Instant Pot Chicken Veggie Congee (Chinese Rice Porridge)

5 from 1 vote

Prep Time15

Cook Time1

Total Time1 15

Course: Main

Cuisine: Asian

Servings:

Calories: 227kcal

Author: Edwina

1 tablespoon vegetable oil
3 long slices of ginger
2 scallions chopped into halves
1 bone in skin on chicken breast see note
1 tablespoon rice cooking wine michiu (optional)
6 cups water
1 cup short grain sweet rice or 3⁄4 cup short grain white rice
2 carrots diced (about 3⁄4 cup)
small handful dried seaweed soaked and finely chopped. (or 1⁄2 cup of frozen spinach)
5 baby bella mushrooms diced
2 ribs celery finely chopped
1 tablespoon sesame oil
2 tsps toasted sesame seed optional
1 teaspoon soy sauce
salt

Turn on your Instant Pot's sauté function. When the pot is hot, add cooking oil, ginger slices and sauté until aromatic.
Add in chicken breast and brown both sides a little bit.
Add in rice cooking wine, scallion, water, cancel sauté mode, cover and set to cook 20 minutes on high pressure.
Meanwhile, wash and drain the rice and set it aside.
Prep all the vegetables.
When it's done cooking, let the pressure release naturally.
Take the chicken out before removing ginger, scallion, and all the scum.
Tear the chicken meat off the bone and break into 8-10 pieces with a pair of tongs, and add back to the pot.
Add rice and all the veggies into the pot.
Seal and cook for another 15 minutes on high.
Allow pressure to release naturally or manually release the pressure after 15 minutes.
Add in sesame oil, toasted sesame seeds, soy sauce and add salt to taste. The chicken should be very tender and break into thin strips through string,
Serve with white pepper powder and scallion/cilantro