A comforting and savory Chinese rice porridge, elevated with crispy bacon and fragrant ginger, made effortlessly in your Instant Pot. This dish is perfect for a cozy breakfast, light lunch, or soothing dinner.

Follow The Directions

01

Step

Combine 1 1/2 cups chicken broth and jasmine rice in a bowl; set aside. (Prep time: 5 minutes)

02

Step

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the 'Sauté' function. Spray with cooking spray and add bacon. Sauté until bacon is crisp, but not burned, about 5 minutes. Remove bacon to a paper towel-lined baking sheet to drain. (Cook time: 5 minutes)

03

Step

Add diced onion, minced garlic, and julienned ginger to the pot and cook in the bacon grease until onion is soft and translucent, 3 to 4 minutes. Remove 1/2 the onion mixture to a small bowl. Slowly pour in 1 cup chicken broth and scrape off any browned bits with a wooden spoon. Add chicken breasts to the pot and turn off the 'Sauté' function. (Cook time: 4 minutes)

04

Step

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build. (Pressure build time: 10-15 minutes, Cook time: 12 minutes)

05

Step

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Pour in rice and broth mixture. Close and seal the lid. Select the rice setting and cook for 12 minutes (should be preset). (Pressure release time: 5 minutes, Cook time: 12 minutes)

06

Step

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove chicken breasts and shred with 2 forks. Return shredded chicken to the pot. Add remaining onion mixture, chopped bacon, and sesame oil. Season with salt and pepper. Select the soup setting and add remaining chicken broth, 1/4 cup at a time (up to 1 1/2 cups), if desired. Simmer briefly until desired consistency is reached. (Pressure release time: 5 minutes, Simmer time: 5 minutes)

For a smoother congee, use an immersion blender to partially blend the mixture before adding the shredded chicken and toppings.
Feel free to customize the toppings with green onions, cilantro, fried shallots, or a drizzle of soy sauce.
If you don't have an Instant Pot®, you can cook this on the stovetop in a large pot. Simmer on low heat for about 1.5 to 2 hours, stirring occasionally, until the rice has broken down and the congee has reached your desired consistency.