Comforting Pressure Cooker Congee (Rice Porridge or Jook)

1 min to prep this 4-ingredient pressure cooker congee. Thick & creamy rice porridge is mild and easy to digest. Perfect comfort food for cold or sick days.

1 min to prep this 4-ingredient pressure cooker congee. Thick & creamy rice porridge is mild and easy to digest. Perfect comfort food for cold or sick days.

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Instead of chicken noodle soup, try a comforting bowl of pressure cooker congee!

Congee is like a warm hug from mom that soothes your soul. Whenever we’re not feeling well, the first thing my mom would do is to make congee for us. Since the rice is largely disintegrated, it’s mild, super easy to eat and digest. It’s also a great way to flush more water through your system when you’re sick.

1 min to prep this 4-ingredient pressure cooker congee. Thick & creamy rice porridge is mild and easy to digest. Perfect comfort food for cold or sick days.

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Congee, also known as Jook, is a rice porridge that’s core to the Chinese culture with thousands of years of history. During the times of famine and war, people would use 1 cup of rice and 20 ~ 30 cups of water to feed many people. But it was by no means only a poor man’s food, as even the Emperor enjoyed this dish.

The congee base is the soul of all congee. Some people like it super watery (like the Chiu Chow Jook my grandma makes) while others like it super thick and creamy. From there, people would throw in ingredients like meat, fish, seafood, preserved vegetables, or century eggs.

My favorite part? The fresh deep-fried Chinese donuts that come with the congee. Oh, I just love that bite of hot crisp dough with the warm congee. Yum! 😀

So, let’s get a taste of Chinese history with this ultra-simple pressure cooker congee.

Comforting Pressure Cooker Congee (Rice Porridge or Jook) Recipe Ingredients

4 Ingredients for Pressure Cooker Congee Recipe

  • Rice
  • Conpoy (dried scallops) – We didn’t get our conpoy online as we usually get them directly in Hong Kong. Try to buy conpoy from your local Chinese herbal medicine stores if possible. If you’re not able to find any, this one ships from Hong Kong.
  • Water
  • Salt

No one really likes plain congee without other ingredients or side dishes, as it tastes very bland. By adding conpoy, it makes a huge difference in taste. Conpoy (dried scallops) has a strong and distinctive marine flavor that tastes somewhat like salt-cured meat. It’s so rich in umami flavors that only a few pieces of conpoy will elevate the pot of plain congee to a whole new flavorful level. Try it! 😀

Comforting Pressure Cooker Congee (Rice Porridge or Jook) Recipe

If you want a nice creamy bowl of congee cooking from the stove, you’ll need to babysit it for at least an hour to an hour and a half. It’s critical to occasionally stir it so it won’t get burnt or stick to the pot as it thickens. But with an electric pressure cooker, you can just set it, walk away, and come back to an amazing pot of congee. How awesome is that? 🙂

Golden rules for making perfect Pressure Cooker Congee:

  • Cooking time (electric pressure cooker): High Pressure for 30 minutes & Natural Release for 15 minutes.
  • Water-to-rice ratio: 9 – 9.75 cups of water of water for 1 cup of white rice.

Watch How To Make Comforting Pressure Cooker Congee Recipe Video:

Can’t see the cooking video? Watch it here.

Now it’s YOUR turn to take out your pressure cooker and cook some Pressure Cooker Congee. Enjoy! 🙂

Craving more? Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

Looking for more Congee? Try our Chicken Congee in Pressure Cooker Recipe!

