Emulsifier Free Instant Pot Congee
Total time1 hr 10 min
Prep time10 min
Cook time45 min
4.9(3)
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4 servings
- 1 cup jasmine rice
- 1 lb bone-in, skin-on chicken thighs (about 2 thighs)
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 tbsp fresh ginger, peeled and cut into thin coins
- 3 cloves garlic, smashed
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Ā½ tsp white pepper
- salt, to taste
For serving
- 3 scallions, thinly sliced
- 1 tbsp fresh ginger, peeled and cut into fine matchsticks
- 2 tsp sesame oil
- fried shallots (optional)
- chili oil (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, and white pepper to the insert. Stir briefly to combine.
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