This 20‑Minute Instant Pot Cháo is a modern, streamlined take on one of the most comforting Vietnamese dishes of all time. Traditionally, cháo simmers low and slow until the rice breaks down into a silky, soothing porridge — the kind of bowl that feels like home. This version keeps all the warmth and gentle ginger aroma of the classic, but uses the Instant Pot to get you there fast. It’s clean, cozy, and deeply satisfying, with a texture that won’t disappoint. Perfect for busy days, sick days, or anytime you want something nourishing with almost no effort
20‑Minute Instant Pot Cháo (Vietnamese Rice Porridge)
A warm, comforting Vietnamese rice porridge made fast in the Instant Pot. Clean, soothing, and gently gingery — perfect for busy days when you want something nourishing with minimal effort
Equipment
- Instant Pot or Pressure Cooker
- Measuring cups
- Ladle
Ingredients
- 1 cup jasmine rice rinsed
- 6 cups water or chicken broth
- 1-2 inches fresh ginger sliced
- 1 teaspoon salt adjust to taste
- Optional: 1 cup shredded cooked chicken
- Optional toppings: scallions, cilantro, white pepper, fried shallots, fish sauce
Instructions
- Add the rinsed rice, water or broth, ginger slices, and salt to the Instant Pot.
- Close the lid and set to High Pressure for 15 minutes.
- Allow natural release for 5 minutes, then quick release the remaining pressure.
- Open the lid and stir — the cháo will thicken as you mix. Add more water or broth if you prefer a looser texture.
- Stir in shredded chicken if using.
- Ladle into bowls and top with scallions, cilantro, white pepper, or a splash of fish sauce.
Notes
- For extra creaminess, simmer on sauté mode for 2–3 minutes after pressure cooking.
- Cháo thickens as it cools — add hot water to loosen before serving.
- Great base for leftover chicken or rotisserie chicken.
- Ginger can be removed before serving for a cleaner texture.