4.8 from 6 reviews
Pressure Cooker Congee (Rice Porridge or Jook)
 
Prep
Cook
Total
 
1 min to prep this 4-ingredient pressure cooker congee. Thick & creamy rice porridge is mild and easy to digest. Perfect comfort food for cold or sick days.
Author:
Recipe type: Breakfast/Brunch, Dinner, Lunch, Quick Meals
Cuisine: Chinese
Serving: 7 cups
Ingredients
Instructions
  1. Rinse rice 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 7 cups (1750ml) of cold water and conpoy into the pot.
  3. Close lid and cook at high pressure for 30 minutes in an Electric Pressure Cooker.
  4. Turn off the heat and Natural Release for 15 minutes. Manually release the remaining pressure by carefully turning the venting knob to the venting position. Open the lid carefully.
  5. Add salt to taste.
  6. Turn on the heat (Instant Pot: press sauté button) and stir the congee until the desire thickness.
  7. Serve warm.
1 min to prep this 4-ingredient pressure cooker congee. Thick & creamy rice porridge is mild and easy to digest. Perfect comfort food for cold or sick days.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Dear Amy and Jacky,
    I have been sick for three days and this morning I was hallucinating about having 白粥 . I checked your website and I found exactly what I wanted. 江瑶柱白粥 is like the mercedes of congee, and I conveniently have the dried scallop handy. I halved the quantity and ate the congee over the extended afternoon.
    The texture is very good, just like home-made. It is not as smooth as restaurant ons but my mother always says restaurants use baking soda to treat the rice. It is creamy and tasty.
    Thanks.
    Selena

    1. Hi Ting,

      It will add flavor to the congee as the sweet potatoes (I assume they will be chunks) will disintegrate when mixing.

      Please take care & have a wonderful weekend
      Jacky

  2. Hi! I was wondering if you have a pine nut porridge recipe? I haven’t been able to find one that is for the instant pot and I’m not really experienced enough to figure it out myself. Thanks!

    1. Hi Jade,

      thank you for your question 🙂

      We don’t have a pine nut porridge recipe yet. I have just added it to our super long to-make list.

      Please take care & have a wonderful week
      Jacky

  3. Hi Amy and Jacky,

    Can you use calrose rice and if so, what alterations would I need for the recipe?

    Love your recipes and it’s my go-to for anything instant pot. Keep them coming!

    Thank you,
    Ting

    1. Hi Ting,

      thank you so much for your kind words and support 🙂

      Calrose rice will work just fine. I recommend using half Calrose and half Jasmine for the best texture.

      No adjustment is needed!

      Please take care & have fun cooking
      Jacky

  4. I’m excited to try this recipe! For the rice are you using a regular measuring cup or the rice cooker measuring cup?

    Thanks!

  5. Love jook and I found a recipe here!! A little bit of confused here… When the recipe says cook at high pressure for 30 minutes, does it mean to use pressure cook at high and set the time for 30 minutes? The video shows to use Sauté function with 30 mins.

    1. Hi Eve,

      thank you for your kind words and question 🙂

      Yes, use the pressure cook button and set the timer to 30 minutes.
      Just realized we put the wrong clip into the video. It should be the manual or pressure cook button.

      Take care & have fun cooking
      Jacky

  6. Hi, I wanted to say that you guys are one of the most responsive n helpful team ! Thank you for your passion! I had a question about soup pouches. I was thinking of using a disposable soup pouch to hold some anchovies, red dates as we sometimes use this to sweeten the porridge. Can I place this in the instant pot?

    1. Hi Es,

      Thank you so much for being so kind! Hope you are enjoying the summer weather 🙂

      The disposable soup pouch should work in the IP.

      Take care & have fun cooking
      Jacky

  7. I would like to make the basic congee recipe for a new breakfast option for my kids but I have a shellfish allergy. What would you recommend as an alternative to the scallops?

    1. Hi Shelly,

      thank you for your question 🙂

      I would just skip the dried scallop as plain congee is quite popular.

      For breakfast, I would probably scramble an egg or Chinese donuts to serve on the side.

      Merry Christmas & Happy New Year
      Jacky

  8. Hi, I used Japanese rice and 6 cups of water. I loved it! Perfect! It was like my mother’s jook texture. She laughed as she told me that now I’ll finally be able to make my own.
    Thank you for all the great recipes. It takes the guesswork out of cooking. The scallops flavored it nicely along with the duck leg I threw in for luck.

