Instant Pot Chicken Congee

Tip: click step to get into cook mode

¾ cup (173g) Jasmine rice ((using standard 250ml cup))

6.5 - 7 cups cold water ((using standard 250ml cup))

6 chicken drumsticks

1 tablespoon ginger (, sliced into strips)

Green onions for garnish

Salt to taste

Rinse Rice: Rinse 173g (¾ standard cup) of rice in Instant Pot under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear, then drain well.
Pressure Cook Chicken Congee: Add ginger, 5-6 chicken drumsticks and 6.5 - 7 cups of cold water in Instant Pot. *Rice to Water Ratio: 1 cup rice to 9 - 9.75 cups of water. *Pro Tip: Do not add salt at this point.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 30 minutes + Natural Release. Open the lid carefully.
Thicken & Season Congee: The congee will look watery at this point. Heat up the Instant Pot using the Sauté function. Stir the congee until desired thickness & consistency, then season with salt.
Shred Chicken: Use tongs and fork to separate the chicken meat from the bones, then remove the chicken bones and skin (if desired). If you like, you can shred the chicken.
Garnish & Serve: Remove congee from heat, then garnish with green onions. Serve immediately & enjoy the comforting congee~