Instant Pot® Chinese Rice Porridge with Chicken

Ingredients

• 2 ½ cups chicken broth, divided, or more to taste
• 1 cup jasmine rice
• nonstick cooking spray
• 6 thick slices bacon, cut into 1/2-inch strips
• 1 small onion, diced
• 1 clove garlic, minced, or more to taste
• 1 (1 inch) piece fresh ginger, peeled and julienned
• 2 boneless, skinless chicken breasts
• 1 teaspoon sesame oil
• salt and ground black pepper to taste

Step 1

Stir the chicken broth and rice together in a bowl and set it aside. Turn on your Instant Pot to the sauté setting, spray with a little cooking spray, and cook the bacon until it’s nice and crispy, about 5 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain.

Step 2

Add the onion, garlic, and ginger to the pot with the bacon fat, cooking until the onion softens and turns translucent, which should take around 3 to 4 minutes. Scoop out half of this onion mixture into a small bowl and set it aside. Pour in a cup of chicken broth, scraping the bottom of the pot to loosen any browned bits, then nestle the chicken breasts into the pot. Turn off the sauté function.

Step 3

Lock the lid in place and cook on high pressure for 12 minutes. It might take about 10 to 15 minutes for the pressure to build. When the timer’s up, carefully release the pressure using the quick-release method, then open the lid. Stir in the rice and broth mixture you set aside earlier, close the lid again, and use the rice setting to cook for another 12 minutes.

Step 4

After cooking, do another quick pressure release. Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the pot. Add the reserved onion mixture, chopped bacon, and a splash of sesame oil. Season with salt and pepper to taste. If you want your porridge thinner, add the remaining chicken broth a little at a time (up to 1 1/2 cups) and use the soup setting to simmer everything together until it reaches your preferred consistency.