Pressure Cooker Chicken Congee with Brown Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
3 people
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Calories
622 kcal
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Course
Main Course, Breakfast
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Cuisine
Vietnamese
Pressure Cooker Chicken Congee with Brown Rice
Description
Pressure Cooker Chicken Congee with Brown Rice uses a blend of brown and white rice cooked together with whole chicken pieces, ginger, shallot, garlic, and optional dried shiitake mushrooms in a pressure cooker. The combined use of brown rice introduces a nuttier taste and firmer texture balanced by the starchiness of white rice, resulting in a creamy, porridge-like consistency after pressure cooking. Aromatics sautéed at the start infuse savory flavors into the rice and broth. The chicken adds a gentle richness and protein, shredded after cooking and returned to the congee for a tender bite.
The ginger and optional kaffir lime leaves provide a subtle citrus and spicy warmth, complemented upon serving by fresh scallions and cilantro for brightness. The dish is seasoned with salt, fish sauce, and black pepper to taste, allowing adjustment to personal preference. Cooking under pressure reduces the time needed to soften the brown rice while allowing the flavors to meld fully.
Congee is typically served as a nourishing breakfast or light meal and can be adjusted in thickness by cooking longer or briefly sautéing after pressure cooking. Using different types of white rice, from sticky to long grain, alters texture slightly. Avoid over-stirring the congee after cooking to preserve the shape of the rice grains. This recipe accommodates alternatives for some aromatics but recommends keeping the ginger for flavor depth.
Use short grain white rice or sticky rice to increase starchiness and creaminess of the congee.Par-boil the chicken pieces briefly before pressure cooking to reduce impurities if desired.Do not stir the congee vigorously after cooking to keep grains intact.If lacking garlic, shallot, or dried shiitake mushrooms, you may omit them, but ginger is essential for the signature flavor.Cooking times may vary depending on pressure cooker brand; adjust for preferred rice softness.For a quicker method, all ingredients can be put into the pressure cooker at once and cooked without sautéing aromatics first.
Ingredients
- 1/2 cup brown rice
- 1/4 cup white rice (see Notes for suggestion)
- 3 dried shiitake mushrooms (optional)
- 1 ginger thumb-sized piece, thinly sliced
- 1 tablespoon shallots thinly sliced
- 1 teaspoon garlic minced
- olive oil
- 2 lbs chicken I use a whole young chicken, with bones, pieces
- 4 1/2 cups water (or half water, half chicken stock)
- 1 teaspoon salt
- 1 teaspoon fish sauce
- black pepper
- scallion thinly sliced
- cilantro roughly chopped
- 3 kaffir lime leaves optional, sliced very thinly
Instructions
- Prep all ingredients. Rinse the rice under water. Submerge dried shiitake mushrooms in hot water for 3-4 minutes to rehydrate them (if using). Slice ginger, shallot and mince garlic.
- Turn on your pressure cooker and choose Sauté mode. Once the pot is hot, add a little olive oil. Add shallot, ginger slices and garlic and sauté until fragrant. Add both brown and white rice and continue to sauté for 30 seconds to a minute.
- Add chicken, 4 1/2 cups of water (or half water, half chicken stock), dried shiitake mushrooms (if using) and salt to the pressure cooker. Switch to pressure cooking mode and cook for 25 minutes.
- Once pressure cooking period is over, let the pressure cooker release pressure naturally. This may take 15-20 minutes.
- Carefully open the lid, remove the chicken pieces and shred the meat. Discard the bones and skin.
- Switch the pressure cooker to Sauté mode, gently stir, add a teaspoon of fish sauce (more or less to taste). Adjust the consistency of the congee by adding more water or heat it longer with Sauté mode.
- Add chicken meat back to the pot to warm it through. Transfer congee to servings bowls, top with plenty of freshly cracked black pepper, scallions, cilantro and other toppings you like.
Notes
- Use short grain white rice or sticky rice to increase starchiness and creaminess of the congee.
- Par-boil the chicken pieces briefly before pressure cooking to reduce impurities if desired.
- Do not stir the congee vigorously after cooking to keep grains intact.
- If lacking garlic, shallot, or dried shiitake mushrooms, you may omit them, but ginger is essential for the signature flavor.
- Cooking times may vary depending on pressure cooker brand; adjust for preferred rice softness.
- For a quicker method, all ingredients can be put into the pressure cooker at once and cooked without sautéing aromatics first.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Calories | 622kcal | 31% |
| Carbohydrates | 38g | 13% |
| Protein | 42g | 84% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 154mg | 51% |
| Sodium | 1097mg | 46% |
| Potassium | 506mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 3.6mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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