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.