Instant Pot Chicken and Rice Congee

Name: Instant Pot Chicken and Rice Congee
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 1/2 pounds chicken thigh (bone-in); 6 cups water; 1 cup long grain brown rice ((U.S. standard cup)); 1 2-inch piece fresh ginger; 1 teaspoon salt ((or to taste)); soy sauce (- for serving); sesame oil (- for serving); green onions (scallions) (- for serving (about 3)); chili oil with crunchy garlic ((this topping is so good on everything!))

4.9

(29)

www.theworktop.com

Your recipes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 8

Cost: $3.17 /serving

Author : The Worktop

instant pot congee chicken and rice

Ingredients

Remove All · Remove Spices · Remove Staples

1 1/2 pounds chicken thigh (bone-in)6 cups water1 cup long grain brown rice ((U.S. standard cup))1 2-inch piece fresh ginger1 teaspoon salt ((or to taste))soy sauce (- for serving)sesame oil (- for serving)green onions (scallions) (- for serving (about 3))chili oil with crunchy garlic ((this topping is so good on everything!))

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Set the Instant Pot to SAUTÉ and add in a bit of oil. While it heats, peel and cut the ginger into 3 large pieces.

Step 2

Once the pot is hot, add in the chicken thighs, skin side down. Allow the chicken to cook for about 5 minutes, undisturbed, to brown. Loosen the chicken from the pot.

Step 3

Add in a bit of water, scrapping up any browned bits from the bottom of the pot. Add in all the water, the rice and the ginger and give everything a quick stir. Hit the CANCEL button.

Step 4

Cover and seal the lid. Using MANUAL mode, cook at high pressure for 30 minutes. Use Natural Release.

Step 5

Open the lid very carefully. Remove the chicken pieces into a bowl. The congee may seem watery.

Step 6

Use the SAUTÉ function, and cook, stirring the congee until your desired thickness. The congee will thicken as you stir it. It will also continue to thicken as it cools a bit.

Step 7

In the meantime, using two forks, pull the meat off the bones (it will fall off). Discard the bones and skin. Add the chicken meat back into the congee. Finely slice the green onions for garnish.

Step 8

Turn off the Instant Pot. Taste and add salt, as needed. Ladle the congee into bowls and top with green onions, soy sauce, sesame oil and chili oil.