Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, congee for the instant pot. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Choose from the world's largest selection of audiobooks. Exceptional Food Picked At Its Peak By Our Partners & Brought To Your Door For Free. Congee is rice porridge that is made by simmering a small amount of rice in a large amount of water until the rice breaks down and turns silky and smooth. The congee is sometimes simmered with stock or chicken to add flavor.

Congee for the Instant Pot is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Congee for the Instant Pot is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook congee for the instant pot using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Congee for the Instant Pot:

1. Get 3/4 cup (173 g) Jasmine rice (using standard 250 ml cup) (or white rice)
2. Get 6.5-7 cups cold water (using standard 250 ml cup)
3. Prepare 5 – 6 chicken drumsticks (or chicken thighs)
4. Make ready 1 small onion finely chopped/diced
5. Take 1 tablespoon ginger, minced or puréed
6. Make ready Garlic - 2 or more cloves minced
7. Prepare Green onions for garnish
8. Make ready Salt (to taste)
9. Get 2-4 cups shredded cabbage (SAVE THIS until the very end) this also can be optional)
10. Take Optional: serve with peanuts, crispy garlic, see notes below

Add the sesame oil to the insert of the Instant Pot add the garlic, ginger, and the whites of the scallions. Add the rice to the instant pot and pour in the chicken broth, then add the chicken legs to the pot. Transfer the drained rice into the Instant pot. Add chicken broth, chicken, and ginger.

Steps to make Congee for the Instant Pot:

1. Rinse 173g (3/4 standard cup) of rice in the 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 water is clear. Drain well. Peel onion and run under cold water so that if the onion is sharp it will not sting your eyes as much when you dice it.
2. Add finely chopped onion, minced ginger, minced garlic (I use a pampered chef to assist in my chopping as I am horrible with knives), 5-6 chicken drumsticks and 6.5 - 7 cups of cold water (using standard 250 ml cup) into the pot. Do not add salt at this point. (The ratio is 1 cup rice to 9 - 9.75 cups of water)
3. Close the lid on the instant pot and cook at high pressure for 30 minutes. Then do a Natural Release in the Instant Pot.
4. Open the lid carefully. The congee will look watery at this point. At this point, you could add the optional 2-3 cups cabbage. Stir in the shredded cabbage - it will wilt down and cook enough from the residual heat in the pot.
5. Heat up the pot (Instant Pot: press Sauté button), stir until desired thickness & consistency. Season with salt.
6. If needed, use tongs and fork to separate the chicken meat from the bones (they literally fall off the bone) and remove the chicken bones and skin (if desired). It is better to use chicken or meat with the bone in for nutrients and flavour but it is not a deal breaker if you do not.
7. Remove congee from heat and garnish with green onions. You can serve immediately. Please see notes for ideas of what to serve with congee.
8. Notes - You can easily customize the congee by adding toppings like crispy garlic, fried shallots, roasted salted peanuts, soy sauce, fish sauce, etc
9. Keeps well in the fridge for up to 5 days. Reheat in a 350F oven or in a pot on the stovetop.

Transfer the drained rice into the Instant pot. Add chicken broth, chicken, and ginger. Congee (also known as Jook) is a staple in many parts of Asia and is a traditional healing food in Chinese Medicine. After being prescribed congee to help my stomach, spleen, and pancreas, I wanted to know how to quickly and easily make it in my Instant Pot. Place the uncooked rice in the bottom of the Instant Pot and add the crushed garlic, sliced ginger, and sliced mushrooms on top.

So that’s going to wrap this up with this exceptional food congee for the instant pot recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!