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bowl of soup surrounded by ginger, cilantro and napkin from above
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5 from 2 votes

AIP Instant Pot Congee

Want a soothing soup to heal what ails you? Then try this AIP Instant Pot Congee. It’s filled with healing bone broth and veggies plus warming ginger. This recipe fits the whole30, paleo and AIP diets.
Prep Time30 mins
Cook Time10 mins
Quick Release20 mins
Course: Main Course, Soup
Cuisine: Chinese
Servings: 4
Calories: 394kcal
Author: Beth Chen


  • Instant Pot


  • 1 1/2 pounds Bone-in Skin-on Chicken Thighs about 3-4 thighs
  • 2 teaspoons Salt
  • 1 tablespoon Extra Virgin Olive Oil avocado oil makes a good substitute
  • 2 tablespoons Fresh Ginger (about 2 - two inch knobs) grated
  • 1 small Onion chopped
  • 1 package Frozen Cauliflower Rice about 1 pound
  • 4 cups Bone Broth Homemade is best!
  • 3 ounces Shitake Mushrooms sliced

Optional add-ins

  • Coconut aminos
  • Green Onions sliced
  • Ground pepper AIP Reintroduction


  • Salt the chicken on both sides.
  • Turn the instant pot on to sauté.
  • Add the oil to the pot then the chicken.
  • Brown the chicken on both sides, about 5 minutes on each side.
  • Next turn off the instant pot.
  • Add broth, ginger, onions and 1 cup of the cauliflower rice.
  • Put the top on the instant pot and set the to pressure cook for 10 minutes. Taking care to set the knob to the sealing position.
  • Once it’s finished cooking, wait about 10 minutes and then turn the knob to the venting position (quick release).
  • Once the floating value or red metal pin to drop, then open the lid. Remove the chicken and set aside to cool.
  • Using an immersion blender, blend the soup until smooth.
  • Next turn the instant pot to sauté.
  • Add the remaining cauliflower rice and mushrooms.
  • Then let cook until the cauliflower rice is cooked through, about 5 minutes.
  • While the soup is cooking, remove the chicken from the bone.
  • Serve with the chicken and add-ins.


  • You can use fresh cauliflower rice but I feel like frozen rice tends to keep it’s shape better. It’s also very convenient which is why I used it in this recipe.
  • Don’t skip the add-ins. They add a lot of flavor and part of the fun of congee. The add-ins allow you to customize the dish and make it your own.


Serving: 1g | Calories: 394kcal | Carbohydrates: 4g | Protein: 32g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 1365mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg