Instant Pot Breakfast Congee Recipe

Introduction

This Instant Pot Breakfast Congee is a comforting and nourishing start to your day. Creamy rice porridge is perfectly seasoned and topped with crispy bacon, runny eggs, and a flavorful drizzle of soy sauce and chili oil. It’s easy to make and warms you from the inside out.

Ingredients

• 1 cup (240 ml) short grain rice (or medium grain rice)
• 8 cups low sodium chicken broth
• 4 slices ginger
• 4 green onions, sliced (plus extra for garnish)
• Pinch salt (or to taste)
• 8 pieces bacon
• 2 teaspoons olive oil (or vegetable oil)
• 4 large Pete and Gerry’s Organic Eggs
• 4 teaspoons soy sauce (or to taste)
• 4 teaspoons homemade chili oil (or toasted sesame oil for non-spicy congee)

Instructions

1. Step 1: Add the rice, chicken broth, ginger, green onion, and salt into your Instant Pot. Cover and seal the lid. Select high pressure and set the timer to 25 minutes. If using a stovetop pressure cooker, seal the lid and cook over medium heat until pressure is reached, then reduce to low heat and cook for 25 minutes. Let the pressure release naturally when done.
2. Step 2: Open the lid and stir the congee with a ladle. It may look thin, but it will thicken after stirring and resting a few minutes. To adjust consistency, use the “Saute” function to boil down and thicken, or add hot water to thin it out while stirring.
3. Step 3: While the congee cooks, prepare the toppings. Cook the bacon in a nonstick skillet over medium heat, flipping occasionally, until golden and crispy. Reduce heat if smoking. Set aside to cool slightly, then crumble into small pieces.
4. Step 4: Use the bacon fat to cook the eggs if you like. Otherwise, wipe the pan clean, add oil, and heat over medium. Crack in the eggs, and cook, arranging the whites with a spatula for rounded shapes. Cook until whites are set and yolks remain runny, or to your preferred doneness.
5. Step 5: To assemble, spoon congee into bowls. Top each with an egg, drizzle with 1 teaspoon soy sauce, sprinkle bacon crumbles and green onions, then finish with homemade chili oil. Serve hot and enjoy.

Tips & Variations

• If you prefer a vegetarian version, substitute vegetable broth for chicken broth and omit bacon.
• For creamier congee, rinse the rice before cooking and soak it for 30 minutes.
• Adjust the level of spiciness by varying the amount of chili oil or using toasted sesame oil for a milder flavor.
• Try adding other toppings like sliced mushrooms, pickled vegetables, or fresh cilantro for extra flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the congee. Avoid microwaving at high heat to prevent curdling of egg toppings; reheat egg separately if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for congee?

Yes, short grain rice is ideal for creamy congee, but medium grain rice works well too. Long grain rice tends to be less starchy and may result in a thinner texture.

How do I know when the congee is done cooking?

The congee is done when the rice has broken down and softened into a smooth, porridge-like consistency. After pressure cooking and stirring, it should be creamy and may thicken more as it cools slightly.