Chicken Congee (Instant Pot Version Included) 鸡粥 Recipe

I wrote a Chicken Porridge Instant Pot recipe that uses common pantry ingredients to recreate authentic Chinese congee and includes a gluten-free adaptation.

I never thought congee could feel like a little revelation until I made this version. Silky, savory, and oddly elegant, it uses simple jasmine rice and bone-in chicken thighs to build deep, honest flavor.

I love how it translates whether you want a slow simmer or a quick weeknight fix, and yes I even have a Chicken Porridge Instant Pot take that surprises people. It’s part comfort, part clever cooking, and a quiet winner when you need something that actually restores you.

If you like Instant Pot Chinese food ideas this one’s worth bookmarking, trust me you’ll come back to it.

Ingredients

• Jasmine rice: Fragrant, starchy base that breaks down into creamy porridge; mostly carbs, little protein.
• Chicken thighs: Dark meat with bones adds rich collagen, good protein and silky mouthfeel.
• Chicken stock or water: Adds savory depth, minerals and umami; boosts flavor without adding sugars.
• Ginger: Bright, peppery warmth that cuts fattiness, anti inflammatory and aids digestion.
• Scallions: Fresh green onion flavor, mild bite; adds aromatics and a bit of fiber.
• Soy sauce or tamari: Salty umami brings savory balance; watch sodium, tamari is gluten free.
• Toasted sesame oil: Tiny amount perfumes the bowl with toasty richness, mostly fat for flavor.
• Century or salted egg: Optional savory egg adds creamy yolk richness, intense umami, a salty punch.

Ingredient Quantities

• 1 cup (185 g) jasmine rice
• 9 cups (2.2 L) low-sodium chicken stock or water
• 1.5 lb (700 g) bone-in chicken thighs, skin on (or 1 small whole chicken, 3 to 4 lb / 1.4 to 1.8 kg)
• 1 tbsp Shaoxing wine (use dry sherry instead for gluten-free)
• 2 to 3 inch (5 to 8 cm) fresh ginger knob, about 30 to 40 g, sliced into pieces
• 4 scallions (green onions), white and green parts separated, thinly sliced
• 1 to 1 1/2 tsp kosher salt or to taste
• 3/4 to 1 tsp ground white pepper
• 1 tbsp light soy sauce or tamari (use tamari for gluten-free)
• 1 tsp toasted sesame oil plus extra for drizzling
• 2 cloves garlic (optional)
• 2 tbsp vegetable oil or neutral oil (for finishing or making shallot oil, optional)
• 2 tbsp fried shallots or crispy shallot topping (optional garnish)
• 1/4 cup chopped fresh cilantro (optional garnish)
• 1 thinly sliced piece of ginger (for garnish), about 1 inch (2.5 cm)
• Soy sauce or light soy sauce, extra for serving (or additional tamari for GF)
• White pepper, extra for serving
• Century egg or salted duck egg, halved (optional)

How to Make this

1. Rinse 1 cup (185 g) jasmine rice under cold water until the water is mostly clear, drain and set aside.

2. If using thighs: pat
1.5 lb (700 g) bone-in chicken thighs dry and season lightly. Heat 1 to 2 tbsp vegetable oil in a large heavy pot over medium heat, skin-side down first; brown a few minutes to render fat and add flavor. If using a whole chicken, you can skip searing and just use it whole. Add 1 tbsp Shaoxing wine (or dry sherry for gluten-free), 2 to 3 inch sliced ginger knob, and the white parts of 4 scallions; sauté briefly to wake up the aromatics.

3. Add the drained rice and 9 cups (
2.2 L) low-sodium chicken stock or water to the pot, bring to a boil, then reduce to a very gentle simmer. Skim any foam off the top for a clearer congee. Cover partially and simmer, stirring occasionally so the rice breaks down, for about 1 to 1 1/2 hours until silky and thickened.

4. Instant Pot option: put rice, stock, chicken (thighs or whole), ginger slices, scallion whites, and Shaoxing wine or sherry into the Instant Pot. Seal and cook on High Pressure for 25 minutes, then let it naturally release for 15 minutes before opening. If you want the congee extra silky set press time to 30 minutes, but 25 is a good balance.

5. Remove the chicken to a cutting board, discard bones and skin if you prefer, shred the meat and return it to the pot. If you used a whole chicken, shred all meat off the bones. If the congee is too thin, simmer a few minutes uncovered; if too thick add hot stock or water a little at a time.

6. For an ultra-smooth texture you can blitz 1 to 2 cups with an immersion blender for 10 to 20 seconds, or transfer a portion to a blender then stir back in. This is optional but makes it that silky restaurant style.

7. Season now with 1 to 1 1/2 tsp kosher salt (to taste), 3/4 to 1 tsp ground white pepper, 1 tbsp light soy sauce or tamari for gluten-free, and 1 tsp toasted sesame oil. Stir, taste, and adjust. Add 2 cloves minced garlic if you like a garlicky note.

8. Finish and garnish: ladle into bowls and top with thinly sliced piece of ginger, sliced green parts of scallions, 2 tbsp fried shallots or crispy shallot topping, 1/4 cup chopped cilantro if using, a drizzle of sesame oil and extra soy or tamari and white pepper on the side. Century egg or salted duck egg halves make it classic and delicious.

9. Quick hacks and storage tips: make shallot oil by pouring 2 tbsp hot neutral oil over the fried shallots before adding to bowls for crunch and fragrance. Congee thickens as it cools, so refrigerate leftovers up to 3 days and loosen with hot water or stock when reheating.

