I like to make this meatball congee for a homestyle, easy to make meal that is great when it’s cold out or when you’re feeling under the weather.

The meat can be pork, chicken, or turkey.

I use a ratio of 6 or 7 parts liquid to 1 part rice when I make congee with brown rice. With white rice the ratio should be closer to 8:1.

  • 6 servings
  • 1 mins
  • 1 hours 10 mins
  • 1 hours 11 mins


  • 1 cup uncooked short grain brown rice, cooked
  • 4 cups water
  • 2 cups chicken stock
  • 2 tablespoons dried shrimp
  • 2 tablespoons ginger, grated
  • salt
  • white pepper
  • 2 Tbsp. sesame oil
  • ground meat
  • 5 oz. water chestnut, drained and chopped
  • 3 stalks green onion, finely chopped
  • 1/4 cup rice flour



  • Combine the rice, dried shrimp, 1 tbsp. sesame oil, 1 tablespoon grated ginger, chicken stock, and water in the liner of the Instant Pot.
  • Use the default "Porridge" setting of the Instant Pot for 50 minutes.
  • While this is cooking, combine the ground meat, diced water chestnut, rice flour, 1 tbsp. ginger, green onion, and 1 tbsp sesame oil in a bowl and mix well. Set aside and refridgerate while the Instant Pot porrige setting is finishing.
  • Let the pressure cooker naturally release when it completes its cycle. Remove the lid. The broth should still be slowly bubbling. Scoop up the meatball mixture in a long spoon and use a knife to segment it directly into the broth to form about 1" shaped meatballs.
  • Stir occassionally until the meatballs are cooked through, approximately 10 minutes. Ladle into bowls and serve.