Introduction

Instant Pot Breakfast Congee is a comforting and satisfying rice porridge, perfect for a cozy morning meal. It features tender, flavorful congee topped with crispy bacon, soft eggs, and a touch of chili oil for warmth. This easy recipe makes a nourishing dish that can become a new breakfast favorite.

A white bowl filled with light beige rice porridge forms the base layer, topped with a sunny-side-up fried egg on the right with bright yellow yolk and white edges slightly browned, soaked with a reddish-brown chili oil sauce that spreads around the egg. On the left side of the egg, there are thin, crispy brown bacon strips adding a crunchy texture, and next to them, a small heap of chopped fresh green onions with light and dark green rings. A silver spoon rests inside the bowl against the porridge. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

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

Step 1: Add the rice, chicken broth, ginger, green onion, and salt into your Instant Pot. Cover and seal the lid. Select high pressure and set the timer to 25 minutes. If using a pressure cooker, seal the lid and cook over medium heat until pressure is reached, then reduce to low heat and cook for 25 minutes. Let the pressure release naturally when done.

Step 2: Open the lid and stir the congee with a ladle. It may look thin initially but will thicken after stirring and resting for a few minutes. For a thicker texture, use the “Sauté” function and boil down the congee while stirring constantly. To thin it out, add a bit of hot water and stir.

Step 3: While the congee cooks, prepare the toppings. Cook the bacon in a nonstick skillet over medium heat, turning occasionally until golden brown and crispy. If it smokes excessively, reduce to medium-low heat. Set aside to cool, then cut or crumble into small pieces.

Step 4: For the eggs, you can use the bacon fat or wipe the pan clean and add olive oil. Heat over medium until hot. Add the eggs and cook, using a spatula to shape the whites into rounded forms. Cook until the whites are set and yolks remain runny, or to your preferred doneness.

Step 5: Spoon the congee into serving bowls. Top each with an egg, drizzle with 1 teaspoon soy sauce, sprinkle bacon crumbles and sliced green onions, then finish with a drizzle of chili oil. Serve hot and enjoy.

Tips & Variations

Use toasted sesame oil instead of chili oil for a milder flavor that still adds depth to the congee.

Try swapping bacon for cooked shredded chicken or sautéed mushrooms for a different protein option.

Add a splash of rice vinegar or a few drops of fish sauce for an extra layer of umami.

Adjust the thickness of the congee by adding more or less broth when cooking, depending on your preference.

FAQs

Can I make this congee without an Instant Pot?

Yes, you can cook it on the stovetop. Combine the ingredients in a large pot, bring to a boil, then simmer gently, stirring occasionally until the rice breaks down and the congee reaches your preferred consistency. This usually takes about 1 to 1.5 hours.

Can I use other types of rice for this recipe?

Short grain or medium grain rice works best for a creamy texture, but you can use jasmine or basmati rice if needed. These will result in a slightly different texture but will still be delicious.