Instant Pot Congee (Rice Porridge)

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  1 cup Rice, Jasmine, White, Dry
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  2 Garlic(6g)
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  1 Ginger, Fresh Root(85g)
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  3 Mushrooms, Shiitake(57g)
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  2 lbs Chicken Thigh, Bone-In, Skin-On
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  7 cup 7 cups water ($0.00)
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  0.5 tbsp 1/2 Tbsp salt (or to taste) ($0.05)
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  3 Green Onion (Scallion)(45g)
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  0 Cilantro, Fresh(14g)
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  0.3 cup Peanuts
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  1 tbsp Soy Sauce, Low Sodium
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  1 tbsp Sesame Oil, Toasted

Instructions

1. 1Prep the aromatics and toppings: mince the garlic, peel and slice the ginger into thin coins, slice the shiitake mushrooms into strips, slice the green onions, roughly chop the cilantro if using, and chop the peanuts — set all aside.
2. 2Add the jasmine rice to the Instant Pot, then layer the garlic, ginger, and mushrooms on top. Nestle the bone-in chicken pieces over the aromatics, then pour in the 7 cups of water and add the salt.
3. 3Lock the lid and set the steam release valve to Sealing. Press Porridge (or set Manual/Pressure Cook to High for 20 minutes). Allow the pot to come to full pressure.
4. 4When the cook cycle ends, let the pressure release naturally for 10–15 minutes until the float valve drops — do not force-release.
5. 5Open the lid and transfer the chicken pieces to a cutting board. Shred the meat with two forks, discarding all bones and any loose bits, then return the shredded chicken to the pot and stir to incorporate.
6. 6Stir in the soy sauce and toasted sesame oil, then taste and adjust salt as needed. The congee should be thick and creamy — stir vigorously to break up any remaining rice clumps.
7. 7Divide the congee evenly into 5–6 meal-prep containers. Top each portion with sliced green onions, chopped peanuts, and cilantro just before serving.