Delicious Instant Pot Chicken Congee
Chicken Congee is one of the best conforming foods you can make on your instant pot. There is no need to constantly stir the congee and tend the pot. You won’t have to stress about burned pot bottoms or messy cleanup!
When I make this porridge soup, it always reminds me of when my mother used to cook it for us when we were ill. She occasionally cooked it slowly overnight even if no one was ill, and we would eat it for breakfast.
This style of rice porridge is sometimes referred to as congee, and there are many variations throughout Asia. Make your own using the recipe as a guide, and then add any extras or toppings you prefer to make it even more unique.
Ingredients
Shallot, minced
Carrot, finely diced
Ginger, grated or finely minced
Jasmine rice, rinsed
Chicken broth
Bone-in skin-on chicken legs
Optional Seasonings and Toppings
Fish sauce, soy sauce, sesame oil, sriracha, furikake, sesame seeds, fried onions, fresh chilies, cilantro, scallions, lime juice, etc.
Making The Chicken Congee In The Instant Pot
Add the first five ingredients to an unheated Instant Pot and combine. On top of the rice, place the chicken legs in the liquid.
Secure the lid and cook for 30 minutes at high pressure before performing a full natural pressure release.
Cut the meat, skin, and cartilage off the chicken legs and discard them. Remove the bones and return the rest of the ingredients to the pot. You can choose to throw away the skin and cartilage. They are keepers for us since they are tasty and packed with collagen.
Add seasonings as per your taste and serve with toppings. Enjoy!
Delicious Instant Pot Chicken Congee
Chicken Congee is one of the best conforming foods you can make on your instant pot. There is no need to constantly stir the congee and tend the pot. You won’t have to stress about burned pot bottoms or messy cleanup!
Ingredients
- 1 medium shallot, minced
- 1 medium carrot, finely diced
- 1 Tbsp ginger, grated or finely minced
- ½ cup jasmine rice, rinsed
- 4 cups chicken broth
- 2 bone-in skin-on chicken legs
Instructions
- Add the first five ingredients to an unheated Instant Pot and combine. On top of the rice, place the chicken legs in the liquid.
- Secure the lid and cook for 30 minutes at high pressure before performing a full natural pressure release.
- Cut the meat, skin, and cartilage off the chicken legs and discard them. Remove the bones and return the rest of the ingredients to the pot. You can choose to throw away the skin and cartilage. They are keepers for us since they are tasty and packed with collagen.
- Add seasonings as per your taste and serve with toppings. Enjoy!
Notes
Chicken Legs - I prefer using chicken legs since it holds up long cooking under pressure. Always avoid using chicken thighs, because it has lots of little bones which are impossible to remove.
Thick or Thin Porridge? - If you want thicker porridge use only 3 cups of broth, for soupier porridge feel free to add up to 6 cups of broth
Seasonings/Toppings - This dish is supposed to have a subtle flavor straight out of the pot with only a hint of aromatics. Each person should season their own bowl with soy sauce or fish sauce and any additional toppings they choose. Everyone will have a different choice for this comfort dish. Try flavoring some juice with a little kimchi!
