Easy Chicken Congee Made in the Instant Pot®

Reasons You'll Love It

This comforting dish is warm, soothing, and perfect for any time of day. It’s simple to make and requires minimal ingredients. Using the Instant Pot® speeds up the cooking process, making it an easy go-to meal when you want something hearty without much fuss.

Helpful Kitchen Tips

- Rinse the rice well before cooking to achieve a smoother texture.
- Use bone-in chicken for richer flavor and a more nutritious broth.
- Let the congee naturally release pressure for creamier consistency.

Step 1

Rins the rice under cold water until it runs clear, then set it aside. Turn on your Instant Pot and choose the Sauté setting. Add some oil and brown the chicken on all sides—it should take about 8 minutes. Once the chicken is nicely browned, pour in a few tablespoons of chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Turn off the Sauté function.

Step 2

Add the drained rice, ginger, and the rest of the chicken broth to the pot. Cut the corn kernels off the cob, then break the cob into a few pieces and toss both into the pot. Seal the lid and select the Porridge setting, cooking for 30 minutes. It’ll take about 10 to 15 minutes for the pressure to build.

Step 3

After cooking, let the pressure release naturally for about 15 minutes before opening the lid. Take out and discard the corn cobs, then remove the chicken breast and shred it with two forks. Stir the shredded chicken back into the congee, season with salt and pepper to taste, and give everything a good mix.

Step 4

Ladle the congee into bowls and finish each one with sliced spring onions, a sprinkle of sesame seeds, and a spoonful of chili crisp for a bit of heat. Enjoy!

Serving Ideas

Serve with chopped green onions, fresh ginger slices, and a drizzle of soy sauce or sesame oil. Adding a boiled egg or a sprinkle of fried shallots can add extra flavor and texture. It pairs well with pickled vegetables or steamed greens on the side.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the texture. Congee can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.