I grew up eating this warm, comforting rice porridge (Instant Pot Congee) made with chicken, pork floss and some other fun toppings you wish to add. Every time I feel a bit under the weather, the first thing I crave is this hearty bowl of silky congee.

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Congee is meant to be mild in flavor and very easy on your tummy. I could happily slurp it down however when you add more fun toppings, this meal could be really filling and delicious. I wouldn’t mind eating this dish for breakfast, lunch, and dinner, it warmed my heart till this day. Another favorite is my Potato Corn Chowder.
Aside from its simplicity, making congee in your Instant Pot is literally one reason enough to get one. No need for more babysitting, just put your water and rice in the Pot, walk away and start preparing your toppings.
Why Use Instant Pot?
① Set and Forget. No time monitoring required as you can just walk away and return for a beautiful pot of silky congee. While using the stovetop, it requires constant stirring (for the last 10-12 minutes) to avoid rice sticking at the bottom of the pan.
② You save a quarter of your time compared to the stovetop version, even waiting for the pressure to release naturally. Plus, save time and clean up.
Add More Toppings:
I recommend using at least the base toppings that are listed on the recipe below such the like of soy sauce, green onion (or scallions), ginger, garlic, fish sauce, oyster sauce.
I love adding the minced pork or beef as (pork congee), as it gives more depth flavors while being subtle enough so that you can eat it with any toppings you like.
Beyond that, you can add garnishes whatever you want. I love adding my instant pot porridge recipe the “soft poached egg and drizzled with sriracha” because that’s only me :). Besides, I love the added kick of sriracha but if you’re not a fan of it – you can omit this one.
You can add some steam veggies, mushrooms, fried onions, or garlic, minced pork but really, anything goes a long way here.
What Rice is best for congee?
It is essential to use high quality rice when cooking congee or rice porridge considering the rice is the main ingredient here. I normally use the Jasmine rice (long-grain) or the japonica rice (medium-grain) when cooking Congee.
These are 2 good options either cooked or uncooked as both will give your congee a smooth, starchy and silky texture.
When using uncooked rice, simply rinse it well until the water runs clear and soak it for about ½ hour before cooking. However, when using pre-cooked rice, make sure to break up any lumps before you begin cooking it.
How much water to put?
Cooking Congee or rice porridge depends on what consistency you preferred. If you're like me, I like my congee to be a bit on a thicker side (consistency) but my kid loves it in a medium-consistency.
In essence, there are 3 consistencies and it all boils down according to the rice-water ratio.
- Thick : 1 cup rice to 8 cups water.
- Medium : 1 cup rice to 10 cups water.
- Thin or Watery : 1 cup rice to 13 cups water.
The above ratio is for cooking the congee over the stove where evaporation process takes place. If you're using a slow cooker or a rice cooker, simply reduce slightly the water ratio.
How much adjustment for the ratio?
It all depends on the sizes of your pots. Basically, the water level for the (slow cooker or rice cooker) should not go past the 70% mark.
Experiment is the key. Try experimenting and start with less water since it would be easy to add water if in case you need it. Just think it this way, cooking the congee needs not to be precise with water, but you should take note how much amount of rice being used.
If you are cooking rice porridge for the first time, try with ½ cup of rice. I know it looks very little but it will expand. And it won't take too long.
When Using Instant Pot
Using Instant Pot takes about 15-20 minutes on low pressure to make a basic congee. However, it would take around 30 minutes when you count the heating up, cooling down and depressurizing the pot naturally.
Also, with Instant pot, water water doesn't evaporate that much, therefore water ratio should be about 65-75% of the amount used on the stove top.
And of course, don't fill the pressure cooker with too much water, rather more than halfway or it may froth and clog the valve (and we don't want to do that).
Ingredients
For the Congee:
- 1 cup Jasmine rice
- 4 slices ginger Julienned
- 1 tablespoon fish sauce
- 6 cup chicken stock
- 3 cloves garlic minced
- ½ tablespoon ground black pepper
- 1 pc poached egg
- 2 pcs scallions chopped
- 1 stick Yeoh Tiao Chinese fried dough (read note 1)
- 1 tablespoon fried garlic or onions
- 1 cup beef or pork (recipe below) minced
- salt and pepper to taste
- 2 tablespoon Pork floss (Rou-Song 肉鬆) read note #1
- 1 cup minced beef or pork
- 1 teaspoon minced garlic
- ground black pepper to taste
- 1 tablespoon oyster sauce
- 1 pc bay leaf
For Garnish:
For Minced Beef or Pork (optional topping):
Step by step Instructions
For the congee:
① Set the instant pot to "saute" setting and heat 1 tablespoon of oil, add minced garlic and ginger. Stir fry to get that aroma. Add the rice and stir for 1 minute.
