You know that feeling when you're under the weather or it’s just freezing outside and all you want is a bowl of something that feels like a hug? That’s congee. It’s the ultimate comfort food for billions of people, particularly across Asia where it goes by names like jook, bubur, or bori. But honestly, standing over a stove for ninety minutes stirring a pot so the rice doesn't stick to the bottom is a nightmare. This is exactly why congee in instant pot has become a cult favorite for home cooks. It’s hands-off. It’s fast. Most importantly, it doesn’t splash starchy lava all over your stovetop.
But here’s the thing.
A lot of people screw it up. They end up with a watery mess or, worse, the dreaded "Burn" notice on their pressure cooker display. If you've ever tried to make congee in instant pot and ended up with a layer of carbonized rice welded to the steel liner, you know the frustration. It’s about the ratio. It’s about the rice variety. And it’s definitely about how you let the pressure out.
The Ratio is Everything (and Most People Get It Wrong)
Rice is a sponge. When you're making regular steamed rice, you're looking for a 1:1 or 1:1.25 ratio. For congee? You’re looking at a whole different world. If you want that thick, silky, Cantonese-style jook, you need to be looking at a ratio of 1:7 or even 1:9.
I’ve seen recipes suggesting 1:5. Don't do it. 1:5 gives you a thick porridge that feels more like wet risotto. It lacks that soul-soothing fluidity. If you’re using a standard cup of jasmine rice—which is the gold standard for congee in instant pot due to its floral aroma and high starch content—you should be pouring in at least seven or eight cups of liquid.
What liquid? Water is fine. Chicken stock is better. Homemade bone broth is the gold standard. Use whatever you have, but just make sure there's enough of it.
Why Jasmine Rice?
Short grain rice (like sushi rice) makes a very sticky, gummy congee. It’s okay, but it lacks the "breakdown" quality of long-grain jasmine. Jasmine rice grains are fragile. Under the intense heat and pressure of an Instant Pot, they explode. They release all those starches into the liquid, creating a natural creaminess without a drop of dairy. Some people like to mix in a tablespoon of glutinous (sweet) rice to add even more body, but it’s not strictly necessary if your ratio is on point.
💡 You might also like: Why the Blue Jordan 13 Retro Still Dominates the Streets
Stop the Burn: The Order of Operations
The "Burn" error happens when starch settles at the bottom and caramelizes before the pot reaches pressure. To avoid this, don't just dump and stir. Rinse your rice. Seriously. Put it in a fine-mesh sieve and run cold water over it until the water isn't milky anymore. This removes the surface dust that causes immediate sticking.
Once the rice is in the pot with your liquid, add a tiny splash of neutral oil—maybe a teaspoon. This helps break the surface tension of the bubbles and prevents the starchy foam from clogging the pressure valve.
Setting the Timer for Congee in Instant Pot
Most Instant Pots have a "Porridge" button. Honestly? I ignore it. It’s a preset that doesn't always account for the specific texture you might want.
- For "Grainy" Congee (Teochew style): 15 minutes on High Pressure.
- For "Silky" Congee (Cantonese style): 30 to 45 minutes on High Pressure.
Twenty minutes is the sweet spot for most. But the most important rule—the one you cannot break—is the release. Never, ever do a Quick Release for congee. If you flip that switch immediately, you will have a geyser of hot rice water shooting out of your steam vent and coating your kitchen cabinets. It’s a mess. It’s dangerous. Just wait. Let the pressure drop naturally for at least 20 minutes. This "carryover" cooking time is actually when the rice grains do their best work, disintegrating into that perfect velvety texture.
Flavoring the Base: Beyond Just Salt
A plain bowl of rice water is boring. To make congee in instant pot taste like it came from a high-end dim sum spot, you need to layer the flavors inside the pot.
Throw in a thumb-sized piece of ginger, smashed with the side of a knife. Add a couple of cloves of garlic. If you aren't vegetarian, a handful of dried scallops (conpoy) or dried shrimp adds an incredible umami depth that you just can't get from salt alone. A single century egg, chopped up and cooked with the rice, will partially dissolve and season the entire batch with a rich, savory funk that is addictive.
