Instant Pot Congee (鸡肉菠菜粥)
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
253 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Instant Pot Congee (鸡肉菠菜粥)
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This is your perfect one-bowl dinner. It only takes 2 minutes prepare and you’ll have dinner ready in 30 minutes.
The recipe works in a normal pressure cooker too.
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Ingredients
- 1 cup uncooked jasmine rice
- 6 cups chicken broth , for a thicker congee (7 to 8 cups for thinner congee)
- 2 chicken breasts (or 4 boneless skinless thighs, about 1.5 lbs (680 g))
- 2 teaspoons ginger , grated
- 1/2 teaspoon fine sea salt (or to taste)
- 4 cups baby spinach (or 2 cups frozen spinach) (*Footnote 1)
- 2 teaspoons toasted sesame oil
- 2 green onions , chopped
Optional Toppings
- Boiled or fried eggs
- Sriracha sauce or homemade chili oil
- Chinese pickles or fermented tofu
- Crushed roasted peanuts or roasted sesame seeds
- chopped cilantro
Instructions
- Add Jasmine rice into a large bowl. Add tap water to cover. Use your hand to rinse the rice gently a couple times, then drain the water. Repeat 2 times. Transfer the drained rice into the Instant pot. Add chicken broth, chicken, and ginger.
- Close and seal the lid. Set to cook in manual mode on high pressure for 15 minutes. If using a pressure cooker, cook over medium heat until the pressure is added. Then cook on high pressure with medium-low heat for 15 minutes.
- Use natural release once done. Do not use fast release. (*Footnote 2)
- Transfer the chicken breasts to a big plate and shred them with forks. Transfer the chicken back into the pot.
- Turn on saute function. Add the spinach into the pot. Cook and stir for 1 minute and turn off the Instant Pot.
- Add toasted sesame oil and green onion. Stir to mix well.
- Transfer the congee into small serving bowls. Garnish with any toppings you prefer. Or you can simply serve the hot congee as it is.
Notes
- Other vegetables such as bok choy, kale, and mustard greens work as well.
- Do not use fast release when making congee. Due to its starchy texture, it will clog the valve easily and spill congee everywhere.
- Other vegetables such as bok choy, kale, and mustard greens work as well.
- Do not use fast release when making congee. Due to its starchy texture, it will clog the valve easily and spill congee everywhere.
Nutrition Information
Show Details
Serving
6g
Calories
253kcal
(13%)
Carbohydrates
26.4g
(9%)
Protein
23.6g
(47%)
Fat
4.9g
(8%)
Saturated Fat
0.6g
(3%)
Cholesterol
48mg
(16%)
Sodium
915mg
(38%)
Potassium
620mg
(18%)
Fiber
2g
(8%)
Sugar
0.9g
(2%)
Calcium
30mg
(3%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 253kcal | 13% |
| Carbohydrates | 26.4g | 9% |
| Protein | 23.6g | 47% |
| Fat | 4.9g | 8% |
| Saturated Fat | 0.6g | 3% |
| Cholesterol | 48mg | 16% |
| Sodium | 915mg | 38% |
| Potassium | 620mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 0.9g | 2% |
| Calcium | 30mg | 3% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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