instant pot congee

6 simple ingredients to make this soul-soothing tasty Instant Pot Chicken Congee (Pressure Cooker Chicken Congee). Frugal, easy, comforting one pot meal especially great for those cold, under the weather or sick days.

Instant Pot Chicken Congee

(173 grams) Jasmine rice

chicken drumsticks

ginger (,

onions

Salt

Rinse Rice: Rinse 173g (¾ standard cup) of rice in Instant Pot under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear, then drain well.

Pressure Cook Chicken Congee: Add ginger, 5-6 chicken drumsticks and 6.5 - 7 cups of cold water in Instant Pot. *Rice to Water Ratio: 1 cup rice to 9 - 9.75 cups of water. *Pro Tip: Do not add salt at this point.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 30 minutes + Natural Release. Open the lid carefully.

Thicken &amp; Season Congee: The congee will look watery at this point. Heat up the Instant Pot using the Sauté function. Stir the congee until desired thickness &amp; consistency, then season with salt.

Shred Chicken: Use tongs and fork to separate the chicken meat from the bones, then remove the chicken bones and skin (if desired). If you like, you can shred the chicken.

Garnish &amp; Serve: Remove congee from heat, then garnish with green onions. Serve immediately &amp; enjoy the comforting congee~

My Instant Pot Vietnamese chicken congee makes a comforting and nourishing meal paired with all the delicious toppings.

Instant Pot Vietnamese Chicken Congee

chicken

water

salt

broken Jasmine rice

tbsp fish sauce

tbsp sugar

Vietnamese coriander (chopped)

scallion

cilantro

tbsps ginger, julienned

bird's eye chilis, sliced

tbsp pepper

scallions

giò cháo quẩy (fried dough sticks / Chinese crullers)

bean sprouts

lime,

Rinse the chicken and pat it dry with paper towel. Tuck in the legs and wings so it fits snugly in the pot. Place the chicken breast down in the inner pot of the pressure cooker.

Add 8 cups of water, ginger, and salt to the inner pot.

Lock the lid and pressure cook on HIGH pressure for 10 minutes. Let the steam naturally release for 5 minutes before manually releasing the rest.

Remove the chicken from the pot and let it rest until cool enough to handle.

Pull the chicken from the bones and use your fingers to shred the meat. Place the meat on a plate and set aside. Discard all the skin and bones.

Skim the fat on the surface and discard. Strain the broth through a fine mesh sieve.

Transfer the rinsed rice to the inner pot. Add in 6 cups of the strained chicken broth.

Lock the lid and pressure cook on HIGH pressure for 15 minutes. Let the steam naturally release for 10 minutes before manually releasing the rest.

Add in the remaining 2 cups of reserved chicken stock to thin out the congee. Season with fish sauce and sugar.

To serve, ladle the congee into bowls, top with shredded chicken, Vietnamese coriander, scallion, cilantro, ginger, ground pepper, bean sprouts, fried shallots, and giò cháo quẩy.

Add a few slices of bird&#39;s eye chili and squeeze a little lime juice over the congee if desired.

Serve the congee immediately.

Get that perfect rice porridge consistency with less stirring and tending of the pot with this instant pot congee. The whole process takes about 35 minutes! Make it with chicken, ground pork, or go meatless by using mushrooms.

Easy Instant Pot Congee Recipe

rice

chicken bouillon

tbsp vegetable oil (canola)

garlic (finely chopped)

/ 1.5 lbs chicken (bone-in, see note 2)

onion

ginger (peeled and grated)

fish sauce (optional)

salt and pepper (to taste)

eggs (sliced)

green onions (chopped)

toasted garlic

calamansi, lemon or lime (optional)

rinse the rice

RINSE THE RICE: Place rice in a bowl. Pour tap water and rinse with your hands. Drain and discard water.

saute garlic and onion

SAUTE: Set instant pot to saute mode. Add oil and heat until warm. Add garlic, onion and ginger. Saute until fragrant.

make the broth

BROTH: Dissolve chicken bouillon in hot water.

pressure cook

PRESSURE COOK: Add the chicken pieces, rice, fish sauce and broth. Close and seal the lid. Set to pressure cook for 10 minutes.

natural release

NATURAL RELEASE: When the cooking time is up, let the pressure release NATURALLY for 25 minutes. Do not quick release at this point. After 25 minutes, turn the knob to VENTING to release the remaining pressure. This should only take less than a minute.

shred the chicken

SHRED THE CHICKEN: Remove the lid. Transfer the chicken to a plate. Remove any bones and discard. Shred the chicken with two forks.

add back chicken

STIR: Set instant pot to saute mode. Add chicken back into the pot. Stir gently. Add hot water to lighten consistency, if preferred. Sprinkle green onions. Cook for another minute.

serve

SERVE: Transfer to serving bowls. Top with sliced boiled eggs, green onions, and toasted garlic.

https://www.youtube.com/watch?v=j4wNfkRD7x8

#instantpot #congee #arrozcaldo

GET THE COMPLETE PRINTABLE RECIPE HERE:
https://www.rivertenkitchen.com/instant-pot-congee.html

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Congee Recipe
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How to Cook Congee in Instant Pot
Congee Ingredients
Instant Pot Congee Cooking Time
Chicken Congee Recipe
Congee Toppings
What to Serve with Congee

Music by https://youtube.com/ikson @Ikson

Instant Pot Congee: 35 mins from start to finish | Riverten Kitchen

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