Instant Pot Chicken Congee
Jook using the instant pot is simple and easy.
Ingredients
- 1 pound (453.59 g) Boneless Skinless Chicken Thighs, cut into bite-size pieces
- 2 tablespoons (2 tablespoons) Minced Ginger
- 1 tablespoon (1 tablespoon) Minced Garlic
- 1 tablespoon (1 tablespoon) Sesame Oil
- 1 tablespoon (1 tablespoon) Soy Sauce
- 1 cup (185 g) Jasmine Rice, (or other short grain rice
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1/2 teaspoon (0.5 teaspoon) Ground Black Pepper, (optional)
- 5 cups (1.25 kg) Water
Instructions
- Place all ingredients in the inner liner of your pressure cooker or Instant Pot.
- Press the Porridge button. If you do not have a Porridge button on your pot, set the pressure cooker to cook for 20 minutes at high pressure.
- Let the pot sit undisturbed for 10 minutes after it is done cooking. Then release all remaining pressure.
- Mix well, add a little more sesame oil for fragrance if you desire, and serve.