Fancy Instant Pot Chicken Congee
Congee. Jook. Porridge. Rice soup.
All names for the same soup hearty soup. If you grew up in an Asian household, this dish will most likely bring back childhood memories. When we inevitably got sick as kids, this was always one of the soups in the rotation.
The broth is a simple one. Broth and rice at a 6:1 ratio simmered over the stove until the rice absorbs all the liquid and turns into gorgeous porridge that pairs well with practically anything. My favorite add-ons are Chinese sausage, pork floss, thousand year old eggs (duck eggs), and freshly steamed veggies.
In this version, as with practically everything at The Nourish Theory, we make it faster and fancier by using the Instant Pot. The beauty of this recipe is you can make it with frozen chicken breasts straight from the freezer!
Translation… whether you are living on your own, the chef of your household, or a busy parent–you got this. Your kitchen will be filled with the beautiful aroma of ginger and scallions, tummies will be full, and your kitchen will be mess-free in no time!
Instant Pot Chicken Congee
Equipment
- 1 Pressure Cooker
Ingredients
- 1 lb chicken breast fresh or frozen
- 2 cups white jasmine rice
- 12 cups water or chicken stock
- 5 stalks green onion, chopped seperate the green from the white
- 2-3 grams ginger, grated
- 2 tsp chicken bouillon (optional)
Instructions
- Set instant pot to saute on low. Once heated add a small drizzle of oil along with the the grated ginger and the chopped white part of the green onions. Saute until fragrant, about 5 minutes.
- While the aromatics are sauteing, wash the rice by placing in a bowl and filling with water. With a clean hand, agitate the water until cloudy and drain the water. Repeat 3 times. (It's okay if some of the water remains in the bowl.) Once washed, the aromatics should be really fragrant and you can add the rice directly in the instant pot and turn off saute mode.
- Add in the water or chicken stock and stir well to be sure nothing is sticking to the bottom of the pot. If using water, add the chicken bouillon after stirring the pot, then add the chicken breast.
- Cover and set to cook for 15 minutes. If using frozen chicken breast, set the cook time to 20 minutes.
- If you have the time, let the pot sit an additional 5 – 10 minutes for a natural pressure release. If not, don't worry! Vent the instant pot, and when ready open the lid and remove the chicken breast with tongs. **Caution** The chicken will be sizzling so please be careful! Use tongs to remove and place into a bowl to shred and add back into the congee. Serve and enjoy!
Optional
- Steamed vegetable option: For steamed bok choy topping, wash and cut bok-choy into quarters length-wise. Lay flat in a microwave safe dish and sprinkle with salt and garlic powder along with about 1/4 cup of water. Cover and microwave for 4-5 minutes.
- Thousand year old egg option: Remove the shell and cube the eggs into 1/2 inch pieces. When the congee is done, stir the eggs in to warm.