Equipment Needed

1. Large heavy-bottom pot or Dutch oven (at least 6 qt / 5.5 L)
2. Instant Pot or electric pressure cooker (optional)
3. Fine-mesh strainer (for rinsing rice)
4. Cutting board and sharp chef’s knife
5. Tongs or slotted spoon (for lifting chicken)
6. Wooden spoon or heatproof spatula (for stirring)
7. Ladle and bowls for serving
8. Immersion blender or countertop blender (optional, for silky texture)
9. Measuring cups and spoons

Quick, friendly congee recipe (with tips and hacks)

Rinse 1 cup (185 g) jasmine rice under cold water until the water runs mostly clear, then drain and set aside.

If you’re using 1.5 lb (700 g) bone-in chicken thighs, pat them dry and season lightly. Heat 1 to 2 tbsp vegetable oil in your big pot over medium. Put the thighs skin-side down first and brown for a few minutes to render fat and get flavor. If you’re using a whole chicken (3 to 4 lb), you can skip the searing and just simmer it whole. Add 1 tbsp Shaoxing wine or dry sherry, 2 to 3 inch sliced ginger knob, and the white parts of 4 scallions; sauté briefly to wake up the aromatics.

Add the drained rice and 9 cups (2.2 L) low-sodium chicken stock or water. Bring to a boil, then drop to a very gentle simmer. Skim any foam off the top if you want a clearer congee. Cover partly and simmer, stirring now and then so the rice breaks down, for about 1 to 1 1/2 hours until it’s silky and thickened. If it’s too thin, simmer a few more minutes uncovered. If it’s too thick, add hot stock or water a little at a time.

Instant Pot option: put the rice, stock, chicken (thighs or whole), ginger slices, scallion whites, and 1 tbsp Shaoxing wine into the Instant Pot. Seal and cook on High Pressure for 25 minutes, then let it naturally release for 15 minutes before opening. For extra silky set the time to 30 minutes, but 25 is a good balance.

When the chicken is cooked, lift it out to a cutting board, remove bones and skin if you want, shred the meat and put it back into the pot. If you used a whole chicken, shred all the meat off the bones.

For an ultra-smooth texture, blitz 1 to 2 cups of the congee with an immersion blender for 10 to 20 seconds, or transfer a portion to a blender and puree, then stir back in. This makes it restaurant-silky, but it’s optional.

Now season: add 1 to 1 1/2 tsp kosher salt (taste and adjust), 3/4 to 1 tsp ground white pepper, 1 tbsp light soy sauce or tamari for gluten-free, and 1 tsp toasted sesame oil. Stir, taste, and tweak. Add 2 cloves minced garlic if you want a garlicky note.

Finish and garnish: ladle into bowls and top with a thin sliced piece of ginger, the green parts of the scallions, 2 tbsp fried shallots or crispy shallot topping, and 1/4 cup chopped cilantro if you like. Drizzle extra sesame oil, and offer soy or tamari and white pepper at the table. Century egg or salted duck egg halves are classic additions and super tasty.

Quick hacks and storage tips: make shallot oil by pouring 2 tbsp hot neutral oil over the fried shallots before adding to bowls, it makes them more fragrant and crisp. Congee thickens as it cools, so refrigerate leftovers up to 3 days and loosen with hot water or stock when reheating. Leftover congee freezes okay but texture changes a bit, so I usually just refrigerate.

FAQ

Chicken Congee (Instant Pot Version Included) 鸡粥 Recipe Substitutions and Variations

• Jasmine rice: swap with short grain sushi rice or medium grain rice for a similarly creamy congee. If you want to use brown rice, know it will need more liquid and much more time. Increase the stock to about 11 cups and pressure cook or simmer until very tender, the texture will be a bit firmer.
• Chicken thighs: use boneless skinless thighs if you want less fuss and faster cooking, or use chicken breasts for a leaner bowl. If you pick breast, cut the cook time down and shred right away so it doesnt dry out. For Instant Pot, breasts usually take about 8 minutes high pressure, thighs about 12 minutes.
• Shaoxing wine: dry sherry is the best direct swap. For a low alcohol option try a splash of mirin or a teaspoon rice vinegar plus a little water and a pinch of sugar to mimic the sweet acidity.
• Low sodium chicken stock: use plain water plus a good quality bouillon or stock cube so you can control salt, or substitute vegetable stock for a vegetarian friendly version. If you use regular salted stock taste before adding more salt.

Pro Tips

1) Sear the skin, dont burn it. Get the thighs skin-side down until the fat renders and the skin is a deep golden brown, then scrape those browned bits into the pot for instant depth. If you used a whole bird, scoop up any pan fond with a splash of Shaoxing or sherry to brighten the broth.

2) Texture is everything. If you want ultra-silky congee, blitz about 1 to 2 cups with an immersion blender for 10 to 20 seconds, or run a portion through a blender then stir back in. Instant Pot people: 25 minutes high + 15 minute natural release is a great balance, push to 30 minutes only if you want it almost museum-smooth.

3) Make a simple shallot oil and use rendered chicken fat. Fry shallots till crisp then pour 2 tablespoons hot neutral oil over them so they hiss and perfume the oil. You can use some of the chicken fat instead of neutral oil for more savory notes. Finish bowls with a drizzle of toasted sesame oil, but dont cook the sesame oil or it loses its fragrance.

4) Season at the end and plan for leftovers. Taste only after the congee has thickened since stocks vary a lot, add soy/tamari and salt slowly. Congee thickens when cool, so loosen leftovers with hot stock or water when reheating. Keeps up to 3 days in the fridge, reheat gently.