Instant Pot Chicken Congee

Easy ginger and garlic chicken congee for a 2.8-litre pressure cooker

A simple, comforting chicken and jasmine rice congee cooked in the Instant Pot with ginger and garlic, then finished with shredded chicken.

Servings 4

Prep 5 min

Cook 50 min

Total 55 min

Difficulty Easy

Niki's Notes

Whenever I have a cold, the weather turns wintry or I am simply feeling a little low, this is one of my favourite comfort foods. Congee is a soothing savoury Chinese rice porridge, often served for breakfast or when someone needs something warm and nourishing. It may look simple, but it is anything but bland.
Make a batch and keep the leftovers in the fridge, ready to warm gently on the hob whenever you need them.
Rice porridges are eaten in many different forms across Asia, with recipes, textures and toppings varying from place to place. This is my own simple, home-style chicken version, and it works just as well for breakfast, brunch, lunch, dinner or a late-night snack.
Congee is traditionally simmered slowly until the rice breaks down and becomes soft and creamy, usually taking hours, so by using an Instant Pot or pressure cooker it will give you that comforting texture much quicker.
This recipe is designed for the smaller 2.8 litre Instant Pot, but you can use the same quantities in a larger pressure cooker.
It is a big hug in a bowl. Enjoy!

Ingredients

Congee

2 Chicken thighs boneless and skinless

100 g Jasmine rice

950 ml Chicken stock (Extra may be added after cooking to loosen the congee)

250 ml Water (Extra hot water may be added after cooking if needed)

10 ml Lazy ginger (Prepared ginger paste)

5 ml Lazy garlic (Prepared garlic paste)

To Serve

Soy sauce (to taste) - optional

Spring onion chopped (to serve) - optional

Method

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.

Cook under pressure Secure the lid, set the valve to sealing and cook on High Pressure for 25 minutes.

High-pressure cooking: 25 min

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.

Natural pressure release: 10 min

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.

Adjust the consistency Check the texture and stir in a splash of hot water or chicken stock if the congee is thicker than desired.

Serve Spoon the congee into bowls and serve with soy sauce and chopped spring onions.

Recipe from https://thyme-with-niki.uk