Hearty Instant Pot Chicken Congee

This is one of my go to meals when I want something warm, simple, and really easy on the digestion. Chicken congee is perfect for cold weather, when you’re feeling run down, or anytime your system just needs a break. It’s also one of my favorite breakfast options when I want something more grounding than the usual grab and go.

It’s basically a savory rice porridge that cooks down until everything is soft, cozy, and super digestible. The Instant Pot makes it effortless, and you end up with something that feels like it’s been cooking all day.

Ingredients

3/4 cup white rice, rinsed (jasmine is my preference)
1 lb chicken thighs, boneless and skinless (fresh or frozen both work)
6 1/2 cups water
1 large carrot, finely chopped
1 large celery stalk, finely chopped
1 tablespoon fresh ginger, finely chopped or grated
Salt to taste
Green onions for garnish

Instructions

Add the rice, chicken, carrot, celery, ginger, and water to the Instant Pot.

Cook on high pressure for 30 minutes.

Let it naturally release for at least 20 minutes.

Once it’s done, pull out the chicken thighs and shred them with a fork, then add them right back in.

Salt to taste and give it a good stir.

To serve

Scoop into a bowl and top with green onions. You can also add a scrambled or fried egg if you want it a little more substantial and nourishing.

This is one of those meals that really supports the body when things feel off. It’s warm, hydrating, and easy to break down, which is exactly what we want when digestion is a little taxed. The ginger gives it that gentle warming quality that helps everything move a bit better without being too much.

Simple, comforting, and something I come back to again and again.