This congee recipe completely broke my DMs last week! It’s my cozy, Instant Pot version—loosely inspired by Dr. Felice Chan and Alice Waters—but simplified for when my boyfriend was sick and I was short on time.
It’s simple, soothing, and exactly what you want when you’re craving comfort without much effort. Hope you enjoy!
Pro tip: it makes the best leftovers. I freeze right away!
+ 4-6 chicken thighs (use breast if you prefer)
+ 1 cup jasmine rice
+ Vegetables of choice (I used carrots because I had them on hand)
+ 1 thumb of ginger, peeled and sliced
+ Garlic (optional)
+ Green onion
+ Salt to taste
+ Soy sauce
+ Sesame oil
+ I know it is traditional to add an egg and other toppings, but as I said we were keeping it simple!
1. Set instant pot to sauté mode, add some oil and brown the chicken thighs for about 3-5 minutes.
2. Scrape off the bottom and add 1 cup of water.
3. Add sliced ginger, carrots, 1/2 clove garlic and any other veggies you’re adding.
4. Simmer for a few more minutes.
5. Add 1 cup of jasmine rice and 5 more cups of water and stir.
6. Add lid and set pot to manual for 30 minutes.
7. Once it’s done pressure cooking, let it continue to sit for about 20 minutes.
8. Release steam, remove lid and remove chicken then stir - it should be nice and thick but if it isn’t, continue stirring and let sit for a few minutes.
9. Add salt to your liking.
10. Separately, shred the chicken then add it back in.
11. Add a serving to a bowl, slice some green onion, add sesame oil, soy sauce if desired, egg if you’re doing that, chili crisp, the options are endless.
12. Enjoy!