    1. So happy to hear your story Michele!

      Thank you so much for your kind words 🙂

      Duck leg is so flavorful in the congee.

      My favorite is using 1/2 Jasmine rice and 1/2 Japanese rice. I should create a congee v2.0 recipe 🙂

      take care & have fun cooking
      Jacky

    1. Hi Crysta,

      thank you for your question 🙂

      If you are using a DUO60, it will exceed the safety fill limit by doubling the recipe.

      For DUO 80, it will work fine by doubling.

      The cooking time will be the same!

      Take care & have fun cooking
      Jacky

  9. I love jook/congee, used to eat it most mornings for breakfast when I lived in Hong Kong and Vietnam. Just recently bought my IP and look forward to trying this with conpoy. I tried my regular recipe in my IP this morning, with chilli flakes, pepper and fish and some fish sauce added when done and it turned out great, the instant pot is a wonderful thing!

    Now off to see if the asian markets in my town sell conpoy!

    1. So happy to hear from you Michelle 🙂

      Thank you for sharing your cooking story with us!

      Please let us know if you come across any questions.

      Take care & have a great weekend
      Jacky

  10. I have been relying on this congee recipe for a weeklong “dollar a day” eating challenge, making one batch almost every day this week. Thanks for sharing and can’t wait to try all the other congee recipes once the challenge is done!

    Any ideas of what budget pressure cooker I can also make?

    I also want to let you know that you’re my go-to site when I look for IP recipes. Fantastic work! Looking forward to seeing new recipes. Happy Canadian Thanksgiving to you!

    Victoria

  11. Hi Amy,
    Is it possible that i cook congee at night, then leave congee in the pot all night long like a slow cooker? so i can eat in the morning as breakfast?? does instant pot has those function available or have you tried?? i am attempting to buy one if it is available. Thanks a lot in advance!!

    1. Hi Sue,

      thank you for your comment & question 🙂

      The longest time I would recommend leaving cooked food is 4 hours in the keep warm mode.

      A better way would be putting all the ingredients (since they are all dried food in this recipe) in the Instant Pot at night and set the delay timer to start cooking 90 minutes before you wake up 🙂

      Take care & have fun cooking!
      Jacky

  12. Hi, I was wondering if I could use this recipe with leftover steamed white rice? How would I need to adjust the recipe?

    Also, just want to say I love your recipes! I’ve made this one multiple times as written already. It reminds me of my parents’ cooking.

    1. Hi Leanne,

      thank you for your kind words and question 🙂

      For cooked rice, I would recommend reducing the water ratio to 1 cup of cooked rice to 4 cups of water.

      You can bring the cooked rice and water to a boil and simmer until desired consistency.

      Take care & have fun cooking
      Jacky

  13. I am making this for my toddler and don’t want so much yield. Do you think it’d be okay to halve the recipe and keep the same time? Thanks

  14. Hi. I made the jook using a stovetop pressure cooker (8L Fagor Duo). Problem is when I release the pressure valve, a lot of ‘rice’ steam (relatively thick white water when cooled) spluttered out. Any ideas to avoid this? Anyone else have this problem? Thanks.

    1. Hi Mary,

      thank you for your question 🙂

      If there is a lot of rice steam spluttering out, you may want to wait for a full natural release.

      Take care & have fun cooking
      Jacky

  15. Hi Amy and Jacky,
    I occasionally make plain jook for my baby girl, she loves it thick!
    I find it difficult to cook in our electric stove though so will try it in the IP.
    We always measure our rice with the rice cup as stated in your recipe. When measuring the water, do you swap to a regular cup? I’m in th UK so always use ml (if not in a rice cooker).

    Thank you.
    I always come to use your recipes first before trying anything else!

    1. Hi Holly,

      It is great to hear from you again! Hope you have been doing well 🙂

      Yes, we use regular glass measuring cup for the water.

