Instant Pot Congee
Published Nov. 23, 2022
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 to 3cups diced roasted duck, chicken or turkey (preferably dark meat), with some of the skin
- 1cup jasmine rice, rinsed
- 1½teaspoon fine salt, plus more to taste
- ½teaspoon ground white pepper, plus more to taste
- 2cups chopped romaine (optional)
- Thinly sliced scallions, for garnish
- Thinly slivered ginger, soy sauce, sesame oil or chile crisp, for garnish (optional)
Nutritional analysis per serving (6 servings)
353 calories; 23 grams fat; 8 grams saturated fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 9 grams protein; 249 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the pot of an electric pressure cooker, add roasted meat, rice, salt, pepper and 6 cups water. Cover and cook either on the porridge setting or at high pressure for 30 minutes. Allow the pressure to release naturally.
- Step 2
Unseal the pot and check the rice. If it isn’t soft enough for your taste, cook on high pressure for another 2 minutes, then manually release the pressure.
- Step 3
Uncover the pot and taste, adding more salt and pepper if needed. If it looks too thick, stir in some more water. Stir in romaine, if using, until it just starts to wilt. Sprinkle scallions over and serve with any of the other garnishes, if you like.
Private Notes
Comments
Rinse the rice with plain water, drain, then put the still-wet rice in the freezer for at least 8 hours, or longer if you like (I make a large batch and use as needed). Combine frozen rice and cooking liquid of choice, bring to a boil, lower heat to medium and cook, stirring occasionally, for 20-25 minutes. That's it. No Instant Pot needed. Freezing wet rice jump-starts the breaking up of the rice. Thanks to The Woks of Life for this wonderful idea, which I have used many times.
Substitute water with vegetable stock and add 2 cloves of garlic for more richer flavorful congee.
Add ginger and star anise (2).
The first secret to killer congee is ginger scallion paste, which I made by applying ginger to a microplane and adding finely chopped scallion, a neutral oil, salt and a hint of 5 spice powder. The second secret is chili oil, many varieties of which are available these days. I also think congee is best cooked without protein, which can be added upon serving. That’s how I first experienced it on Lafayette St in 2004, as plain as pasta until prepared the way you prefer.
This is such a great and flexible recipe. Added star anise, a couple of cloves of garlic, some rehydrated shiitakes along with their liquid, homemade chicken stock, and some leftover roasted ch
Great idea for a recipe. I sautéed a little ginger and garlic in sesame oil, then added the rinsed rice for a quick minute. Deglazed with some Shaoxing wine, added maybe a tablespoon of soy stage, then 6 cups of chicken broth and the diced turkey. When finished, I added a little rice vinegar since it was pretty rich, and some msg (accent seasoning). Chile crisp and scallions are an excellent topping. We really enjoyed it!
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