Chicken Congee Recipe

Instant Pot chicken congee is a comforting rice porridge (jook) made with jasmine rice, chicken thighs, ginger, garlic, soy sauce, sesame oil, and water. It’s quick and cozy and works well for a soothing cold-day meal or an easy, gentle-on-the-stomach dinner. Unlike traditional stovetop congee that needs long simmering and frequent stirring, this version uses the Instant Pot “porridge” setting for a simple dump-and-cook method that still turns out creamy and customizable.

Every culture has its own version of soft rice dishes that serve as comfort food. Whether it is an Indian Khichadi , Filipino Arroz Caldo, Vietnamese Chao Ga , Korean dakjuk , Cambodian Babaw , or Chinese Chicken Congee, nothing beats what really amounts to overcooked rice with savories.

What Is Chicken Congee?

Also known as Jook, congee is a savory porridge with rice that has been well-cooked. Okay, let’s be honest, it’s been overcooked with too much water. It serves as a blank canvas upon which you can paint with all the savory flavors of your choice. When I started with this Chicken Congee recipe, I didn’t consult any sources.

I was sick, and I decided to put things in an Instant Pot that sounded good and that it would feel comforting, and just ran with it. I then posted in my Facebook Group to ask members what we should call it.

Everyone agreed it was Chicken Congee, but one of my readers Frances (who is a fantastic cook, by the way), said it was very much like a Hong Kong-style Chinese Chicken Congee, so that’s what we are going with.

She also suggested we call it Smooth as Jazz Chicken Congee, which I really like, but doesn’t quite roll off the tongue as easily.

While it is traditionally eaten as a breakfast food or when you’re sick (kind of like chicken soup ), I see no reason to wait until I’m sick before I make this Instant Pot Chicken Congee again!

What Does Chicken Congee Taste Like?

Chicken Congee can be very bland if not seasoned well. It has a slightly sweet taste of rice with a hint of chicken in its purest form. For this recipe, I decided to add a little flair with some oils and spices to give it a little more flavor without making it a dish that variates too far from a traditional congee.

Is Congee Good For You When You Are Sick?

Absolutely! Congees or Jooks are particularly good for you when you’re sick as they are easy to digest. Congee is a good source of calories and since it isn’t heavily seasoned it is easy on your stomach.

This Chicken Congee is very easy to digest, meaning less work for your digestive system and faster absorption of nutrients. It’s also packed with protein, which aids in muscular development, increases the likelihood of weight loss and may aid in better sleep.

Ingredients You’ll Need

1 Pound Boneless Skinless Chicken Thighs - cut these into bite-sized pieces so they cook quickly along with the rice.
2 TBSP Minced Ginger
1 TBSP Minced Garlic - Everything tastes better with a little (or a lot) of garlic.
1 TBSP Sesame Oil - Gives an earthy and nutty flavor that really elevates this chicken congee.
1 TBSP Soy Sauce - For a touch of umami deliciousness.
1 Cup Jasmine Rice - You can use any short-grain rice you prefer.
1 tsp Kosher Salt - Helps to elevate the other savory flavors in the dish.
1/2 tsp Ground Black Pepper

How To Make Chicken Congee

My version involves throwing everything into your Instant Pot or pressure cooker, pressing the Porridge button, and walking away. Dump and cook , just the way I like it.

Add Ingredients. Place all ingredients in the inner liner of your pressure cooker or Instant Pot .
Cook. Press the Porridge button. If you do not have a Porridge button on your pot, set the pressure cooker to cook for 20 minutes at high pressure.
NPR. Let the pot sit undisturbed for 10 minutes after it is done cooking. Then release all remaining pressure.
Mix and Serve. Mix well, add a little more sesame oil for fragrance if you desire, and serve.

