Instant Pot® Chicken Congee (Chinese Rice Porridge)

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

Step: 1

Combine 1 1/2 cups chicken broth and rice in a bowl; set aside.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

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).

Step: 6

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.

Per Serving: 239 calories; protein 14.2g; carbohydrates 27.5g; fat 7.4g; cholesterol 37.5mg; sodium 789mg.

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