Instant Pot Chicken Congee Recipes

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INSTANT POT® CHICKEN CONGEE



Instant Pot® Chicken Congee image

Chicken congee is quick and easy to make in the Instant Pot®, cutting down on time but not flavor. Serve this Asian breakfast porridge any time of the day for a satisfying meal.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 6

Number Of Ingredients 10

1 cup uncooked short-grain white rice
1 tablespoon olive oil
14 ounces boneless, skinless chicken breast
6 cups chicken broth
1 (2 inch) piece grated fresh ginger
1 ear fresh corn, husked
salt and ground black pepper to taste
3 spring onions, sliced
6 teaspoons black sesame seeds
6 teaspoons spicy chili crisp sauce

Steps:

  • Rinse rice under cold running water until the water runs clear. Set aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and brown chicken on all sides, about 8 minutes, making sure each side is browned before flipping. Add a few tablespoons of chicken broth to the Instant Pot® and scrape off any browned bits from the bottom with a wooden spatula. Turn off Saute function. Add drained rice, ginger, and remaining broth.
  • Cut the kernels from the corn cob and break cob into 3 pieces. Add corn kernels and cob pieces to the pot. Close and seal the lid. Select Porridge function and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and discard the corn cob pieces. Remove chicken breast. Shred chicken with two forks and return to the congee. Season with salt and pepper and mix well.
  • Divide congee amongst 6 bowls. Top each bowl with equal amounts of sliced spring onions, sesame seeds, and chili crisp.

Nutrition Facts : Calories 299.4 calories, Carbohydrate 32.5 g, Cholesterol 43.7 mg, Fat 9.7 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 1272.2 mg, Sugar 2.1 g

INSTANT POT® CHICKEN CONGEE (CHINESE RICE PORRIDGE)



Instant Pot® Chicken Congee (Chinese Rice Porridge) image

Chicken congee can also be made on the stovetop, but this version cooks in an Instant Pot® for extra ease.

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Chicken

Time 1h20m

Yield 6

Number Of Ingredients 10

2 ½ cups chicken broth, divided, or more to taste
1 cup jasmine rice
nonstick cooking spray
6 thick slices bacon, cut into 1/2-inch strips
1 small onion, diced
1 clove garlic, minced, or more to taste
1 (1 inch) piece fresh ginger, peeled and julienned
2 boneless, skinless chicken breasts
1 teaspoon sesame oil
salt and ground black pepper to taste

Steps:

  • Combine 1 1/2 cups chicken broth and rice in a bowl; set aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Spray with cooking spray and add bacon. Saute until bacon is crisp, but not burned, about 5 minutes. Remove bacon to a paper towel-lined baking sheet to drain.
  • Add onion, garlic, and ginger to the pot and cook in the bacon grease until onion is soft and translucent, 3 to 4 minutes. Remove 1/2 the onion mixture to a small bowl. Slowly pour in 1 cup chicken broth and scrape off any browned bits with a wooden spoon. Add chicken breasts to the pot and turn off Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Pour in rice and broth mixture. Close and seal the lid. Select the rice setting and cook for 12 minutes (should be preset).
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove chicken breasts and shred with 2 forks. Return chicken to the pot. Add remaining onion mixture, chopped bacon, and sesame oil. Season with salt and pepper. Select the soup setting and add remaining chicken broth, 1/4 cup at a time (up to 1 1/2 cups), if desired. Simmer briefly until desired consistency is reached.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 27.5 g, Cholesterol 37.5 mg, Fat 7.4 g, Fiber 0.6 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 789 mg, Sugar 1 g

INSTANT POT CHICKEN CONGEE



Instant Pot Chicken Congee image

6 simple ingredients to make this soul-soothing tasty Instant Pot Chicken Congee (Pressure Cooker Chicken Congee). Frugal, easy, comforting one pot meal especially great for those cold, under the weather or sick days.

Provided by Amy + Jacky

Categories     Breakfast/Brunch     Dinner     Lunch

Time 1h

Number Of Ingredients 6

¾ cup (173g) Jasmine rice ((using standard 250ml cup))
6.5 - 7 cups cold water ((using standard 250ml cup))
5 - 6 chicken drumsticks
1 tablespoon ginger (, sliced into strips)
Green onions for garnish
Salt to taste

Steps:

  • Rinse Rice: Rinse 173g (¾ standard cup) of rice in Instant Pot under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear, then drain well.
  • Pressure Cook Chicken Congee: Add ginger, 5-6 chicken drumsticks and 6.5 - 7 cups of cold water in Instant Pot. *Rice to Water Ratio: 1 cup rice to 9 - 9.75 cups of water. *Pro Tip: Do not add salt at this point.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 30 minutes + Natural Release. Open the lid carefully.
  • Thicken & Season Congee: The congee will look watery at this point. Heat up the Instant Pot using the Sauté function. Stir the congee until desired thickness & consistency, then season with salt.
  • Shred Chicken: Use tongs and fork to separate the chicken meat from the bones, then remove the chicken bones and skin (if desired). If you like, you can shred the chicken.
  • Garnish & Serve: Remove congee from heat, then garnish with green onions. Serve immediately & enjoy the comforting congee~

Nutrition Facts : Calories 186 kcal, Carbohydrate 19 g, Protein 13 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 58 mg, Sodium 80 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

INSTANT POT CONGEE WITH CHICKEN AND MUSHROOMS



Instant Pot Congee with Chicken and Mushrooms image

Congee, a Chinese dim sum staple, is a simple and hearty savory rice porridge simmered with aromatics and often served with seasonal vegetables and meat. Congee can be made with many types of grains, but we like quick cooking jasmine for its soft texture that easily breaks down into a porridge.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

7 cups low-sodium chicken broth
1 cup jasmine rice
1 1-inch piece fresh ginger, peeled and thinly sliced into coins
1 leek, halved lengthwise and thinly sliced (dark green parts separated)
Kosher salt
2 tablespoons vegetable oil
10 ounces sliced shiitake mushrooms
3 cups shredded rotisserie chicken (about 12 ounces)
Soy sauce, for serving

Steps:

  • Combine 4 cups chicken broth, the rice, ginger, white and light green parts of the leek and 1/2 teaspoon salt in a 6-quart Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 20 minutes.
  • Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the dark green parts of the leek and cook until they begin to soften, about 3 minutes. Add the mushrooms and 1/2 teaspoon salt and cook until the mushrooms are browned and the leeks are tender, about 5 minutes. Remove from the heat. Warm the remaining 3 cups chicken broth in the microwave.
  • When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and let the steam release. Carefully unlock and remove the lid. Stir in 2 cups warm chicken broth. Set the Instant Pot to sauté on normal and cook, stirring constantly, until the mixture has thickened to a porridge, 5 to 7 minutes. If the mixture thickens too much, stir in some of the remaining chicken broth. Season with salt, if needed.
  • Divide the congee among bowls. Top with the shredded chicken, mushroom-leek mixture and soy sauce.

Nutrition Facts : Calories 410, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 42 milligrams, Sodium 941 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 26 grams, Sugar 4 grams

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