Instant Pot Congee With Chicken And Mushrooms Recipes

INSTANT POT CONGEE

Steps:

• Rinse rice under cool water.
• Combine rice, water, ginger, and salt in the bowl of an Instant Pot / pressure. (Note: If using ginger, add the piece of grated ginger whole so that it will infuse the congee with flavor but can be removed at the end of cooking. If you like a more intense ginger flavor, you can grate the ginger into the congee, but use half as much as listed.)
• Close and lock the lid.
• Set the pressure cook / manual setting on high for 22 minutes.
• Allow the pressure to release naturally. (Note: This is important. Congee is very starchy and, if the pressure is manually released, it may foam and clog the pressure release valve.)
• If you added a whole piece of ginger to the congee, remove and discard the ginger.
• Unlock the lid. Serve congee warm.

INSTANT POT CHICKEN CONGEE

Steps:

• Rinse Rice: Rinse 173g (¾ standard cup) of rice in Instant 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 the water is clear, then drain well.
• Pressure Cook Chicken Congee: Add ginger, 5-6 chicken drumsticks and 6.5 - 7 cups of cold water in Instant Pot. *Rice to Water Ratio: 1 cup rice to 9 - 9.75 cups of water. *Pro Tip: Do not add salt at this point.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 30 minutes + Natural Release. Open the lid carefully.
• Thicken & Season Congee: The congee will look watery at this point. Heat up the Instant Pot using the Sauté function. Stir the congee until desired thickness & consistency, then season with salt.
• Shred Chicken: Use tongs and fork to separate the chicken meat from the bones, then remove the chicken bones and skin (if desired). If you like, you can shred the chicken.
• Garnish & Serve: Remove congee from heat, then garnish with green onions. Serve immediately & enjoy the comforting congee~

CHICKEN-AND-MUSHROOM CONGEE

Steps:

• In a pot, bring chicken, broth, rice, half of ginger, scallion white and light-green parts, 1 1/2 teaspoons salt, and 4 cups water to a boil. Reduce heat to medium-low; partially cover and simmer, stirring a few times, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate.
• Increase heat to medium and stir in mushrooms; boil, uncovered, until rice breaks down and mixture is creamy, about 20 minutes. Meanwhile, remove and discard skin and bones from chicken; shred meat into bite-size pieces. Remove ginger and scallions from congee; discard.
• Thinly slice scallion tops; thinly slice remaining half of ginger into matchstick-size pieces. Stir chicken meat and any accumulated juices into congee and serve topped with scallion tops, ginger, sesame oil, and chili sauce.

INSTANT POT® CHICKEN CONGEE

Steps:

• Rinse rice under cold running water until the water runs clear. Set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and brown chicken on all sides, about 8 minutes, making sure each side is browned before flipping. Add a few tablespoons of chicken broth to the Instant Pot® and scrape off any browned bits from the bottom with a wooden spatula. Turn off Saute function. Add drained rice, ginger, and remaining broth.
• Cut the kernels from the corn cob and break cob into 3 pieces. Add corn kernels and cob pieces to the pot. Close and seal the lid. Select Porridge function and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and discard the corn cob pieces. Remove chicken breast. Shred chicken with two forks and return to the congee. Season with salt and pepper and mix well.
• Divide congee amongst 6 bowls. Top each bowl with equal amounts of sliced spring onions, sesame seeds, and chili crisp.