This Instant Pot Chao Ga is a comforting Vietnamese chicken rice porridge that’s perfect for busy weeknights or cozy mornings.
Rich in protein from tender chicken and naturally flavorful with ginger and garlic, it’s low in saturated fat and easy on the stomach.
Quick to prepare, this wholesome, fiber-friendly dish is nourishing, satisfying, and versatile enough for meal prep or a soothing solo meal.
Instant Pot Chao Ga
Equipment
- 1 Instant Pot pressure cooker
- 1 cutting board
- 1 knife
- 1 measuring cup
- 1 Grater (for ginger)
- 1 Wooden spoon or spatula
Ingredients
Main Ingredients
- ½ –¾ lb boneless skinless chicken breast (1–2 breasts)
- 1 cup white rice rinsed
- ½ tbsp cooking oil
- ½ onion thinly sliced
- 2 –3 cloves garlic minced (about ½ tbsp)
- 1½ ” knob ginger peeled and grated (about 1 tbsp)
- 3 cups unsalted or low-sodium chicken broth
- 3 cups water
- 2 tbsp fish sauce
- Kosher salt and black pepper to taste
Optional Toppings
- Fresh cilantro chopped
- Green onion thinly sliced
- Fried shallots
- Chili oil
- Bean sprouts
- Soft-boiled eggs
Instructions
- Season the Chicken: Start by seasoning your chicken breasts evenly with 1½ teaspoons of salt and ½ teaspoon of black pepper. This ensures the meat is flavorful from the inside out. Set the chicken aside while you prepare the aromatics.
- Sauté the Aromatics: Turn your Instant Pot to the Sauté (Normal) mode. Once it reads “Hot,” add ½ tablespoon of cooking oil. Let the oil heat for a few seconds, then add the sliced onion along with a small pinch of salt. Cook for 1–2 minutes until the onion softens slightly, releasing a subtle sweetness. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant. If the bottom of the pot has any stuck bits, add a splash of water and gently scrape to deglaze.
- Combine the Base Ingredients: Add the rinsed white rice, 3 cups of chicken broth, 3 cups of water, and 2 tablespoons of fish sauce to the pot. Season again with 1 teaspoon salt and ½ teaspoon black pepper. Stir gently to combine. Nestle the seasoned chicken breasts into the center of the liquid, making sure they are fully submerged for even cooking.
- Pressure Cook the Porridge: Seal the Instant Pot lid and set it to Pressure Cook (Normal) mode for 10 minutes. After cooking, allow a natural release for 5 minutes, then carefully perform a quick release to release any remaining pressure.
- Shred the Chicken: Carefully remove the chicken breasts from the pot—they will be hot! Transfer them to a cutting board and shred them into bite-sized pieces. Return the shredded chicken to the pot. The porridge should have thickened slightly; if you prefer a looser consistency, add more chicken broth and stir vigorously until smooth and creamy.
- Adjust Seasoning and Serve: Taste the porridge and adjust seasoning with extra fish sauce, salt, or pepper as needed. Serve in bowls and top with your favorite garnishes such as chopped cilantro, green onion, fried shallots, chili oil, bean sprouts, or a soft-boiled egg for added richness. Enjoy warm for a comforting, wholesome meal.
Notes
- Rinse the rice thoroughly to prevent clumping and ensure a silky porridge texture.
- Use fresh ginger and garlic for the best aromatic flavor.
- Chicken breasts work well, but thighs can be substituted for juicier meat.
- Adjust liquid to achieve your preferred porridge consistency—add more broth for a looser texture.
- Pressure cooking ensures quick, tender chicken and perfectly cooked rice in one pot.
- Garnishes like fresh herbs, soft-boiled eggs, or chili oil elevate both flavor and presentation.
- This recipe is naturally low in saturated fat and high in protein, making it a wholesome comfort meal.
Chef’s Secrets for Flavor Boost
To achieve the most fragrant and flavorful Chao Ga, start by gently sautéing the onions, garlic, and ginger in oil.
Don’t rush this step; letting the aromatics soften and bloom releases their natural sweetness and depth.
Deglazing the pot with a splash of water ensures none of the browned bits are lost, intensifying the porridge’s taste.
Shredding the chicken carefully after cooking allows the fibers to absorb the savory broth fully, giving every spoonful a rich, comforting flavor.
Finally, adding a little extra fish sauce or freshly cracked pepper right before serving balances the dish and enhances its signature Vietnamese taste.
Serving Suggestions for Perfect Presentation
Chao Ga is versatile and can be served in several ways.
For a traditional touch, garnish with chopped cilantro, thinly sliced green onions, and a drizzle of chili oil for mild heat.
Soft-boiled eggs or fried shallots add texture and protein, making the dish even more satisfying.
For a lighter meal, enjoy it simply with fresh bean sprouts and a squeeze of lime.
Pair it with a light Asian-style salad or steamed vegetables for a complete, nourishing meal.
Bowls of Chao Ga also work beautifully for family-style dinners or meal prep, as each portion stays comforting and flavorful when reheated.
Storage Tips to Keep Fresh
Chao Ga stores well for a few days in the refrigerator.
Transfer the porridge to an airtight container and keep shredded chicken and liquid together to maintain its creamy texture.
It can last up to 3–4 days chilled. When reheating, add a splash of chicken broth or water to loosen the porridge and stir gently over low heat to restore its silky consistency.
For longer storage, freeze in individual portions for up to one month.
Thaw overnight in the fridge and gently reheat, adding liquid as needed to return it to its comforting, smooth texture.
Frequently Asked Questions
1. Can I use brown rice instead of white rice?
Yes, brown rice can be used, but it will require longer cooking—about 15–20 extra minutes under pressure.
The texture will be slightly chewier, but it adds extra fiber and nutrients.
2. Can I make this recipe with leftover cooked chicken?
Absolutely! Add shredded cooked chicken after the rice has cooked, then simmer for a few minutes to blend the flavors.
Adjust seasonings as needed since the chicken is already cooked.
3. What are the best toppings for Chao Ga?
Traditional garnishes include cilantro, green onions, fried shallots, chili oil, and soft-boiled eggs.
Bean sprouts and lime wedges can also add freshness. You can mix and match to suit your taste preferences.
4. How can I make the porridge thinner or thicker?
For a looser, soup-like consistency, add extra chicken broth or water after cooking.
To thicken it, cook a few additional minutes on Sauté mode while stirring frequently until the desired texture is reached.
5. Is this recipe suitable for meal prep?
Yes! Chao Ga is ideal for meal prep. Store in individual portions in the fridge or freezer.
Reheat gently with added broth or water to restore the creamy texture, and garnish fresh just before serving.
