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Chicken congee made in the Instant Pot recipe by Nut Free Wok

Instant Pot Chicken Congee (Chicken Jook)

Chicken Congee is the Chinese mom's antidote for cold winters and winter colds. I've been making Chicken Congee in my Instant Pot and LOVE the ease and taste! There is nothing easier than putting all the ingredients into the pressure cooker, pushing a button, and walking away. 

Course Breakfast, dinner, lunch, side, Soup
Cuisine Chinese
Keyword chicken congee, rice congee
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 8 people
Calories 210 kcal
Author Sharon Wong


  • 1.5 cups of white rice 2 scoops of a standard rice measuring cup
  • 2 quarts chicken broth (fat free) homemade, canned/boxed, or water
  • 2 chicken legs* remove skin and any visible fat
  • 1 teaspoon salt more to taste as desired
  • water
  • optional toppings chopped scallions or cilantro, thinly julienned ginger, furikake, fried onions, shredded iceberg lettuce, etc.


  1. Rinse rice and drain rice, add to the pressure cooker stainless steel liner.
  2. Add chicken legs, broth, salt, and additional water up to the 10 cup line.
  3. Close and lock lid on the Instant Pot, turn steam release handle to “seal”, press “porridge” button and press “+” button to set the timer for 40 minutes for a thicker, smoother congee.
  4. When it’s done, let the Instant Pot naturally release pressure.
  5. If you’re serving the congee right away, wait at least 30 minutes and then turn the steam release handle to “vent” otherwise let it “keep warm” until ready to eat (the Instant Pot can keep warm for 10 hours).
  6. Stir the chicken meat into the congee and remove the bones, add salt to taste, and serve with optional toppings.

Recipe Notes

*If desired, use 1 skinless, boneless chicken breast cut into 4 pieces instead of 2 chicken legs. 

**Stovetop Instructions**

In case you do not have an Instant Pot, place all of the ingredients plus 2 cups of water into an 8 qt stockpot with a lid. Bring everything to a boil with the lid off, when the water boils and you turn down the heat to low-medium until it's bubbling gently and place the lid on the pot slightly ajar. You can prop a wooden spoon between the lid and pot to keep the lid from accidentally sliding on. Stir the congee every 15 to 20 minutes to prevent the rice from sticking to the pot. When the congee starts to look more like congee rather than rice and water, lower the temperature to a gentle simmer until the congee reaches a desired consistency, check and stir every 15-20 minutes, takes about 2 to 2.5 hours total.