Instant Pot Chicken Congee

An incredibly nourishing, comforting and delicious porridge for a healthy breakfast… This lightly sweet and salty chicken, rice and ginger congee will be an ideal choicefor a cold winter morning.

You can find the first version here.

Instant Pot Chicken Congee
4 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: Vietnamese
Keyword: Chicken Congee, chicken leg
Prep Time: 15 minutes
Cook Time: 26 minutes
Total Time: 41 minutes
Servings: 4
  • 4 chicken leg quarters
  • 1 white onion
  • 2 sallots
  • 1(1-inch) piece fresh ginger halved
  • 8-10 cups boiling water
  • 4 tbsp chicken soup base divided
  • 3/4 cup jasmine rice rinsed
  • 1/4 cup sweet rice rinsed
  • 1 tsp fish sauce
  • 1/2 tsp sugar
  • salt as required
  • 2 scallions (green part) chopped
  • In the pot of Instant Pot, place the chicken, onion, shallot, ginger, 2 tablespoons of the chicken soup base and billing water.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 8 minutes. 
  • Press “Cancel” and allow a natural release for about 5 minutes and then, do a quick release.
  • Carefully, remove the lid and place the chicken into the bowl of the cold water.  
  • Drain the chicken and set aside to cool.  
  • With a slotted spoon, remove the onion and shallots from the broth.  
  • In the pot, add the rice and remaining chicken soup base and stir to combine.
  • Secure the lid and turn to “Seal” position.
  • Select “Porridge” and just use the default time of 18 minutes. 
  • Meanwhile, remove the bone from the chicken and shred the meat.
  • Press “Cancel” and allow a natural release.
  • Carefully, remove the lid and mix in the shredded meat, fish sauce, sugar and salt.
  • Serve with the garnishing of scallion.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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