📖 Related: Sleeping With Your Neighbor: Why It Is More Complicated Than You Think
The Topping Strategy
Congee is a blank canvas. The base should be mild, but the toppings should be loud. Think about contrast. You want something crunchy, something salty, something fresh, and something spicy.
- The Crunch: Fried shallots, toasted peanuts, or the classic youtiao (Chinese fried dough sticks). If you can't find youtiao, honestly, toasted sourdough croutons or even crushed crackers work in a pinch.
- The Salt: Soy sauce, fish sauce, or pickled mustard greens (Zha cai).
- The Fresh: Scallions (lots of them), cilantro, or julienned raw ginger.
- The Spice: Chili oil or white pepper. White pepper is traditional and provides a floral, nasal heat that black pepper just can't replicate.
Addressing the Skeptics: Is it "Authentic"?
Purists will tell you that the Instant Pot ruins the "soul" of congee because it doesn't involve the rhythmic stirring of a clay pot. They aren't entirely wrong about the texture; a stovetop version allows for more evaporation, which can lead to a more concentrated flavor.
However, for a busy parent or someone working a 9-to-5, the trade-off is worth it. You can set the timer, go for a run or finish a meeting, and come back to a hot meal. That's a win. Culinary evolution has always been about balancing tradition with the tools we have. In 2026, our tool is the electric pressure cooker.
Solving Common Failures
If you open the lid and it looks too thin, don't panic. Turn on the "Sauté" function and let it bubble for five minutes while stirring. The excess water will evaporate quickly. If it's too thick (like a brick), stir in a little boiling water or hot broth until it reaches the consistency of heavy cream.
One thing to watch out for is dairy. Never add milk or cream into the Instant Pot before pressure cooking. It will curdle and separate, leaving you with a grainy, unpleasant texture. If you want a creamy finish, stir it in at the very end after the lid is off.
Scaling the Recipe
Because congee expands so much, don't fill your pot more than halfway. If you have an 8-quart pot, you can make a massive batch for the week. It freezes surprisingly well, too. Just freeze it in individual portions. When you reheat it, you'll need to add a splash of water because it thickens up significantly in the fridge.
👉 See also: At Home French Manicure: Why Yours Looks Cheap and How to Fix It
Real-World Variations to Try
While the basic chicken congee is the most popular, there are variations that highlight the versatility of the machine.
- The Seafood Special: Cook the base with just ginger and water. Once the pressure is released, turn on "Sauté" and drop in raw shrimp, white fish fillets, or squid. They’ll cook in about three minutes in the residual heat.
- The Mushroom Umami: Use dried shiitake mushrooms. Soak them first, then use the soaking water as part of your liquid ratio. Finely dice the mushrooms and cook them with the rice.
- The Pumpkin/Squash Version: Add cubes of kabocha squash. By the time the timer goes off, the squash will have melted into the rice, turning the whole bowl a beautiful golden yellow and adding a subtle sweetness.
Final Technical Tips
Always check your sealing ring. If your ring smells like the beef stew you made last night, your congee will taste like beef stew. Many people keep two separate silicone rings: one for savory/spicy dishes and one for "neutral" dishes like rice, congee, or yogurt. It’s a small investment that prevents your breakfast from tasting like cumin and onions.
Also, be mindful of your altitude. If you're living in the mountains, you might need to add 5-10% more time to the pressure cycle to ensure the rice grains fully explode.
Actionable Next Steps
To get the best results with congee in instant pot right now:
- Standardize your cup: Use the plastic cup that came with your Instant Pot (which is actually about 180ml, not a standard 240ml US cup) to measure both rice and water to keep your ratios perfect.
- Rinse thoroughly: Do not skip the rinsing step unless you want a "Burn" notice.
- The 20-Minute Rule: Set a timer for the natural release. Resist the urge to vent the steam early.
- Garnish aggressively: Treat the congee as the stage and the toppings as the stars.
Grab a bag of jasmine rice and some high-quality chicken stock. Start with a 1:8 ratio. If you find it too thin, you can always simmer it down, but you can't easily fix "burnt to the bottom." Practice once, and you’ll never go back to the stovetop method again.