Pressure Cooker Chicken Congee (Chinese Rice Porridge)

Name: Pressure Cooker Chicken Congee (Chinese Rice Porridge)
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 cup jasmine rice; 2 cloves garlic, minced; 1 (1 inch) piece fresh ginger, minced; 6 cups chicken stock; 1 cup water; 2 pounds boneless, skinless chicken thighs; salt and ground black pepper to taste; optional toppings: cilantro, green onion, hot sauce, soy sauce

Jennifer Mosinski

Pressure Cooker Chicken Congee (Chinese Rice Porridge)

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Say goodbye to chicken noodle soup and hello chicken congee, the Chinese rice porridge that's taking the world by storm. Originally created with just rice and and a lot of water to make food stretch in lean times, congee has loads of variations and is a beloved comfort food. This version uses chicken stock and chicken thighs for more depth of flavor, and cooks in the pressure cooker to get you eating in no time.

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Servings: 6

Ready in: 1hr PT1H
Prep time: 10min
Cook time: 30min

Ingredients

1 cup jasmine rice
2 cloves garlic, minced
1 (1 inch) piece fresh ginger, minced
6 cups chicken stock
1 cup water
2 pounds boneless, skinless chicken thighs
salt and ground black pepper to taste
optional toppings: cilantro, green onion, hot sauce, soy sauce

Appliances

For best results, we recommend using:

Mealthy MultiPot
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Directions

Rinse rice under cold water until water runs clear.
Place rice, garlic, and ginger into pressure cooker pot. Pour chicken stock and water into the pot and arrange chicken thighs on top of rice.
Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 30 minutes on High pressure. Let pressure release naturally.
Shred chicken with two forks and stir congee until desired consistency is reached. Season with salt and ground black pepper to taste. Ladle into bowls and top with cilantro, green onion, and the sauce of your choice.

Mealthy tip:

Congee is very versatile. Looking for a thinner congee? Add more water and stock to get your desired consistency and flavor. The toppings possibilities are also endless. Enjoy with sauteed mushrooms, onions, shredded vegetables, soy sauce, tamari, or whatever your heart desires. Want a vegetarian version? Use vegetable stock instead of chicken and leave out the chicken thighs.

Tagged:

Dinner Rice Chicken Thighs Pressure Cooker Soups And Stews

Reviews

4.5out of 5 Stars

(3 Reviews)

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What others are saying

Erin Hudson says:

This was a simple recipe with a lot of potential. I used 3 cups of chicken stock and 3 cups of veggie stock for this dish. I also used breast instead of thighs. Mixed in some siracha chili sauce to spice it up.

Blakely James says:

Added a bunch of fresh shredded veggies and broccoli, plus soy sauce. Not a vegetarian but I also used vegetable stock because that's all I had. Boneless chicken thighs were the perfect addition to this recipe. The porridge was thick and creamy.

Jazzy Brewer says:

I made a vegetarian version and added mushrooms. I added a little water thinking the consistency would be too thick, but in turn made it a little thinner than I would like. The flavor was ok, but I’d need to experiment with it more to get it how I like.