As I stirred my Instant Pot breakfast congee, a wave of nostalgia swept over me. This comforting dish, steeped in tradition and rich in flavor, quickly transformed my kitchen into a cozy breakfast haven. It embodies everything I love about home-cooked meals—simple ingredients like short grain rice and low-sodium chicken broth come together to create a warm and creamy porridge, while fragrant ginger and green onions add a refreshing twist. Topped with crispy bacon, a sunny side up egg, and a drizzle of homemade chili oil, this Instant Pot breakfast congee is not only a crowd-pleaser but also incredibly adaptable. It’s perfect for busy mornings, offering a hearty and nutritious meal that can even be tailored to gluten-free diets. Curious about how to whip up this bowl of goodness? Let’s dive in!
Why is Instant Pot Breakfast Congee a Must-Try?
Comforting, Creamy Goodness: This dish’s gooey texture is like a warm hug in a bowl, perfect for starting your day.
Quick Cooking Time: The Instant Pot makes preparing this hearty meal a breeze, giving you more time to enjoy!
Flavorful Toppings: Crispy bacon, sunny side up eggs, and homemade chili oil elevate the dish, turning it into a satisfying feast.
Customizable: Feel free to swap out bacon for sautéed mushrooms or tofu, or add veggies like spinach for a nutritious twist.
Gluten-Free Friendly: This recipe can easily accommodate gluten-free diets with simple substitutions. For more quick and delicious recipes, check out my Crack Breakfast Casserole or Breakfast Club Sandwich.
Instant Pot Breakfast Congee Ingredients
Discover how to make the perfect Instant Pot Breakfast Congee with these essential ingredients!
For the Congee Base
- Short Grain Rice – Provides the base of the congee, ensuring creaminess and a sticky texture.
- Low Sodium Chicken Broth – Adds rich flavor and moisture, creating a hearty porridge; can use vegetable broth for a vegetarian option.
- Ginger (slices) – Enhances the flavor profile with a warm, aromatic spice; fresh ginger is recommended for the best taste.
- Green Onions – Provides a fresh, mild onion flavor; used both in the congee and as garnish; can substitute with chives or scallions if needed.
- Salt – Enhances overall flavor to your liking; start with a pinch and adjust as desired.
For the Toppings
- Bacon – Adds savory crunch and richness to the dish; can be replaced with turkey bacon or omitted for a vegetarian option.
- Olive Oil (or Vegetable Oil) – Used for frying the eggs; butter can also be used for a richer flavor.
- Pete and Gerry’s Organic Eggs – Provides protein and a creamy yolk that enriches the dish; any large eggs can be used, but organic eggs offer better quality.
- Soy Sauce – For seasoning and umami flavor; use tamari for a gluten-free version or omit for a lighter flavor.
- Homemade Chili Oil – Adds heat and depth; toasted sesame oil is a non-spicy alternative.
Step‑by‑Step Instructions for Instant Pot Breakfast Congee
Step 1: Prepare the Congee Base
In your Instant Pot, combine 1 cup of short grain rice, 4 cups of low sodium chicken broth, 3 slices of ginger, 2 chopped green onions, and a pinch of salt. Secure the lid, ensuring the vent is closed, and set the pot to cook on high pressure for 25 minutes. Once time is up, allow the pressure to release naturally for about 10 minutes, then carefully turn the valve to release any remaining steam.
Step 2: Adjust Texture (Optional)
After the cooking time, open the Instant Pot lid and gently stir the congee to achieve that creamy consistency. If you prefer a thicker texture, select the ‘Sauté’ function on the Instant Pot. Cook for an additional 5-10 minutes, stirring continuously until you reach your desired thickness for the Instant Pot breakfast congee.
Step 3: Cook the Bacon
While the congee is cooking, heat a nonstick skillet over medium heat. Add 4 strips of bacon and cook until crispy, about 5-7 minutes, turning occasionally for even cooking. Once the bacon is golden brown, transfer it to a paper towel-lined plate to drain the excess fat, ensuring it remains crunchy for topping your congee.
