Instant Pot Breakfast Congee
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting rice congee made with chicken broth, ginger, and green onion, cooked until creamy in an Instant Pot. Topped with crispy bacon, a fried egg, and chili oil for richness and heat. Eaten warm at breakfast or any time you want something soothing.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup (240 ml) short grain rice ((or medium grain rice))
- 8 cups low sodium chicken broth
- 4 slices ginger
- 4 green onions (, sliced (and 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 (, to taste (or toasted sesame oil for non-spicy congee))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1990mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 626mg
- Calcium
- 74mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1990MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.