Instant Pot Chicken Congee
A comforting rice porridge made with chicken drumsticks, ginger, and minimal ingredients. Perfect for cold days or when you need something soothing.
Ingredients
Method
Completed steps 0
Place 173 g rice in the Instant Pot and wash under cold running water, rubbing the grains gently between your fingertips in circular motions. Drain and repeat until the rinse water runs clear.
Add the ginger strips, 5 to 6 drumsticks, and 6.5 to 7 cups cold water to the pot. Ensure the venting knob is in the venting position, then seal the lid and switch the knob to sealing position. Cook at high pressure for 30 minutes, then allow natural pressure release. Carefully open the lid. Do not add salt before cooking.
Switch to sauté mode to heat the congee. Stir continuously until you reach your preferred thickness, then season with salt to taste.
Using tongs and a fork, pull the chicken meat from the bones and discard the bones and skin if desired. Shred the meat into bite-sized pieces if preferred.
Turn off the heat, top with green onions, and serve at once.
Notes
Rice-to-water ratio is approximately 1 cup rice to 9 to 9.75 cups water; this recipe uses ¾ cup rice with 6.5 to 7 cups water.
Omit salt during pressure cooking; add it only after sautéing to control the final flavor.
Shredding the chicken is optional; leave it whole or partially separated based on your preference.
Calories: 186 kcal · Carbs: 19 g · Protein: 13 g · Fat: 6 g · Sodium: 80 mg · Fiber: 1 g · Sugar: 1 g
Adapted from www.pressurecookrecipes.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.