Instant Pot Congee, an Asian comfort food, rice porridge recipe that can be made quickly using a pressure cooker. It’s the perfect rice dish to warm up your winter or when you’re under the weather and stuck in bed. Many people enjoy congee as daily breakfast, too.
If you are looking for instant pot recipes. Try this easy Instant Pot Congee 粥 with chicken. Congee is a porridge made of rice. It’s a savory rice broth that is commonly eaten as a breakfast dish or cereal and is relatively low in calories.
This easy rice dish recipe is very easy to make and it’s also a budget-friendly recipe. Congee is not very nutritionally rich, so be sure to add healthy protein and vegetables to boost the nutritional value.
How Do You Make Congee with Instant Pot
Making congee is pretty easy and requires very few ingredients. It can however take more than an hour to make the rice consistency like oatmeal. For this reason, it’s great to use Instant pot to make congee as it’s much faster and the result is really quite similar. Cooking congee in an instant pot will only take about 20 minutes of cooking time!
What to Serve with Congee:
The fun part of eating congee is that you can customize your own toppings. Some great options for toppings are hard-boiled eggs, preserved duck eggs, chopped green onions, shredded chicken, fish, ground pork, ground beef, roasted peanuts, pickled veggies, crispy fried or baked shallots, and much more.
CHECK OUT MORE ASIAN RECIPES:
- TWICE-COOKED PORK BELLY – (SZECHUAN HUI GUO ROU)
- CHICKEN IN BLACK BEAN SAUCE
- SPICY SICHUAN NOODLES
- SWEET AND SOUR FISH
- HUNAN BEEF WITH CUMIN
- INSTANT POT MONGOLIAN BEEF
- SINGAPORE NOODLES (XING ZHOU MI FEN)
- GENERAL TSO’S CHICKEN (SWEET AND SAVORY DEEP-FRIED CHICKEN)
- VEGETABLE STIR FRY WITH TOFU
- BEST PORK TENDERLOIN STIR FRY
- ASIAN GROUND BEEF STIR FRY
- THAI SALAD DRESSING
- MINCED PORK NOODLES WITH HOISIN SAUCE
- CHINESE EGGPLANT WITH MINCED PORK
- SHRIMP AND GREEN PEAS STIR FRY
- SESAME NOODLES (MA JIANG MIAN)
How Much Water and Rice Ratio for Perfect Congee
There is no specific ratio of rice to liquid when making Chinese porridge or congee. If you want thicker congee, the rice to liquid ratio is 1:6, and for medium thickness, the rice to liquid ratio is 1:7. I personally love a more watery consistency, so I actually stretch the rice to liquid ratio to 1:8.
If you are not so sure, you can start with a 1:7 ratio then add more liquid and extend the simmering stage for a longer period of time (until you reach a texture that you like).
You can use short or long white rice or brown rice. I prefer to use long white rice such as Thai Jasmine rice. You can also use leftover rice.
Can You Store Congee in a Fridge?
Plain congee can be stored in the fridge for up to 5 days. Just be sure to reheat on a stove and keep stirring until it reaches the perfect consistency.
Instant Pot Congee
- 1 cup jasmine rice
- 8 cups water
- 1 tbsp canola oil
- 3 garlic minced
- 5-6 pieces of chicken drumsticks
- 1- inch ginger (peeled and sliced)
- ½ tbsp salt (add more according to your liking)
- fried shallots
- green onion (chopped)
- fresh cilantro leaves
- shredded chicken
- Original Tianjin Preserved Vegetable Salted Cabbage
- chili oil
- sesame oil
- ground white pepper
To Clean Rice:
- Rinse the rice in the pot under cold water. Pour out the milky water and continue to rinse until the water is clear. Drain well.
To Clean Chicken for Cleaner Broth:
- In a medium-size pot (or use an instant pot), bring about 5 cups of water to a boil over high heat. Cook chicken drumstick just until the foam rises to the top. Turn off the heat and use thongs, remove the chicken from the pot and the residue. This process should take about 5-7 minutes. If you are using an instant pot, discharge all liquid and rinse the pot.
To Cook Congee in Instant Pot:
- Turn the instant pot on and set to “saute”, and add 1 tablespoon of oil, then cook the garlic just until fragrant. Do not burn. Turn off the “saute” setting.
- Add chicken, 8 cups of water, rice and ginger. Close the lid. Set the instant pot to "Manual" setting and cook at high pressure for about 20 minutes.
- When it’s done, use natural release ( without opening the steam release valve) and open the lid.
- Set the instant pot to “saute” setting and keep stirring the congee until desired consistency. Season with salt as needed.
- Using tongs, remove the chicken and transfer to a cutting board. Use forks to shred the meat into small pieces and remove the bones.
- Remove congee from the instant pot and serve with shredded chicken, green onions, and other toppings of your choice.