Make this warm and comforting Instant Pot Chicken Congee (Savory Rice Porridge, Jook) using just 5 ingredients and 5 minutes of active working time. No stirring and no mess to make this one-pot savory Asian rice porridge (gruel).
Here are some more instant pot recipes that you might like – Instant Pot Oatmeal, Instant Pot Chicken Marsala, Instant Pot Chicken Stew, Instant Pot Tomato Soup, Instant Pot Cauliflower Soup, and Instant Pot Cuban Chicken Soup.
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About This Recipe
Congee, also known as jook is a savory Asian rice porridge. It has been a part of Chinese households and other Asian countries like Thailand, Vietnam, etc for years now, and due to its easy process and impeccable taste, this one is making its place all over the world.
It is the perfect comfort food you want to have on days when you are not well or when it’s cold outside.
Traditionally, congee was made in a pot over the stove top and requires constant stirring and monitoring but this Instant Pot Chicken Congee recipe is a deal-breaker.
It is creamy, warm, and loaded with umami flavors. Once you try this one-pot no-mess instant pot congee recipe, you will never go back to any other method.
Making congee in an instant pot is a super easy process.
There is no extra cleaning, no burnt bottoms, no extra utensils to wash, just one pot, and your super comforting meal is ready in minutes.
No babysitting the pot either, which means so much time saved.
Serve this dairy-free and gluten-free dish for breakfast, lunch, or dinner topped with your favorite toppings for a hearty meal. I have mentioned some topping ideas in the post below.
Ingredients
Jasmine Rice – White Jasmine rice is traditionally used to make congee. It is flavorful and cooks to become creamy and silky smooth. If it’s not available, you can use any short-grain white rice with high starch content to make this porridge.
Chicken – Chicken gives a lovely flavor to this dish. I like adding chicken drumsticks as the bones release a lot of juice into the congee making it very delicious.
You can skip adding chicken for a vegan congee (vegetarian version).
Garlic & Ginger – To flavor the chicken congee recipe a little more, add some fresh ginger and garlic.
Salt – Season the chicken congee with a little salt.
You can cook the congee in vegetable broth (vegetable stock) or chicken broth (chicken stock) to make it more flavorful.
Add some white pepper powder or black pepper powder for a spicy kick.
How To Make Instant Pot Chicken Congee
Rinse 1 cup of Jasmine rice with water and add it to a 6-quart Instant Pot.
Stir in 2 teaspoon minced garlic, 2 teaspoon grated ginger, 2 chicken drumsticks, 6 cups of water, and 2 teaspoon salt.
Close the lid of the pot and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 10 minutes at high pressure.
Once the timer goes off, let the pressure release naturally. It will take 10-15 minutes.
Note – Do not try to release the pressure manually as the congee is very starchy and it may foam and clog the pressure release valve. Be patient and let the pressure release naturally.
Once all the pressure is released, open the lid of the pot.
Add the remaining 2 cups of water and stir well.
Take out the chicken drumsticks using a tong or a spatula and shred them using a fork. Discard the bones.
Return the shredded chicken back to the instant pot and mix the congee well with a ladle.
Add some more water or stock if the congee is thick for your liking.
Press SAUTE and cook for 2-3 minutes until the congee starts to bubble.
Check for salt and add more if needed.
Transfer hot congee to the serving bowls and top with your choice of topping. Serve hot.
Congee Toppings
Congee can be topped with a variety of ingredients. Choose the ones that you like.
- Soft-Boiled Egg
- Fried Onions & Ginger Juliennes
- Chopped Cilantro
- Garlic Chives
- Dried Shrimps
- Celery
- Scallion (Green Onions)
- Chili Oil, Sesame Oil
- Roasted Peanuts
- Sauteed Mushrooms
- Fish Sauce or Soy Sauce (Use coconut aminos or tamari for gluten-free)
- Crispy Bacon
- Sriracha
- Toasted Sesame Seeds
Frequently Asked Questions
To make it vegetarian, skip adding chicken and add mushrooms and spinach instead to this Chinese rice porridge.
Add water to a sauce and bring it to a boil over high heat. Add eggs from the refrigerator to the pot and cook uncovered for 6 minutes. Remove the eggs from the pot and add them to an ice bath. Peel and serve!
Peel the onions and slice them thinly. Heat oil for frying in a pan over high heat. Add the sliced onions and fry on high heat for 8-10 minutes. Reduce the heat to low and fry until the onions turn golden brown and crisp. Drain on a plate lined with a paper towel. Store and use.
Check out my detailed recipe to make fried onions here.
To make the congee on the stovetop, add all the ingredients to a pot. Cover and cook on low heat for 45-50 minutes. Keep stirring at regular intervals. Adjust the consistency by adding more water.
Storage Suggestions
Congee can be refrigerated in an airtight container for up to 4-5 days. Reheat in a microwave or in a pan over the stovetop. Add some water while reheating if it has thickened.
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Recipe Card
Instant Pot Chicken Congee Recipe (Savory Rice Porridge, Jook)
Ingredients
- 1 cup uncooked white Jasmine rice
- 2 teaspoons minced garlic
- 2 teaspoons grated ginger
- 2 chicken drumsticks
- 8 cups water (divided)
- 2 teaspoons salt
Instructions
- Rinse rice with water and add it to a 6-quart Instant Pot.
- Stir in garlic, ginger, chicken drumsticks, 6 cups of water, and salt.
- Close the lid of the pot and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 10 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally. It will take 10-15 minutes.
- Note – Do not try to release the pressure manually as the congee is very starchy and it may foam and clog the pressure release valve. Be patient and let the pressure release naturally.
- Once all the pressure is released, open the lid of the pot.
- Add the remaining 2 cups of water and stir well.
- Take out the chicken drumsticks using a tong or a spatula and shred them using a fork. Discard the bones.
- Return the shredded chicken back to the instant pot and mix the congee well with a ladle.
- Add some more water or stock if the congee is thick for your liking.
- Press SAUTE and cook for 2-3 minutes until the congee starts to bubble.
- Check for salt and add more if needed.
- Transfer the congee to the serving bowls and top with your choice of topping. Serve hot.
Notes
- Soft Boiled Eggs
- Fried Onions & Ginger Juliennes
- Chopped Cilantro
- Garlic Chives
- Dried Shrimps
- Celery
- Scallion
- Chili Oil
- Roasted Peanuts
- Sauteed Mushrooms
- Fish Sauce or Soy Sauce
- Crispy Bacon
- Sriracha
Did you make this recipe? Let me know!