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Instant Pot Chicken Congee
A simple and comforting Chinese food at its best.
Course
Main Course, Side Dish
Cuisine
Cantonese, Chinese
Keyword
Chicken Congee, chicken legs, scallions
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
Calories
282
kcal
Author
Corrie
Ingredients
1
cup
scallions
chopped
¾
cup
ginger
thinly sliced
1
teaspoon
salt
4
tablespoon
sesame oil
6
chicken legs
16
cup
water
1
tablespoon
white pepper
3
cups
long grain Jasmine rice
Instructions
Put chicken legs, rice and water in the Instant Pot and secure the lid.
Secure the lid and cook under “Porridge” for about 20 minutes.
Select “Cancel” and release the pressure naturally.
Dish out the chicken from the pot and shred the meat, discarding the bones.
Add the chicken back into the congee along with salt and mix thoroughly.
Dish out into bowls and top with ginger, sesame oil, white pepper and scallions.
Nutrition
Calories:
282
kcal
|
Carbohydrates:
3
g
|
Protein:
16
g
|
Fat:
23
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
90
mg
|
Sodium:
399
mg
|
Potassium:
269
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
214
IU
|
Vitamin C:
3
mg
|
Calcium:
36
mg
|
Iron:
1
mg