Instant Pot Congee (鸡肉菠菜粥)
This is your perfect one-bowl dinner. It only takes 2 minutes prepare and you’ll have dinner ready in 30 minutes. The recipe works in a normal pressure cooker too.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup uncooked Jasmine rice
- 6 cups chicken broth (, for a thicker congee (7 to 8 cups for thinner congee))
- 2 chicken breasts ((or 4 boneless skinless thighs, about 1.5 lbs (680 g)))
- 2 teaspoons ginger (, grated)
- 1/2 teaspoon fine sea salt ((or to taste))
- 4 cups baby spinach ((or 2 cups frozen spinach) (*Footnote 1))
- 2 teaspoons toasted sesame oil
- 2 green onions (, chopped)
- Boiled or fried eggs
- Sriracha sauce or homemade chili oil
- Chinese pickles or fermented tofu
- Crushed roasted peanuts or roasted sesame seeds
- Chopped cilantro
Instructions
- 1
Add Jasmine rice into a large bowl. Add tap water to cover. Use your hand to rinse the rice gently a couple times, then drain the water. Repeat 2 times. Transfer the drained rice into the Instant pot. Add chicken broth, chicken, and ginger.
- 2
Close and seal the lid. Set to cook in manual mode on high pressure for 15 minutes. If using a pressure cooker, cook over medium heat until the pressure is added. Then cook on high pressure with medium-low heat for 15 minutes.
- 3
Use natural release once done. Do not use fast release. (*Footnote 2)
- 4
Transfer the chicken breasts to a big plate and shred them with forks. Transfer the chicken back into the pot.
- 5
Turn on saute function. Add the spinach into the pot. Cook and stir for 1 minute and turn off the Instant Pot.
- 6
Add toasted sesame oil and green onion. Stir to mix well.
- 7
Transfer the congee into small serving bowls. Garnish with any toppings you prefer. Or you can simply serve the hot congee as it is.