• Pressure Cooker Chicken Congee // Nourish


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Pressure Cooker Chicken Congee // Nourish


For congee:

1 cup white rice

4 cups chicken stock

3 1/2 cups water

1 1/2 inch of ginger

3 garlic cloves, minced

½ – ¾ lb. bone-in, skin-on chicken thighs or drums

½ bunch of cilantro, roughly chopped (reserve some sprigs for topping)

2 tablespoons fish sauce or to taste

1 tablespoon soy sauce or to taste

1 teaspoon sesame oil or to taste


Crisped chicken skin

Green onions, slivered

1 egg, fried or steamed


Add rice, chicken, garlic, ginger, water, and chicken stock into the pressure cooker and set it at the rice setting for about 20 minutes.

While it cooks you can prep your toppings. When the congee is done cooking, release the pressure and pull the chicken pieces out. In a small bowl pull the meat off the bones, discard the bones, and set aside the chicken skin. Roughly chop the chicken and add it back into the pot. Stir in your half bunch of cilantro, and gradually season congee with fish sauce, soy sauce, and sesame oil. Go slowly, and taste as you season.

Take the chicken skin that was set aside and fry it in a hot pan, no oil on medium-high heat until crisped up. Finish with salt.

Serve congee topped with the crisped chicken skin, slivered green onion, an optional egg, and a few sprigs of cilantro.

Note– this recipe can be made vegan by using rehydrated dried shiitakes in place of chicken; vegetable stock; and vegan fish sauce.

Serves 4

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