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)


  • 1 cup jasmine rice
  • 2 cloves garlic, minced
  • 1 (1 inch) piece fresh ginger, minced
  • 6 cups chicken stock
  • 1 cup water
  • 2 pounds boneless, skinless chicken thighs
  • salt and ground black pepper to taste
  • optional toppings: cilantro, green onion, hot sauce, soy sauce


For best results, we recommend using:


  1. Rinse rice under cold water until water runs clear.
  2. Place rice, garlic, and ginger into pressure cooker pot. Pour chicken stock and water into the pot and arrange chicken thighs on top of rice.
  3. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 30 minutes on High pressure. Let pressure release naturally.
  4. Shred chicken with two forks and stir congee until desired consistency is reached. Season with salt and ground black pepper to taste. Ladle into bowls and top with cilantro, green onion, and the sauce of your choice.
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.


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.