Simple Way to Prepare Speedy Congee for the Instant Pot

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, congee for the instant pot. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

To get started with this recipe, we must first prepare a few ingredients. You can cook congee for the instant pot using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Congee for the Instant Pot:

1. Make ready 3/4 cup (173 g) Jasmine rice (using standard 250 ml cup) (or white rice)
2. Prepare 6.5-7 cups cold water (using standard 250 ml cup)
3. Take 5 – 6 chicken drumsticks (or chicken thighs)
4. Take 1 small onion finely chopped/diced
5. Make ready 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

Instructions 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.

So that is going to wrap it up with this special food congee for the instant pot recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!