I grew up eating this warm, comforting rice porridge (Instant Pot Congee) made with chicken, pork floss and some other fun toppings you wish to add. Every time I feel a bit under the weather, the first thing I crave is this hearty bowl of silky congee.
Congee is meant to be mild in flavor and very easy on your tummy. I could happily slurp it down however when you add more fun toppings, this meal could be really filling and delicious. I wouldn’t mind eating this dish for breakfast, lunch, and dinner, it warmed my heart till this day. Another favorite is my Potato Corn Chowder
Aside from its simplicity, making congee in your Instant Pot is literally one reason enough to get one. No need for more babysitting, just put your water and rice in the Pot, walk away and start preparing your toppings.
Why Instant Pot Congee, you Ask?
1.) Set and Forget. No time monitoring required as you can just walk away and return for a beautiful pot of silky congee. While using the stovetop, it requires constant stirring (for the last 10-12 minutes) to avoid rice sticking at the bottom of the pan.
2.) You save a quarter of your time compared to the stovetop version, even waiting for the pressure to release naturally. Plus, save time and clean up.
I recommend using at least the base toppings that are listed on the recipe below such the like of soy sauce, green onion (or scallions), ginger, garlic, fish sauce, oyster sauce.
I love adding the minced pork, as it gives more depth flavors while being subtle enough so that you can eat it with any toppings you like.
Beyond that, you can add garnishes whatever you want. I love adding my congee the “soft poached egg and drizzled with sriracha” because that’s only me :). Besides, I love the added kick of sriracha but if you’re not a fan of it – you can omit this one.
You can add some steam veggies, mushrooms, fried onions, or garlic, minced pork but really, anything goes a long way here.
Instant Pot Congee
Asian dishes are hangover cures, but this Instant Pot Congee is not only a hangover cure, but it’s also the cure for everything.
- 1 cup of Jasmine rice
- 6-7 cups chicken stock
- 4 slices of ginger julienned
- 3 cloves of garlic minced
- 1 tbsp fish sauce
- 1/2 tbsp black pepper
- Poached eggs
- 1 cup minced beef or pork (recipe below)
- 2 scallions chopped or fresh cilantro
- salt and pepper to taste
- 1 stick Yeoh Tiao – Chinese fried dough (read note 1)
- 2 tbsp Pork floss (Rou-Song 肉鬆) – read note 1
- 1 tbsp Fried garlic or onions
- 1 cup minced beef or pork
- 1 tbsp oyster sauce
- 1 tsp minced garlic
- 1 bay leaf
- black pepper to taste
- Set the instant pot to saute setting and heat 1 tbsp of oil, add minced garlic and ginger. Stir fry to get that aroma. Add the rice and stir for 1 minute.
- Now, add the chicken stock and press the “porridge” setting and once it’s done, release the valve naturally.
- While waiting for the rice porridge to get cooked, prepare the toppings by sauteing your minced beef/pork, 1 tsp minced garlic, 1 bay leaf, 1 tbsp oyster sauce, and black pepper to taste. Set aside.
- Once the congee soup is done, you can add in your minced beef/pork, separating them in the soup so they don’t clump together.
- Top with scallions or cilantro, fried garlic, poached eggs, You Tiao (optional), and Pork Floss. I grew up eating pork floss on EVERYTHING, even out of the jar.
- Serve immediately.
1.) You can find Pork Floss and You Tiao at your local Asian stores.