Instant Pot Chicken and Ginger Congee

September 6, 2026

Tiago Valverde

3 min read

A cozy chicken and ginger congee made in the Instant Pot for slow-simmered texture without standing over the stove.

Ingredients

1 cup jasmine rice, or another white rice
8 cups low-sodium chicken broth or water
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces if fresh, or left frozen
2-inch piece fresh ginger, peeled and sliced into coins or slivered
1 clove garlic, minced
1 tsp kosher salt, plus more to taste

Ingredients (For Serving)

Green onions, chopped
Sesame oil
Soy sauce
Chili crisp, optional

Tools Needed

Fine-mesh strainer
Instant Pot or electric pressure cooker
Measuring cup
Knife
Cutting board
Wooden spoon or whisk
Two forks
Ladle

Instructions

Place the rice in a fine-mesh strainer and rinse it under cold water until the water runs mostly clear. Drain well.

Add the rinsed rice, chicken broth, chicken thighs, ginger, garlic, and salt to the Instant Pot.

Secure the lid and set the steam release valve to sealing. Cook on the Porridge setting, or use Manual / Pressure Cook on high pressure for 20 minutes if the chicken is fresh, or 30 minutes if the chicken is frozen.

When the cook time finishes, let the pressure release naturally for 20–30 minutes. Do not use quick release because the starchy liquid can foam and spray through the valve.

Open the lid carefully. If the chicken was frozen, use two forks to pull apart any pieces that cooked together. If the congee looks loose at first, stir it vigorously with a wooden spoon or whisk for about 1 minute to break up the rice and make it thick and creamy.

Taste and adjust the salt. Ladle the congee into bowls and top with green onions, a drizzle of soy sauce, a few drops of sesame oil, and chili crisp if you want heat.

Notes

The 1:8 rice-to-liquid ratio makes a thick Cantonese-style congee. For a thinner texture, increase the broth or water to 9–10 cups.
If the congee is too thin after opening, use the Sauté function and simmer for 3–5 minutes while stirring until it reaches the texture you want.
The congee will continue to thicken as it cools.
If starting from frozen chicken, use separate frozen pieces when possible. For a solid frozen block, confirm the chicken is fully cooked and tender after opening; pressure cook for another 3–5 minutes if needed.
Chicken thighs stay tender, but chicken breast can work if that is what you have.

Instant Pot Chicken and Ginger Congee

Ingredients

Ingredients (For Serving)

Tools Needed

Instructions

Notes

Time

Servings

References