AIP Instant Pot Congee
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
10 mins
-
Quick Release
20 mins
-
Servings
4
-
Calories
394 kcal
-
Course
Main Course, Soup
-
Cuisine
Chinese
AIP Instant Pot Congee
Description
This recipe replaces traditional rice with cauliflower rice for a low-carbohydrate take on congee, using bone broth and aromatics such as fresh ginger and onion. Chicken thighs are browned in the Instant Pot, then pressure cooked with broth, cauliflower rice, and seasonings. After pressure cooking and blending the soup base until smooth, additional cauliflower rice and shiitake mushrooms are sautéed in the same pot to complete the texture.
The final congee features a creamy, porridge-like texture with tender chicken added back in. The use of frozen cauliflower rice ensures it retains shape and cooks evenly. The mushrooms provide umami depth, and fresh ginger adds warmth without overpowering.
Serve this congee warm with optional garnishes like coconut aminos, green onions, and black pepper as tolerated to enhance flavor. This version complies with the Autoimmune Protocol (AIP), offering a soothing, nutrient-rich meal option.
Using frozen cauliflower rice also offers convenience and consistent results. The recipe advises not to omit add-ins, which enrich the dish’s flavor and allow customization. Removing chicken from the bone before serving makes the dish easier to eat and more palatable.
Ingredients
- 1 1/2 pounds chicken thighs about 3-4 thighs, bone-in, skin-on
- 2 teaspoons salt
- 1 tablespoon extra virgin olive oil avocado oil makes a good substitute
- 2 tablespoons fresh ginger grated, about 2 two-inch knobs
- 1 onion chopped, small
- 1 package cauliflower rice about 1 pound, frozen
- 4 cups bone broth Homemade is best!
- 3 ounces shiitake mushrooms sliced
Optional add-ins
- coconut aminos
- green onions sliced
- black pepper AIP Reintroduction, ground
Instructions
- Salt the chicken on both sides.
- Turn the instant pot on to sauté.
- Add the oil to the pot then the chicken.
- Brown the chicken on both sides, about 5 minutes on each side.
- Next turn off the instant pot.
- Add broth, ginger, onions and 1 cup of the cauliflower rice.
- Put the top on the instant pot and set the to pressure cook for 10 minutes. Taking care to set the knob to the sealing position.
- Once it’s finished cooking, wait about 10 minutes and then turn the knob to the venting position (quick release).
- Once the floating value or red metal pin to drop, then open the lid. Remove the chicken and set aside to cool.
- Using an immersion blender, blend the soup until smooth.
- Next turn the instant pot to sauté.
- Add the remaining cauliflower rice and mushrooms.
- Then let cook until the cauliflower rice is cooked through, about 5 minutes.
- While the soup is cooking, remove the chicken from the bone.
- Serve with the chicken and add-ins.
Notes
- Frozen cauliflower rice holds its shape better during cooking and is convenient to use.
- Incorporate optional add-ins like coconut aminos and green onions to customize flavor and enhance the eating experience.
- Removing chicken meat from the bone before serving makes the congee easier to enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 394kcal | 20% |
| Carbohydrates | 4g | 1% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 142mg | 47% |
| Sodium | 1365mg | 57% |
| Potassium | 351mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
