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Chicken Congee (Instant Pot Version Included) Recipe

Chicken Congee (Instant Pot Version Included) Recipe
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★★★★★

5.1 from 26 reviews

This comforting and classic Chicken Congee recipe features tender chicken breast cooked in a silky, creamy rice porridge enriched with flavorful chicken broth, ginger, and Shaoxing wine. Perfect for breakfast or a soothing meal, this recipe includes both an Instant Pot and stovetop method for convenient preparation.

Ingredients

Scale

Chicken Marinade

  • 8 oz chicken breast or tender, or thigh, thinly sliced
  • 2 teaspoons Shaoxing wine
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch

Congee Base

  • 1/2 cup uncooked short grain white rice (or medium grain)
  • 4 cups chicken broth
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 2 large slices of ginger
  • 2 green onions, thinly sliced
  • 1/4 teaspoon chicken bouillon or to taste (or salt)
  • 1 teaspoon toasted sesame oil

Instructions

  1. Rinse the rice: Add the rice into a medium-sized bowl and cover with water. Gently rinse with your fingers several times, then drain. Repeat rinsing one to two more times and drain well.
  2. Cook the congee using an Instant Pot: Combine the rinsed rice, chicken broth, Shaoxing wine, and ginger slices in the Instant Pot. Seal the lid and set to cook at high pressure for 15 minutes. After cooking, allow the pressure to release naturally for at least 10 minutes before performing a quick release. Avoid fast release immediately as the starchy congee can clog the valve. Proceed to cook the chicken in the next steps.
  3. Cook the congee using stovetop method: In a large pot, combine the rinsed rice, chicken broth, and 4 cups of water. Bring the mixture to a simmer over medium-high heat, then reduce heat to low. Cover the pot leaving a small gap for steam to escape to prevent boiling over. Simmer for about 30 minutes, stirring frequently as the congee thickens and becomes sticky. When desired texture is reached, proceed to add the chicken.
  4. Marinate the chicken: In a medium bowl, toss the thinly sliced chicken with Shaoxing wine, salt, and cornstarch until evenly coated. Let it marinate while the congee cooks.
  5. Add the chicken and flavorings to the congee: Stir the marinated chicken, green onions, and chicken bouillon into the cooked congee. Turn heat to medium or use the sauté function on the Instant Pot. Stir continuously to separate chicken pieces and cook until the chicken turns white, about 2 minutes.
  6. Finish and serve: Stir in toasted sesame oil, taste the congee, and adjust salt if needed. Transfer the congee into bowls and serve hot for a comforting meal.

Notes

  • Use short grain rice for a creamier texture; medium grain rice is also fine.
  • If you prefer a thicker congee, simmer longer on the stovetop while stirring.
  • Shaoxing wine can be substituted with dry sherry or omit if unavailable.
  • Adding chicken bouillon is optional; adjust salt accordingly if omitted.
  • Be careful with pressure release on the Instant Pot to prevent clogging.
  • Leftover congee thickens when cooled; reheat with a splash of water or broth.

Nutrition

Keywords: chicken congee, instant pot congee, rice porridge, chicken rice soup, easy congee recipe, Chinese comfort food

Find it online: https://cheframiflavor.com/chicken-congee-instant-pot-version-included-recipe/