Instant Pot Chicken Congee
This easy Chinese soup is ready in about 35 minutes and makes 6 servings. It is built around chicken thighs, jasmine rice and chicken broth. The cooking is mostly appliance cooking. It is on the lighter side, at about 280 calories and 22 g of protein per serving.
- Total time
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 280 kcal
Save this recipe in Buttter
It is in the Slow Cooker & Instant Pot cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 6 servings
- 500 gchicken thighs
- 200 gjasmine rice
- 1½ lchicken broth
- 30 gfresh ginger
- 3 clovesgarlic
- 1 tbspsoy sauce
- 1 tspsesame oil
- 3 stalksgreen onions
Instructions
- Rinse the Jasmine rice under cold water and add it to the Instant Pot. Pour in the Chicken broth.
- Slice the Fresh ginger into coins and smash the Garlic cloves. Add them to the pot along with the bone-in Chicken thighs and Soy sauce.
- Lock the lid and cook on high pressure for 25 minutes. Allow natural pressure release for 10 minutes.
- Remove the chicken, shred the meat, and discard the bones and ginger coins. Return the shredded chicken to the congee and stir well.
- Drizzle with Sesame oil and top with sliced Green onions. Serve hot with additional soy sauce on the side.
Cook’s notes
Congee thickens a lot as it cools, so loosen leftovers with broth or water when reheating. Bone-in thighs give the richest broth. Classic toppings are chili oil, fried shallots, a soft-boiled egg or a splash of white pepper.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 22 g
- Fat
- 6 g
- Carbs
- 34 g
Approximate values for one serving.
About this recipe
- Cuisine: Chinese
- Dish type: Soup
- In cookbook: Slow Cooker & Instant Pot
