Ingredients:
- 1 cup uncooked jasmine rice
- 2 tsp minced garlic
- 1 Tbsp fresh ginger
- 3-4 sliced mushrooms
- 1 pound cooked, deboned chicken
- 1 quart bone broth
- 3 cups water
- Toasted sesame oil and fish sauce (for topping)
Instructions:
- Chop the cooked chicken into small cubes.
- Layer the ingredients in the Instant Pot in this order: rice, garlic/ginger/mushrooms, then chicken.
- Add the bone broth and water.
- Close and lock the lid of the Instant Pot. Ensure that the steam release is turned to “Sealing”. Cook on the Porridge setting.
- When the congee has finished cooking, allow it to naturally release.
- Scoop congee into bowls and pour about a teaspoon of toasted sesame oil and fish sauce on top, and stir to incorporate.
Notes:
To make shrimp and tofu congee: sub 1/2 pound frozen shrimp and 14 oz firm tofu (sliced into small cubes) for the chicken.
To make fish congee: sub 2 frozen flounder or 1-2 frozen cod fillets for the chicken.