Sprig Originals's kitchen / Instant Pot Ginger Chicken Congee with Scallions
Instant Pot Ginger Chicken Congee with Scallions
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Silky Chinese rice porridge that cooks itself: rice, bone-in chicken thighs, and a fistful of ginger go into the pressure cooker together and come out as thick, savoury congee with meltingly tender shredded chicken. One pot, one pressure cycle, and a bowl of the most comforting weeknight dinner going — finish with soy, sesame oil, and a shower of scallions.
Ingredients
For the congee
- 1 cup jasmine rice
- 1 1/2 lb bone-in, skinless chicken thighs (about 4)
- 3 inch piece fresh ginger, peeled and thinly sliced
- 8 cups water
- 1 1/4 tsp salt
To finish
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1/2 tsp ground white pepper
- 4 scallions, thinly sliced
Instructions
- Rinse the jasmine rice in a sieve under cold water for about 30 seconds, until the water runs mostly clear, then drain well.
- Put the drained rice, chicken thighs, sliced ginger, water, and salt into the Instant Pot and give it one stir so no rice is stuck to the bottom. The pot should be well under the two-thirds max fill line.
- Lock the lid, set the valve to Sealing, and cook on High Pressure (Pressure Cook/Manual) for 30 minutes.
- When the time is up, let the pressure release naturally — do not touch the valve. This takes 20 to 25 minutes; starchy congee will spit if you vent it early. Open the lid only once the float valve has dropped.
- Lift out the chicken thighs with tongs onto a plate. Pull the meat off the bones with two forks, discard the bones, and return the shredded meat to the pot. Stir in the soy sauce, sesame oil, and white pepper, then stir hard for 30 seconds to break the rice down into a thick, creamy porridge. Thin with a splash of hot water if you want it looser.
- Ladle into bowls and top generously with sliced scallions. Serve hot, with extra soy sauce at the table.
Chef's tips
- Never quick-release congee — the starchy foam will spray out of the valve. The natural release is part of the cooking, and the rice keeps softening as it drops.
- Congee thickens a lot as it sits. Leftovers will set almost solid in the fridge; reheat with 1/4 cup water per bowl and stir until loose again.
- Chicken breast works if that's what you have — use 1 lb boneless and cut the pressure time to 25 minutes, but bone-in thighs give a richer broth.
- Good extras at the table: a fried egg, chili crisp, crushed roasted peanuts, or a handful of baby spinach stirred into the hot pot until wilted.
Nutrition (per serving, estimated)
321calories
28gprotein
31gcarbs
10gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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