Chicken Congee
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Chicken Congee. Some of you guys have been asking for more instant pot meals so here you are. I’ve been pretty vocal about my distaste for the instant pot and my mind still isn’t changed, BUT this is my favorite thing I’ve ever made in the IP. .⠀
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On Wednesday morning I started feeling sick so I threw this meal together because I knew I wasn’t going to want to eat real food. Congee is the perfect sick food. It’s easy to make, digest, and it goes down easy. This one is not quite as watery as traditional congee but that is how I prefer it. I decided to give the instant pot another chance because I didn’t want to wait or stand in the kitchen while this demon sickness was growing stronger inside of my body. I sautéed the garlic, onion, and celery first then dumped the remaining ingredients in and set it to high pressure for 15 minutes. This is the part about instant pots I don’t understand. Are you supposed to leave it in there after the 15 minutes to let the pressure normalize or just turn the little spicket and let it spray out? I let it sit for an additional 10 minutes and then opened it. Pull out the chicken and shred it up then add it back and mix. Season with salt and pepper to taste. .⠀
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Ingredients⠀
1.5lbs chicken breast ⠀
1 cup shredded carrots ⠀
1 cup diced celery⠀
1/2 onion⠀
5 cloves garlic ⠀
2 tbsp olive oil ⠀
1/4 cup chopped curly parsley⠀
32oz low sodium chicken broth ⠀
1 cup dry rice .⠀
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Preparation ⠀
1. Chop vegetables. Sauté in oil until softened. ⠀
2. Add remaining ingredients to IP. Cook on high pressure for 15 minutes. Let sit for 10. ⠀
3. Remove chicken and shred. Add back to pot and season with salt and pepper to taste. Makes 5 servings.
