Instant Pot Congee (鸡肉菠菜粥)

Ingredients

• 1 cup uncooked Jasmine rice
• 6 cups chicken broth (, for a thicker congee (7 to 8 cups for thinner congee))
• 2 chicken breasts ((or 4 boneless skinless thighs, about 1.5 lbs (680 g)))
• 2 teaspoons ginger (, grated)
• 1/2 teaspoon fine sea salt ((or to taste))
• 4 cups baby spinach ((or 2 cups frozen spinach) (*Footnote 1))
• 2 teaspoons toasted sesame oil
• 2 green onions (, chopped)
• Boiled or fried eggs
• Sriracha sauce or homemade chili oil
• Chinese pickles or fermented tofu
• Crushed roasted peanuts or roasted sesame seeds
• Chopped cilantro

Instructions

1. 1

   Add Jasmine rice into a large bowl. Add tap water to cover. Use your hand to rinse the rice gently a couple times, then drain the water. Repeat 2 times. Transfer the drained rice into the Instant pot. Add chicken broth, chicken, and ginger.

2. 2

   Close and seal the lid. Set to cook in manual mode on high pressure for 15 minutes. If using a pressure cooker, cook over medium heat until the pressure is added. Then cook on high pressure with medium-low heat for 15 minutes.

3. 3

   Use natural release once done. Do not use fast release. (*Footnote 2)

4. 4

   Transfer the chicken breasts to a big plate and shred them with forks. Transfer the chicken back into the pot.

5. 5

   Turn on saute function. Add the spinach into the pot. Cook and stir for 1 minute and turn off the Instant Pot.

6. 6

   Add toasted sesame oil and green onion. Stir to mix well.

7. 7

   Transfer the congee into small serving bowls. Garnish with any toppings you prefer. Or you can simply serve the hot congee as it is.