Instant Pot Congee (Rice Porridge)
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 (1.3 cups each)
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Calories
44015 kcal
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Course
Main Course, Breakfast, Others
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Cuisine
Asian, International
Instant Pot Congee (Rice Porridge)
Description
This recipe makes classic congee using jasmine rice combined with garlic, fresh ginger, shiitake mushrooms, and bone-in chicken cooked together in an Instant Pot. The pressure cooking breaks down the rice grains, releasing starch that thickens the mixture into a smooth porridge. The chicken adds body and savory depth, while aromatic vegetables like garlic and ginger provide warmth and fragrance. The mushrooms contribute an earthy flavor that enriches the broth.
The congee is typically served hot with optional toppings such as sliced green onions, cilantro, chopped peanuts, soy sauce, and toasted sesame oil for additional texture and flavor contrast. It is suitable as a soothing breakfast or light meal.
An alternative stovetop method is also included, recommending a longer simmer time with a higher water ratio for a similar thick consistency.
Ingredients
- 1 cup jasmine rice $0.52, uncooked
- 2 cloves garlic $0.16
- 1-2 inches ginger $0.10, fresh
- 3 shiitake mushrooms $0.63
- 2 lb. chicken $3.66, bone-in pieces
- 7 cups water $0.00
- 1/2 Tbsp salt $0.05, or to taste
TOPPINGS
- 3 green onion $0.23, sliced
- 1/4 bunch cilantro (optional) $0.20
- 1/3 cup peanut $1.12, chopped
- 1 Tbsp soy sauce $0.05
- 1 Tbsp sesame oil $0.33, toasted
Instructions
- Peel and slice the ginger, and crush the cloves of garlic. Slice the mushrooms into thin strips. Remove the skin from the chicken pieces.
- Place the uncooked rice in the bottom of the Instant Pot and add the crushed garlic, sliced ginger, and sliced mushrooms on top. Lay the chicken pieces over the rice and aromatics. Finally, add seven cups of water.
- Close and lock the lid of the Instant Pot. Turn the steam release valve to the "sealing" position. Press the "porridge" button to begin cooking (no need to adjust the time or pressure). After ten seconds the pot will begin to heat and build pressure. Once it reaches the required temperature and pressure, the display will begin to count down 20 minutes.
- After 20 minutes, the pot will switch to the "keep warm" setting and begin to drop in pressure. Allow the pot to reduce in pressure naturally, without opening the steam release valve. When the float valve falls back to the down position, open the steam valve, and then open the lid.
- Using tongs, carefully remove the chicken pieces and place them on a clean cutting board. Use two forks to shred the meat and remove the bones. Return the shredded meat to the pot.
- Stir and taste the porridge, and add salt as needed (I added 1/2 Tbsp). Only add enough salt to amplify the flavors, but leave room for the addition of soy sauce as a topping.
- Ladle the congee into each bowl and drizzle a small amount (1 tsp) of toasted sesame oil and soy sauce on top of each bowl. Sprinkle the sliced green onions, cilantro leaves, and chopped peanuts over top, then serve.
Notes
- To make congee on a stovetop, use 10 cups of water and simmer all ingredients (except toppings) in a large pot for 1–2 hours until it reaches a thick porridge texture, stirring often.
- After cooking, shred the chicken meat and season the porridge with salt as desired before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1.3 cups each)
Amount Per Serving
Calories 44015 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 440.15kcal | 22% |
| Carbohydrates | 27.87g | 9% |
| Protein | 35.95g | 72% |
| Fat | 19.77g | 30% |
| Sodium | 836.73mg | 35% |
| Fiber | 1.33g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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