Instant Pot Chicken Congee
6 simple ingredients to make this soul-soothing tasty Instant Pot Chicken Congee (Pressure Cooker Chicken Congee). Frugal, easy, comforting one pot meal especially great for those cold, under the weather or sick days.
- Prep time
- 18 min
- Cook time
- 42 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¾ cup (173g) Jasmine rice ((using standard 250ml cup))
- 6.5 - 7 cups cold water ((using standard 250ml cup))
- 5 - 6 chicken drumsticks
- 1 tablespoon ginger (, sliced into strips)
- Green onions for garnish
- Salt to taste
Instructions
- 1
Rinse Rice: Rinse 173g (¾ standard cup) of rice in Instant 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 the water is clear, then drain well.
- 2
Pressure Cook Chicken Congee: Add ginger, 5-6 chicken drumsticks and 6.5 - 7 cups of cold water in Instant Pot. *Rice to Water Ratio: 1 cup rice to 9 - 9.75 cups of water. *Pro Tip: Do not add salt at this point.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 30 minutes + Natural Release. Open the lid carefully.
- 3
Thicken & Season Congee: The congee will look watery at this point. Heat up the Instant Pot using the Sauté function. Stir the congee until desired thickness & consistency, then season with salt.
- 4
Shred Chicken: Use tongs and fork to separate the chicken meat from the bones, then remove the chicken bones and skin (if desired). If you like, you can shred the chicken.
- 5
Garnish & Serve: Remove congee from heat, then garnish with green onions. Serve immediately & enjoy the comforting congee~