Easiest Way to Make Favorite Congee for the Instant Pot

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, Easiest Way to Make Speedy Congee for the Instant Pot. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Recipe of Favorite Congee for the Instant Pot is one of the most popular of recent trending foods on earth. It's simple, it's quick, it tastes yummy. It is appreciated by millions every day. They're nice and they look fantastic. Congee for the Instant Pot is something which I have loved my entire life.

I love dim sum and my husband loves congee. So I decided I would make him some in the instant pot. Chillies in oil, sesame seasoning and voila.

Many things affect the quality of taste from Congee for the Instant Pot, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Congee for the Instant Pot delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can cook Congee for the Instant Pot using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Congee for the Instant Pot:

1. 3/4 cup (173 g) Jasmine rice (using standard 250 ml cup) (or white rice)
2. 6.5-7 cups cold water (using standard 250 ml cup)
3. 5 – 6 chicken drumsticks (or chicken thighs)
4. 1 small onion finely chopped/diced
5. 1 tablespoon ginger, minced or puréed
6. Garlic - 2 or more cloves minced
7. Green onions for garnish
8. Salt (to taste)
9. 2-4 cups shredded cabbage (SAVE THIS until the very end) this also can be optional)
10. Optional: serve with peanuts, crispy garlic, see notes below

Instructions to make 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.

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