Chicken Congee (Instant Pot Jook Rice Porridge)
Instant Pot Chicken Congee (Chinese Jook Recipe) – Hearty and flavorful rice porridge is easy to make in a pressure cooker, and delicious to enjoy hot for breakfast or dinner!
Why We Love This Congee Recipe
I spent a summer in China after my senior year of high school. Each morning we would leave our dorm and head to the dining hall for a hearty bowl of Chinese rice porridge for breakfast. Offering the same appeal as oatmeal or grits, Congee is a very comforting meal, any time of day.
Congee, also called Jook in southern China, is a soft soupy rice porridge that can be served sweet or savory, for breakfast, lunch, or dinner.
Today I’m making a savory chicken congee, that can be prepared in an Instant Pot or on the Stovetop. It is hearty and comforting, like the Chinese equivalent of southern chicken and dumplings. We load our bowls of this jook recipe with fried onions, fresh scallions, and a luscious soft-boiled egg for a deliciously satisfying meal.
This easy pressure cooker recipe is a real crowd-pleaser, and will certainly mix up your midweek dinner time rut!
Congee Ingredients Checklist
- Chicken breast – boneless and skinless, sliced thin
- Oyster sauce – in a pinch you can use hoisin or soy sauce, but note that the flavor will be slightly different
- Cornstarch – to thicken the rice porridge
- Chicken base – or chicken bouillon
- Sesame oil – or a high-heat and neutral flavored oil like rapeseed, sunflower, or avocado oil
- Scallions – greens and white separated and chopped
- Fresh ginger – grated
- Jasmine rice – a long-grain white rice
- Water
Plus your favorite tasty garnishes!
How to Make Instant Pot Congee
To start the congee recipe, first marinate the chicken. Set out a medium-sized mixing bowl. Slice the chicken breasts into thin strips and place them in the bowl. Add the oyster sauce, cornstarch, and 1/2 teaspoon of chicken base. Toss well to mix and coat all the chicken pieces in the marinade. Set aside.
Next, set out a small bowl. Add the rice to the bowl. Then fill it with cold water and stir the rice with your hand to wash. Drain off the water and rinse the rice again two or three more times to remove the extra rice starches. Set aside.
Set out a large 6 to 8-quart Instant Pot. Set the pressure cooker on SAUTE. Then add in the sesame oil, scallion whites, and grated ginger. Stir and sauté for 2 to 3 minutes to soften.
Then add in the washed jasmine rice, the remaining 1 ½ teaspoons of chicken base, and 8 ½ cups of water. Stir well.
Get the Complete (Printable) Instant Pot Rice Porridge Recipe Below. Enjoy!
Lock the Instant Pot lid into place. Set the IP on PRESSURE COOK HIGH for 23 minutes.
Once the beeper goes off, perform a NATURAL RELEASE. When the steam button valve drops, it is safe to open the Instant Pot.
Now set the Instant Pot back on the SAUTE setting. Stir in the chicken and marinade, stirring well to separate the chicken pieces. Simmer the chicken congee for 3 to 5 minutes to cook the chicken and thicken the porridge.
Once the chicken is fully cooked, ladle the congee into bowls. Then add your favorite garnishes.
How to Make Stovetop Rice Porridge
No pressure cooker? No problem! This classic congee recipe is easy to make on the stovetop, too.
- Set a large 6 to 8-quart sauce pot over medium heat. Sauté the onions and ginger as directed.
- Then add in the rice, chicken base, and water and bring to a boil.
- Once boiling, stir well, then lower the heat to medium-low and simmer for about one hour. This rice should be very soft, and the porridge should be thick but still slightly soupy.
- Then stir in the chicken pieces and simmer another 3-5 minutes, until the chicken is cooked through.
