For the first version of this recipe, I wrote the following: “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!” I fully stand by this, and the main reason I wanted to post another version is because some of the ingredients are harder to find than I (or you) would like. Also while in the first version, I kept the meat very general, this time I’m being a bit more specific and using shortribs. Also in the first version I used a hard-to-find specific risotto to keep it simple and bump up the flavor, in this one, I am omitting that and also substituting onion powder, garlic powder, salt and pepper for the Alpine touch.
(Shortrib) Congee in a Pressure Cooker
Course: EntreeCuisine: ChineseDifficulty: Easy6
servings10
minutes20
minutes300
kcalA Quicker and Easier Foolproof recipe for a great Congee! *See Below the recipe for notes and pictures*
Ingredients
1.5 Cup Organic White Rice
9 Cups Filtered Water or Low Sodium Broth (Ideally Homemade) (6 per cup/rice)
1 LB Short Rib, cut into 1/4 – 1/2 inch cubes (you want one cube to fit with some rice on your spoon)
1 tsp Grape seed oil
2 Large onion (half sliced fine as possible, half sliced medium fine (1/4 inch)) See Note Below
1.5 tsp Garlic Powder
1.5 tsp Onion Powder
1 tsp Salt
.5 tsp black pepper
1 Scant Tbsp Chinese 5 Spice
1 Tbsp Seasoned Rice Vinegar
1 Tbsp Sesame Oil
1 Tbsp Soy Sauce
1 Tbsp Better than Bullion (Don’t use if using broth)
1 Tbsp Mirin
Directions
- Set InstaPot to Sautee, once very hot, add grape seed oil, once shimmering add the Shortribs and let sit 2 minutes or until well browned then stir and flip and brown the other side of the meat for about 1 minute. Once the meat is fully browned stir in onions and let sit 2 minutes more.
- Add rice and broth or water and stir. Then add the 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’s electric cord 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 really nice!
You can slice the onion on the right even finer if you like… However, this is how I like it…
