrape off any browned bits with a wooden spoon. Add chicken breasts to the pot and turn off Saute function.Step 4
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.Step 5
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Pour in rice and broth mixture. Close and seal the lid. Select the rice setting and cook for 12 minutes (should be preset).Step 6
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove chicken breasts and shred with 2 forks. Return chicken to the pot. Add remaining onion mixture, chopped bacon, and sesame oil. Season with salt and pepper. Select the soup setting and add remaining chicken broth, 1/4 cup at a time (up to 1 1/2 cups), if desired. Simmer briefly until desired consistency is reached.