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)
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.
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.
Recipe inspired by budgetbytes.com.