Instant Pot Congee (鸡肉菠菜粥)

Name: Instant Pot Congee (鸡肉菠菜粥)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup uncooked Jasmine rice; 6 cups chicken broth (, for a thicker congee (7 to 8 cups for thinner congee)); 2 chicken breasts ((or 4 boneless skinless thighs, about 1.5 lbs (680 g))); 2 teaspoons ginger (, grated); 1/2 teaspoon fine sea salt ((or to taste)); 4 cups baby spinach ((or 2 cups frozen spinach) (*Footnote 1)); 2 teaspoons toasted sesame oil; 2 green onions (, chopped); Boiled or fried eggs; Sriracha sauce or homemade chili oil; Chinese pickles or fermented tofu; Crushed roasted peanuts or roasted sesame seeds; Chopped cilantro

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(6)

omnivorescookbook.com

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 6

Author : Maggie Zhu

instant pot

Instructions

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Step 1

Add Jasmine rice into a large bowl. Add tap water to cover. Use your hand to rinse the rice gently a couple times, then drain the water. Repeat 2 times. Transfer the drained rice into the Instant pot. Add chicken broth, chicken, and ginger.

Step 2

Close and seal the lid. Set to cook in manual mode on high pressure for 15 minutes. If using a pressure cooker, cook over medium heat until the pressure is added. Then cook on high pressure with medium-low heat for 15 minutes.

Step 3

Use natural release once done. Do not use fast release. (*Footnote 2)

Step 4

Transfer the chicken breasts to a big plate and shred them with forks. Transfer the chicken back into the pot.

Step 5

Turn on saute function. Add the spinach into the pot. Cook and stir for 1 minute and turn off the Instant Pot.

Step 6

Add toasted sesame oil and green onion. Stir to mix well.

Step 7

Transfer the congee into small serving bowls. Garnish with any toppings you prefer. Or you can simply serve the hot congee as it is.

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