Description
A comforting and creamy rice congee made easily in the Instant Pot, perfect for busy mornings and meal prep.
Ingredients
Scale
- 1 cup jasmine rice
- 8 cups water or chicken broth
- 1 teaspoon salt
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 2 green onions, chopped
- 1 cup cooked chicken, shredded (optional)
- 1 soft-boiled egg (optional)
- Sesame oil (optional for garnish)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- Combine the rinsed rice, water or broth, salt, and minced ginger in the Instant Pot.
- Seal the lid, set the valve to sealing, and cook on high pressure for 20 minutes.
- Allow for natural pressure release for about 10 minutes, then quick release the remaining pressure.
- Gently stir the congee to reach your desired consistency.
- Serve hot, garnished with soy sauce, chopped green onions, shredded chicken, and a soft-boiled egg.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat with a splash of broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Instant Pot
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 0mg