Creamy Chicken Congee Recipe for Instant Pot and Stovetop Recipe

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I absolutely love a comforting bowl of congee, and this Creamy Chicken Congee Recipe for Instant Pot and Stovetop Recipe is one of my all-time favorites. It’s warm, soothing, and so flavorful with tender chicken, fragrant ginger, and that luscious creamy texture you crave on a chilly day or anytime you want soothing nourishment. Whether I’m using the Instant Pot for convenience or simmering it on the stovetop for that slow-cooked charm, this dish always feels like a hug in a bowl, perfect to share with family or to enjoy by myself.

Why You'll Love This Creamy Chicken Congee Recipe for Instant Pot and Stovetop Recipe

What really excites me about this Creamy Chicken Congee Recipe for Instant Pot and Stovetop Recipe is how amazingly rich and comforting the flavor is without being heavy. The combination of short grain rice cooked to perfection, the gentle aroma of ginger, and the subtle umami from the chicken broth creates a base that feels both delicate and nourishing. Topping it off with tender chicken tossed in Shaoxing wine and sesame oil brings a depth and warmth I find truly irresistible.

Another thing I adore about this recipe is how straightforward it is. You don’t need a ton of fancy ingredients or complicated steps. The Instant Pot version is a total game-changer when time is tight—I love how it rapidly transforms simple ingredients into this creamy perfection. But, the stovetop method is just as lovely, especially when I want to linger in the kitchen and let the congee gently thicken to a velvety texture that’s simply mesmerizing.

This recipe is perfect for so many occasions. It’s my go-to when family is feeling under the weather, but also when I want something special yet simple for dinner that doesn’t demand too much effort. It’s hearty enough to satisfy, yet soothing enough to comfort, and that’s what makes it stand out. When I make this congee, I feel like I’m sharing a piece of warmth and care through every bowl.

Ingredients You'll Need

Every ingredient in this recipe plays such a crucial role in building the perfect balance of flavor, texture, and aroma. From the delicate short grain rice that breaks down into creamy softness, to the freshly sliced ginger that adds just the right zing, each component is essential for creating this comforting dish.

• Chicken breast or thigh: Thinly sliced for quick cooking and tender bites that melt in your mouth.
• Shaoxing wine: Adds a fragrant, slightly sweet depth to both the broth and the marinated chicken.
• Salt: Essential for seasoning to enhance the natural flavors in the dish.
• Cornstarch: Helps create a smooth coating on the chicken, sealing in juiciness.
• Short grain white rice: The key to that creamy, softly broken-down texture that defines great congee.
• Chicken broth: Provides savory richness that infuses every spoonful with comfort.
• Ginger slices: Infuses the broth with warmth and a subtle zing to balance the creaminess.
• Green onions: Freshly sliced, they add a burst of color and a mild onion flavor.
• Chicken bouillon or additional salt: To adjust seasoning perfectly to your taste.
• Toasted sesame oil: Finishing touch for that exquisite nutty aroma and silky texture.

Directions

Step 1: Start by rinsing the rice gently in a medium-sized bowl filled with water. Using your fingers, stir the rice softly and drain the water. Repeat this rinse one to two more times until the water runs clearer, then drain well. This removes excess starch and helps create a smoother congee texture.

Step 2: For the Instant Pot method, combine the rinsed rice, chicken broth, Shaoxing wine, and ginger slices inside the pot. Seal the lid and set the pressure cooker to high for 15 minutes. After cooking, allow it to naturally release pressure for at least 10 minutes before opening. This slow release prevents clogging from the starchy congee inside the valve and ensures everything finishes perfectly.

Step 3: If you prefer stovetop, combine the rinsed rice, chicken broth, and extra water in a large pot. Bring to a gentle simmer over medium-high heat, then reduce heat to low. Partially cover the pot, leaving a small gap to let steam escape evenly and prevent boil-overs. Simmer slowly for about 30 minutes, stirring frequently near the end as the congee thickens into that signature creamy consistency.

Step 4: While the congee cooks, prepare the chicken by tossing the thinly sliced pieces with Shaoxing wine, salt, and cornstarch in a medium bowl. Coat evenly and let it marinate briefly—this tenderizes the meat and infuses extra flavor.

Step 5: Once the congee is cooked to your desired creaminess, add the marinated chicken, sliced green onions, and chicken bouillon (or salt) to the pot. If using the Instant Pot, switch to the sauté function; stovetop should be over medium heat. Stir constantly to separate the chicken pieces, cooking just until they turn white, about 2 minutes. Avoid overcooking to keep the chicken tender.

Step 6: Finally, stir in the toasted sesame oil for a fragrant finish. Taste and adjust salt if needed. Serve the congee piping hot, ladled into small bowls to savor every creamy, flavorful spoonful.

Servings and Timing

This recipe makes about 4 hearty servings, perfect for sharing or enjoying leftovers. Prep time takes around 10 minutes, mostly rinsing and marinating the chicken. Cook time varies depending on method: approximately 20 minutes with the Instant Pot plus pressure release, or about 30 minutes simmering on the stovetop. Total time ranges from 40 to 50 minutes, making it a wonderfully satisfying meal that fits well into busy days or relaxed weekends. There’s no additional resting time needed, so it’s ready to enjoy as soon as it finishes cooking.

