Make this warm and comforting instant pot congee using just 5 ingredients and 5 minutes of active working time. No stirring and no mess to make this one-pot savory rice porridge.
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 Chicken Noodle Soup.
About This Recipe
Congee, also known as jook is a savory Asian rice porridge. It has been a part of Chinese households for years now, and due to its easy process and impeccable taste, this one is making its place all over the world.
Congee is creamy, warm, and loaded with umami flavors. 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 is made in a pot over the stovetop and requires constant stirring and monitoring but this instant pot congee recipe is a deal-breaker.
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.
Jasmine Rice – Jasmine rice is traditionally used to make congee. It is flavorful and cook to become creamy and silky smooth. If it’s not available, you can use any short grain 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.
Garlic & Ginger – To flavor it a little more, add in some fresh ginger and garlic.
Water & Salt – Season it with a little salt and add in water to cook the rice porridge. You can add more or less water to adjust the consistency of the porridge.
How To Make Instant Pot Congee
Rinse 1 cup of Jasmine rice with water and add it to the Instant Pot.
Add 2 teaspoon minced garlic, 2 teaspoon grated ginger, 2 chicken drumsticks, 6 cups of water, and salt to taste to the pot.
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.
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 and shred them using a fork.
Return the shredded chicken back to the instant pot and mix the congee well with a ladle.
Press SAUTE and cook for 2-3 minutes until the congee starts to bubble.
Top with your choice of topping and serve hot.
Pro Tips By Neha
You can replace some of the water with chicken or vegetable stock to amp up the flavor.
Add some more water or stock if the congee is thick for your liking.
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.
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.
Frequently Asked Questions
To make it vegetarian, skip adding chicken and add mushrooms and spinach instead.
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.
Congee can be topped with a variety of ingredients. Choose the ones that you like.
- Soft Boiled Eggs
- Fried Onions & Ginger Juliennes
- Chopped Cilantro
- Garlic Chives
- Dried Shrimps
- Chili Oil
- Roasted Peanuts
- Sauteed Mushrooms
- Fish sauce or Soy sace
- Crispy Bacon
Congee can be refrigerated in an airtight container for up to 4-5 days. Reheat in a microwave or ina. pan over the stovetop. Add some water while reheating if it has thickened.
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Instant Pot Congee Recipe
- 1 cup Jasmine rice
- 2 teaspoons minced garlic
- 2 teaspoons grated ginger
- 2 chicken drumsticks
- 8 cups water (divided)
- salt (to taste)
- Rinse Jasmine rice with water and add it to the Instant Pot.
- Add garlic, grated ginger, chicken drumsticks, 6 cups of water, and salt to the pot.
- 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.
- It will take 10-15 minutes for the pressure to built and the timer to start.
- Once the timer goes off, let the pressure release naturally. It will take 10-15 minutes.
- 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 and shred them using a fork.
- Return the shredded chicken back to the instant pot and mix the congee well with a ladle.
- Press SAUTE and cook for 2-3 minutes until the congee starts to bubble.
- Top with your choice of topping and serve hot.