Fast and Easy Chicken Congee in the Instant Pot®

Ingredients 0/10

Step 1

Whisk the chicken broth and rice in a bowl and set it aside for now. Turn on your Instant Pot to the sauté setting, spray it with some cooking spray, and cook the bacon until it’s nice and crispy, about 5 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain.

Step 2

Add the onion, garlic, and ginger to the pot and cook them in the bacon fat until the onion softens and turns translucent, about 3 to 4 minutes. Scoop out half of this onion mixture into a small bowl for later. Pour in a cup of chicken broth, scraping up any browned bits from the bottom with a wooden spoon. Then, nestle the chicken breasts into the pot and turn off the sauté function.

Step 3

Seal the pot, set it to high pressure, and cook for 12 minutes. It’ll take about 10 to 15 minutes for the pressure to build up. When the timer goes off, carefully release the pressure using the quick-release method. Once it’s safe to open, add the rice and broth mixture from earlier, seal the lid again, and cook on the rice setting for another 12 minutes.

Step 4

After that, quick-release the pressure again. Take out the chicken breasts and shred them with two forks before returning the shredded chicken to the pot. Stir in the reserved onion mixture, chopped bacon, and a splash of sesame oil. Season with salt and pepper to taste. If you want a thinner consistency, add the remaining broth a little at a time while simmering on the soup setting until it’s just right.