Step 4: Fry the Eggs
In the same skillet where you cooked the bacon, add a tablespoon of olive oil over medium heat. Crack in 2 Pete and Gerry’s organic eggs and cook for about 3-4 minutes, or until the whites are set and the yolks remain runny. Adjust the heat to medium-high for crispy edges, ideally matching the savory profile of the Instant Pot breakfast congee.
Step 5: Assemble the Dish
Once your congee is fully cooked, ladle it into bowls while it’s piping hot. Top each serving with a fried egg, crumbled bacon, and additional chopped green onions for a burst of freshness. Finish with a drizzle of soy sauce and a sprinkle of homemade chili oil for a delightful kick, creating a truly comforting experience with your Instant Pot breakfast congee.
Storage Tips for Instant Pot Breakfast Congee
Room Temperature: Avoid leaving the congee out for more than 2 hours to maintain its freshness and food safety.
Fridge: Store leftover Instant Pot breakfast congee in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to restore creaminess.
Freezer: Freeze individual portions in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: When reheating, add a little water or broth to regain the creamy texture. Stir well and heat until piping hot.
What to Serve with Instant Pot Breakfast Congee
Cozy up your breakfast table with delicious pairings that elevate your Instant Pot breakfast congee into a hearty feast.
- Crispy Toast: A classic choice, perfect for dipping into the creamy congee. Choose a rustic sourdough or a buttery brioche for added richness.
- Savory Steamed Bok Choy: Light and fresh, bok choy adds a lovely crunch and vibrant green to complement the rich flavors of the congee. Toss it with a drizzle of sesame oil for a nutty finish.
- Egg Drop Soup: For a double egg delight, this light and silky broth offers a warming touch that mirrors the comfort of congee. Adding silky strands of egg creates a delightful harmony between dishes.
- Zesty Kimchi: The spicy, tangy kick of fermented kimchi invigorates the meal and balances the richness of the congee. Plus, it adds a welcome crunch!
- Fresh Fruit Salad: A colorful mix of seasonal fruits brightens the palate and adds a refreshing sweetness that beautifully contrasts the savory congee. Think a mix of melon, berries, and citrus!
- Chai Latte: This spiced milk tea brings warmth and a touch of sweetness, perfectly pairing with the soft textures of congee while making your breakfast feel like a hug in a mug.
Make Ahead Options
These Instant Pot Breakfast Congee preparations are perfect for busy mornings! You can prepare the congee base (rice, broth, ginger, and green onions) up to 24 hours in advance. Simply combine these ingredients in your Instant Pot, seal the lid, and refrigerate until you’re ready to cook. When you’re ready to enjoy, just cook the congee as per the instructions and finish with crispy bacon and eggs. Additionally, you can fry the bacon and eggs ahead of time, refrigerating them separately for up to 3 days. Just reheat the bacon in the skillet and warm the eggs lightly before serving to keep everything just as delicious as when freshly made!
Instant Pot Breakfast Congee Variations
Unlock an enticing world of flavors and textures with these delightful twists on your Instant Pot breakfast congee!
-
Vegetarian Delight:
Swap out bacon for sautéed mushrooms or crispy tofu for a hearty vegetarian option. Enhance your meal with a touch of soy sauce for extra umami. -
Green Supercharge:
Add a handful of spinach or bok choy to the congee during the last few minutes of cooking. These greens pack a nutritional punch and add vibrant color to your breakfast bowl. -
Chicken Upgrade:
For a heartier meal, top your congee with shredded chicken. This protein-packed addition complements the creamy base while making it even more satisfying. -
Spicy Kick:
Elevate your congee by adding a dash of sriracha or a sprinkle of crushed red pepper flakes. Perfect for those who love a little heat to start their morning. -
Nutty Boost:
Garnish your dish with toasted sesame seeds or a drizzle of sesame oil. This adds both crunch and a rich, nutty flavor that beautifully complements the congee. -
Pickled Goodness:
Top your bowl with pickled vegetables like daikon or carrots. These tangy bites bring a refreshing contrast to the warm, creamy congee. -
Exotic Fusion:
Experiment by adding curry powder or spices such as cumin and coriander for a warming, aromatic twist. This fusion of flavors turns your congee into a morning masterpiece. -
Hearty Grain Blend:
Try substituting part of the short grain rice with quinoa or barley for unique texture and added nutrition. You’ll enjoy an intriguing twist on traditional congee.
