Instant Pot Congee Recipe: Silky Rice Porridge in Minutes

This Instant Pot method transforms humble rice into silky, comforting congee with minimal effort. The pressure cooker breaks down the grains quickly, creating that signature creamy texture without constant stirring.

What makes this approach special is its hands-off nature. In 30 minutes, you’ll have a bowl of porridge with perfectly softened rice and a rich, velvety consistency that traditional stovetop versions take hours to achieve.

The beauty of congee lies in its simplicity. Just rice, water, and a pinch of salt form the base, while toppings like scallions, ginger, or soy sauce let you customize each serving to taste.

Whether you enjoy it plain or loaded with extras, this dish delivers warmth and satisfaction in every spoonful. The Instant Pot makes it effortless to prepare anytime.

Ingredients for Instant Pot Congee

Simple ingredients create that velvety texture everyone loves in this comforting bowl.

The rice is the foundation here—jasmine or short-grain breaks down beautifully into that creamy consistency. I grab mine in bulk from Asian markets (the 20lb bags last forever). The ginger and garlic? Fresh only (dried just won’t give the same punch). If you’re using stock instead of water, low-sodium keeps it from getting too salty as the congee reduces.

No jasmine rice? Short-grain sushi rice works almost as well. Out of fresh ginger? Ground ginger at one-quarter the amount in a pinch (but fresh is worth the effort). The dried shrimp adds depth but skip it for vegetarian. Soy sauce can be swapped for tamari for gluten-free. And that century egg? Totally optional but Asian grocery stores usually have them in the refrigerated section.

Congee thickens as it sits. Store leftovers in the fridge for up to 4 days—just add water when reheating. Freeze without toppings for up to 3 months. The base keeps beautifully, so make extra and customize each bowl fresh.

Step-by-Step Instructions for Instant Pot Congee

Here’s the method. Straightforward, tested, works every time.

Step 1: Rinse and Prepare the Rice

Rinse the 1 cup Jasmine Rice under cold water until the water runs completely clear. I do this in a fine-mesh strainer, swirling the rice with my hand, then draining. This removes excess starch that could make your congee gummy instead of silky.

Drain the rice well and transfer it to the Instant Pot insert. This step is non-negotiable—properly rinsed rice ensures a clean, smooth texture in your final dish.

Step 2: Add Aromatics and Liquid

To the rice, add the 8 cups Water, 1 piece Fresh Ginger, 3 cloves Garlic Cloves, 1 tsp Sea Salt, 0.5 tsp White Pepper, and 0.25 cup Dried Shrimp. Stir gently to combine, making sure the rice is fully submerged in the liquid.

The ginger and garlic will infuse the congee with warm, aromatic depth as everything cooks together. The dried shrimp dissolves into the porridge, adding a subtle umami backbone that defines authentic congee.

Step 3: Pressure Cook to Silky Perfection

Secure the lid on your Instant Pot and set the valve to sealing. Cook on high pressure for 25 minutes. I know it seems long, but this extended cook time breaks down the rice grains completely, transforming them into that signature creamy, porridge-like consistency.

Let the pressure release naturally for 15 minutes, then quick-release any remaining pressure. Open the lid carefully—you’ll be greeted with a thick, bubbling porridge that should coat the back of a spoon.

Step 4: Adjust Seasoning and Finish

Stir in the 2 tbsp Soy Sauce and taste. Adjust with more sea salt if needed—congee should be gently seasoned, not bland. The soy sauce adds saltiness and depth, but the flavor should remain balanced and light.

Discard the ginger slices and garlic cloves if you prefer a smoother texture, or leave them in for a more rustic feel. The porridge should be thick enough to stand a spoon in, but still pourable.

Step 5: Garnish and Serve

Ladle the congee into bowls. Drizzle each serving with 1 tbsp Sesame Oil and top with 4 whole Green Onions (thinly sliced), 0.25 cup Cilantro (chopped), and a few drops of 1 tsp Chili Oil for heat.

For an authentic touch, serve with 1 whole Century Egg (sliced) on top or on the side. The creamy yolk and pungent flavor contrast beautifully with the mild, silky rice porridge. Serve hot, with extra toppings on the side for customization.

Essential Equipment for Great instant pot congee

The Instant Pot

The 6-quart Instant Pot is non-negotiable for this recipe. I use my Duo Crisp model, but any pressure cooker with a sauté function works. Ensure your unit has a sealing ring in good condition—this prevents steam leaks that could affect cooking time and safety. 💡

Fine-Mesh Strainer

A fine-mesh strainer is essential for rinsing the jasmine rice thoroughly until the water runs clear. I prefer the OXO Good Grips strainer with a 1.5-quart capacity. This removes excess starch that could make your congee gummy instead of silky.

Wooden Spoon

Use a wooden spoon to stir the rice and aromatics before pressure cooking. Wood won’t scratch your Instant Pot’s inner pot like metal utensils might. A 12-inch length gives you good reach without getting your hand too close to the hot surface.

Aromatics Prep Tools

A sharp chef’s knife and peeler make quick work of the ginger and garlic. I slice my ginger into ¼-inch thick coins for easy removal later. Smash the garlic cloves with the flat side of your knife—no need to peel them first.

Serving Bowls

Congee is best served in deep, wide rice bowls that hold at least 16 ounces. I love my stoneware bowls from a local Asian market—they retain heat beautifully. Have your toppings prepped and ready in small bowls for easy customization.

Optional Toppings Station

Set up a toppings station with small dishes for green onions, cilantro, chili oil, and sesame oil. This lets everyone customize their bowl. I keep a 1-tablespoon measure handy for the sesame oil drizzle. 🥗

Frequently Asked Questions