Instant Pot Chicken Congee
Instant Pot Chicken Congee
- 3/4 cup jasmine or any white long-grain rice, unrinsed
- 6 1/2 cups water
- 1 tablespoon crushed or minced ginger
- 2 tablespoons pure maple syrup, divided
- 4 pounds dark meat chicken with skin on and bone in (I used 2 pounds of thighs and 2 pounds of drumsticks)
- 4 cloves garlic, freshly pressed or finely chopped/minced
- 2 teaspoons garlic salt, divided in half
- 2 teaspoons seasoned salt, divided in half
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 – 1/2 teaspoon white pepper
- 1 tablespoon coconut aminos, low-sodium tamari or low-sodium soy sauce
- 1 tablespoon gluten-free hoisin sauce (optional)
- 2 teaspoons sesame oil (any kind)
- Scallions, sliced for topping
To give you a quick run down on lighter soy sauce subs:
- Coconut Aminos is a lower sodium, gluten-free, and soy-free soy sauce that is lower in sodium AND a touch sweeter but doesn’t taste anything like coconut. Think of it as almost a soy sauce-teriyaki sauce combo.
- Tamari is a gluten-free soy sauce and tastes basically identical to soy sauce. It’s also available in low-sodium which is what I prefer
Want to sub brown rice instead of white? Go for it, although the consistency will be slightly different. Same cook times!
Congee is served great hot OR cold – and it will really thicken up once cooled in the fridge.
- Add the rice, water, ginger, garlic and 1 tablespoon of the maple syrup to the Instant Pot. Stir well.
- Add in the chicken and make sure it’s submerged in the broth. Secure the lid, move the valve to the sealing position and hit Manual or Pressure Cook on High Pressure for 25 minutes. When done, allow a 20-minute natural release followed by a quick release (NOTE: if anything spurts out during the release, simply throw a dish towel over the nozzle or allow a full natural release until the pin drops).
- When the lid comes off, it will appear very soupy which is exactly how it should look. Using tongs, remove the chicken and place in a bowl to cool and then pick the meat from the bones and discard the bones, skin and cartilage.
- Hit Keep Warm/Cancel and then hit Sauté and Adjust so its on the More or High setting. As the pot begins to bubble, add in 1 teaspoon of the garlic salt and seasoned salt each. Stir occasionally as it will continue to thicken, about 10 minutes.
- Add back the chicken and stir along with the remaining tablespoon of maple syrup, the remaining teaspoons of seasoned salt and garlic salt, garlic powder, onion powder, white pepper, hoisin sauce (if using), coconut aminos, and sesame oil. Stir well.
- Hit Keep Warm so the congee can rest and cool down a bit for 30 minutes as all the flavors will come together in this time.
- Serve topped with sliced scallions, which are the perfect touch!