Name: Creamy Chicken Congee (Instant Pot and Stovetop Versions) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 8 oz chicken breast or tender, or thigh, thinly sliced; 2 teaspoons Shaoxing wine; 1/2 teaspoon salt; 1 teaspoon cornstarch; 1/2 cup uncooked short grain white rice (or medium grain); 4 cups chicken broth; 1 tablespoon Shaoxing wine (or dry sherry); 2 large slices of ginger; 2 green onions, thinly sliced; 1/4 teaspoon chicken bouillon, or to taste (or salt); 1 teaspoon toasted sesame oil

Jump to Recipe· 4.4 from 13 reviews

I absolutely adore this comforting bowl of Creamy Chicken Congee (Instant Pot and Stovetop Versions) Recipe because it perfectly marries simplicity and flavor with warmth and nourishment. Whenever I crave something soothing yet satisfying, this congee hits the spot like no other dish. It’s silky, tender, and infused with subtle hints of ginger and sesame oil, making it my go-to for a quick yet lovingly homemade meal any time of the year.

Why You’ll Love This Creamy Chicken Congee (Instant Pot and Stovetop Versions) Recipe

What really draws me to this recipe is its incredible depth of flavor wrapped in such a gentle, creamy texture. The tender chicken mingles beautifully with the soft rice porridge, all brightened up by ginger’s warming notes and a touch of toasted sesame oil that adds a subtle nuttiness. Every spoonful feels like a hug for your soul, yet it never feels heavy or overwhelming. It’s this balance that makes it truly memorable for me.

On top of the flavor, the ease of preparation is something I always appreciate. Whether I’m in a rush or want to slow-cook on the stovetop, this recipe adapts effortlessly. Using the Instant Pot means I can set it and forget it until it’s perfectly done, while the stovetop method lets me indulge in the soothing ritual of stirring the congee to just the right creaminess. It’s an ideal dish for cozy weeknights, nourishing breakfasts, or even a comforting meal when friends or family drop by for an unexpected visit.

Ingredients You’ll Need

The image shows a top view of raw ingredients for a meal arranged neatly on a white marbled surface. On the left side, there is a white square plate with a green leaf design holding two large raw chicken leg pieces, pinkish in color with smooth skin. Above the plate are five small glass bowls in a row: the first holds sliced green onions, the second has thin strips of fresh ginger, the third contains a small amount of light brown powder, the fourth has white granulated salt, and the fifth holds a light golden liquid, likely oil or broth. On the right, there is a white bowl filled with cooked white rice that looks fluffy, each grain visible. The setup is clean and organized for cooking preparation, photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Creamy Chicken Congee (Instant Pot and Stovetop Versions) Recipe are delightfully straightforward but each one is carefully chosen to build flavor, texture, and that lovely creamy consistency. Using simple pantry staples, you can craft a nourishing bowl that’s packed with warmth and depth.

Chicken breast or thigh (8 oz): Thinly sliced for quick cooking and tender bites.
Shaoxing wine (2 teaspoons + 1 tablespoon): Adds a subtle, savory complexity enhancing the chicken and broth.
Salt (1/2 teaspoon): Essential for seasoning the chicken and balancing flavors.
Cornstarch (1 teaspoon): Helps gently tenderize the chicken and gives a silky finish.
Uncooked short grain white rice (1/2 cup): Creates the creamy base as it breaks down while cooking.
Chicken broth (4 cups): Provides rich flavor and depth to the porridge.
Ginger slices (2 large): Infuses the congee with a warming, aromatic flavor.
Green onions (2, thinly sliced): Adds freshness and a mild sharpness at the end.
Chicken bouillon (1/4 teaspoon or to taste): Enhances the savory notes, optional for extra depth.
Toasted sesame oil (1 teaspoon): Delivers a fragrant, nutty finish that ties everything together.

Directions

Step 1: Begin by rinsing the rice gently under cold water in a medium-sized bowl. This step removes excess starch which helps create that silky texture. Drain the rice well after rinsing one to two more times.

Step 2: If you’re using the Instant Pot, combine the rinsed rice, chicken broth, Shaoxing wine, and ginger slices inside the pot. Seal the lid and set it to high pressure for 15 minutes. After the timer goes off, allow it to naturally release pressure for at least 10 minutes before quick releasing to avoid clogging the valve with the starchy congee.

Step 3: If you prefer the stovetop method, add the rice, chicken broth, and 4 cups of water to a large pot. Bring it up to a simmer over medium-high heat. Then reduce to low and partially cover the pot, leaving a small gap for steam to escape. Let it simmer gently for about 30 minutes while stirring frequently to prevent sticking and achieve a thick, creamy consistency.

Step 4: While the congee cooks, marinate the chicken slices by mixing them with Shaoxing wine, salt, and cornstarch in a medium bowl until evenly coated. This step is key to juicy, tender chicken.

Step 5: Once the congee has reached your desired creamy texture, stir in the marinated chicken, green onions, and chicken bouillon. Use the saute function on the Instant Pot or increase heat on the stovetop to medium. Keep stirring gently until the chicken turns white and is just cooked through, about 2 minutes.

Step 6: Finally, drizzle in the toasted sesame oil, give the congee a good stir, and taste to adjust salt if needed. Scoop into small bowls and serve hot for the ultimate comfort experience.

