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chicken and sweet potato congee in a bowl with egg scallion and goji berries

Instant Pot Chicken and Sweet Potato Congee

A gentle, savory-sweet Instant Pot chicken and sweet potato congee. The bone-in chicken makes its own broth — no stock needed. A classic early postpartum meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Natural release 25 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Chinese
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g sweet potato, peeled and cut into large cubes about 1 small-medium sweet potato
  • 5 cups water
  • 3/4 cup medium grain rice
  • 4 bone-in,skin-on chicken drumsticks
  • 1 slice fresh ginger
  • 1 scallion
  • salt to taste
  • Garnishes: goji berries, sliced scallion, soft-boiled egg, soy sauce, sesame oil (or any garnishes of your choice)

Equipment

  • 1 Pressure cooker (e.g., instant pot)

Method
 

  1. Rinse and chop: Measure and rinse the rice, and chop the sweet potato into large pieces (about 2-3 inches).
  2. Load: Add water, rice, sweet potato, drumsticks, ginger, and the whole scallion to the Instant Pot.
  3. Cook: Seal and cook on High Pressure for 30 minutes.
  4. Release: Allow a full natural release. Do not quick release — the starchy congee will spray from the valve.
  5. Shred: Remove the chicken, ginger, and scallion. Shred the meat off the bones and stir it back in.
  6. Season: Salt to taste.
  7. Serve: Top each bowl with goji berries, scallion, an egg, soy sauce, sesame oil, or any garnishes of your choice.

Notes

Use bone-in, skin-on chicken — the bones and water become the stock as it cooks, so no separate broth is needed.