Instant Pot Lugaw Recipe: Filipino-Style Congee with Ginger and Garlic

This instant pot method transforms traditional Filipino lugaw into a foolproof weeknight meal with minimal effort. The pressure cooker perfectly breaks down rice into a creamy, porridge-like consistency while infusing the dish with aromatic ginger and garlic.

What makes this approach special is the hands-off cooking process. Simply combine rice, water, ginger, and garlic in the pot, then let the instant pot work its magic. The result is a comforting bowl of congee with the perfect smooth texture.

Traditional toppings like shredded chicken, scallions, and calamansi elevate this dish. The ginger and garlic base provides warmth and depth, making it ideal for cold days or when you need something soothing.

Ready in under 30 minutes, this lugaw delivers authentic Filipino flavors without the usual stovetop monitoring.

Ingredients for Instant Pot Lugaw

Pantry staples and fresh aromatics create this comforting Filipino porridge in no time.

The ginger and garlic are non-negotiable here. Asian markets carry the freshest ginger with smooth, unblemished skin. For garlic, whole heads from the produce section outperform pre-minced every time. The jasmine rice should be Thai or Vietnamese—avoid converted rice varieties. Most Whole Foods locations stock authentic calamansi in the frozen section if fresh isn’t available.

Short on time? Pre-minced ginger and garlic from a jar work in a pinch (drain well first). No calamansi? Lime or lemon at half the amount substitutes acceptably. Chicken thighs can be swapped for breasts (though they’ll be less tender). Fish sauce is irreplaceable for authentic flavor, but soy sauce in a 1:1 ratio works if absolutely necessary.

Cooked lugaw keeps 3-4 days refrigerated in an airtight container. The rice continues absorbing liquid, so add hot water when reheating. Calamansi and scallions should be added fresh—store them separately. Ginger freezes beautifully for 6 months if you’ve got extras.

Step-by-Step Instructions for Instant Pot Lugaw

Master the technique for creamy, comforting congee with these precise Instant Pot steps.

Step 1: Rinse Rice and Sauté Aromatics

Rinse the 1 cup jasmine rice under cold water until the water runs clear—this removes excess starch and prevents a gummy texture. Meanwhile, set the Instant Pot to the sauté function on normal heat.

Add the 1 tbsp neutral oil to the pot, followed by the 2 tbsp fresh ginger and 6 cloves garlic cloves. Sauté for 2-3 minutes until the ginger softens and the garlic becomes fragrant and lightly golden. This builds a flavorful base that defines the dish.

Step 2: Brown Chicken and Deglaze

Add the 1 lb chicken thighs to the pot, breaking them into smaller pieces with a wooden spoon as they cook. Sauté for 4-5 minutes until the chicken is no longer pink on the outside and begins to release its juices.

Pour in 1 cup of the 6 cups water and use a wooden spoon to scrape up any browned bits from the bottom of the pot. These fond bits dissolve into the liquid, adding depth to your lugaw. Stir in the 2 cups chicken stock, 1 tsp salt, and 0.5 tsp black pepper.

Step 3: Pressure Cook the Lugaw

Add the remaining 5 cups water and the rinsed jasmine rice to the pot. Stir everything together, ensuring the rice is fully submerged in the liquid. Secure the lid, set the valve to sealing, and cook on high pressure for 20 minutes.

The Instant Pot will take about 10-15 minutes to come to pressure before the cooking time begins. You’ll notice the float valve pop up when it’s fully pressurized. Allow a natural release for 10 minutes after cooking, then manually release any remaining pressure.

Step 4: Shred Chicken and Adjust Consistency

Carefully open the lid and stir the lugaw. The rice should be soft and the mixture thick and porridge-like. Use a fork to shred the chicken thighs into bite-sized pieces directly in the pot. If the lugaw is too thick, stir in a splash of hot water to reach your desired consistency.

Taste and adjust the seasoning if needed. I often find that the 1 tsp salt is perfect, but you can add more to suit your preference. Stir in the 1 tbsp fish sauce for an umami boost that balances the ginger and garlic beautifully.

Step 5: Garnish and Serve

Ladle the lugaw into bowls and garnish with thinly sliced scallions. Serve with halved calamansi on the side—squeezing the juice over the top just before eating adds a bright, citrusy finish that cuts through the richness.

The lugaw should be creamy with a slight chew to the rice, and the chicken should be tender and flavorful. For the best texture, serve immediately while hot, as it will continue to thicken as it cools.

Essential Equipment for This Recipe

Instant Pot Models

I use my 6-quart Instant Pot Duo for this recipe—it’s the perfect size for families. The 8-quart works too, but may need 1 extra cup water to reach pressure safely. Avoid the 3-quart; it’s too small for proper rice expansion.

Pressure Cooker Extras

A tempered glass lid is handy for sautéing aromatics without the metal lid. I also keep extra sealing rings on hand—ginger and garlic odors can linger. Silicon rings from Amazon work great and are easy to clean.

Rice Prep Tools

Use a fine-mesh strainer for rinsing rice thoroughly. The OXO Good Grips version has a comfortable handle. A wooden spoon prevents scratching your Instant Pot’s non-stick coating during deglazing.

Serving Essentials

Wide, shallow bowls show off the creamy texture beautifully. I love my stoneware bowls from Le Creuset—they retain heat well. Have calamansi squeezers ready; they extract more juice with less effort.

Optional Upgrades

A ladle with a long handle makes serving easier. For garnishes, keep ceramic dishes ready for scallions and calamansi. These small touches make the dish feel special. 💛

Frequently Asked Questions