Feel free to explore these variations and make this dish truly your own! And if you’re looking for more delicious breakfast ideas, don’t miss my Breakfast Club Sandwich or the ever-popular Crack Breakfast Casserole.
Expert Tips for Instant Pot Breakfast Congee
- Sealing the Lid: Ensure the Instant Pot lid is sealed properly to prevent unwanted pressure loss, which can lead to uneven cooking.
- Texture Control: If the congee is too thin after cooking, use the ‘Sauté’ function to gently thicken it, stirring until your ideal creamy consistency is achieved.
- Egg Heat: Fry the eggs on medium-high heat to achieve that crispy edge typical of Chinese-style fried eggs, adding a delightful contrast to the gooey congee.
- Bacon Watch: Keep an eye on the bacon while cooking to avoid over-crisping; adjust to medium-low heat if it starts splattering.
- Topping Variations: Don’t hesitate to explore different toppings for your Instant Pot breakfast congee—sautéed mushrooms, pickled vegetables, or even avocado can elevate this dish.
Instant Pot Breakfast Congee Recipe FAQs
What type of rice should I use for Instant Pot breakfast congee?
I recommend using short grain rice for the creamiest texture, but you can also substitute with medium grain rice if that’s what you have on hand.
How should I store leftover breakfast congee?
Store your leftover Instant Pot breakfast congee in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat gently on the stovetop or in the microwave, adding a splash of water to return it to its creamy consistency.
Can I freeze Instant Pot breakfast congee?
Absolutely! To freeze, portion the congee into freezer-safe containers. It can be kept frozen for up to 1 month. When you’re ready to eat, thaw it overnight in the fridge, and then reheat with a bit of water or broth to restore that lovely, gooey texture.
What can I do if my congee is too thin after cooking?
If you find your Instant Pot breakfast congee is thinner than desired, you can easily thicken it using the ‘Sauté’ function. Simply stir the congee on medium heat for about 5-10 minutes, allowing it to reduce to your preference, creating that comforting, creamy bowl.
Is this recipe gluten-free?
Yes, this Instant Pot breakfast congee can easily be made gluten-free. Just substitute soy sauce with tamari, or omit it entirely if you’re looking for a lighter flavor. Enjoy without compromising your dietary needs!
Instant Pot Breakfast Congee: Cozy Bowl of Comfort Food
Ingredients
Equipment
Method
- In your Instant Pot, combine 1 cup of short grain rice, 4 cups of low sodium chicken broth, 3 slices of ginger, 2 chopped green onions, and a pinch of salt. Secure the lid and set the pot to cook on high pressure for 25 minutes. Once done, allow the pressure to release naturally for about 10 minutes.
- Open the Instant Pot lid and gently stir the congee. If a thicker texture is desired, select the 'Sauté' function and cook for an additional 5-10 minutes, stirring continuously until thickened.
- In a nonstick skillet, heat the skillet over medium heat, add 4 strips of bacon and cook until crispy, about 5-7 minutes. Transfer cooked bacon to a paper towel-lined plate to drain excess fat.
- In the same skillet, add 1 tablespoon of olive oil over medium heat. Crack in 2 organic eggs and cook for 3-4 minutes, until the whites are set and yolks remain runny.
- Ladle the hot congee into bowls and top each with a fried egg, crumbled bacon, chopped green onions, drizzle with soy sauce, and sprinkle with homemade chili oil.
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