Colin FosterBy Colin Foster

Updated November 2026

Instant pot chicken congee is a fast way to make a silky, savory rice porridge without standing over a stovetop for an hour. With a pressure cooker, you can cook rice, chicken, and aromatics together in roughly 45 minutes, then finish the pot with ginger, scallions, and a splash of soy sauce. This guide covers the ratios, timing, and finishing steps that give you smooth, spoonable congee every time.

Gather Your Ingredients and Tools

Congee depends on a high liquid ratio, so measure carefully. For a 6-quart Instant Pot, most cooks use the following base:

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  • 1 cup long-grain white rice, rinsed until the water runs mostly clear
  • 8 cups low-sodium chicken broth or water
  • 1 to 1.5 pounds bone-in chicken thighs or boneless thighs
  • 1 tablespoon fresh ginger, sliced into coins
  • 2 garlic cloves, smashed
  • 1 teaspoon kosher salt, adjusted to taste
  • Toppings: scallions, cilantro, fried shallots, white pepper, soy sauce, sesame oil

How to Cook Chicken Congee Under Pressure

Rinsing the rice removes surface starch that can make the pot foam and scorch. Once rinsed, the pressure cooker does most of the work, and you only need to manage the release and the final seasoning.

Step 1: Sear or Skip the Sear

Select Sauté and brown the chicken for 2 to 3 minutes per side for extra flavor. Skipping this step is fine if you want a lighter, more delicate porridge. Deglaze with a splash of broth and scrape up any bits from the bottom.

Step 2: Add Rice, Liquid, and Aromatics

Add the rinsed rice, the remaining broth, ginger, and garlic. Lay the chicken on top, without stirring it into the rice. Press Cancel to turn off Sauté.

Step 3: Pressure Cook

Close the lid, set the valve to Sealing, and select Pressure Cook (or Manual) on High for 30 minutes. Let the pot release naturally for 15 minutes, then quick release any remaining pressure. The rice should be fully broken down and the chicken should reach 165°F in the thickest part.

Step 4: Shred and Stir

Transfer the chicken to a cutting board, shred it with two forks, and discard the bones and skin if you used bone-in thighs. Return the meat to the pot and stir well. The congee will look thick right after cooking, so stir in hot broth or water a half cup at a time until it reaches your preferred consistency.

Adjusting Texture and Seasoning

Congee thickens as it cools, so aim for slightly looser than you want to serve. Taste and season after the chicken goes back in, since the meat releases salt. Add a pinch of white pepper and a teaspoon of soy sauce for depth. A few drops of toasted sesame oil at the end adds fragrance without overpowering the broth.

Texture Liquid Adjustment
Thick, almost porridge-like Use 7 cups total liquid
Classic, spoonable Use 8 cups total liquid
Loose, soupy Use 9 to 10 cups total liquid

Serving Ideas and Toppings

Serve congee hot in bowls with a generous set of toppings so everyone can customize their own. Crunchy textures balance the soft rice well. Fried shallots, roasted peanuts, and sliced scallions are common choices, and a soft-boiled egg adds richness. For a fuller meal, pair the congee with a side of pickled vegetables or a simple cucumber salad. If you enjoy batch cooking, congee reheats well with a splash of broth. For more ideas on quick pressure-cooker dinners, see Instant Pot Dinner Ideas: 12 Easy Weeknight Meals to Try.

  • Instant Pot Duo 7-in-1: A reliable electric pressure cooker with Sauté and Pressure Cook settings, which is all you need for this recipe. View on Amazon
  • Fine-mesh strainer: Useful for rinsing rice thoroughly before cooking so the congee comes out smooth. View on Amazon

Common Mistakes to Avoid

  • Skipping the rice rinse, which causes foaming and can clog the pressure valve.
  • Filling the pot past the maximum line, since rice expands and can block the steam release.
  • Using too little liquid, which leaves the congee gluey and hard to stir.
  • Adding salt before tasting the final broth, since store-bought broth varies widely in sodium.
  • Quick-releasing too early, which can leave the rice grainy instead of creamy.

FAQ

Can I use leftover rice for instant pot chicken congee?

Yes, but reduce the broth to about 5 cups and cook for only 10 minutes on High with a 10-minute natural release. Cooked rice breaks down much faster than raw rice, so overcooking can turn it to paste.

Is it safe to cook chicken in the Instant Pot this way?

Yes, as long as the chicken reaches 165°F internally and the pot reaches full pressure. Use a food thermometer to check the thickest part of the thigh before shredding. If you have specific food safety concerns, consult a local food safety resource or a registered dietitian.

How do I store and reheat congee?

Refrigerate congee in an airtight container for up to 4 days. Reheat it on the stovetop over medium-low heat, adding broth or water to loosen it, or microwave it in short intervals and stir between each.

Conclusion

With the right rice-to-liquid ratio and a 30-minute pressure cook, instant pot chicken congee is a practical weeknight meal that tastes like it simmered all afternoon. Adjust the thickness to your liking and finish with fresh toppings for contrast. Once you have the basic method down, try adding mushrooms or swapping in different aromatics to make it your own.

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Colin Foster

About Colin Foster

Colin Foster is part of our editorial team and reviews and edits our home cooking with appliances guides, checking product details against manufacturer specifications and owner feedback.