Step 1 of 6
Pressure cook the congee
Fill the Instant Pot
Place the raw chicken thighs, jasmine rice, chicken stock, water, ginger and garlic into the Instant Pot. Stir briefly to combine.
Pressure cook the congee
Cook under pressure
Secure the lid, set the valve to sealing and cook on High Pressure for 25 minutes.
Pressure cook the congee
Allow a partial natural release
When cooking finishes, leave the pressure to release naturally for 10 to 15 minutes. Carefully release any remaining pressure before opening the lid.
Finish and serve
Shred the chicken
Lift the chicken thighs out of the pot and shred them with two forks. Return the shredded chicken to the congee and stir thoroughly.
Finish and serve
Adjust the consistency
Check the texture and stir in a splash of hot water or chicken stock if the congee is thicker than desired.
Finish and serve
Serve
Spoon the congee into bowls and serve with soy sauce and chopped spring onions.