      If your baby girl loves thick congee, you may want to decrease to 6 – 6.5 cup of water (1500ml – 1625ml)

      take care & have fun cooking!
      Jacky

  16. Thank you for this SUPER SIMPLE recipe! I made a slight modification by sautéing a quarter of an onion first, then added all ingredients listed (except the conpoy and added 4 chicken drumsticks instead, and a teaspoon of fish sauce) and programmed the IP to 30 min. And voila! The porridge turned out great to my family’s tasting! Again, thanks for sharing your knowledge!

    1. Hi Pam,

      Minced pork will taste good with this specific recipe as conpoy goes well with many ingredients.
      Make sure to season the minced pork first 🙂

      take care & have fun cooking
      Jacky

    1. Hi Karv,

      thank you for your question 🙂

      This recipe will work in a 5 qt IP!

      Brown rice congee is usually thicker than white rice congee.

      The cooking time should remain the same, but please reduce the water to 5.5 cups instead of 7

      Take care & have fun cooking!
      Jacky

  17. Hi Amy & Jacky,
    Thanks for the congee recipe. (Used in a cooks essential pressure cooker.). Been wanting to make congee for awhile but it takes too long on the stove. The conpoy definitely have a marina flavor. Thanks again.

  18. Hi.
    I notice I pressed the “porridge” button, it shows 20 minutes, then after a few seconds, the display showed “on”, and it takes about 15 minutes to start cooking. So, are all your recipes’ cook time does not this precooked time? And because of this extra prep time, it makes the whole purpose of using pressure cooker less inconvenience, do u have any way to get around it? Thank you.

    1. Hi Teresa,

      thank you for your question 🙂

      This is one of our oldest recipes and it did not include the precook time (I should add that back in. Thank you for letting us know).

      For most of our recipes, all the precooked time are included such as this congee recipe here

      There is no way around this as most things require precook/preheat time even with stove top cooking method.

      Merry Christmas and have fun cooking!
      Jacky

  19. My mom only eats jook that is thick like oatmeal. How many cups of water do you think I need to put into a cup of rice? How many cups of jook do you think I will get at the end when it is cook to the consistency (thick) that my mom wants?

    1. Hi Mervyn,

      thank you for your question 🙂

      One cup of rice (230g) to 6 cups of water (1.5L) will yield about 4 large bowls of thick congee.

      Have fun cooking!
      Jacky

  20. Do you think it’s also possible to put the chicken in at the same time to cook? I was thinking reconstituted shiitake and chicken added to the pot so they could cook together.

    1. Thanks for getting back to me. I used your recipe today for breakfast. I made a few modifications. I poached the chicken thighs the night before. Kept the liquid and used it in the congee. I also added in soaked shiitake mushrooms. When the congee was ready I added to chicken to rewarm it. Served it with ginger, green onion, white pepper, and sesame oil.

      The cooking time for me was a little off the rice wasn’t as broken up as I like so I’m going to increase the time to 35 min and see how that goes.

      Would love to see more Chinese recipes such as Stewed Beef Brisket in Chu Hou Sauce (柱侯蘿蔔炆牛腩).

    2. Hi Alanna,

      Thank you for using our recipes 🙂
      Let us know how you like it at 35 mins.
      We will keep working on new recipes!!!

      Have fun cooking
      Jacky

  21. Hi Amy & Jacky,

    I love jook, and usually cook it on the stovetop. When I received my Instant Pot, I saw that it has a “porridge” setting. When would it be appropriate to use that setting? I know your recipe is for non-specific pressure cookers, but for the IP, would the porridge setting work? Thanks!

    1. Hi Tiphanie, thank you for your question.
      This Congee recipe was developed in the Instant Pot (Most of our recipes are developed in it!). We used the manual button for our recipes because most of the Instant Pot buttons (besides rice, yogurt, steam, slow cook) are pre-set timing buttons for your convenience. For example if you cook for 20 minutes with the porridge button, you will get the same result as cooking for 20 minutes with the manual button.

      I hope this helps 🙂

      Amy

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