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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.

Cook's Note:

Use chicken breasts that weigh 4 to 6 ounces.

Nutrition Facts

239 calories; 7.4 g total fat; 37 mg cholesterol; 789 mg sodium. 27.5 g carbohydrates; 14.2 g protein; Full Nutrition