Instant Pot Chao Ga
A quick and comforting Vietnamese chicken rice porridge made in the Instant Pot. Tender chicken, fragrant ginger, and garlic simmer to create a protein-rich, fiber-friendly meal that’s low in saturated fat and perfect for weeknight dinners or a cozy breakfast.
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.