Entrees/ Instant Pot/ Poultry/ Soups, congee and stews

Easy Instant Pot Chicken Congee Recipe (Jook 粥)

Name: Instant Pot Chicken Congee Recipe (Jook)
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1/3 cup thinly sliced ginger (1 inch x 2 mm); 1/2 cup scallions (cut on the bias); 1/2 tsp salt; 1/2 tbsp white pepper; 2 tbsp sesame oil; 1 pound chicken leg quarters (skinless, about 2); 1 1/2 cups long grain Jasmine rice; 8 to 10 cups water

Two bowls of chicken congee garnished with scallions

Learn to make Easy Instant Pot Chicken Congee!

This instant pot chicken congee is comforting, warm, and nutritious with thin strips of chicken mixed in.

What is congee?

Congee is a rice porridge where rice is cooked with a lot of liquid like water or stock until the rice breaks down and becomes soft. It is a popular breakfast choice in China and is a staple in many Asian countries. In my household, we typically make congee when someone is ill, or for brunch.

My favourite part about this recipe is that chicken stock is made in the Instant Pot with the chicken legs at the same time the congee is cooking. Using the chicken legs rather than chicken breast also means that the chicken stays tender.

Ingredients for the IP chicken congee

This congee requires little effort but is maximized on taste. The recipe can be adapted to the stovetop, which needs at least 45 minutes to simmer.

Feel free to add fish sauce instead of salt to season, or other toppings of your choice.

Here is a video on how to make the Instant Pot Chicken Congee.

Please subscribe to my YouTube Channel. I will have monthly videos to share! (SUBSCRIBE HERE).

Right after opening the IP lid after the congee is cooked

Recipe

Instant Pot Chicken Congee Recipe (Jook)

This authentic Cantonese chicken congee in the Instant Pot is so easy and delicious! You only need 8 simple ingredients and a pressure cooker to make this amazing soup in a flash.

Course Main Course, Soup

Cuisine Cantonese

Keyword cantonese chicken congee, instant pot chicken soup, shredded chicken congee

Prep Time 15 minutes

Cook Time 25 minutes

Release Time 15 minutes

Total Time 55 minutes

Servings 4 servings

Author Mary Tang

Ingredients

1/3 cup thinly sliced ginger 1 inch x 2 mm
1/2 cup scallions cut on the bias
1/2 tsp salt
1/2 tbsp white pepper
2 tbsp sesame oil
1 pound chicken leg quarters skinless, about 2
1 1/2 cups long grain Jasmine rice
8 to 10 cups water

Instructions

Slice the ginger and scallions. Measure salt, white pepper, and sesame oil. Set all aside.
Rinse the Jasmine rice. Add the rice to a bowl, and add enough water to cover the rice. Swirl the rice around. Drain and repeat a few times until the water is clear.
Put chicken legs at the bottom on the Instant Pot. Add drained rice and enough water to reach the 8 cup mark in the Instant Pot.
Seal the Instant Pot. Set to Porridge for 25 minutes.
When the timer goes off, let Instant Pot naturally release for 15 minutes before releasing the pressure manually. Be careful of steam.
Remove the chicken from the pot and shred the meat. Discard the bones.
Add the chicken back into the congee. Add salt and mix well. Taste and adjust more salt as needed.
To serve, ladle into bowls and garnish with ginger, white pepper, sesame oil, and scallions.