Instant Pot Congee (鸡肉菠菜粥)

• portionen: 6 servings
• aktive zeit: 5 minutes
• gesamtzeit: 20 minutes

Zutaten

1 cup uncooked Jasmine rice

8 cups chicken broth

1.5 cups dried mushrooms (estimate)

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

Anweisungen

Soak mushrooms for 5 minutes to rinse. Discard water

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, mushrooms, and ginger.

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.

Use natural release once done. Do not use fast release. Turn on Keep Warm function.(*Footnote 2)

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

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

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

Notizen

Other vegetables such as bok choy, kale, and mustard greens work as well.

Do not use fast release when making congee. Due to its starchy texture, it will clog the valve easily and spill congee everywhere.

Nährwertangaben

• Portionsgröße: 6 g
• Kalorien: 253 kcal
• Gesamtfett: 4.9 g
• Gesättigtes Fett: 0.6 g
• Cholesterin: 48 mg
• Natrium: 915 mg
• Gesamtkohlenhydrate: 26.4 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 0.9 g
• Eiweiß: 23.6 g