Mushroom Chicken Congee Using Instant Pot
Using an Instant Pot to make congee cuts the time in half! Try this melt-in your mouth rice congee with savory tender chicken and soft umami shiitake mushrooms.
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/3 cups (or 310 ml) medium or short-grain rice
- 1 1-inch long (2.5cm) piece of ginger
- ~11 cups water
- 5 to 6 dried shiitake mushrooms
- 1 lb (~450g) raw boneless and skinless chicken thighs
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1/4 teaspoon sugar
- 2 green onions
Instructions
- 1
Follow steps 1 to 5 from my previous post for shrimp congee. It’s the same steps for the congee/porridge. Only add half the ginger slices to the Instant Pot. Save the other half for the chicken thigh marinade in the following step.
- 2
While waiting for the congee to cook, prepare the other ingredients. Wash then immerse the dried shiitake mushrooms in hot water for about 30 minutes or until mushrooms are completely soft. Once the shiitake mushrooms have softened, slice them into strips. Set aside.
- 3
Slice the chicken thigh into long pieces measuring about 2 inches (~5cm) x 1/2 inch (~1cm) and put the pieces in a medium bowl. Add the 1 teaspoon of kosher salt (1/2 teaspoon table salt), 1 tablespoon of light soy sauce, 1 tablespoon of Chinese cooking wine, 1/4 teaspoon of sugar, and the rest of the ginger slices, mixing until evenly combined. Cover the bowl with plastic wrap and place in the refrigerator until the congee is done cooking.
- 4
Chop the 2 green onions into thin slices. Set aside.
- 5
When the Instant Pot is done cooking, it should switch to the “Keep Warm” mode automatically. You can use a utensil to manually switch the valve to the “Venting” position to let out the steam. (WARNING: Never use your hand to turn the valve as the steam will be hot. ALWAYS follow all safety instructions that come with your particular Instant Pot.) Optionally, if you are not pressed for time, wait 15-20 minutes until the Instant Pot naturally releases pressure. No matter the method, be sure to wait until the little floater next to the valve drops down, indicating the pressure has been released, before removing the lid.
- 6
Remove the lid and press the “Cancel” button. Use a wooden spatula to mix the congee so the water and the rice are well integrated. Then press the “Sauté” button. When bubbles start appearing in the congee, use a wooden spatula to gently stir the congee for a minute. Then add the marinated chicken thighs and shiitake mushroom strips. Keep stirring until the chicken changes color and is cooked through, about 2-3 minutes.
- 7
Press the "Cancel" button on the Instant Pot. Add the green onions, mixing well. The congee is best enjoyed when it is hot but be careful not to get burned!