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
- 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
- softboiled eggs
- chopped chives or green onions
- chopped cilantro
- white pepper
- chili oil
- coconut aminos
- fish sauce
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.