Pickles and Tea Blog

Nothing beats a warm, comforting bowl of congee (or arroz caldo, or bubur, or whatchamacallit) made by grandma, especially when you’re sick. Not many of us still have that luxury. In fact, we’re probably the ones doing the cooking. Making congee is definitely a labor of love, all that standing and stirring, not to mention it can take hours! But when you’re in a hurry or don’t have the energy to hang out at the stove, the Instant Pot–or any other multicooker–comes to the rescue.

Makes 8 to 10 servings

Ingredients:

• 1-1/2 cups uncooked jasmine rice
• 3 skinless, bone-in chicken thighs
• 2 large green onions, tied into a knot
• One fat 2-inch piece fresh ginger, sliced or cut into thin matchsticks
• 2 garlic cloves, smashed
• 8 cups water, plus more if needed
• 3 tablespoons soy sauce
• 2 teaspoons salt
• Freshly ground pepper, to taste
• 4 cups fresh baby spinach

Garnish:

• Chopped green onions
• Chopped cilantro
• Sesame oil
• Soy sauce
• Tianjin preserved vegetable (aka dong cai or winter vegetable)
• Pickled mustard greens
• Fried shallots

Directions:

1. Rinse the rice in the pot with cold running water until the water runs clear.
2. Add the chicken thighs, green onion, ginger, garlic, and 8 cups water to the pot with the rice. Lock on the lid. Select the PRESSURE COOK function and adjust to HIGH pressure for 20 minutes. Make sure the steam valve is in the “Sealing” position  
3. When the cooking time/program is done, let the pressure come down naturally and then quick-release the remaining pressure. Allow cooker to depressurize naturally. If in a hurry, quick-release after 20 minutes but not any earlier, or the porridge will spatter everywhere!
4. Hit CANCEL. Open the lid. Remove the chicken bones and discard. The meat should have fallen right off. (If concerned about cartilege and bones, see below). Discard greens onions and ginger.
5. Stir the congee with a wooden spoon, adding more water if you’d like a thinner porridge. Season with soy sauce, salt and pepper.
6. Ladle into bowls and stir through a handful of spinach. Serve with garnishes on the table.