There’s something about a comforting hot bowl of Congee that instantly makes me feel better when I think I’m coming down with something. I’ve always made this stove-top which usually takes me 1 1/2 – 2 hours with frequent stirring so I needed to keep in mind that I have to prepare this ahead if I want to enjoy a bowl of Congee.
I’ve been pretty stubborn about using my Instant Pot for anything else other than Turkey Chili or Turmeric Garlic Rice due to multiple experiences of watered down meals. This past week, I was feeling congested and my body was achy so I knew its time to make a batch of this simple yet satisfying comfort food.
Instant Pot Congee is a great way to use up any leftover rotisserie chicken. I like to throw in drumstick pieces with the bone for added flavor. Once it’s ready, you can load it up with any toppings you desire to make it a complete and satisfying meal!
Instant Pot Congee
Ingredients
- 2 tsp oil of your choice
- 2 inches ginger peeled and sliced
- 4 cloves garlic minced
- 1 cup jasmine rice rinsed
- rotisserie chicken 2 drumsticks, 2 thighs
- 7 cups water
- 2 tsp sea salt
Toppings:
- softboiled eggs
- chopped chives or green onions
- chopped cilantro
- white pepper
- chili oil
- coconut aminos
- fish sauce
Instructions
-
Press the Saute button. Add oil, ginger and garlic. Saute until fragrant, about 1 minute.
-
Press the Off button. Add jasmine rice, rotisserie chicken, water and sea salt.
-
Cover and make sure the vent is pointed to the sealing setting.
-
Press the Porridge button, set for 20 minutes. Let the pressure release naturally.
-
Mix and ladle into bowls. Top with soft boiled eggs, chives, cilantro, white pepper, chili oil, coconut aminos and fish sauce.
-
Serve hot.
Does this freeze well and how long in fridge?
Yes this freezes well. Should last 3-4 days in the fridge.
Dying to make this – however rotisserie chicken seems to be nonexistent at any store near me today?! Can I use chicken breast, should I omit? Do you have any recommendations?
You can use chicken breast or thighs no problem! I use rotisserie for a quick recipe but originally, chicken breast or chicken thighs works.
I just made this exactly according to the recipe (which is what I usually do when I first try something new). I am blown away. It is sooo delicious!! I’ve definitely added it to my list of favs, and I would change nothing. It’s such a different type of dish than I’ve ever made before, and I just love it. I wasn’t sure what I’d do with the “sliced” ginger, but actually, I sliced it thin, and when I encounter a piece, I just chew it up, and it adds to the flavor. Be careful when adding the coconut aminos and fish oil at the end so you don’t over do it. Also, I used only two boneless organic (small) chicken thighs. I didn’t mince them or anything but just cut them up into a few large chunks and threw them into the pot. They really DO add a lot of flavor, and after cooked, they just fall apart. Anyway, THANK YOU for sharing such a great recipe. YUM! 😋