Instant Pot Congee Recipe Plain: Silky Rice Porridge in Minutes

There’s something deeply comforting about a bowl of silky congee that’s been simmered to perfection. This method transforms simple rice and water into a creamy, porridge-like dish with minimal effort.

Using an Instant Pot cuts the traditional hours-long process down to 30 minutes while delivering the same velvety texture. The key is the right rice-to-water ratio and a natural pressure release for even cooking.

What emerges is a blank canvas of smooth, comforting rice porridge ready for any toppings you choose. It’s the kind of dish that warms you from the inside out.

Perfect for breakfast, a light lunch, or when you need something gentle on the stomach. Here’s how to make it right every time.

Ingredients for Instant Pot Congee Recipe Plain

Simple rice, water, and a few aromatics create this velvety porridge in no time.

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The rice choice matters most here. Jasmine rice breaks down beautifully into that signature creamy texture. I grab mine from Asian markets—better quality and cheaper than grocery stores. The ginger should be fresh (those jarred minced kinds don’t have the same punch). Look for firm, smooth roots without wrinkles. For the water, filtered tastes cleaner but tap works just fine if that’s what you’ve got.

No jasmine rice? Short-grain white rice works almost as well. Skip the brown rice—it stays too chewy. The dried shrimp adds depth but omit for vegetarian versions. Fresh ginger can be swapped for 1 tsp ground ginger (not ideal but functional). For extra richness, replace 2 cups water with chicken broth. The green onions? Any onion works, but scallions add that fresh crispness.

This keeps 4-5 days in the fridge—reheat with a splash of water to thin it out. Freezes for 3 months (portion before freezing for easy grab-and-go meals). The texture thickens as it cools, so add liquid when reheating. Perfect for meal prep—make a big batch on Sunday.

Step-by-Step Instructions for Instant Pot Congee

Here’s the method. Straightforward, tested, works every time.

Step 1: Rinse and Prepare the Aromatics

Begin by rinsing the 1 cup Jasmine Rice under cold water until the water runs completely clear. This removes excess starch and prevents the congee from becoming gummy. Drain well in a fine-mesh strainer.

Thinly slice the 1 whole Ginger Root and lightly smash the 2 cloves Garlic Cloves. If using the 2 tbsp Dried Shrimp, rinse briefly under cold water to remove excess salt, then drain. These aromatics will infuse the porridge with deep, comforting flavor.

Step 2: Sauté the Base Ingredients

Set your Instant Pot to the Sauté function on Normal heat. Add the 1 tsp Neutral Oil and swirl to coat. Once hot, add the sliced ginger, smashed garlic, and dried shrimp. Sauté for 1-2 minutes until fragrant and the dried shrimp turns lightly golden.

Pour in the 8 cups Water and scrape the bottom of the pot to deglaze, ensuring no bits are stuck. This step prevents the Burn notice and incorporates all those flavorful browned bits into your congee.

Step 3: Pressure Cook to Silky Perfection

Add the drained jasmine rice and 1 tsp Salt to the pot. Stir well to combine, then secure the lid and set the valve to Sealing. Cook on High Pressure for 20 minutes.

Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. The rice should have broken down into a thick, creamy porridge consistency.

Step 4: Adjust Texture and Finish

If the congee is thicker than you prefer, stir in an additional ½ to 1 cup hot water until it reaches your desired consistency. Taste and adjust seasoning—this is the moment to add the 0.25 tsp White Pepper for that authentic warmth.

Turn off the Instant Pot and let the congee sit for 5 minutes to thicken slightly. The texture should be silky smooth, like a rich, velvety porridge.

Step 5: Garnish and Serve Warm

Ladle the congee into bowls and drizzle each serving with 0.5 tsp Sesame Oil. Thinly slice the 3 whole Green Onions and sprinkle them over the top for a fresh, vibrant finish.

Serve immediately while hot. Each spoonful should be creamy and comforting, with the subtle heat of ginger and white pepper lingering on your tongue. This is the kind of dish that warms you from the inside out.

Best Sauces and Condiments for This instant pot congee recipe plain

Classic Soy Sauce Drizzle

I always keep light soy sauce on hand for this dish—just 1-2 tsp per bowl adds a salty depth without overpowering. David prefers Kikkoman for its balanced flavor. Drizzle in a circular motion for even distribution.

Spicy Chili Crisp

Lao Gan Ma chili crisp from the Austin farmers market is my secret weapon. A ½ tsp spoonful adds texture and heat. The crunchy bits contrast beautifully with the silky congee. I test every new batch on David first.

Fresh Herbs Garnish

Beyond green onions, try cilantro or Thai basil for brightness. 2 tbsp chopped per bowl is perfect. These herbs cut through the richness while adding a fresh aroma that reminds me of Nana Mae’s kitchen.

Umami Bombs

Fried shallots add a sweet, crispy element—I grab mine at Central Market. 1 tbsp per serving transforms the texture. For extra depth, a ½ tsp of toasted sesame seeds provides nutty notes. 🌟

Citrus Zing

A squeeze of lime or calamansi brightens the dish. 1 wedge per bowl is all you need. The acidity balances the creaminess beautifully, a trick I learned working in Asheville farm-to-table kitchens.

Frequently Asked Questions