Serving Suggestions
One of the (many) reasons we love this jook recipe is how fun it is to customize your bowl. Make your chicken congee bowls fancier with any goodies you like! Here are a few of our favorite savory rice porridge toppings:
- Fried onions – crispy, crunchy, and delightfully salty
- Soft-boiled eggs – our Easy Ramen Egg recipe makes perfectly rich and silky eggs every time
- Crushed red pepper – for a kick of spicy heat
- Furikake – a Japanese seasoning blend that usually includes sesame seeds, chopped dry seaweed, dried fish, sugar, and salt
Enjoy your loaded bowl for a warm, filling breakfast on a cold morning. Or serve for dinner alongside homemade Chinese dumplings or a fresh green salad.
Frequently Asked Questions
Why is congee so good for you?
This hearty chicken congee recipe is brimming with lean protein, and is gluten-free and dairy-free. The soft rice porridge is easy to digest, and is considered good for gut health! Best of all, it keeps you feeling full and satisfied for several hours, so you aren’t running back to the fridge shortly after eating.
What is the difference between porridge and congee?
The name “porridge” refers to any grain – like oats or rice – cooked with liquid until it becomes thick and spoonable. Congee is specifically a rice porridge. Therefore, congee is simply a type of porridge.
How long does congee last in the fridge?
Let it cool completely, then transfer it to an airtight container. Chicken congee will keep well for up to 3-4 days in the refrigerator.
Can congee be reheated?
Yes, it can! Reheat this jook recipe on the stovetop, or in the microwave in short bursts. Add a splash of water while reheating to loosen the rice porridge.
Looking for More Amazing Instant Pot Recipes? Be Sure to Also Try:
- Instant Pot Butter Chicken Curry
- Creamy White Chicken Chili (3 Ways!)
- Instant Pot Chinese Sesame Chicken
- Easy Instant Pot Bang Bang Shrimp Pasta
- Instant Pot Mushroom Risotto
Check the printable recipe card below for the prep time, cook time, total time, and nutrition information. Make sure to share this recipe on Facebook, Instagram, and Pinterest
Chicken Congee Recipe (Instant Pot Jook Rice Porridge)
Ingredients
- 1 pound chicken breast sliced thin
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 2 teaspoon chicken base divided (or bouillon)
- 2 teaspoon sesame oil
- 1 bunch chopped scallions greens and whites divided
- 3 tablespoons fresh grated ginger
- 1 cup jasmine rice
- 8 ½ cups water
- Optional garnishes: fried onions crushed red pepper, furikake, soft-boiled eggs, chile oil
Instructions
- Set out a medium sized mixing bowl. Slice the chicken breasts into thin strips and place them in the bowl. Add the oyster sauce, cornstarch, and 1/2 teaspoon of chicken base. Toss well to mix and coat all the chicken pieces in the marinade. Set aside.
- Set out a small bowl. Add the rice to the bowl. Then fill it with cold water and stir the rice with your hand to wash. Drain off the water and rinse the rice again two or three more times to remove the extra rice starches. Set aside.
- Set out a large 6 to 8-quart Instant Pot. Set the instant pot on SAUTE. Then add in the sesame oil, scallion whites, and grated ginger. Stir and sauté for 2 to 3 minutes to soften. Then add in the washed jasmine rice, the remaining 1 ½ teaspoons of chicken base, and 8 ½ cups of water. Stir well.
- Lock the Instant Pot lid into place. Set the IP on PRESSURE COOK HIGH for 23 minutes. Once the beeper goes off, perform a NATURAL RELEASE. When the steam button valve drops, it is safe to open the Instant Pot.
- Now set the Instant Pot back on the SAUTE setting. Stir in the chicken and marinade, stirring well to separate the chicken pieces. Simmer the chicken congee for 3 to 5 minutes to cook the chicken and thicken the porridge.
- Once the chicken is fully cooked, ladle the congee into bowls. Garnish with the chopped scallion greens.
- You can also make your chicken congee bowls fancier with fried onions, soft boiled eggs, crushed red pepper, and furikake.
I prefer savory dishes at breakfast but it can be hard to find a good variety of recipes… but this is a winner! Sooo good. Thank you!
This was seriously the easiest meal I have made in a while!! At first my kids weren’t the biggest fans of how it looked, but once they tried it, they ate it all up! Thanks so much for this awesome recipe! I will be making more of it in the future.
Pure comfort food. This was loaded with so much flavor. Great recipe!