Instant Pot Congee (Rice Porridge)

Name: Instant Pot Congee (Rice Porridge)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 (1.3 cups each)
Ingredients: 1 cup uncooked jasmine rice; 2 cloves garlic; 1-2 inches fresh ginger; 3 shittake mushrooms; 2 lb. bone-in chicken pieces; 7 cups water; 1/2 Tbsp salt (or to taste); 3 green onions, sliced; 1/4 bunch cilantro (optional); 1/3 cup peanuts, chopped; 1 Tbsp soy sauce; 1 Tbsp toasted sesame oil

User Reviews

4.7

210 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
6 (1.3 cups each)
Calories
44015 kcal
Course
Main Course, Breakfast, Others
Cuisine
Asian, International

Instant Pot Congee (Rice Porridge)

Nancy Wheeler

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Instant Pot Congee is a warm and comforting porridge with endless possibilities for fun toppings. This classic dish is made easy with modern equipment.

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Ingredients

Servings

1 cup uncooked jasmine rice $0.52
2 cloves garlic $0.16
1-2 inches fresh ginger $0.10
3 shittake mushrooms $0.63
2 lb. bone-in chicken pieces $3.66
7 cups water $0.00
1/2 Tbsp salt (or to taste) $0.05

TOPPINGS

3 green onions, sliced $0.23
1/4 bunch cilantro (optional) $0.20
1/3 cup peanuts, chopped $1.12
1 Tbsp soy sauce $0.05
1 Tbsp toasted sesame oil $0.33

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Instructions

Peel and slice the ginger, and crush the cloves of garlic. Slice the mushrooms into thin strips. Remove the skin from the chicken pieces.
Place the uncooked rice in the bottom of the Instant Pot and add the crushed garlic, sliced ginger, and sliced mushrooms on top. Lay the chicken pieces over the rice and aromatics. Finally, add seven cups of water.
Close and lock the lid of the Instant Pot. Turn the steam release valve to the "sealing" position. Press the "porridge" button to begin cooking (no need to adjust the time or pressure). After ten seconds the pot will begin to heat and build pressure. Once it reaches the required temperature and pressure, the display will begin to count down 20 minutes.
After 20 minutes, the pot will switch to the "keep warm" setting and begin to drop in pressure. Allow the pot to reduce in pressure naturally, without opening the steam release valve. When the float valve falls back to the down position, open the steam valve, and then open the lid.
Using tongs, carefully remove the chicken pieces and place them on a clean cutting board. Use two forks to shred the meat and remove the bones. Return the shredded meat to the pot.
Stir and taste the porridge, and add salt as needed (I added 1/2 Tbsp). Only add enough salt to amplify the flavors, but leave room for the addition of soy sauce as a topping.
Ladle the congee into each bowl and drizzle a small amount (1 tsp) of toasted sesame oil and soy sauce on top of each bowl. Sprinkle the sliced green onions, cilantro leaves, and chopped peanuts over top, then serve.

Notes

To make on a stove top: Use 10 cups water instead of seven. Add all the ingredients (minus toppings) to a large pot. Place a lid on top and bring to a boil over high heat. Once it reaches a boil, reduce the heat to low and let simmer for 1-2 hours, or until a thick porridge forms. Stir the congee often while simmering, replacing the lid each time. Once thick, continue with shredding the meat and seasoning with salt as described above.