Instant Pot® Chicken Congee (Chinese Rice Porridge)

Ingredients

• 1/2 cup schicken broth, divided, or more to taste
• cup jasmine rice
• nonstick cooking spray
• thick slice sbacon, cut into 1/2-inch strips
• small onion, diced
• clove garlic, minced, or more to taste
• (1 inch) piece fresh ginger, peeled and julienned
• boneless, skinless chicken breasts
• teaspoon sesame oil
• salt and ground black pepper to taste

Instructions

1. Combine 1 1/2 cups chicken broth and rice in a bowl; set aside.
2. Turn on a multi functional pressure cooker (such as Instant Pot®) and select Saute function. Spray with cooking spray and add bacon. Saute until bacon is crisp, but not burned, about 5 minutes. Remove bacon to a paper towel lined baking sheet to drain.
3. Add onion, garlic, and ginger to the pot and cook in the bacon grease until onion is soft and translucent, 3 to 4 minutes. Remove 1/2 the onion mixture to a small bowl. Slowly pour in 1 cup chicken broth and scrape off any browned bits with a wooden spoon. Add chicken breasts to the pot and turn off Saute function.
4. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
5. Release pressure carefully using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Pour in rice and broth mixture. Close and seal the lid. Select the rice setting and cook for 12 minutes (should be preset).
6. Release pressure carefully using the quick release method according to manufacturer's instructions, about 5 minutes.
7. Remove chicken breasts and shred with 2 forks.
8. Return chicken to the pot.
9. Add remaining onion mixture, chopped bacon, and sesame oil.
10. Season with salt and pepper.
11. Select the soup setting and add remaining chicken broth, 1/4 cup at a time (up to 1 1/2 cups), if desired.
12. Simmer briefly until desired consistency is reached.

Tips

Use chicken breasts that weigh 4 to 6 ounces.