instant-pot-breakfast-congee
An easy Instant Pot recipe for reliably sticky breakfast congee topped with crispy bacon, fried eggs, and chili oil. | peteandgerrys.com
An easy Instant Pot recipe for reliably sticky breakfast congee topped with crispy bacon, fried eggs, and chili oil. | peteandgerrys.com An easy Instant Pot recipe for reliably sticky breakfast congee topped with crispy bacon, fried eggs, and chili oil. | peteandgerrys.com
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Instant Pot Breakfast Congee

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Prep Time 10 minutes
Cook Time
Serving Yield 4 servings

From the recipe author: Growing up in Beijing, congee was a family staple that we often serve at any time of the day. When my mom was in the mood for cooking, she’d make my favorite seafood congee or chicken congee with century eggs. When she needed to whip up something fast for a side dish, she’d make millet congee or plain congee so we could use it to wash down dinner.

When you make congee on the stovetop, you usually have to set aside at least 50 minutes to an hour. You need to constantly keep an eye on the congee so the bottom doesn’t scorch and the water doesn’t spill over. The congee usually comes out a bit thin unless you spend extra time boiling off the liquid. Why use an Instant Pot? You will not need to supervise at all: the cooking time is reduced to just 25 minutes, and the high pressure releases more starch from the grains of rice, resulting in a beautifully sticky, gooey congee.

By: Omnivore's Cookbook

Ingredients

For the congee:

  • 1 cup (240 ml) short or medium grain rice
  • 8 cups low sodium chicken broth
  • 4 slices ginger
  • 4 green onions, sliced (plus extra for garnish)
  • Pinch of salt, or to taste

For the toppings:

  • 8 slices bacon
  • 2 teaspoons olive oil or vegetable oil (optional)
  • 4 large Pete and Gerry’s Organic Eggs
  • 4 teaspoons soy sauce, or to taste
  • 4 teaspoons homemade chili oil, or to taste (or toasted sesame oil for non-spicy congee)

Nutritional Information plus

Servings: 4

Amount Per Serving: Calories 360, Fat Cal. 190, Total Fat 21g (32% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 210mg (70% DV), Sodium 980mg (41% DV), Total Carb. 20g (7% DV), Fiber 1g (4% DV), Sugars 1g, Protein 26g, Vitamin A (8% DV), Vitamin C (4% DV), Calcium (6% DV), Iron (15% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the congee:

Step 1

Add the rice, chicken broth, ginger, green onions, and salt into your Instant Pot. Cover and seal the lid. Select high pressure and set the timer to 25 minutes. If you’re using a traditional pressure cooker, seal the lid and cook over medium heat until pressure is reached, then reduce to low heat and cook for 25 minutes. After 25 minutes, let the pressure release naturally.

Step 2

Once the pressure has fully released, open the lid and stir the congee with a ladle. It might look thin once it’s done cooking, but it will thicken up a bit once you stir it well and let it sit for a few minutes. If you want to change the texture of the congee, turn on the “sauté” function and let it boil down for a few minutes while stirring constantly until congee thickens. Alternatively, if congee is too thick, stir in a tablespoon of hot water at a time until thinned to your preferred consistency.

To make the toppings:

Step 1

While the congee is still cooking, add the bacon to a nonstick skillet and cook over medium heat, flipping occasionally, until the bacon has turned golden brown and crispy. If it starts to smoke too much, lower heat to medium-low. Once done, set aside to let cool slightly, then cut or crumble the bacon into small pieces.

Step 2

Using the rendered bacon fat still in the pan or wiping the pan clean and adding 2 teaspoons of oil, place the pan over medium heat until bacon fat or oil is shimmering and sizzling. Crack the eggs into the pan and use a spatula to arrange the egg whites so they form rounded shapes. Cook the eggs until the whites are set and the yolks are still runny (or to your desired doneness).

To assemble the congee:

Step 1

Spoon the congee into 4 individual serving bowls. Top each bowl with an egg, drizzle with 1 teaspoon soy sauce, sprinkle with bacon crumbles and green onions (if desired), and finish with homemade chili oil. Enjoy it while it's hot!

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Instant Pot Breakfast Congee

Prep Time 10 minutes
Cook Time
Serving Yield 4 servings

From the recipe author: Growing up in Beijing, congee was a family staple that we often serve at any time of the day. When my mom was in the mood for cooking, she’d make my favorite seafood congee or chicken congee with century eggs. When she needed to whip up something fast for a side dish, she’d make millet congee or plain congee so we could use it to wash down dinner.

When you make congee on the stovetop, you usually have to set aside at least 50 minutes to an hour. You need to constantly keep an eye on the congee so the bottom doesn’t scorch and the water doesn’t spill over. The congee usually comes out a bit thin unless you spend extra time boiling off the liquid. Why use an Instant Pot? You will not need to supervise at all: the cooking time is reduced to just 25 minutes, and the high pressure releases more starch from the grains of rice, resulting in a beautifully sticky, gooey congee.

By: Omnivore's Cookbook

Ingredients

For the congee:

  • 1 cup (240 ml) short or medium grain rice
  • 8 cups low sodium chicken broth
  • 4 slices ginger
  • 4 green onions, sliced (plus extra for garnish)
  • Pinch of salt, or to taste

For the toppings:

  • 8 slices bacon
  • 2 teaspoons olive oil or vegetable oil (optional)
  • 4 large Pete and Gerry’s Organic Eggs
  • 4 teaspoons soy sauce, or to taste
  • 4 teaspoons homemade chili oil, or to taste (or toasted sesame oil for non-spicy congee)

Directions

To make the congee:

Step 1

Add the rice, chicken broth, ginger, green onions, and salt into your Instant Pot. Cover and seal the lid. Select high pressure and set the timer to 25 minutes. If you’re using a traditional pressure cooker, seal the lid and cook over medium heat until pressure is reached, then reduce to low heat and cook for 25 minutes. After 25 minutes, let the pressure release naturally.

Step 2

Once the pressure has fully released, open the lid and stir the congee with a ladle. It might look thin once it’s done cooking, but it will thicken up a bit once you stir it well and let it sit for a few minutes. If you want to change the texture of the congee, turn on the “sauté” function and let it boil down for a few minutes while stirring constantly until congee thickens. Alternatively, if congee is too thick, stir in a tablespoon of hot water at a time until thinned to your preferred consistency.

To make the toppings:

Step 1

While the congee is still cooking, add the bacon to a nonstick skillet and cook over medium heat, flipping occasionally, until the bacon has turned golden brown and crispy. If it starts to smoke too much, lower heat to medium-low. Once done, set aside to let cool slightly, then cut or crumble the bacon into small pieces.

Step 2

Using the rendered bacon fat still in the pan or wiping the pan clean and adding 2 teaspoons of oil, place the pan over medium heat until bacon fat or oil is shimmering and sizzling. Crack the eggs into the pan and use a spatula to arrange the egg whites so they form rounded shapes. Cook the eggs until the whites are set and the yolks are still runny (or to your desired doneness).

To assemble the congee:

Step 1

Spoon the congee into 4 individual serving bowls. Top each bowl with an egg, drizzle with 1 teaspoon soy sauce, sprinkle with bacon crumbles and green onions (if desired), and finish with homemade chili oil. Enjoy it while it's hot!