Instant Pot Chao Ga / Chicken Rice Porridge

It feels like I have been catching a cold far too often these days, and I’m finding myself under the weather once again. On days like this, I really don’t want to cook, but the show must go on. When my body feels tired, and my head feels heavy, I find myself craving the same thing I always do when I am sick. Something warm, nourishing, and gentle. Growing up, whenever I felt unwell, my mom would make me cháo. A simple Vietnamese rice porridge that somehow always made things feel better. The problem was that traditional stovetop chao takes hours to cook and needs constant attention. The rice had to be stirred, the heat carefully managed, and the broth watched closely. Instead, today we are making an incredibly comforting and nourishing chao in the Instant Pot. It delivers the same depth of flavor and soothing texture without requiring you to stand over the stove all day. This version is simple, reliable, and exactly what I want when I need comfort in a bowl.

What Is Rice Porridge or Chao?

Chao is a Vietnamese rice porridge made by slowly cooking rice in a stock or water until the grains break down into a soft, creamy consistency. It is humble food, but so satisfying. In Vietnamese households, chao is often associated with care, recovery, and home. It is what you eat when you are sick, when your stomach needs something gentle, or when you want warmth without heaviness.

Rice porridge is not unique to Vietnam. Versions of this dish exist across cultures and continents. In China, which is the most commonly known version, it’s called congee and can be found at breakfast tables or late-night eateries. In Korea, jook is often prepared with vegetables, seafood, or ginseng for medicinal purposes. In the Philippines, arroz caldo combines rice porridge with chicken, ginger, and garlic, often finished with calamansi and fish sauce. You will find similar dishes throughout Southeast Asia and beyond. The reason rice porridge appears in so many cuisines is simple. It is nourishing, easy to digest, and endlessly adaptable. When you are sick, your body craves hydration, warmth, and gentle nutrition. Rice porridge delivers all three. It is comforting without being heavy and hearty without being overwhelming.

How to Make Instant Pot Chao / Rice Porridge

This recipe is broken into two main parts. First, we build a clean, flavorful stock. Then, we turn that stock into a silky rice porridge using the Instant Pot. You can skip the stock step and use store-bought broth if needed, but making it from scratch adds a depth of flavor that makes this chao incredibly comforting.

Prep

Cut the onion and ginger in half to char later. Finely chop the green onion and cilantro. Julienne a small piece of ginger to use as a garnish.

Make the Chicken Stock

Scrub the chicken thoroughly with kosher salt, then rinse under cold running water. Typically, I do not recommend washing meat. However, during stock preparation, this step helps remove surface impurities and odors, resulting in a cleaner, lighter broth. Set the chicken aside. Soak the dried shrimp in room-temperature water for five minutes, then drain and set aside.

Turn the Instant Pot to sauté mode on high. Add the halved onion and ginger directly to the pot. Let them char for four to five minutes until lightly blistered and fragrant. This step helps release more depth and sweetness from the aromatics.

Pour in four quarts of water. Add the cleaned chicken, rehydrated dried shrimp, and charred aromatics. Close the lid and set the Instant Pot to pressure cook on high for ten to fifteen minutes. Allow the pressure to naturally release for ten minutes.

Carefully remove the chicken and set it aside to cool, then shred by hand or slice into thin strips. Discard the onion and ginger. Skim off any impurities from the broth’s surface.

Make the Rice Porridge

Wash one cup of rice thoroughly until the water runs mostly clear. Add the washed rice directly into the Instant Pot with the prepared chicken stock. Season with rock sugar, MSG, and salt. Close the lid and pressure cook on high for twenty minutes. Let the pressure naturally release for another twenty minutes, then carefully quick-release any remaining pressure.

Once the lid is open, season the porridge to taste with fish sauce. Make a cornstarch slurry and stir it in to create a smooth, velvety finish. At this point, adjust the consistency to your liking. If you prefer a thinner porridge, add more water or stock. If you like it thicker, turn the Instant Pot to sauté mode on low and let it cook down slightly until it reaches your desired texture.

How to Serve Chao

Ladle the hot rice porridge into a bowl and top with shredded chicken. Garnish with green onions, cilantro, julienned ginger, fried shallots, and freshly cracked black pepper. Enjoy!