Name: Instant Pot Breakfast Congee Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 cup (240 ml) short grain rice (or medium grain rice); 8 cups low sodium chicken broth; 4 slices ginger; 4 green onions, sliced (plus extra for garnish); Pinch salt (or to taste); 8 pieces bacon; 2 teaspoons olive oil (or vegetable oil); 4 large Pete and Gerry’s Organic Eggs; 4 teaspoons soy sauce (or to taste); 4 teaspoons homemade chili oil (or toasted sesame oil for non-spicy congee)

Introduction

This comforting Instant Pot Breakfast Congee is a warm, soothing rice porridge perfect for any morning. With flavorful chicken broth, ginger, and crisp bacon, it’s a hearty start to your day that’s easy to prepare.

A bowl of light beige rice porridge fills most of the white bowl, topped with a shiny fried egg with a bright yellow yolk and slightly crispy white edges on the upper left side. Next to the egg are scattered crispy, dark brown bacon strips and a pile of finely chopped green onions mixed with dark red chili oil. A silver spoon rests in the bowl with a woman's hand holding it from below. Around the bowl are a blue-gray cloth, a small wooden bowl with coarse salt and a tiny wooden spoon, and two small blue ceramic bowls containing dark sauce and more chopped green onions, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240 ml) short grain rice (or medium grain rice)
8 cups low sodium chicken broth
4 slices ginger
4 green onions, sliced (plus extra for garnish)
Pinch of salt (or to taste)
8 pieces bacon
2 teaspoons olive oil (or vegetable oil)
4 large Pete and Gerry’s Organic Eggs
4 teaspoons soy sauce (or to taste)
4 teaspoons homemade chili oil (or toasted sesame oil for non-spicy congee)

Instructions

Step 1: Add the rice, chicken broth, ginger, green onion, and salt into your Instant Pot. Cover and seal the lid. Select high pressure and set the timer to 25 minutes. If using a pressure cooker, seal the lid and cook over medium heat until pressure is reached, then reduce to low heat and cook for 25 minutes. Let the pressure release naturally.
Step 2: Open the lid once the pressure has fully released. Stir the congee well with a ladle; it may seem thin but will thicken after stirring and resting a few minutes. To adjust texture, use the “Saute” function to boil down and thicken while stirring, or add hot water to thin.
Step 3: While the congee cooks, cook the bacon in a nonstick skillet over medium heat until golden brown and crispy, turning occasionally. Reduce heat if it smokes too much. Remove and let cool slightly, then cut or crumble into small pieces.
Step 4: Use bacon fat to cook the eggs if preferred, or wipe the pan clean and heat oil over medium heat. Add eggs and cook, shaping the whites with a spatula for rounded form. Cook until whites are set and yolks are runny, or to your desired doneness.
Step 5: Spoon congee into serving bowls. Top each with an egg, drizzle 1 teaspoon soy sauce, sprinkle bacon crumbles and green onions, and finish with homemade chili oil. Serve hot and enjoy!

Tips & Variations

For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon, adding sautéed mushrooms or tofu instead.
Adjust the thickness of your congee by simmering longer for a creamier texture or adding more broth if you prefer it thinner.
Use toasted sesame oil instead of chili oil for a milder, nutty flavor.
Garnish with fresh herbs like cilantro or a squeeze of lime for added brightness.

Storage

Store leftover congee in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to restore creaminess. Keep toppings like bacon and eggs separate and add fresh when serving.

How to Serve

Two white bowls on a white marbled texture surface each filled with three layers: at the bottom is a thick beige porridge, on top are crispy brown bacon pieces and green chopped scallions, and crowned with a perfectly cooked sunny-side-up egg with a bright yellow yolk and white edges slightly browned. One bowl has a silver spoon resting inside, and there is a blue cloth napkin near the right bowl. Around the bowls, there are small white bowls holding red chili oil, coarse salt, and more chopped green scallions. In the top left corner, an open carton of organic eggs is visible with the blue and white packaging. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this congee without an Instant Pot?

Yes, you can cook congee on the stovetop in a large pot. Combine the ingredients and simmer gently for 1 to 1.5 hours, stirring occasionally until the rice breaks down and thickens.

How can I make the congee spicier?

Add more homemade chili oil or serve with fresh chili slices and a dash of white pepper to increase the heat to your liking.

Instant Pot Breakfast Congee Recipe

Print Recipe

★★★★★

4.8 from 55 reviews

This comforting Instant Pot Breakfast Congee is a smooth and savory rice porridge cooked to perfection with flavorful chicken broth, ginger, and green onions. Topped with crispy bacon, perfectly cooked eggs, soy sauce, and chili oil, this nourishing meal is an easy and delicious way to start your day.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Instant Pot
Cuisine: Chinese

Ingredients

Scale

Congee

1 cup (240 ml) short grain rice (or medium grain rice)
8 cups low sodium chicken broth
4 slices ginger
4 green onions, sliced (plus extra for garnish)
Pinch salt (or to taste)

Toppings

8 pieces bacon
2 teaspoons olive oil (or vegetable oil)
4 large Pete and Gerry’s Organic Eggs
4 teaspoons soy sauce (or to taste)
4 teaspoons homemade chili oil (or toasted sesame oil for non-spicy congee)

Instructions

Prepare the Congee: Add the rice, chicken broth, ginger slices, sliced green onion, and a pinch of salt into your Instant Pot. Seal the lid properly and select the high pressure setting, then set the timer for 25 minutes. If using a traditional pressure cooker, bring it to pressure over medium heat, then reduce to low and cook for 25 minutes. Let the pressure release naturally once cooking is complete.
Finish the Congee Texture: After the pressure has fully released, carefully open the Instant Pot lid and stir the congee thoroughly with a ladle. The congee may seem thin initially; stirring and letting it sit for a few minutes allows it to thicken. To adjust thickness, you may use the ‘Saute’ function and simmer for a few minutes while stirring constantly to thicken, or add hot water to thin it out as preferred.
Cook the Bacon: While the congee cooks, heat a nonstick skillet over medium heat and add the bacon slices. Cook, flipping occasionally, until golden brown and crispy. If the pan starts smoking heavily, reduce heat to medium-low. Once crispy, remove bacon and allow to cool slightly before cutting or crumbling into small pieces.
Cook the Eggs: You can cook the eggs in the bacon fat for extra flavor or wipe the pan clean and add olive oil. Warm the oil over medium heat until hot. Crack in the eggs and cook while gently moving the whites to form rounded shapes. Cook until the whites are set but yolks remain runny, or cook to your desired doneness.
Assemble and Serve: Ladle the hot congee into bowls. Top each bowl with one cooked egg, a teaspoon of soy sauce, crumbled bacon, and additional sliced green onions if desired. Drizzle with homemade chili oil or toasted sesame oil for a spicy or milder finish. Serve immediately while hot and enjoy a cozy, flavorful breakfast.

Notes

You can substitute medium grain rice if short grain rice is unavailable.
Adjust the amount of soy sauce and chili oil based on personal preference for saltiness and spiciness.
The congee texture can be thickened or thinned by simmering or adding hot water respectively.
Use low sodium chicken broth to control the salt content in the dish.
For a vegetarian option, replace chicken broth with vegetable broth and omit bacon.

Keywords: Instant Pot congee, breakfast congee, rice porridge, bacon and egg congee, Chinese breakfast, savory congee