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Instant Pot Chicken Congee
Course
Breakfast
Cuisine
Vietnamese
Keyword
Chicken Congee, chicken leg
Prep Time
15
minutes
minutes
Cook Time
26
minutes
minutes
Total Time
41
minutes
minutes
Servings
4
Calories
379
kcal
Author
Corrie
Ingredients
4
chicken leg
quarters
1
white onion
2
sallots
1(1-inch)
piece fresh ginger
halved
8-10
cups
boiling water
4
tablespoon
chicken soup base
divided
¾
cup
jasmine rice
rinsed
¼
cup
sweet rice
rinsed
1
teaspoon
fish sauce
½
teaspoon
sugar
salt
as required
2
scallions (green part)
chopped
Instructions
In the pot of Instant Pot, place the chicken, onion, shallot, ginger, 2 tablespoons of the chicken soup base and billing water.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 8 minutes.
Press “Cancel” and allow a natural release for about 5 minutes and then, do a quick release.
Carefully, remove the lid and place the chicken into the bowl of the cold water.
Drain the chicken and set aside to cool.
With a slotted spoon, remove the onion and shallots from the broth.
In the pot, add the rice and remaining chicken soup base and stir to combine.
Secure the lid and turn to “Seal” position.
Select “Porridge” and just use the default time of 18 minutes.
Meanwhile, remove the bone from the chicken and shred the meat.
Press “Cancel” and allow a natural release.
Carefully, remove the lid and mix in the shredded meat, fish sauce, sugar and salt.
Serve with the garnishing of scallion.
Nutrition
Calories:
379
kcal