Growing up, whenever anyone came down with a cold in my family, a big pot of congee would be bubbling on the stove within minutes. My mom likes to call it the Chinese version of chicken noodle soup because it’s so soothing. Congee is essentially a rice porridge where the grains of rice have been cooked down until they’re thick and creamy. While you can easily make congee on the stove or in a slow cooker, this Instant Pot method has quickly become my go-to because it’s so speedy and yields a thick, smooth congee in a fraction of the time.
I like to consider congee a blank canvas for my favourite flavours. You can dress it up with your favourite toppings and seasonings to customize to your taste. The toppings listed below are my go-to combination, but other popular toppings include furikake, fried garlic, century eggs, youtiao (Chinese fried dough sticks) and more.
This recipe requires a natural release, which is about 30 minutes.
Place the uncooked jasmine rice in the bottom of the instant pot. Add ginger and then place chicken over top. Cover with water.
Cook in Instant Pot on high pressure for 20 minutes, allowing for a natural release.
Once Instant Pot has completed its natural release, using tongs, remove ginger pieces and discard. Then, remove chicken thighs from the pot and place on a plate.
Carefully remove all skin, bones and cartilage from the chicken. Then, shred the chicken with two forks. Add the chicken back into the congee pot and stir to combine.
Add salt and MSG to congee to taste, then divide between bowls.
Top congee with your choice of toppings and enjoy.