② Now, add the chicken stock and press the “porridge” setting and once it’s done, release the valve naturally.
For Toppings:
③ While waiting for the rice porridge to get cooked, prepare the toppings by sauteing your minced beef/pork, 1 teaspoon minced garlic, 1 bay leaf, 1 tablespoon oyster sauce, and black pepper to taste. Set aside.
④ Once the congee soup is done, you can add in your minced beef/pork, separating them in the soup so they don’t clump together.
⑤ Top with scallions or cilantro, fried garlic, poached eggs, You Tiao (optional), and Pork Floss. I grew up eating pork floss on EVERYTHING, even out of the jar.
Serve immediately.
Notes
- You can find Pork Floss and Yeo Tiao at your local Asian stores.
Other Asian Recipes:
Kung Pao Chicken
Pad Thai Recipe
Pork Spare Ribs
Pad See Ew
Full Recipe
Instant Pot Congee
Pin RecipeIngredients:
For the Congee:
- 1 cup Jasmine rice
- 4 slices ginger Julienned
- 1 tablespoon fish sauce
- 6 cup chicken stock
- 3 cloves garlic minced
- ½ tablespoon ground black pepper
For Garnish:
- 1 pc poached egg
- 2 pcs scallions chopped
- 1 stick Yeoh Tiao Chinese fried dough (read note 1)
- 1 tablespoon fried garlic or onions
- 1 cup beef or pork (recipe below) minced
- salt and pepper to taste
- 2 tablespoon Pork floss (Rou-Song 肉鬆) read note 1
For Minced Beef or Pork (optional topping):
- 1 cup minced beef or pork
- 1 teaspoon minced garlic
- ground black pepper to taste
- 1 tablespoon oyster sauce
- 1 pc bay leaf
Instructions:
For Instant Pot Congee:
- Set the instant pot to saute setting and heat 1 tablespoon of oil, add minced garlic and ginger. Stir fry to get that aroma. Add the rice and stir for 1 minute.
- Now, add the chicken stock and press the “porridge” setting and once it’s done, release the valve naturally.
For Toppings:
- While waiting for the rice porridge to get cooked, prepare the toppings by sauteing your minced beef/pork, 1 teaspoon minced garlic, 1 bay leaf, 1 tablespoon oyster sauce, and black pepper to taste. Set aside.
- Once the congee soup is done, you can add in your minced beef/pork, separating them in the soup so they don’t clump together.
- Top with scallions or cilantro, fried garlic, poached eggs, You Tiao (optional), and Pork Floss. I grew up eating pork floss on EVERYTHING, even out of the jar.
- Serve immediately.
Notes:
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Calleigh says
@Yeyen,
Rinsing and soaking are optional. Also, if you don't have the "porridge setting" on your instant pot, you can do the Manual setting, press the time for 20 minutes for porridge/congee.
Yeyen says
Hi, my instant pot doesn't have the porridge button, so how long should I cook it? Also, in the description says to rinse and soak the rice for about 30 minutes, but it does not specify in the recipe. Would it make any difference if I skip this step? Thank you! 🙂
Crystal K says
Rice porridge is one of the staples in our kitchen growing up... i love eating it especially if Im sick.
Thelma Chen says
oH.. how I missed this rice porridge!! I love that you added the century eggs and the pork floss..and of course, the Yeoh tiao.. Yes!! This is truly delicious with all the fun toppings - I cant wait to try this recipe!! Off to go to Asian market.
Rosie Bowman says
I need this congee soup right now!! This is a familiar porridge recipe my grandma used to cook every time I feel sick when i was a kid. Yours look so scrumptious because of the colors and fun toppings.. I love adding the pork floss as well... tastes a lot better. Yum!!
Lisa Huff says
So many great flavors going on with the ginger, cilantro, and everything else. Delicious looking comfort food.
Anita says
I'm just like you Calleigh, a tiny bit feeling under the weather, and I must go to the kitchen and make some congee. I still haven't bought an Instant Pot, but your congee recipe is certainly giving me a big incentive. 😀
Mary Bostow says
making this for dinner tonight! it sounds so comforting and delicious!
Liz says
I've never had Congee! But this recipe looks easy enough that I'll have to give it a try! Thanks!
Cathy says
This soup looks so inviting, warming on the soul and delicious! Can't wait to try this recipe!
Angela says
I've never heard of a dish like this in the UK, it's so interesting to learn about different foods.
This looks just wonderful.
Tracy says
This is sooo comforting. I loved all of the flavors together. So delicious - thank you!
Andrea @ Cooking with Mamma C says
Congee is new to me, but it sounds so warm and comforting! I love the options you've provided for toppings.