This Instant Pot congee with leftover rice is a perfect way to turn leftover rice into a comforting, nourishing bowl of goodness. Light yet satisfying, it’s great for any time of day, especially when you need something quick and soothing.
Growing up, rice congee was always a comfort meal in our home. It was what we turned to whenever we felt sick or unwell—warm, gentle, and nourishing, giving us exactly what we needed. But it wasn’t just for those moments. Sometimes, you simply craved it, like any other favorite dish. The best part is that congee is not only comforting but also a wholesome, healthy meal that you can enjoy without any guilt.
Why use Leftover Rice for Congee?
As a family of five, I usually cook a generous batch of rice whenever we have a meal—especially with Asian dishes—so there’s always some left for the next day. It’s super handy for quick lunch prep during busy weekdays. Leftover rice is incredibly versatile, and what I do with it often depends on what I’m in the mood for and what ingredients I have on hand. One of my favorite go-to options is fried rice—it actually tastes better when made with rice that’s been sitting in the fridge for a day or two. Sometimes I’ll keep it extra simple and enjoy it with a fried or boiled egg. But turning it into congee is probably my favorite—it’s one of our ultimate comfort meals. The best part is that using leftover rice cuts the cooking time down significantly compared to starting with uncooked grains.
Using an Instant Pot to make Congee
One of the things I love most about using the Instant Pot to make congee with leftover rice is how much quicker and easier it is than cooking it on the stove. It’s so convenient—you don’t have to hover over the pot, constantly stirring to keep it from sticking or burning. The Instant Pot handles it all, giving you the freedom to step away and focus on other things. I cannot imagine my kitchen without it—it’s genuinely one of the best inventions for home cooking!
How to make the Congee with Leftover Rice
- Add the cooked rice and water to the Instant Pot. Use a whisk to break up the rice and mix it well with the water.
- Close the lid, turn the steam release valve to the sealing position, and press “Pressure Cook.” Set it to “High Pressure” and cook for 10 minutes.
- Once the cooking time is up, the Instant Pot will switch to “Keep Warm.” Carefully turn the valve to release the pressure.
- Open the lid and give the congee a good stir with a whisk. If you prefer a thinner texture, simply add some boiled water until it reaches your desired consistency. The kids and I like ours just right—not too thick or too thin—while my Mister prefers it watery.
- Scoop the congee into a bowl using a ladle, add your favorite toppings, and serve it warm.
What Type of Rice Should You Use?
Depending on the type of leftover rice we have in the fridge—usually Jasmine rice, though occasionally Japanese rice—I’ve found that the texture of congee can vary quite a bit. Japanese rice tends to create a rich, creamy porridge, while Jasmine rice results in a lighter, more delicate consistency. We don’t have a specific preference—We enjoy both.
Serving Suggestions
You can use various ingredients for congee, based on your taste preferences. You can whip up simple stir-fry veggies, or if you have leftovers, such as grilled meat, you can add them by chopping or shredding. Here are some suggestions.
- Scrambled eggs, boiled eggs, or poached eggs
- Stir-fry veggies (celery, broccoli, spinach, etc.)
- Leftover grilled meat or fish
- Thin Soy Sauce
- Soy Sauce
- Furikake (Japanese seasoning)
- Chopped Spring onions
Our Favorite Toppings
We enjoy a variety of toppings with our congee, but these are our all-time favorites. The combination of flavors makes each bowl so delicious—I could honestly eat congee almost every day!
- Scrambled Eggs
- Chopped Spring Onion
- Ground black pepper
- Preserved Cabbage
- Thin Soy Sauce
- Sesame Oil
- Crispy fried Shallots
Tips & Notes
- If you prefer your congee thinner, simply add a bit of hot water until it reaches the consistency you like.
- Leftover congee keeps well in the fridge for up to a week when stored in an airtight container.
- To reheat, place a portion in a small pot on the stove over low heat, stirring occasionally to keep it from burning at the bottom of the pot.
- You can also use the microwave—place a portion in a heatproof bowl and add a splash of water if needed to loosen it up.
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Instant Pot Congee with Leftover Rice
Equipment
- 1 Instant Pot
- 1 Whisk
Ingredients
- 4 Cups Cooked Rice
- 8 Cups Water
Instructions
- Add the cooked rice to the Instant Pot.
- Pour in the water and use a whisk to gently mix everything together.
- Press the Pressure Cook button and set the timer for 10 minutes
- Once the cooking cycle is complete, carefully release the pressure.
- Scoop the porridge into a bowl, add the toppings of your choice, and serve it warm.
Notes
- For a thinner congee, stir in some boiled water until you reach your desired consistency.
