Instant Pot Chicken Congee Recipe (Jook)
This authentic Cantonese chicken congee in the Instant Pot is so easy and delicious! You only need 8 simple ingredients and a pressure cooker to make this amazing soup in a flash.
Ingredients
- 1/3 cup thinly sliced ginger 1 inch x 2 mm
- 1/2 cup scallions cut on the bias
- 1/2 tsp salt
- 1/2 tbsp white pepper
- 2 tbsp sesame oil
- 1 pound chicken leg quarters skinless, about 2
- 1 1/2 cups long grain Jasmine rice
- 8 to 10 cups water
Instructions
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Slice the ginger and scallions. Measure salt, white pepper, and sesame oil. Set all aside.
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Rinse the Jasmine rice. Add the rice to a bowl, and add enough water to cover the rice. Swirl the rice around. Drain and repeat a few times until the water is clear.
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Put chicken legs at the bottom on the Instant Pot. Add drained rice and enough water to reach the 8 cup mark in the Instant Pot.
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Seal the Instant Pot. Set to Porridge for 25 minutes.
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When the timer goes off, let Instant Pot naturally release for 15 minutes before releasing the pressure manually. Be careful of steam.
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Remove the chicken from the pot and shred the meat. Discard the bones.
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Add the chicken back into the congee. Add salt and mix well. Taste and adjust more salt as needed.
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To serve, ladle into bowls and garnish with ginger, white pepper, sesame oil, and scallions.
Recipe Notes
- Cook time does not include the time it takes for the Instant Pot to come to pressure.
- Feel free to substitute white pepper with black pepper.