Tips And Tricks

Chicken congee made in the Instant Pot is comforting, creamy, and easy, but there are a few smart tricks to make it even better every time. Here are some helpful tips and tricks:

Skip the soak. There is no need to soak the rice for this jook recipe as we are cooking this in the Instant Pot. Cooking under pressure takes away the necessity of soaking the rice. Don’t mistake not soaking for not rinsing your rice. Always rinse rice before cooking it.
Thin it out. Some people prefer their congee to be looser. If you like your Chicken Congee with a slightly less thick consistency, just add 1-2 cups of water to the recipe.

Variations

Perfect! Here are some tasty variations for Instant Pot Chicken Congee that you can offer your readers so they can switch things up depending on their mood or ingredients on hand:

Egg Drop - Once the congee is done, slowly drizzle in a beaten egg while stirring to create silky ribbons of egg throughout the porridge.
Mushroom - Add sliced shiitake or cremini mushrooms with the chicken to give the porridge a deep, earthy flavor. Great for a heartier vegetarian version if you swap the chicken for veggie broth.
Herbal - Toss in a star anise, a piece of cinnamon stick, or a couple of dried red dates during cooking for a subtle medicinal, nourishing flavor often found in traditional Chinese congee.
Spicy - Add chili oil, sambal, or Korean gochugaru flakes to the bowl for a fiery kick. A drizzle of chili crisp also works beautifully.

What Do You Eat With It?

Congee is such a blank canvas, there are a plethora of sides that pair well with it. Here are some of the things most commonly eaten with Chicken Congee:

Fried Bean Sticks
Salted Duck Eggs
Smashed Cucumber Salad

How Long Does Jook Last?

One of the reasons congee is so great for eating when you’re sick is because it stores well and can be reheated for days while you’re recovering from whatever ails you. For the best bite, enjoy this Chicken Congee recipe within 5 days of preparing it.

Can You Freeze It?

Yes, you can freeze chicken congee, but there are a few things to keep in mind for the best results. Congee freezes fairly well because it’s rice-based, but it does thicken quite a bit once stored. To freeze, let the congee cool completely, then portion it into airtight containers or freezer-safe bags, leaving a little room for expansion. It can be frozen for up to 3 months.

When reheating, thaw it overnight in the refrigerator if possible, then warm gently on the stovetop or in the microwave. You’ll likely need to stir in additional chicken broth or water to bring it back to its original silky consistency, since the rice absorbs more liquid as it sits.

For the best rice for Instant Pot chicken congee, jasmine rice is a top choice because it breaks down quickly on the Instant Pot porridge setting and gives you that classic creamy congee texture without much effort. If you want an even silkier, thicker bowl, short-grain rice (or sushi rice) releases more starch and makes a richer rice porridge. Long-grain rice works fine but can taste a bit lighter, while brown rice congee is heartier and needs more liquid and a longer cook time. Leftover rice is the fastest option, but it’s best for quick, thinner congee unless you simmer it a bit to thicken.

Yes, you can make Instant Pot chicken congee with brown rice, but expect a heartier texture and a longer cook time than jasmine rice because brown rice doesn’t break down as quickly into creamy porridge. For a classic Instant Pot brown rice congee consistency, use more liquid (broth or water) and plan on a longer pressure cook (often better on Manual/High Pressure rather than relying only on the porridge setting), then let it sit a few minutes after cooking to thicken before you adjust with extra broth. If you want it extra silky, you can slightly increase cook time or finish by stirring vigorously to help the grains break down, then top with ginger, scallions, and sesame oil like a traditional chicken jook.

If your Instant Pot chicken congee burned on the bottom, it’s usually because the rice starch settled and scorched before enough liquid could circulate. This can be common when the rice-to-water ratio for congee is too low.

To thicken watery Instant Pot chicken congee, the quickest fix is to simmer it on Sauté with the lid off for a few minutes, stirring often, so excess liquid evaporates, and the starch concentrates into creamy congee. You can also mash a small scoop of rice against the side of the pot or whisk vigorously to help the grains break down, then let it rest 5–10 minutes because congee naturally thickens as it cools.

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