For a richer flavor, use homemade chicken broth. You can also add other vegetables, such as carrots or mushrooms, to the Instant Pot® along with the corn. If you don't have fresh corn, you can use 1 cup of frozen corn kernels. Adjust the amount of chili crisp to your liking, or omit it altogether for a milder flavor. Leftover congee can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little broth or water if needed to loosen it up.
Instant Pot® Chicken Congee
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PREP TIME10 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS15
Experience the comforting embrace of Asian cuisine with this Instant Pot® Chicken Congee. This recipe transforms simple ingredients into a velvety, flavorful porridge, perfect for a nourishing breakfast, a light lunch, or a soothing dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol44 mg
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Fiber2 g
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Protein18 g
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Saturated Fat1 g
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Sodium1272 mg
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Sugar2 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepRinse the rice under cold running water until the water runs clear. This removes excess starch and prevents the congee from becoming gummy. Set aside. (Prep time: 5 minutes)
02
StepTurn on your Instant Pot® and select the 'Sauté' function. Heat the olive oil until shimmering. Brown the chicken on all sides, ensuring each piece develops a golden crust before flipping. (Cook time: 8 minutes)
03
StepAdd a few tablespoons of chicken broth to deglaze the Instant Pot®, scraping up any browned bits from the bottom with a wooden spatula. This adds depth of flavor to the congee. Turn off the 'Sauté' function. Add the drained rice, grated ginger, and remaining chicken broth.
04
StepCut the kernels from the corn cob and break the cob into 3 pieces. Add both the corn kernels and the cob pieces to the pot. The cob infuses the congee with a subtle sweetness. Close and seal the lid.
05
StepSelect the 'Porridge' function and set the timer for 30 minutes. Allow 10 to 15 minutes for the pressure to build. (Cook time: 40-45 minutes)
06
StepOnce the cooking cycle is complete, release the pressure using the natural-release method, which takes approximately 15 minutes, according to the manufacturer's instructions. This method allows the congee to thicken properly. (Release time: 15 minutes)
07
StepOpen the lid and discard the corn cob pieces. Remove the chicken breast. Shred the chicken with two forks and return it to the congee. Season generously with salt and pepper to taste. Mix well.
08
StepDivide the congee amongst 6 bowls. Top each bowl with equal amounts of sliced spring onions, sesame seeds, and spicy chili crisp for a vibrant and flavorful finish.
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RECIPE REVIEWS
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Stephany Mertz
Jun 22, 2025This recipe is so easy and delicious! My family loves it.
Kariane Lakin
Jun 19, 2025The natural pressure release is key for the perfect consistency.
Dino Batz
Jun 13, 2025I added some shiitake mushrooms and it was amazing!
Brandon Rodriguez
May 29, 2025The chili crisp adds a wonderful kick!
Agustina Williamson
May 22, 2025I've made this several times and it's always a hit.