Instant Pot Chicken Congee (Rice Porridge or Jook)

6 simple ingredients + 6 easy steps to make this Chicken Congee in the Pressure Cooker. Easy one pot meal that is frugal and comforting.

6 simple ingredients & 6 easy steps to make this comforting Instant Pot Chicken Congee in Pressure Cooker. Frugal, healthy & easy one pot meal that is perfect for those busy days. 😀

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Step aside chicken noodle soup, here comes the Instant Pot chicken congee

Congee, also known as Jook, is a rice porridge that has thousands of years of history in the Chinese culture. It’s the ultimate “feel good” comfort food that we crave for when we’re not feeling well or when it’s cold. You’ll definitely feel an instant soothing effect with a good warm bowl of congee.

There are endless variations on how you can customize congee, but chicken congee has to be one of the most popular congee of all. There’s just something about the chicken congee that makes it extra comforting to eat.

If you prefer a flavorful yet meatless congee, try our Comforting Pressure Cooker Congee.

There’s really no one right way to make congee, as regional preferences vary from super watery to super thick. For us, we like our chicken congee to be slightly thick. But most importantly, each spoonful of congee must be filled with fragrant chicken flavors with tender pieces of chicken. Yum 😀

Chicken Congee (Rice Porridge or Jook) in Pressure Cooker Recipe

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With just 6 simple ingredients + 6 easy steps, this is seriously one of our favorite go-to lazy one pot meals.

6 Simple Ingredients to Make Instant Pot Chicken Congee in Pressure Cooker

  • Jasmine rice
  • Chicken drumsticks
  • Ginger
  • Green onions
  • Salt
  • Water

6 Easy Steps to Make Instant Pot Chicken Congee in Pressure Cooker

  • Rinse rice
  • Add water + ginger
  • Pressure cook
  • Add chicken
  • Pressure cook
  • Stir & season

Chicken Congee (Rice Porridge or Jook) in Pressure Cooker Recipe

Tips for Instant Pot Chicken Congee in Pressure Cooker Recipe

We tested the difference between cooking the chicken and rice together and separately. After many tries, we finally came up with this easy dump-it-all-in recipe :)!

Now it’s YOUR turn to take out your pressure cooker and cook some Chicken Congee in Pressure Cooker! 

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Last Updated: Sept 16 2017 – Modified Rice measurement to using standard glass measuring cup.

5.0 from 48 reviews
Instant Pot Chicken Congee (Rice Porridge or Jook) in Pressure Cooker
6 simple ingredients & 6 easy steps to make this comforting Instant Pot Chicken Congee in Pressure Cooker. Frugal, healthy & easy one pot meal that is perfect for those busy days. 😀
Recipe type: Breakfast/Brunch, Dinner, Lunch, Rice
Cuisine: Chinese
Serving: 7 cups
  • ¾ cup (173 g) Jasmine rice (using standard 250 ml cup)
  • 6.5 - 7 cups cold water (using standard 250 ml cup)
  • 5 – 6 chicken drumsticks
  • 1 tablespoon ginger, sliced into strips
  • Green onions for garnish
  • Salt to taste
  1. Rinse 173g (3/4 standard cup) of rice in the pot under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until water is clear. Drain well.
  2. Add ginger, 5-6 chicken drumsticks and 6.5 - 7 cups of cold water (using standard 250 ml cup) into the pot. Do not add salt at this point. (The ratio is 1 cup rice to 9 - 9.75 cups of water)
  3. Close the lid immediately and cook at high pressure for 30 minutes + Natural Release in an Electric Pressure Cooker.
  4. Open the lid carefully. The congee will look watery at this point.
  5. Heat up the pot (Instant Pot: press Sauté button), stir until desired thickness & consistency. Season with salt.
  6. Use tongs and fork to separate the chicken meat from the bones (they literally fall off the bone) and remove the chicken bones and skin (if desired).
  7. Remove congee from heat and garnish with green onions.
  8. Serve immediately.
You can easily customize the congee by adding toppings like crispy garlic, fried shallots, roasted salted peanuts, soy sauce, fish sauce, etc.
Instant Pot Chicken Congee (Pressure Cooker Chicken Congee: 6 ingredients + 5 mins prep. Easy one pot meal that is frugal and comforting.

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Thank you so much for sharing this wonderful and simple recipe. It’s delicious!!! This is my go-to recipe for congee.

Ive tried it with brown rice and it is just as good. I also added thousand year old eggs at the end. Yummu stuff. Now I dont need to run to flushing…

Thanks again!


Thank you for the perfect and easiest recipe for my favorite comfort food. Next time I will add century eggs and up the comfort:)
Warm regards,


Amy + Jacky – yay, I found you. Loved this recipe, always having made my jook on the stove taking hours. I used what was left on cooked whole chicken and a bit of Knorrs Chicken Flavored Broth Mix. Will be trying more recipes from your siste. I am not fully Asian, just my stomach.


I wanted to stop by and say how tasty this is! No stirring and babysitting involved either! Still comes out so silky with just the right amount of liquid. I’m Asian and make congee pretty frequently (my comfort food). This way is so much easier without sacrificing taste. Thanks for sharing. Very happy to have found it. I used half chicken broth and half water + 2 boneless skinless chicken thighs. Followed cooking time exactly and it was a mighty success. Could be the only way I make chicken congee going forward. 🙂

Jacky (#2!)
Jacky (#2!)

Hello Amy and Jacky!

I just made amazing HK Chicken using your recipe and have the leftover broth after taking out the chicken. If I wanted to use this for making jook, what changes would I need to this recipe to make it turn out great, as well! Thanks in advance!


Hi there!

How many servings does the recipe make?

Does the timing still work the same if I switch the portions to 1/2 cup rice and maybe 4 cups water with no chicken?

Thank you so much!


I’ve made this recipe at least 30 times since finding it a few months ago. I wont use any other recipe! This always hits the spot. I even think it is the perfect hangover soup :p


Hi! Loved your Tuscan IP chicken, so I wanted to give this a whirl. I’m a total newbie to congee, and still learning my instapot, so apologies if the following are silly questions: would basmati rice be a simple substitute or require different treatment? And could I replace the drumsticks with sliced up chicken breast (would love to make this tonight with what I have on hand if it won’t ruin the dish).



Thanks so much, Amy & Jacky!

As an ABC (American Born Chinese) trying to cook for my elderly mom, I so appreciate your recipes!

I’d like to use brown rice for more fiber and the leftover bones from a rotisserie chicken, turkey, or from a pork shoulder roast to save on $ and not waste. I tried, but the rice didn’t break down as much as I wanted, and I didn’t know the right ratio for bones to rice.

What’s the best way to do this?

Mmm goy sigh!
Thanks for all your help!


I’ve always made congee using my rice cooker before, but having tried this method, there’s no going back! I used frozen chicken thighs and drumsticks, so added 5mins to the cooktime. Also added minced garlic. It was so quick and easy, with a wondeful consistency. Thanks for sharing!

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