Instant Pot Congee

December 5, 2018

Three bowls of instant pot congee with chicken ginger shallot and scallion

Replace your chicken noodle with tasty comfort food that is also super healing and easy to digest. Instant Pot congee is crazy easy and freeze it to reheat when you are under the weather and need a boost!

I got a serious problem with chicken noodle. Seems like this problem covers anything I used to eat when I was sick. So basically just 7-Up and chicken noodle soup. I’m having anxiety just thinking about it.

Congee is like a rice porridge. At its core, you just cook rice and water or broth for a long time until it becomes a porridge consistency. You can add anything to it, depending on what you want out of it.’We make this one in the Instant Pot so it gets suuuper flavorful and thick and heavenly in a SNAP.

Reason’s this Congee is extra good for you:

  1. Ginger is such a heal all. I don’t know the science behind it but I can tell you it calms your tummy, while also heating up your insides. Think of it like a little engine boost to get the immune system and your blood moving. Ginger chews, ginger tea, ginger in green juice, ginger kombucha, ginger in all asian-style stir-frys.
  2. Bone-in Chicken: by cooking the chicken drumsticks in the soup you’re getting a bone broth-homemade chicken broth situation that is full of collagen and other tasty nutrients that will boost you up when you’re feeling low and feed your little gut bugs so they are happy.


Did I mention that this recipe is CHEAP? Water (or broth), chicken, rice, ginger, shallot. Next time you have drumsticks give this one a try.


Instant Pot Congee
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Cozy Chicken and Rice soup in the Instant Pot with ginger, crispy shallots, and bright green onions.

Course: Dinner, Main Course
Cuisine: Chinese
Keyword: Instant Pot, Soup
  • 1-2 lbs Chicken Drumsticks (4-8 Ea)
  • 1 shallot (large), thinly sliced
  • 1 tbsp sesame oil
  • 4-6 cup Chicken Broth
  • 2 inch piece of ginger, minced (~1 1/2 tbsp)
  • 3 tsp Magic Mushroom Powder*
  • 3/4 cup Jasmine Rice
  • green onions
  1. Remove chicken skin from each drumstick.

    (Use a paper towel to grab the skin off the fat end pull it back, grab the fat end and yank the skin until it come off completely. You will probably have a tube shape).

  2. Rub skinless chicken with magic mushroom powder. 

  3. Cut open the tubes, lay them in the bottoms of your instant pot and turn it on saute function. Crisp the skin.

    When the skin is getting dark brown in some areas, add the shallots. Keep sauteeing until the skin and shallots are both browned and crispy (5-10 minutes).

  4. Turn off saute and remove chicken skin and shallots.

  5. Add sesame oil, chicken broth, ginger, chicken, and rice.

  6. Cook under high pressure for 15 minutes. Quick release.

  7. Divide amongst bowls and top with crispy toppings and sliced green onions.


Magic Mushroom Powder

You have two options - make it yourself OR Whole Foods now sells it. If you don't have it and don't want to make it - use whatever spices you like. Salt, Pepper, chili flakes, thyme, coriander - I believe that porcini mushroom powder adds a much deeper flavor so if you can get it - use it! 


Freeze your leftovers! Pull the chicken off one or two drumsticks into a glass Tupperware and scoop in some soup, it freezes so well. If it seems thick when you reheat, add a little water.

Broth & Chicken Quantity

I would say more chicken is better! I've done this with four drumsticks, and every time I wish I had more. I wouldn't use more than 2lbs - and increase your spices as you increase the chicken. 

More broth will give you a soupier soup - If you do 4 cups and 3/4c rice it will more porridge.

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