Instant Pot Chicken Congee Recipe (Jook)
Make this warm and comforting Instant Pot Chicken Congee (Savory Rice Porridge, Jook) using 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 Chicken Stew, Instant Pot Cuban Chicken Soup, and Instant Pot White Jasmine Rice.
About Instant Pot Chicken Congee
Congee, also known as jook, is a savory Asian rice porridge. It has been a part of Chinese households and other Asian countries, such as Thailand and Vietnam, for years now, and due to its easy process and impeccable taste, it is gaining a foothold worldwide.
It is the perfect comfort food to have on days when you are not feeling well or when it’s cold outside.
Traditionally, congee was made in a pot over the stovetop and required constant stirring and monitoring; however, this Instant Pot Chicken Congee recipe is a game-changer.
It is creamy, warm, and loaded with umami flavors. Once you try this one-pot, no-mess instant pot congee recipe, you will never return to another method.
Making congee in an Instant Pot (electric pressure cooker) is easy. There is no extra cleaning, no burnt bottoms, and no extra utensils to wash – just one pot, and your super-comforting meal is ready in minutes.
There is no babysitting the pot, which means a significant amount of time is 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.
I made this comforting dish in my 3-quart Instant Pot. If you want to double the recipe, then use a bigger pot. The cooking time will remain the same.
Ingredients
Jasmine Rice – White Jasmine rice is traditionally used to make congee. It is flavorful and cooks to become creamy and silky smooth. You can use any short-grain white rice with high starch content to make this porridge if it’s unavailable.
You can use brown rice instead of white rice, but the liquid-to-rice ratio and cooking time will differ.
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 also use boneless chicken breast or thighs.
You can skip adding chicken for a vegan congee (vegetarian version).
Garlic and Ginger – Add some fresh ginger and garlic to flavor the chicken congee recipe.
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 add more flavor.
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 3-quart Instant Pot.
Stir in the following ingredients.
- 2 teaspoon minced garlic
- 2 teaspoon grated ginger
- 2 chicken drumsticks
- 6 cups of water
- 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 attempt to manually release the pressure, as the congee is very starchy and may foam, potentially clogging 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 until well combined.
Remove the chicken drumsticks using a tong or spatula and shred them with a fork. Discard the bones.
Return the shredded chicken to the instant pot and mix the congee well with a ladle.
Add some more water or stock if the congee is too thick for your liking.
Press the SAUTE button and cook for 2-3 minutes, or until the congee begins 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
- Crispy Fried Onions and Ginger Juliennes
- Fried Garlic
- Chopped Cilantro
- Chopped Garlic Chives
- Dried Shrimps
- Chopped Celery
- Chopped Scallion (Green Onions)
- Chili Oil, Sesame Oil
- Roasted Peanuts
- Sauteed Mushrooms
- Fish Sauce, Oyster 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 all the ingredients to a pot to make the congee on the stovetop. Cover and cook on low heat for 45-50 minutes. Keep stirring at regular intervals. Adjust the consistency by adding more water.
Yes, you can. Add all the ingredients to a slow cooker. Cover and cook for 12 hours on low heat or 6 hours on high heat. Remove the chicken drumsticks and shred them into small pieces. Add the shredded chicken back to the slow cooker and mix until well combined. Top with toppings and serve.
Storage Suggestions
Congee can be refrigerated in an airtight container for 4 to 5 days.
Reheat in a microwave or a pan over the stovetop. Add water while reheating if the mixture has thickened.
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Instant Pot Chicken Congee Recipe (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 (or to taste)
Instructions
- Rinse rice with water and add it to a 3-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.
Video
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