Name: Chicken Congee Instant Pot Recipes for Cozy Comfort
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 cup jasmine rice, rinsed; 8 cups chicken stock; 2 boneless chicken thighs; 2 slices ginger; 2 cloves garlic, smashed; Salt to taste; Chopped scallions for garnish; Soy sauce for serving; Sesame oil for serving

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Chicken congee cooked in the Instant Pot is one of those dishes that feels like a hug in a bowl. I’ve made this on days when the weather feels gloomy, and honestly, it lifts more than just my mood. This version belongs to that family of chicken instant pot recipes we lean on when we want a mix of comfort and convenience. I like how the rice turns silky soft while the chicken falls apart so easily. The Instant Pot does most of the work, which makes this instant pot recipe perfect for weeknights. No fussing over the stove. Just press a button, and before you know it, you’ve got something rich, warm, and deeply satisfying. If you’ve searched for Instant Pot Recipes Easy or Instant Pot Recipes Healthy, this one sits happily in both categories. It keeps things simple, nourishing, and flexible enough to fit into busy schedules. I’ll admit, the first time I tried making congee this way, I doubted it could match the slow-stirred stovetop version. But after a spoonful, I knew I was wrong. The flavor is clean, the texture is cozy, and it makes enough to feed a family. That’s a win for me.

1) Key Takeaways
2) Easy Chicken Congee Instant Pot Recipe
3) Ingredients for Chicken Congee Instant Pot
4) How to Make Chicken Congee Instant Pot
5) Tips for Making Chicken Congee Instant Pot
6) Making Chicken Congee Instant Pot Ahead of Time
7) Storing Leftover Chicken Congee
8) Try these Main Course next!
9) Chicken Congee Instant Pot Recipe
10) Nutrition

1) Key Takeaways

This chicken congee Instant Pot recipe brings comfort food to the table with little effort.
Rice becomes creamy while chicken falls apart tender in less than an hour.
It’s flexible, healthy, and perfect for weeknights when time is short.
One pot does the job, and cleanup is quick.

2) Easy Chicken Congee Instant Pot Recipe

When I think of instant pot recipes, this chicken congee holds a special spot. It’s one of those dishes that needs very little work from me yet delivers a bowl that feels like it has been simmering for hours. The Instant Pot takes care of everything, and I get to act like I slaved away in the kitchen. Truthfully, the hardest part is waiting for the pressure to release.

The rice breaks down and turns silky, while the chicken melts into tender shreds. I like that I can walk away, fold laundry, or scroll through my phone, and come back to something nourishing. There’s no standing by the stove, no stirring, no fretting about spills. Just press a button and wait for the magic.

It’s one of the chicken instant pot recipes I keep coming back to, especially on chilly evenings. It gives the same warmth as a hug and saves me from ordering takeout. If you’re searching for Instant Pot Recipes Easy or Instant Pot Recipes Healthy, this one delivers both without compromise.

3) Ingredients for Chicken Congee Instant Pot

Jasmine Rice: I prefer jasmine rice for its soft texture and aroma. Rinsing it first helps keep the congee smooth and light. Each grain swells and blends into the broth until it feels like velvet on a spoon.

Chicken Thighs: Boneless thighs bring flavor and richness that lean cuts can’t always give. Once cooked, they shred easily and mix through the rice. I like how they hold a bit more character than breast meat.

Chicken Stock: A good stock builds the base of this dish. I like to use homemade if I have some in the freezer, but store-bought works fine. The rice soaks it up and carries all the depth right into every spoonful.

Ginger and Garlic: A couple slices of ginger and smashed cloves of garlic add warmth and aroma. They infuse the broth and give the congee a balance of comfort and sharpness that I enjoy.

Salt: I add it at the end so I can taste how the flavors have developed first. Sometimes the stock carries enough salt, so I adjust sparingly.

Scallions, Soy Sauce, and Sesame Oil: These toppings lift the final bowl. Scallions bring freshness, soy sauce adds depth, and sesame oil gives a nutty fragrance that feels complete.

4) How to Make Chicken Congee Instant Pot

Step 1. Place the rice, chicken stock, chicken thighs, ginger, and garlic inside the Instant Pot. Make sure the lid locks tight before you start cooking.

Step 2. Select the pressure cook setting on high for 25 minutes. Walk away and let the machine do the hard work. I like to tidy up or pour myself tea while it cooks.

Step 3. Once the timer ends, allow the pressure to release naturally for 10 minutes. Then quick release any remaining pressure carefully. The aroma that fills the kitchen always makes me smile.

Step 4. Open the pot, remove the chicken thighs, and shred them with a fork. Stir the shredded meat back into the rice so it blends evenly.

Step 5. Taste the congee, add salt if needed, and thin with more stock if you like a looser texture. Each bowl should feel creamy but not too thick.

Step 6. Ladle into bowls and finish with scallions, soy sauce, and sesame oil. Serve warm and enjoy the comfort right away.

5) Tips for Making Chicken Congee Instant Pot

I’ve made this dish many times, and a few tips make it smoother. Rinse the rice before cooking to prevent too much starch from making the congee heavy. If you prefer a softer, more porridge-like texture, add a little extra stock and stir before serving.

I find chicken thighs add more flavor than breast meat. That said, if you only have breast, it still works fine. Just watch the cook time because lean meat dries out faster. Once shredded and mixed in, it still tastes lovely.

Toppings matter. Don’t skip them. A drizzle of sesame oil and a splash of soy sauce make the congee feel complete. The scallions add color and freshness that balance the richness of the rice and chicken.

6) Making Chicken Congee Instant Pot Ahead of Time

This congee works well as a make-ahead meal. I like to cook it the night before if I know I’ll need quick lunches the next day. Once cooled, I portion it into containers, and it reheats with no trouble. A splash of stock or water loosens it up when warming.

The flavor deepens after a night in the fridge. The rice absorbs more broth, and the chicken keeps it hearty. It saves me time during the week, and I like knowing I have something warm waiting in the fridge.

If you plan to add toppings later, keep them separate. Fresh scallions and soy sauce taste better added right before serving, not after sitting overnight.

7) Storing Leftover Chicken Congee

Leftovers keep well in the fridge for three days. Store them in sealed containers. When reheating, add a splash of broth or water, as the rice thickens with time. Stir as it warms to bring back the creamy texture.

I often keep a portion in the freezer for those evenings when I want comfort but don’t feel like cooking. It freezes fine, though the rice softens more. Reheat slowly and adjust the consistency with extra stock.

Congee feels forgiving, so don’t worry about exact measures when reheating. Just keep tasting until it feels right. The goal is warm comfort, not perfection.

8) Try these Main Course next!

9) Chicken Congee Instant Pot Recipe