Hi! I shared my journey of making my first ever congee / Chinese rice porridge / jook (for all my Cantonese peeps out there) on my Snapchat today so I wanted to link to the recipe on my blog, just incase anyone is curious on how to do it with a pressure cooker. Congee can be cooked in many ways with a traditional stove-top, rice cooker, slow cooker, or pressure cooker. Not surprisingly, the pressure cooker will do it the fastest.
My grandma makes congee every Sunday on stove-top with bones and other good shiz and it’ll take 1 1/2 hours. Apparently, making basic congee will take 15-20 minutes in a pressure cooker. I made a simple chicken congee in about 40 minutes today since I got food poisoning 2 nights ago and wasn’t in the mood to eat anything else. 6 ingredients. Preeeetty simple and soothing = great for sick days.
Here’s the recipe I used! Instant Pot Chicken Congee by Amy + Jacky . I just cut the recipe in half to make 2 servings for myself. I might have used too much chicken drumsticks (3) but whatevs, love the protein. And also, I would try to remove the skin either before it starts cooking (not sure how it affects the taste) or immediately after before mixing in the chicken/removing the bones. I forgot about the skin and it was tricky to avoid eating it.