Instant Pot Congee 粥 Recipe

I made an Instant Pot Congee Rice Porridge that’s absurdly silky, packed with chicken-broth flavor and completely gluten-free, and you’ll want it for every breakfast emergency.

I’m obsessed with Instant Pot Congee Rice Porridge because it hits a weird spot between plain and wildly comforting. I love that mouthfeel, the slow-breakdown rice, savory chicken broth notes and that thread of ginger.

And I always throw in scallions at the end so each spoonful snaps awake. It’s not precious.

It’s simple, honest, and right for mornings when you want something gentle but actually flavorful. This Easy Congee Recipe is my go-to when I’m sick of toast or want something that feels substantial without trying too hard.

Slurpable, salty, and completely addictive. No frills, no fuss, just results.

Ingredients

• Rice: gives that creamy, porridge texture everyone digs in the morning.
• Chicken broth: rich base that makes it cozy without extra fuss.
• Chicken thighs: juicy protein that falls apart and flavors the whole pot.
• Ginger: bright, warm snap that cuts through the richness.
• Garlic: I usually add it for depth and a homey punch.
• Sea salt: brings out everything else, don’t skip tasting as you go.
• White pepper: subtle heat and peppery aroma, different from black.
• Sesame oil: finish with it for nuttiness and a silky mouthfeel.
• Scallions: fresh crunch and color, you’ll want lots on top.
• Soy sauce/tamari: salty, umami boost—use tamari if you need gluten free.
• Fish sauce: basically concentrated umami; a little goes a long way.
• Fried shallots: crunchy, savory topping that adds texture and smell.
• Cilantro: fresh herb lift, brightens each spoonful unexpectedly.
• Preserved egg: funky, creamy bite, classic with congee if you like it.
• Shrimp: quick seafood option, adds sweetness and another protein layer.

Ingredient Quantities

• 1 cup jasmine or short grain rice, rinsed until water runs mostly clear
• 8 cups low sodium chicken broth (use homemade or store bought)
• 1 to 1 1/2 pounds bone in chicken thighs or a mix of thighs and drumsticks, skin removed if you want less fat
• 2 inch piece fresh ginger, sliced thinly
• 2 cloves garlic, smashed (optional but I usually add it)
• 1 teaspoon sea salt plus extra to taste
• 1/2 teaspoon ground white pepper (or black pepper if you dont have white)
• 1 tablespoon toasted sesame oil
• 3 scallions, thinly sliced for garnish
• 1 tablespoon gluten free soy sauce or tamari (optional, for serving)
• 1 teaspoon fish sauce (optional, adds umami and is gluten free)
• Fried shallots or crispy garlic for topping, about 2 tablespoons
• Fresh cilantro leaves for garnish, a small handful
• Optional add ins: 1 preserved egg or century egg sliced, or 1/2 pound peeled shrimp

How to Make this

1. Put the rinsed rice in the Instant Pot with 8 cups chicken broth, sliced ginger, smashed garlic, 1 teaspoon sea salt and 1/2 teaspoon white pepper. Nestle the chicken thighs (or mix of thighs and drumsticks) into the liquid so they are mostly submerged.

2. Close the lid, set valve to sealing and pressure cook on High for 25 minutes. This makes a creamy porridge and cooks the chicken through.

3. Let the pressure release naturally for 15 to 20 minutes, then carefully quick release any remaining pressure and open the lid.

4. Remove the chicken pieces to a bowl, shred the meat with forks and discard bones. Fish out the ginger slices and garlic if you dont want big bits in the congee, but you can leave some for extra flavor.

5. Use the Sauté function on Low if the porridge is thinner than you like, stir frequently and simmer 3 to 7 minutes until it reaches your preferred thickness. If it gets too thick add a splash of hot broth or water.

6. Stir the shredded chicken back into the pot along with 1 tablespoon toasted sesame oil. Taste and add extra salt if needed.

7. If using, stir in 1 teaspoon fish sauce for umami or offer 1 tablespoon gluten free soy sauce / tamari on the side so people can season their bowls.

8. Ladle congee into bowls and top with sliced scallions, fried shallots or crispy garlic, cilantro leaves and a sprinkle of extra white pepper if you like heat.

9. Optional add ins: stir peeled shrimp into hot congee for 1 to 2 minutes until just cooked, or serve sliced preserved (century) egg on top for a traditional touch.

10. Serve hot. Leftovers keep well in the fridge, reheat gently with a little water or broth and stir to loosen before serving.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Measuring cups and spoons
3. Fine mesh sieve or bowl to rinse rice
4. Cutting board and sharp knife (for ginger, scallions, chicken trimming)
5. Tongs to lift chicken out safely
6. Two forks for shredding the meat
7. Wooden spoon or silicone spatula for stirring and sautéing
8. Ladle and serving bowls for dishing up

FAQ

Instant Pot Congee 粥 Recipe Substitutions and Variations

• Rice: If you dont have jasmine or short grain, use sushi rice or Calrose rice for the same creamy texture; long grain like basmati will be less starchy so cook longer and stir more. For extra creaminess you can also use 3/4 cup rice + 1/4 cup broken rice or rice grits.
• Chicken broth: Swap with low sodium vegetable broth for a vegetarian version, or use water plus 1 to 2 teaspoons bouillon paste or powder if you need a quick pantry fix. If using store broth thats salty, reduce the added salt.
• Bone in chicken thighs: Use boneless skinless thighs or chicken breasts (reduce cooking time a bit), or for a vegetarian option use firm tofu cubes or a mix of oyster and shiitake mushrooms to add umami and texture.
• Toasted sesame oil: If you dont have toasted sesame oil, use a neutral oil like canola or avocado for cooking and stir in 1/2 teaspoon toasted sesame seeds or a few drops of regular sesame oil at the end for that nutty flavor. Peanut oil works too if you like a stronger nutty note.

Pro Tips

1. Rinse the rice until the water runs mostly clear, but don’t overdo it. A little starch helps the congee get silky, so stop when the water is just a bit cloudy, not perfectly clear.

2. Sear the chicken pieces briefly in a hot pan before adding them, or at least brown them right in the Instant Pot on Sauté for a couple minutes. It adds a deeper, savory flavor that plain boiled chicken won’t give you. You can skip this if you’re in a rush.

3. Save the ginger slices and smashed garlic while cooking so you can fish most of them out before serving. They give great aroma and depth, but big pieces can be sharp if someone bites into them. Tear or finely slice a few to leave in for texture, if you like.

4. If the congee thickens too much when it cools, don’t panic. Reheat gently with hot broth or water and stir briskly to loosen it, then finish with a splash of sesame oil and a pinch more salt so the flavor pops again.