How to Serve This Creamy Chicken Congee Recipe for Instant Pot and Stovetop Recipe

I love serving this congee hot and steaming, nestled in simple ceramic bowls that make the creamy texture and delicate colors stand out. For garnishing, I often sprinkle extra fresh green onions, a drizzle of chili oil, or even a sprinkle of toasted sesame seeds to add pops of flavor and texture. Sometimes a wedge of lime or a dash of soy sauce adds a personalized tang or saltiness, depending on what I’m craving.

This dish pairs beautifully with subtle side dishes like pickled vegetables or lightly sautéed greens to balance the richness with acidity and crunch. For drinks, I enjoy a hot jasmine tea or a light, refreshing white wine like a Riesling, which complements the gentle flavors without overpowering them. It's such a versatile dish that I find myself serving it for cozy family dinners, during cold evenings, or even as a gentle start to a weekend brunch.

Portion sizes feel just right when served in smaller bowls so everyone can comfortably savor multiple spoonfuls and even return for seconds. I always recommend serving it warm to hot to fully enjoy the comforting texture and aroma. It never fails to bring a sense of home and calm to any meal.

Variations

One of my favorite aspects of this Creamy Chicken Congee Recipe for Instant Pot and Stovetop Recipe is how easy it is to customize. For example, if you want to play with proteins, shredded rotisserie chicken or even diced tofu work wonderfully for a twist. When I want to make it gluten-free, I simply ensure that the chicken broth and Shaoxing wine I use are certified gluten-free, or swap in tamari for flavoring.

If you’re interested in making a vegetarian or vegan version, I recommend using vegetable broth and substituting the chicken with jelly ear mushrooms or cubed firm tofu marinated in soy sauce and cornstarch. The texture adjustment adds earthiness while keeping that silky congee feel. Adding mushrooms or corn also gives a lovely texture change if you want to experiment with flavors.

Another way I sometimes vary the recipe is by swapping Shaoxing wine for dry sherry or white cooking wine, depending on what’s available in my pantry. For added richness, I might stir in a beaten egg at the end, which cooks gently in the hot porridge and adds a beautiful silky effect. These little changes keep the recipe exciting and adaptable to whatever mood or ingredients I have on hand.

Storage and Reheating

Storing Leftovers

I always store leftover congee in airtight containers to keep it fresh and avoid absorbing fridge odors. Glass containers work best because they don’t stain or hold smells. The congee will keep well in the refrigerator for up to 3 days. Before storing, make sure it has cooled completely but hasn’t been left out at room temperature for too long to maintain safety and quality.

Freezing

Freezing congee is possible, but I personally prefer to freeze it in single-serving portions in freezer-safe containers or heavy-duty freezer bags. When frozen, it’s best used within 1 to 2 months for optimal flavor and texture. Keep in mind the rice texture might become softer after freezing and thawing, so I usually reserve frozen portions for quick meals rather than first-time serving presentations.

Reheating

To reheat, I gently warm congee on the stovetop over low heat, stirring often and adding a splash of water or broth to restore the creamy consistency if it’s thickened too much. Microwave reheating works too, but I stop every 30-45 seconds to stir and prevent hotspots. Avoid overheating, which can cause the chicken to toughen or the rice to dry out. When done right, it tastes almost as fresh and comforting as the first serving.

FAQs

Can I use brown rice instead of white rice for this recipe?

Brown rice can be used, but it will significantly increase the cooking time and change the texture of the congee. Brown rice is chewier and won’t break down as easily, so if you want a creamy congee with brown rice, you might need to soak it overnight and simmer much longer to achieve the right softness.

Is it necessary to use Shaoxing wine in the recipe?

Shaoxing wine adds a distinctive depth and subtle sweetness that really enhances the chicken and broth flavors. However, if you don’t have it, dry sherry or even mirin are good substitutes. If you prefer to avoid alcohol, you can omit it; the congee will still be delicious, just slightly less complex in flavor.

Can I make this recipe vegetarian or vegan?

Absolutely! Swap the chicken broth for vegetable broth and replace the chicken with firm tofu, mushrooms, or other plant-based protein. Use tamari or soy sauce instead of Shaoxing wine for flavoring, and you’ll have a comforting vegan-friendly congee that’s just as satisfying.

How thick should the congee be? Can I adjust its consistency?

I like my congee creamy and somewhat thick, but not too heavy. You can adjust the consistency easily by adding more water or broth during cooking or reheating to thin it out, or letting it simmer longer to thicken. Stirring frequently during cooking helps control the texture and prevent sticking.

What are good garnishes to serve with this congee?

Fresh green onions, cilantro, crispy fried shallots, toasted sesame seeds, or a drizzle of chili oil make fantastic garnishes. These add brightness, contrasting textures, and inviting aromas to elevate your congee experience.

Conclusion

I hope you feel inspired to try this Creamy Chicken Congee Recipe for Instant Pot and Stovetop Recipe because it’s truly a heartwarming dish that brings comfort and delight in every spoonful. Whether you need a nourishing meal after a long day or a delicious way to care for your loved ones, this recipe is an effortless way to create something special. Trust me—it’ll quickly become a favorite in your cooking rotation, just like it is in mine!

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