Instant Pot Chicken Congee




I make chicken congee for my kids a lot in my thermal pot where I boil it the night before and it cooks overnight in a thermal pot. I tried the same recipe in an instant pot, except I set a timer for it to start cooking at 5:30 AM. When the kids ate it at 7:30-8:00 that morning, it was great! I based my recipe loosely on the recipe by Amy + Jacky (website with a lot of great instant pot recipes)

Here's what I did:
  1. Salt chicken for 2-3 days before you will use. Usually I use boneless, skinless chicken thighs but this time used skinless bone-in chicken thighs
  2. In instant pot, heat by using Saute mode. When hot, put some oil in it and saute garlic until fragrant. 
  3. Put in chicken, 1 cup rice, 7 cups of water, 4-6 teaspoons chicken boullion powder (could probably also use chicken stock)
  4. Set to start cooking at 5:30 AM for 30 min. 
  5. Serve at 7:30-8:00 AM
Chicken Congee (~from Amy + Jacky)

Ingredients
·       ¾ cup (173 g) Jasmine rice (using standard 250 ml cup) (used 1 cup rice)
·       6.5 - 7 cups cold water (using standard 250 ml cup) (used 7 cups)
·       5 – 6 chicken drumsticks (used 4 bone-in chicken thighs, liberally salted for 2-3 days)
·       1 tablespoon ginger, sliced into strips (omitted. Did use lots of chopped garlic)
·       Green onions for garnish
·       Salt to taste
·       Chicken boullion powder


Instructions
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.
2.   Add ginger, 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 immediately and cook at high pressure for 30 minutes + Natural Release in an Electric Pressure Cooker.
4.   Open the lid carefully. The congee will look watery at this point.
5.   Heat up the pot (Instant Pot: press Sauté button), stir until desired thickness & consistency. Season with salt.
6.   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).
7.   Remove congee from heat and garnish with green onions.
8.   Serve immediately.

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