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
3.5 from 2 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 my FREE recipe index, where you can find the best Instant Pot recipes. If you love this recipe, please pin and share it. Thanks!

Instant Pot Recipes? Corrie Cooks

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