Instant Pot Chicken Congee (Rice Porridge or Jook in Pressure Cooker

• Gluten free

• Meat

  • 5 Chicken drumsticks

• Produce

  • 1 tbsp Ginger
  • 1 Green onions

• Pasta & Grains

  • 1 Rice measuring

• Baking & Spices

  • 1 Salt

• Liquids

  • 7 cups Water

Found on pressurecookrecipes.com

Description

Ingredients

• 1 rice measuring cup (180 ml) Jasmine rice
• 7 cups water (using standard 250 ml cup)
• 5 – 6 chicken drumsticks
• 1 tablespoon ginger, sliced into strips
• Green onions for garnish
• Salt to taste

Directions

• Rinse 180ml (3/4 standard cup) of rice in the pot under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until water is clear. Drain well.
• Add ginger, 5-6 chicken drumsticks and 7 cups of water (using standard 250 ml cup) into the pot. Do not add salt at this point. (The ratio is 1 cup rice to 9.75 cups of water)
• Close the lid immediately and cook at high pressure for 30 minutes + Natural Release in an Electric Pressure Cooker.
• Open the lid carefully. The congee will look watery at this point.
• Heat up the pot (Instant Pot: press Sauté button), stir until desired thickness & consistency. Season with salt.
• Use tongs and fork to separate the chicken meat from the bones (they literally fall off the bone) and remove the chicken bones and skin (if desired).
• Remove congee from heat and garnish with green onions.
• Serve immediately.