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–+ servings
Instant Pot Breakfast Congee

Savory Instant Pot Breakfast Congee with Crispy Bacon and Eggs

A delightful blend of comfort and flavor, this Instant Pot Breakfast Congee is quick, gluten-free adaptable, and topped with crispy bacon and eggs.
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Prep Time 10 minutes
Cook Time 25 minutes
Pressure Release Time 10 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Congee Ingredients
  • 1 cup Short Grain Rice Can substitute with medium grain rice.
  • 4 cups Low Sodium Chicken Broth Use vegetable broth for a vegetarian option.
  • 1 tablespoon Ginger Grated fresh ginger is ideal.
  • 2 pieces Green Onions Chopped, can substitute with scallions or chives.
  • to taste Salt Adjust according to personal taste.
Toppings
  • 4 slices Bacon Can swap with turkey bacon or omit.
  • 2 pieces Pete and Gerry’s Organic Eggs Any high-quality eggs will elevate the dish.
  • 2 tablespoons Olive Oil Used for frying, vegetable oil is an alternative.
  • to taste splash Soy Sauce Tamari for gluten-free option.
  • to taste drizzle Chili Oil Toast sesame oil can be used for milder flavor.

Equipment

  • Instant Pot
  • nonstick skillet

Method
 

Congee Preparation
  1. Rinse short grain rice under cold water until the water runs clear, then add it to the Instant Pot.
  2. Pour low sodium chicken broth, grated ginger, chopped green onions, and a pinch of salt into the Instant Pot.
  3. Secure the lid, set steam release to sealing, choose high pressure, and cook for 25 minutes.
Post-Cooking Steps
  1. Allow the Instant Pot to naturally release pressure for about 10 minutes, then vent any remaining pressure.
  2. Lift the lid and stir the congee to achieve a creamy consistency.
  3. If too thin, activate sauté function and simmer briefly to thicken, adding water if it becomes too dense.
Cooking Toppings
  1. Heat olive oil in a nonstick skillet over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes.
  2. Remove bacon and let it drain on paper towels, then crumble for topping.
  3. In the same skillet, crack in eggs and cook until whites are set but yolks remain runny, about 2-3 minutes.
Serving
  1. Ladle congee into bowls, topping each with crispy bacon crumbles and a fried egg.
  2. Drizzle with soy sauce, sprinkle with green onions, and finish with a swirl of chili oil.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 186mgSodium: 800mgPotassium: 600mgFiber: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

This recipe adapts easily to various toppings, making it customizable for different tastes and diets.

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