Instant Pot Breakfast Congee Recipe
This Instant Pot Breakfast Congee is a comforting, savory rice porridge cooked to creamy perfection and topped with crispy bacon, perfectly cooked eggs, fresh green onions, soy sauce, and spicy homemade chili oil. A hearty and warm meal ideal for mornings or anytime you crave a nourishing bowl of congee with rich flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Instant Pot
- Cuisine: Chinese
Ingredients
Scale
Congee Base
- 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 of 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
- Cook the Congee: Add rice, chicken broth, ginger slices, green onions, and a pinch of salt into the Instant Pot. Secure the lid, select the high pressure setting, and set the timer for 25 minutes. For stovetop pressure cookers, seal and cook over medium heat until pressure is reached, then lower heat and cook 25 minutes. Allow pressure to release naturally once cooking is complete.
- Stir and Adjust Consistency: After pressure is fully released, open the lid and stir the congee with a ladle. It may appear thin initially but will thicken upon stirring and resting for a few minutes. To thicken further, use the “Saute” function to boil and stir constantly for a few minutes. To thin, stir in a little hot water.
- Prepare Bacon Toppings: While the congee cooks, place bacon in a nonstick skillet over medium heat. Cook, flipping occasionally, until golden brown and crispy. Adjust heat to medium-low if bacon starts to smoke. Set bacon aside to cool and then chop or crumble into small pieces.
- Cook the Eggs: Optionally, use some bacon fat for flavor; if preferred, wipe the pan clean and heat olive oil over medium heat until hot. Crack in eggs and gently use a spatula to shape the whites into rounded forms. Cook until whites are set and yolks remain runny, or cook to desired doneness.
- Assemble the Congee Bowls: Divide congee into serving bowls. Top each with one cooked egg, drizzle with 1 teaspoon soy sauce, sprinkle with bacon crumbles and green onions, and finish with a spoonful of homemade chili oil. Serve hot and enjoy!
Notes
- Short grain rice provides creamier congee texture but medium grain rice works as well.
- You can adjust congee thickness by simmering longer or adding hot water.
- Use low sodium chicken broth to better control saltiness.
- Homemade chili oil adds authentic heat; sesame oil is a great mild alternative.
- To make a vegetarian version, substitute 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://reemcook.com/instant-pot-breakfast-congee-recipe/
