Gluten Free Instant Pot Congee & Jook
Total time1 hr 10 min
Prep time10 min
Cook time45 min
4.6(8)
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Learn more →Ingredients
4 servings
- 1 cup jasmine rice
- 1 lb bone-in, skin-on chicken thighs (about 2 thighs)
- 7 cups low-sodium chicken broth
- 1 cup water
- 1 (2-inch) piece fresh ginger, peeled and sliced into coins
- 3 cloves garlic, smashed
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- salt, to taste
For serving
- 3 scallions, thinly sliced
- 1 (2-inch) piece fresh ginger, peeled and cut into fine matchsticks
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- fried shallots, for garnish (optional)
- white sesame seeds, for garnish (optional)
Instructions
- 1
Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs mostly clear, then add it to the Instant Pot insert.
- 2
Add the chicken thighs, chicken broth, water, ginger coins, smashed garlic, soy sauce, sesame oil, and white pepper to the insert. Stir briefly to combine.
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