Easy Instant Pot Congee Recipe

Soups and Salads 27 Last Update: Oct 18, 2020 Created: Oct 18, 2020 Auther : Sheri Wetherell
Easy Instant Pot Congee Recipe
  • Serves:
    6 People
  • Prepare Time:
    10 mins
  • Cooking Time:
    20 mins
  • Calories:
    -
  • Difficulty:
    Medium
Print

Congee (pronounced con-gee) is a comforting Chinese rice porridge. Like chicken soup, it's the ultimate food when it's cold outside or you're feeling under the weather. This version is ready in about 30 minutes when done in a pressure cooker. Typically, the rice to liquid ratio is as follows:

Thick: 1 cup rice to 8 cups liquid
Medium: 1 cup rice to 9 cups liquid (we like this the best)
Thin: 1 cup rice to 10 cups liquid

Ingredients

Directions

  1. Rinse rice until the water runs clear.
  2. Place rice and ginger in the Instant Pot and add 7 cups water or chicken stock.
  3. Close the lid and make sure the Venting Knob is in the Sealing position. Cook on High for 30 and let the pressure naturally release.
  4. Once pressure has been released (turn to Venting just in case), remove the lid and stir (congee will look a bit watery).
  5. Turn on the Saute feature and cook until desired consistency has been reached (add more reserved liquid if necessary).
  6. Season with salt and serve with garnishes of your choice.

Recipe courtesy of Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Easy Instant Pot Congee Recipe



  • Serves: 6 People
  • Prepare Time: 10 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Medium

Congee (pronounced con-gee) is a comforting Chinese rice porridge. Like chicken soup, it's the ultimate food when it's cold outside or you're feeling under the weather. This version is ready in about 30 minutes when done in a pressure cooker. Typically, the rice to liquid ratio is as follows:

Thick: 1 cup rice to 8 cups liquid
Medium: 1 cup rice to 9 cups liquid (we like this the best)
Thin: 1 cup rice to 10 cups liquid

Ingredients

Directions

  1. Rinse rice until the water runs clear.
  2. Place rice and ginger in the Instant Pot and add 7 cups water or chicken stock.
  3. Close the lid and make sure the Venting Knob is in the Sealing position. Cook on High for 30 and let the pressure naturally release.
  4. Once pressure has been released (turn to Venting just in case), remove the lid and stir (congee will look a bit watery).
  5. Turn on the Saute feature and cook until desired consistency has been reached (add more reserved liquid if necessary).
  6. Season with salt and serve with garnishes of your choice.

You may also like

Add Your Comment

Newsletter

Sign up to receive email updates on new recipes.