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Instant Pot Breakfast Congee Recipe

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★★★★★

4.8 from 55 reviews

This comforting Instant Pot Breakfast Congee is a smooth and savory rice porridge cooked to perfection with flavorful chicken broth, ginger, and green onions. Topped with crispy bacon, perfectly cooked eggs, soy sauce, and chili oil, this nourishing meal is an easy and delicious way to start your day.

Ingredients

Scale

Congee

  • 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)

Toppings

  • 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. Prepare the Congee: Add the rice, chicken broth, ginger slices, sliced green onion, and a pinch of salt into your Instant Pot. Seal the lid properly and select the high pressure setting, then set the timer for 25 minutes. If using a traditional pressure cooker, bring it to pressure over medium heat, then reduce to low and cook for 25 minutes. Let the pressure release naturally once cooking is complete.
  2. Finish the Congee Texture: After the pressure has fully released, carefully open the Instant Pot lid and stir the congee thoroughly with a ladle. The congee may seem thin initially; stirring and letting it sit for a few minutes allows it to thicken. To adjust thickness, you may use the ‘Saute’ function and simmer for a few minutes while stirring constantly to thicken, or add hot water to thin it out as preferred.
  3. Cook the Bacon: While the congee cooks, heat a nonstick skillet over medium heat and add the bacon slices. Cook, flipping occasionally, until golden brown and crispy. If the pan starts smoking heavily, reduce heat to medium-low. Once crispy, remove bacon and allow to cool slightly before cutting or crumbling into small pieces.
  4. Cook the Eggs: You can cook the eggs in the bacon fat for extra flavor or wipe the pan clean and add olive oil. Warm the oil over medium heat until hot. Crack in the eggs and cook while gently moving the whites to form rounded shapes. Cook until the whites are set but yolks remain runny, or cook to your desired doneness.
  5. Assemble and Serve: Ladle the hot congee into bowls. Top each bowl with one cooked egg, a teaspoon of soy sauce, crumbled bacon, and additional sliced green onions if desired. Drizzle with homemade chili oil or toasted sesame oil for a spicy or milder finish. Serve immediately while hot and enjoy a cozy, flavorful breakfast.

Notes

  • You can substitute medium grain rice if short grain rice is unavailable.
  • Adjust the amount of soy sauce and chili oil based on personal preference for saltiness and spiciness.
  • The congee texture can be thickened or thinned by simmering or adding hot water respectively.
  • Use low sodium chicken broth to control the salt content in the dish.
  • For a vegetarian option, replace chicken broth with vegetable broth and omit bacon.

Keywords: Instant Pot congee, breakfast congee, rice porridge, bacon and egg congee, Chinese breakfast, savory congee

Find it online: https://thehungrymason.com/instant-pot-breakfast-congee-recipe/