Dinner
Instant Pot Congee (鸡肉菠菜粥)
6 servings
servings5 minutes
active time20 minutes
total timeIngredients
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
Directions
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.
Notes
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.
Nutrition
Serving Size
6 g
Calories
253 kcal
Total Fat
4.9 g
Saturated Fat
0.6 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
48 mg
Sodium
915 mg
Total Carbohydrate
26.4 g
Dietary Fiber
2 g
Total Sugars
0.9 g
Protein
23.6 g
6 servings
servings5 minutes
active time20 minutes
total time