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4.34
from
3
votes
Pressure Cooker Vietnamese Chicken Congee (Cháo Gà)
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Soup
Cuisine:
Vietnamese
Servings:
6
servings
Calories:
397
kcal
Author:
Jill Selkowitz
Equipment
Instant Pot Electric Pressure Cooker
Stainless Steel Measuring Spoons
Dry Measuring Cups
Ingredients
3
rice cups Short Grain Rice
2
pounds
Chicken Thighs
boneless/skinless, sliced
4
quarts
Chicken Stock/Broth
or up to the 5 quart line
1 6
inch
Fresh Ginger Root
peeled and minced
2
Tablespoons
Sweet/Black Soy Sauce
or 4 teaspoons soy sauce and 2 teaspoons sugar
1
Tablespoon
Soy Sauce
Low Sodium
2
Tablespoons
Premium Fish Sauce
4
teaspoons
Ground White Pepper
4
Scallions
sliced
2
cups
Thai Basil Leaves
Instructions
Marinate the chicken with the
Black Soy
, Soy Sauce
Fish Sauce
, ginger and white pepper and set aside.
Rinse rice well and toss into
Pressure Cooker
cooking pot.
Cover the rice with two inches of water.
Push the Sauté button and with the lid off, boil for approximately eight minutes, or until rice has broken down.
Add more water if needed, until the rice breaks down and is soft.
Once the rice is soft and broken, hit the “Off” button. It’s now time to add the rest of the ingredients.
Add marinated chicken.
Lock lid and close Pressure Vavle.
Cook on High Pressure for 10 minutes
When Beep sounds, allow a 15 minute Natural Pressure Release.
Open the value and let the remaining steam escape.
Open the lid and taste. Adjust seasonings according to your taste buds.
Toss in the chopped scallions.
Serve and top with Thai Basil.
Notes
This can be made with pork or beef.
Nutrition
Serving:
0
g
|
Calories:
397
kcal
|
Carbohydrates:
10
g
|
Protein:
29
g
|
Fat:
26
g
|
Saturated Fat:
7
g
|
Cholesterol:
148
mg
|
Sodium:
3446
mg
|
Potassium:
579
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
198
IU
|
Vitamin C:
2
mg
|
Calcium:
49
mg
|
Iron:
2
mg