Rinse Rice: Rinse 173g (¾ standard cup) of rice in Instant Pot under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear, then drain well.
Pressure Cook Chicken Congee: Add ginger, 5-6 chicken drumsticks and 6.5 - 7 cups of cold water in Instant Pot. *Rice to Water Ratio: 1 cup rice to 9 - 9.75 cups of water. *Pro Tip: Do not add salt at this point.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 30 minutes + Natural Release. Open the lid carefully.
Thicken & Season Congee: The congee will look watery at this point. Heat up the Instant Pot using the Sauté function. Stir the congee until desired thickness & consistency, then season with salt.
Shred Chicken: Use tongs and fork to separate the chicken meat from the bones, then remove the chicken bones and skin (if desired). If you like, you can shred the chicken.
Garnish & Serve: Remove congee from heat, then garnish with green onions. Serve immediately & enjoy the comforting congee~
Extra Toppings: You can easily customize the congee by adding toppings like crispy garlic, fried shallots, roasted salted peanuts, soy sauce, fish sauce, etc.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Calories: 186kcal | Carbohydrates: 19g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 80mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Calcium: 21mg | Iron: 1mg