After Prime Day this year I was the happy owner of a brand new Instant Pot
As I dug deeper into Google’s list of things to cook in an Instant Pot, I came across a recipe by Budgetbytes that looked divine. I unfortunately failed get any usable process shots, but I suggest checking out Beth’s site for a wonderful step-by-step on this recipe (I changed a few things to fit my taste).
The first thing that struck me about this recipe was the simplicity and minimal clean-up. From there it didn’t take much convincing to get me to try it, I do love Asian dishes! I also loved the fact that this was truly a set it and leave it recipe, and with the sealed pressure cooker, you don’t have to worry about your food drying out.
As far as toppings go, you can’t really go wrong. The porridge has a mild flavor that can easily incorporate a multitude of flavors depending on your mood. I always opted for a drizzle of sriracha and either a soft-boiled or poached egg to add some fantastic flavor, oh and the chopped peanuts! I would also suggest the sesame oil and chopped green onion, but don’t hesitate to make it your own.
Notes
If substituting chicken breast for your meat, you may want to add the Broth Base to make up for the lost flavor that is given off from the bones.
Ingredients
- 1 cup uncooked jasmine rice
- 3 cloves garlic
- 2-3 inches fresh ginger
- 4 shittake mushrooms
- 2 lb bone-in chicken pieces (can also sub 1.5 lb chicken breast)
- 7 cups water
- 1/2 Tbsp salt (or to taste)
- 1/2 Tsp onion powder
- 1/2 Tsp garlic powder
- 1 Tbsp Broth Base (optional)
Toppings
- 3 green onions, sliced
- 1/3 cup peanuts, chopped
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp sriracha sauce
- 4 soft-boiled eggs
Instructions
- Peel and slice the ginger, and crush the cloves of garlic. Slice the mushrooms into thin strips. Remove any skin from the chicken pieces.
- Place the uncooked rice in the bottom of the Instant Pot and add the crushed garlic, sliced ginger, and sliced mushrooms on top. Lay the chicken pieces over the rice and aromatics. Finally, add seven cups of water.
- Close and lock the lid of the Instant Pot. Turn the steam release valve to the "sealing" position. Press the "porridge" button to begin cooking. After ten seconds the pot will begin to heat and build pressure. Once it reaches the required temperature and pressure (about 10 minutes), the display will begin to count down 20 minutes.
- After 20 minutes, the pot will switch to the "keep warm" setting and begin to drop in pressure. Allow the pot to reduce in pressure naturally, without opening the steam release valve. When the float valve falls back to the down position, open the steam valve, and then open the lid. (you can leave the Instant Pot in this keep-warm mode all day while you are at work, and come home to warm, perfectly cooked congee)
- Using tongs, carefully remove the chicken pieces and place them on a clean cutting board. Use two forks to shred the meat and remove the bones. Return the shredded meat to the pot.
- Stir and taste the porridge, and add salt as needed, only add enough salt to amplify the flavors, but don’t go overboard since you will be adding soy sauce as a topping.
- Ladle the congee into each bowl and drizzle a small amount of toasted sesame oil and soy sauce on top of each bowl. Sprinkle the sliced green onions, chopped peanuts, and other desired toppings over top, then serve.