Description
Congee is a comforting Asian rice porridge with a silky, creamy texture. This Instant Pot version speeds up the cook, the pressure cooker does all the work transforming rice and stock into comfort food, while searing the chicken first adds depth of flavor.
Stats
⏱️ Prep time: 10 minutes ✦ Cook time: 30 minutes ✦ Extra time: 15 minutes natural release ✦ Total time: 55 minutes
🍽️ Serves: 4-6 people
Ingredients
Base:
- 1 cup jasmine or medium-grain white rice (rinsed)
- 1.5 liters (6 cups) chicken stock
- 400g chicken breast or thigh, diced into 1.5cm pieces
- 2 tsp sesame oil
Toppings (all optional):
- Green parts of spring onions, sliced
- Fresh coriander, chopped
- Sesame oil drizzle (mix sesame oil and grated ginger)
- Soft-boiled egg (6-7 minutes)
- Crispy fried shallots (check sodium if store-bought)
Instructions
Sear the chicken: Set the Instant Pot to sauté mode. Add a small amount of oil and sear the diced chicken pieces until lightly browned on all sides.
Prepare the rice: Rinse rice under cold water until the water runs clear. This removes excess starch and helps achieve the proper consistency.
Add ingredients: Add the rinsed rice, chicken stock, and sesame oil to the Instant Pot with the seared chicken.
Pressure cook: Seal the lid, set the Pressure Cook on on High pressure for 30 minutes.
Natural release: When the cooking cycle completes, let pressure release naturally for at least 15 minutes (quick release any remaining pressure if needed).
Finish: Using a whisk, vigorously stir the congee and chicken together until the rice breaks down and the chicken shreds into fine pieces. The congee should be creamy and smooth.
Serve: Ladle into bowls and add your chosen toppings.