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).
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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 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 stovetop 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 (electric pressure cooker) 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.
I made this comforting dish in my 6-quart instant pot. If you want to double the recipe, then use a bigger pot. The time of cooking will remain the same.
Here are some more instant pot recipes that you might like
- Instant Pot Chicken Marsala
- Instant Pot Chicken Stew
- Instant Pot Tomato Soup
- Instant Pot Cauliflower Soup
- Instant Pot Cuban Chicken Soup
- Instant Pot Jasmine Rice
- Instant Pot Dal Makhani
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.
You can use brown rice in place of white rice but the liquid-to-rice ratio and time of cooking will be different. Check my Instant Pot Brown Rice post to get the reference.
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. Having said that, you can use boneless chicken breast or thighs too.
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
- 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 button 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
- 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.
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.
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. Add the shredded chicken back to the slow cooker and mix well. Top with toppings and serve.
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
Easy Instant Pot Chicken Congee Recipe (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 (or to taste)
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!