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Instant Pot Chicken Rice Porridge
This Instant Pot chicken rice porridge practically cooks itself! You get all the comfort of slow-simmered soup without standing at the stove.
9-11mo-2-3y
No top allergens
Ingredients
- bone in chicken thigh
- 4 garlic clove
- 0.5 yellow onion
- 1 carrot
- 1 inch knob of ginger
- 1 cup short grain rice
- 2 cup water
- 4 cup low-sodium chicken broth
- season
- green onion
Steps
- Add all the ingredients to the Instant pot.
- Close the lid and set the valve to Sealing. Cook on Manual/Pressure Cook (High) for 15-20 minutes. It will take about 10 minutes for the pressure to build up and the timer to begin.
- Allow the pressure to release naturally. It will take about 45 minutes. The porridge will look watery.
- Carefully remove and shred the chicken, discarding bones. Mash the garlic with the back of the spoon and stir it in to the porridge.
- Stir the shredded chicken back into the pot. Keep stirring until the porridge thickens. Will continue to thicken as it sits. Season with sea salt, soy sauce, or fish sauce to taste.
- Serve hot, garnished with chopped green onions.
Nutrition
- Calories
- 217
- Protein
- 15g
- Fat
- 3g
- Carbs
- 31g
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