Servings and Timing

This recipe makes about 4 generous servings—perfect for a family meal or to enjoy leftovers. Preparation takes just about 10 minutes, with cook time varying between 15 minutes in the Instant Pot or around 30 minutes simmering on the stove. Factor in about 10 minutes for natural pressure release when using the Instant Pot. Altogether, you’re looking at roughly 40 to 50 minutes total from start to finish, including marinating and finishing steps. No resting or cooling time needed—the congee is best enjoyed warm immediately!

How to Serve This Creamy Chicken Congee (Instant Pot and Stovetop Versions) Recipe

A speckled bowl holds a warm, thick chicken rice soup with three main layers: a light brown broth base with small grains of rice spread throughout, pale white chicken pieces scattered on top, and a few thin slices of green onion sprinkled over the soup. A dark spoon rests inside the bowl on the left side. The bowl sits on a white marbled surface beside a small wooden bowl filled with coarse salt and a wooden spoon. Some green onion bits are loose on the surface near the bowl, and a blue cloth is partly visible on the right edge of the image. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Creamy Chicken Congee, I like to keep it traditional and simple, letting the comforting flavors shine. A few extra green onion slices, a sprinkle of toasted sesame seeds, or a drizzle of soy sauce can elevate the dish beautifully. I often offer side dishes like pickled vegetables, steamed greens, or a soft-boiled egg for added texture and flavor variety. These little touches create a well-rounded meal that feels special yet effortless.

For drinks, I find a light jasmine tea or a crisp, chilled white wine pairs wonderfully with the gentle flavors of the congee. In cooler months, a cup of ginger tea complements the warming qualities of the dish perfectly. Presentation-wise, I love serving the congee in small deep bowls, encouraging everyone to savor it slowly, enjoying the warmth spreading comfort from the inside out.

This recipe fits beautifully into any occasion—whether a quiet solo dinner, a nourishing weekend brunch, or a soothing meal to share with loved ones during chilly evenings. Serving the congee warm to hot is essential for maximum satisfaction, and I recommend moderate portion sizes so there’s room to appreciate any accompaniments you choose to bring alongside it.

Variations

Over time, I’ve experimented with this Creamy Chicken Congee recipe to cater to different tastes and dietary needs. If you want to switch things up, using bone-in chicken thighs can deepen the flavor even more, although the cooking time may need a slight adjustment. For a lighter option, poached chicken breast works just as well and keeps the dish lean.

If gluten-free is your priority, this recipe naturally fits the bill, just double-check your Shaoxing wine or substitute with a dry sherry labeled gluten-free to be safe. For a vegetarian or vegan twist, I recommend swapping the chicken broth for a rich vegetable broth and omitting the chicken, perhaps adding mushrooms or tofu for protein. I personally enjoy adding a dash of white pepper or finely chopped cilantro for an additional flavor kick.

While I usually make this either in the Instant Pot or on the stovetop, you can also try a slow cooker method if you want a no-fuss all-day meal. Just allow it to cook on low for 4 to 5 hours until the rice breaks down to that coveted creamy texture. This also lets the chicken soak up the flavors gradually, making each bite even more tender and flavorful.

Storage and Reheating

Storing Leftovers

Leftover congee stores beautifully in airtight containers in the refrigerator for up to 3 days. I like to let the congee cool slightly at room temperature before transferring it to prevent condensation from making it watery. Glass containers work best to keep flavors fresh and allow for easy reheating.

Freezing

This Creamy Chicken Congee freezes well, though the texture of the rice may soften a little upon thawing. To freeze, portion the congee into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It’s best consumed within 1 month for optimal flavor and texture. Before freezing, consider undercooking the rice slightly to avoid mushiness later on.

Reheating

To reheat, I gently warm the congee over low heat on the stove with a splash of water or broth to loosen it up. Stir frequently to distribute heat evenly and avoid sticking. Microwave reheating works fine in short increments, but I always recommend stirring halfway through to keep the texture creamy. Avoid heating at very high heat or for too long, as it can break down the rice grains too much and turn the congee overly thick or gummy.

FAQs

Can I make this congee without an Instant Pot?

Absolutely! The stovetop method works wonderfully and still delivers the same creamy texture and deep flavor. It just requires more attentive stirring and simmering for about 30 minutes to get it perfect, but it’s worth the effort for that traditional touch.

What type of rice is best for chicken congee?

I recommend using short or medium-grain white rice because it releases starch as it cooks, giving that signature creamy and sticky texture to the congee. Long-grain rice doesn’t break down as well and will result in a less creamy porridge.

Can I use other proteins instead of chicken?

Definitely! Pork, fish, or even tofu make excellent alternatives. Just adjust the cooking times slightly: fish cooks quickly, so add it toward the end, while pork might take a few minutes more depending on the cut.

Is it necessary to use Shaoxing wine?

Shaoxing wine adds subtle aromatic depth, but if you don’t have it on hand, dry sherry is a great substitute. You can also omit it for a milder taste—just add a bit more ginger or seasoning to compensate.

How can I make this recipe vegan or vegetarian?

Swap chicken broth for vegetable broth, completely omit the chicken, and add mushrooms, tofu, or cooked lentils for protein. The ginger, green onions, and sesame oil will still give you a deliciously comforting bowl without any animal products.

Conclusion

If you’re searching for a dish that feels like a warm embrace and can be made in a flash or simmered slowly with love, this Creamy Chicken Congee (Instant Pot and Stovetop Versions) Recipe is absolutely worth trying. I’m confident it will become a favorite in your kitchen, just as it has in mine. Trust me—it’s a soul-soothing, everyday luxury that’s waiting for you to scoop it up and enjoy.