Instant Pot Congee

instant pot congee in a bowl with eggs and crispy shallots

 The Spruce / Leah Maroney

  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Release Time: 20 mins
  • Servings: 4 servings
  • Yield: 1 pot

Congee is a rice porridge made with many different variations all over Asia. It is extremely comforting and is the perfect recipe for cold winter days or when you need some extra comfort. It is often given to those who are feeling ill as it contains easy to digest ingredients that are also nutritious.

We made a chicken version with delicious fried shallots and soft-boiled eggs, but there are so many possibilities for different toppings. You can also easily make this vegetarian and vegan with just a few simple tweaks.

Ingredients

  • 1 cup jasmine rice
  • 2 teaspoons ginger (grated)
  • 2 cloves garlic (crushed)
  • 2 green onions (sliced with whites and greens divided)
  • 2 whole chicken legs
  • 7 1/2 cups chicken broth
  • 2 shallots (sliced thinly)
  • 1/2 cup vegetable oil
  • 3 soft-boiled eggs
  • For garnish: fish sauce or soy sauce

Steps to Make It

  1. Gather the ingredients.

    ingredients for isntant pot congee
     The Spruce / Leah Maroney
  2. Rinse the rice under cold water.

    rice soaked in a bowl of water
     The Spruce / Leah Maroney 
  3. Add the sesame oil to the insert of the Instant Pot add the garlic, ginger, and the whites of the scallions. Press the saute button and saute for 2 to 3 minutes or until the oil has heated and the aromatics have become fragrant.

    scallions, garlic, and ginger sauteed in an instant pot insert
     The Spruce / Leah Maroney
  4. Add the rice to the instant pot and pour in the chicken broth, then add the chicken legs to the pot. Stir gently.

    broth, chicken , and rice in an instant pot insert
     The Spruce / Leah Maroney
  5. Put the lid on top, set to seal and cook at high pressure for 30 minutes. Naturally release for 20 minute, then if there's any pressure remaining you can finish releasing the steam manually. Or if your Instant Pot has the porridge setting, simply press the porridge setting and allow the pot to reduce pressure naturally.

    cooked congee in an instant pot
     The Spruce / Leah Maroney
  6. While the congee is cooking, prepare the crispy shallots. Slice the shallots thinly and add them to the cold oil in a heavy bottomed pan. Heat on medium high heat, stirring frequently until all of the shallots are crispy. Remove them with a slotted spoon and place them on a paper towel lined plate to drain.

    shallots fried in oil in a small pot
     The Spruce / Leah Maroney
  7. Remove the lid from the Instant Pot. Remove the chicken bones and chicken pieces from the pot. Discard the bones.

    congee cooked in an instant pot
     The Spruce / Leah Maroney
  8. If you want the congee thicker you can set the pot to the sauté setting and stir constantly until it reaches your desired thickness. Shred the chicken. Stir the shredded chicken back into the congee.

    shredded chicken
     The Spruce / Leah Maroney
  9. Divide the congee among four bowls. Add the soft-boiled eggs, crispy shallots, sliced green onions, and a dash of fish sauce to each bowl. Top with any of your other favorite toppings.

    Instant pot congree in a bowl with egg and scallions
    The Spruce / Leah Maroney

Tips

  • Make sure you do not manually release the pressure initially. Give it the 20 minutes needed to naturally release first. When very hot, the congee can actually get pulled into the valve and cause a big mess if you manually release right away.

Recipe Variations

  • To make it vegetarian or vegan, replace the chicken broth with vegetable broth. Add crispy tofu instead of the eggs. Sauteed mushrooms are another great addition for toppings, especially if serving it as a vegan dish.
  • Other delicious garnishes: chopped peanuts, hot sauce, chopped Chinese fried donut sticks, sautéed mushrooms, chili oil, sambal olek, shrimp paste, ground pork, corn, cilantro, sautéed bok choy, sesame seeds.
  • You can use brown rice instead of jasmine rice. The cooking time does not need to be changed.