Recipe: Perfect Congee for the Instant Pot

Congee for the Instant Pot. Step aside chicken noodle soup, here comes the Instant Pot Chicken Congee! Congee, also known as Jook, is a rice porridge that has thousands of years of history in the Chinese culture. It's the ultimate "feel good" comfort food that we crave for when we're not feeling well or when it's cold.

Congee for the Instant Pot So, even though I've titled this "Instant Pot Congee", don't pass up this gem of a recipe just because you don't own a trendy IP. Congee (also known as Jook) is a staple in many parts of Asia and is a traditional healing food in Chinese Medicine. After being prescribed congee to help my stomach, spleen, and pancreas, I wanted to know how to quickly and easily make it in my Instant Pot. You can have Congee for the Instant Pot using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Congee for the Instant Pot

  1. You need 3/4 cup (173 g) of Jasmine rice (using standard 250 ml cup) (or white rice).
  2. You need 6.5-7 cups of cold water (using standard 250 ml cup).
  3. You need 5 of – 6 chicken drumsticks (or chicken thighs).
  4. It’s 1 of small onion finely chopped/diced.
  5. It’s 1 tablespoon of ginger, minced or puréed.
  6. It’s of Garlic – 2 or more cloves minced.
  7. Prepare of Green onions for garnish.
  8. It’s of Salt (to taste).
  9. It’s 2-4 cups of shredded cabbage (SAVE THIS until the very end) this also can be optional.
  10. Prepare of Optional: serve with peanuts, crispy garlic, see notes below.

Instant Pot Congee with tender chicken and spinach is your perfect one-bowl dinner. The recipe also works in a pressure cooker. You end up with a one pot chicken and rice meal that's ready to eat. How long does it take to cook rice in an Instant Pot?

Congee for the Instant Pot step by step

  1. Rinse 173g (3/4 standard cup) of rice in the 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 water is clear. Drain well. Peel onion and run under cold water so that if the onion is sharp it will not sting your eyes as much when you dice it..
  2. Add finely chopped onion, minced ginger, minced garlic (I use a pampered chef to assist in my chopping as I am horrible with knives), 5-6 chicken drumsticks and 6.5 – 7 cups of cold water (using standard 250 ml cup) into the pot. Do not add salt at this point. (The ratio is 1 cup rice to 9 – 9.75 cups of water).
  3. Close the lid on the instant pot and cook at high pressure for 30 minutes. Then do a Natural Release in the Instant Pot..
  4. Open the lid carefully. The congee will look watery at this point. At this point, you could add the optional 2-3 cups cabbage. Stir in the shredded cabbage – it will wilt down and cook enough from the residual heat in the pot..
  5. Heat up the pot (Instant Pot: press Sauté button), stir until desired thickness & consistency. Season with salt..
  6. If needed, use tongs and fork to separate the chicken meat from the bones (they literally fall off the bone) and remove the chicken bones and skin (if desired). It is better to use chicken or meat with the bone in for nutrients and flavour but it is not a deal breaker if you do not..
  7. Remove congee from heat and garnish with green onions. You can serve immediately. Please see notes for ideas of what to serve with congee..
  8. Notes You can easily customize the congee by adding toppings like crispy garlic, fried shallots, roasted salted peanuts, soy sauce, fish sauce, etc.
  9. Keeps well in the fridge for up to 5 days. Reheat in a 350F oven or in a pot on the stovetop..

Once the cook time is done, allow for natural release. Nutrition values are shown without toppings. The Instant Pot Porridge function makes breakfast so simple and easy. Forget nursing a big pan of porridge over the stovetop as you now have an Instant Pot. Put it on and then forget about it, is the best way to describe Instant Pot porridge.