Savory Instant Pot Chicken Congee Recipe: A Flavorful Chinese Rice Dish

Ingredients

• A total of 2 ½ cups of chicken broth, with the option to add more for desired taste,
• 1 cup of fragrant jasmine rice,
• A spritz of nonstick cooking spray for the pan,
• 6 substantial slices of bacon, sliced into 1/2-inch strips,
• Diced small onion for added flavor,
• A clove of minced garlic, and more if desired,
• Fresh ginger, peeled and expertly julienned to add a zing,
• 2 chicken breasts, boneless and skinless for ease,
• A touch of sesame oil for that distinctive flavor,
• Season with salt and freshly ground black pepper to your liking.

Step 1

Begin by mixing 1 1/2 cups of chicken broth with rice in a bowl, and then set it aside for later use.

Step 2

Next, fire up your versatile multi-functional pressure cooker (like the beloved Instant Pot®) and opt for the Saute function. Give it a quick spray of cooking oil and toss in the bacon. Saute until the bacon reaches a delightful crispiness, usually around 5 minutes. Once done, transfer the bacon to a baking sheet lined with paper towels to drain off excess grease.

Step 3

Now, introduce the onion, garlic, and ginger to the pot, letting them mingle in the flavorsome remnants of the bacon until the onion turns soft and translucent, usually about 3 to 4 minutes. Scoop out half of this aromatic mixture into a small bowl. Gradually pour in 1 cup of chicken broth, making sure to scrape off any caramelized bits with a trusty wooden spoon. Add the chicken breasts into the pot and turn off the Saute function.

Step 4

Seal the lid securely and set the cooker to high pressure following the manufacturer's instructions. Set the timer for 12 minutes, allowing some 10 to 15 minutes for the pressure to build up.

Step 5

Once the cooking time is up, carefully release the pressure using the quick-release method as per the manufacturer's guidelines, approximately 5 minutes. Unlock the lid and pour in the rice and broth mixture. Seal the lid once more and choose the rice setting, letting it cook for another 12 minutes as preset.

Step 6

After releasing the pressure once more, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot along with the reserved onion mixture, chopped bacon, and a drizzle of sesame oil. Season with salt and pepper to taste. Opt for the soup setting and pour in the remaining chicken broth, adding it gradually in 1/4 cup increments (up to 1 1/2 cups) as needed. Allow it to simmer briefly until you achieve your desired consistency.