I love Congee, especially on a cold day! But I’m not the biggest fan of the hours it normally takes to get exactly right. I came up with this recipe, because sometimes I just want the congee in about 30 minutes instead of a few hours!
Congee in a Pressure Cooker
Course: EntreeCuisine: ChineseDifficulty: Easy4
servings10
minutes20
minutes300
kcalA Quicker and Easier foolproof recipe for a great Congee! *See Below the recipe for notes and pictures*
Ingredients
1 Cup Organic White Rice
.5 Cup Autumn Risotto with Shitake and Boletus (If not using, use .5 cups Rice)
9 Cups Filtered Water or Low Sodium Broth (Ideally Homemade) (6 per cup/rice)
12-16oz Ground beef, Chopped Chinese Sausage, Chopped Chicken Thighs, Chopped Lamb, Chopped Pork… (Really almost any meat chopped bite size so it can be eaten by spoon) *
1 t Grape seed oil
2 Large onion (half sliced fine as possible, half sliced medium fine (1/4 inch)) *
1 T Alpine touch (or Garlic Salt)
1 Scant T Chinese 5 Spice
1 T Seasoned Rice Vinegar
1 T Sesame Oil
1 T Soy Sauce
1 T Better than Bullion (Don’t use if using broth)
1 T Mirin
Directions
- Set InstaPot to Sautee, once very hot, add oil, once shimmering add meat let sit 2 minutes or until well browned then stir and flip and stir in onions let sit 2 minutes more. If using ground meat add 1 cup of the water or broth and break up meat as much as you like (very very broken up is how I like it).
- Add rice / and or Risotto and remaining water and stir. Then add remaining ingredients in the order listed and stir well.
- Cover the InstaPot and set it to cook for 20 minutes on High Pressure.
- Once done, unplug the pressure cooker and let the pressure naturally reduce.
- Once the pressure has gone down enough that you can open it stir well. Serve in bowls and top with optional toppings like: Green onion, Cilantro, Soft Boiled Egg, Mushrooms, Sautéed onion… Basically anything and everything you want… something with Crunch could be real nice!
These are the Chinese Sausage that I like to use, really fatty and delicious, when using a really fatty meat (whether its this sausage or really any other meat) you can skip using the oil when you sauté the meat.
You can slice the onion on the right even more fine if you like… However this is how I like it…
