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This Instant Pot chicken rice porridge practically cooks itself! You get all the comfort of slow-simmered soup without standing at the stove. Just 10 minutes of prep, then let the Instant Pot handle the rest. It’s perfect for sick days or when you’re short on energy.
Why This Recipe Works
Think of this chicken rice porridge, or dak juk, as the ultimate comfort food with silky rice, tender chicken, and a mild, soothing flavor that feels like a warm hug in a bowl. It’s nourishing enough for babies, yet satisfying for the whole family.
Plus, it’s easy to customize! Add extra veggies for more nutrition, a drizzle of sesame oil for depth, or a sprinkle of green onions for freshness. Whether it’s a sick day, a chilly night, or you just need something gentle and cozy, this dish will always offer comfort.
If you love this porridge, you might also enjoy other cozy, family-friendly recipes like this rice porridge for babies, comforting Korean radish soup, or Instant Pot Korean chicken and potatoes.
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Rice – You have 2 options. All short-grain rice will give you that ultra-creamy, cozy texture that’s classic for juk. If you want something a bit lighter and less sticky, mix in some jasmine rice. It keeps the porridge creamy but not overly thick. Be sure to rinse before adding to the pot.
- Chicken – Bone-in chicken thighs or drumsticks work best for this recipe. They stay tender during pressure cooking and add extra flavor to the broth. Once cooked, just shred the meat and stir it back in.
- Garlic & Ginger – The ultimate duo for depth and warmth. Garlic builds the savory base, while fresh ginger adds brightness and a subtle kick that keeps the porridge from feeling too heavy.
- Carrot & Onion – These aromatics melt right into the porridge as it cooks, adding a touch of natural sweetness and a boost of nutrients without overpowering the flavor.
- Broth & Water – A mix of both keeps the texture just right, rich but not too thick. Stick with low-sodium chicken broth so you can season to taste at the end.
- Seasoning – Start simple with sea salt, or try a splash of soy sauce for umami depth. A few drops of fish sauce can also bring a subtle savory note if you like that Korean-style edge.
Step-by-Step Instructions
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Add all the ingredients to the Instant Pot.
Step 2: Close the lid and set the valve to Sealing. Cook on Manual/Pressure Cook (High) for 15 minutes. Allow the pressure to release naturally. This is very important! Since rice porridge is thick and bubbly, it can spew out liquid and foam through the valve.
Step 3: Carefully remove and shred the chicken, discarding bones. Mash the garlic with the back of the spoon and stir it in to the porridge.
Step 4: Stir the shredded chicken back into the pot. Season with sea salt, soy sauce, or fish sauce to taste.
Expert Tips
- Be sure to rinse the rice well! Rinsing removes excess starch and helps the porridge stay smooth instead of overly sticky or clumpy.
- Season at the end – Wait to add salt, soy sauce, or fish sauce until after pressure cooking. This helps prevent the dish from tasting overly salty as the flavors concentrate during cooking.
- Add veggies for a nutrition boost – Stir in finely chopped zucchini, spinach, or other veggies you wish after cooking. The residual heat will cook them through without turning them mushy.
- Use bone-in chicken for the best flavor – The bones enrich the broth as it cooks, giving the porridge that deep, savory taste that’s hard to get from boneless cuts.
- Let the pressure release naturally – It might feel tempting to quick release, but patience pays off. It helps the chicken stay tender and allows the rice to continue softening for that silky texture.
- Mash the garlic right into the porridge – After cooking, gently mash the softened garlic cloves with the back of your spoon. It blends seamlessly into the porridge and gives every bite that cozy, garlicky flavor.
- Stir as it cools – The porridge thickens as it sits, and stirring helps it reach that creamy, comforting consistency without clumping. If it gets too thick, add a splash of warm water or broth to loosen it up.
Variations
Here are a few easy ways to switch it up:
- Make it vegetarian – Swap the chicken for mushrooms or tofu and use vegetable broth instead of chicken broth. If you’re new to cooking with tofu, check out The Ultimate Guide to Tofu for Babies.
- Add extra protein – Stir in a beaten egg at the end for a silky finish or top with a soft-boiled egg.
- Boost the veggies – Add chopped spinach, zucchini, or mushrooms after cooking. The residual heat will cook them perfectly.
- Give it a kick – Add a spoonful of kimchi or a drizzle of sesame chili oil for a bit of spice. For something lighter and refreshing, try serving it with Mul Kimchi on the side
Serving Suggestions
This cozy porridge is best enjoyed warm, but there are plenty of simple ways to dress it up or make it a full meal:
- Keep it classic – Serve it plain with a sprinkle of chopped green onions and a drizzle of sesame oil.
- Add texture – Top with roasted seaweed, sesame seeds, or a soft-boiled egg for extra flavor and crunch.
- Make it a family meal – For little ones, serve a milder portion before seasoning your bowl to taste. Everyone can customize with toppings at the table.
Storage
This rice porridge keeps well, so you can make a big batch and enjoy it later.
- Refrigerate – Let the porridge cool slightly, then transfer to an airtight container. It will keep in the fridge for 3–4 days.
- Freeze – For longer storage, portion into freezer-safe containers. Freeze for up to 2 months.
- Reheat – Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the porridge if it has thickened. Stir occasionally for a smooth, creamy texture.
FAQ
Yes, but bone-in gives more flavor and richness to the broth. Boneless will work in a pinch, just keep in mind the porridge may be slightly lighter in taste.
Absolutely. It keeps in the fridge for 3–4 days and freezes well for up to 2 months. Reheat gently with a splash of water or broth.
That’s normal! It will thicken as you stir in the shredded chicken and let it sit for a few minutes.
More Rice Recipes
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Instant Pot Chicken Rice Porridge
Video
Equipment
Ingredients
- 3-4 bone in chicken thighs or drumsticks
- 4 garlic cloves
- 1/2 medium yellow onion
- 1 medium carrot, diced into 1/4 inch pieces
- 1 inch knob of ginger, peeled
- 1 cup rinsed short grain rice
- 2 cups water
- 4 cups low-sodium chicken broth
- season to taste (salt, soy sauce, or fish sauce)
- chopped green onions (optional)
Instructions
- Add all the ingredients to the Instant pot.
- Close the lid and set the valve to Sealing. Cook on Manual/Pressure Cook (High) for 15–20 minutes. It will take about 10 minutes for the pressure to build up and the timer to begin.
- Allow the pressure to release naturally. It will take about 45 minutes. The porridge will look watery.
- Carefully remove and shred the chicken, discarding bones. Mash the garlic with the back of the spoon and stir it in to the porridge.
- Stir the shredded chicken back into the pot. Keep stirring until the porridge thickens. Will continue to thicken as it sits. Season with sea salt, soy sauce, or fish sauce to taste.
- Serve hot, garnished with chopped green onions.
Notes
- Rinse the rice well – removes excess starch for smooth, non-clumpy porridge.
- Use bone-in chicken – enriches the broth for deeper, savory flavor.
- Season at the end – add salt, soy sauce, or fish sauce after cooking to avoid over-salting.
- Add veggies after cooking – residual heat cooks them without turning them mushy.
- Let the pressure release naturally – keeps chicken tender and rice silky.
I’ve done the same with steel cut oats (different proportion of ingredients.)
Similar results…
If I have a slow cooker, what would you suggest cook time to be on this? Thanks!
Hi! Try at low for 7-9 hours or high for 4-5 hours!