Pressure Cooker Chicken Congee (Chinese Rice Porridge)

Image of Jennifer Mosinski
Rated 4.5 based on 3 customer reviews
Pressure Cooker Chicken Congee (Chinese Rice Porridge)
Pressure Cooker Chicken Congee (Chinese Rice Porridge)


For best results, we recommend using:


Mealthy Tip

Congee is very versatile. Looking for a thinner congee? Add more water and stock to get your desired consistency and flavor. The toppings possibilities are also endless. Enjoy with sauteed mushrooms, onions, shredded vegetables, soy sauce, tamari, or whatever your heart desires. Want a vegetarian version? Use vegetable stock instead of chicken and leave out the chicken thighs.

Nutrition Facts

Per Serving: 371 calories; 15g fat; 16.6g carbohydrates; 43g protein; 191mg cholesterol; 760mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 371 Calories from Fat132
% Daily Value*
Total Fat 15g 23%
Saturated Fat4g 22%
Trans Fat0.1g
Polyunsaturated Fat3.3g
Monounsaturated Fat6.6g
Cholesterol 191mg 64%
Sodium 760mg 32%
Total Carbohydrate 16.6g 6%
Dietary Fiber0g 1%
Protein 43g
Vitamin A1% Vitamin C1%
Calcium2% Iron13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(3 Reviews)

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What others are saying

Image of Jazzy Brewer

Jazzy Brewer says:

I made a vegetarian version and added mushrooms. I added a little water thinking the consistency would be too thick, but in turn made it a little thinner than I would like. The flavor was ok, but Iā€™d need to experiment with it more to get it how I like.

Image of Blakely James

Blakely James says:

Added a bunch of fresh shredded veggies and broccoli, plus soy sauce. Not a vegetarian but I also used vegetable stock because that's all I had. Boneless chicken thighs were the perfect addition to this recipe. The porridge was thick and creamy.

Image of Erin Hudson

Erin Hudson says:

This was a simple recipe with a lot of potential. I used 3 cups of chicken stock and 3 cups of veggie stock for this dish. I also used breast instead of thighs. Mixed in some siracha chili sauce to spice it up.