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Instant Pot Vegan Congee

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The easiest and most convenient Instant Pot vegan congee recipe you’ll ever need! It is soothing and rich with garlic and gingery flavor and the perfect dish when you’re feeling under the weather, having breakfast or just plain craving good, comforting food. 

Ingredients

Scale
  • Peanut oil or neutral oil with a high smoke point like vegetable oil
  • 5 cloves of garlic, roughly chopped
  • 28 grams of rinsed, unpeeled ginger, diced
  • 10 ounces of frozen shiitake mushrooms
  • 1 teaspoon of salt
  • 1 cup of rice, rinsed
  • 10 cups of water
  • More salt (or soy sauce) to taste
  • Optional for topping: Chinese chili oil, cilantro, sliced scallions

Instructions

  1. Turn on the Instant Pot and select the saute option at “Normal” level. There is a light indicator for it and you use the plus and minus signs to choose the level of intensity.
  2. Lightly over the bottom of the pot in oil. When the oil is hot, add the ginger and garlic and cook for 1-2 minutes or until aromatic. Do not brown.
  3. Add the mushrooms and salt and combine well with the garlic ginger oil. Cook for another 2-3 minutes until mushrooms have softened up. Turn off the Instant pot by pressing cancel.
  4. Add the rice and stir to mix the grains to try and coat each grain with the oil as much as possible. You’ll hear a slight frying sound. Add the water and mix everything evenly.
  5. Make sure the silicone round seal is attached to the lid’s inner edge. Cover and seal the Instant Pot with the lid. Set the steam release handle on “Sealing”.
  6. Turn on Instant Pot by pressing the “Porridge” button and make sure the cooking time is 20 minutes at “normal” intensity. You can adjust this by using the plus and minus signs. It will take 15-20 minutes to build pressure before it actually starts to cook. So this step will take up to 40 minutes.
  7. When done, let the pressure of the Instant Pot release naturally. So do not adjust the steam release handle at all. The natural release takes up to 30 minutes. (See notes)
  8. When the steam is released, you’ll notice that the silver pressure indicator has sunk into its little socket. That means it is safe to remove the lid.
  9. Season to taste using salt or soy sauce. This will vary between each person and each situation. Trust your taste buds. This can be a bland dish if you want it to be for when you’re sick.
  10. Serve in bowls and, optional, top with cilantro leaves and/or sliced green onions.

Equipment

Notes

  • Do not peel your ginger if you don’t want to. I personally prefer to keep my skin on nowadays. Peel if you feel like it. Not a big deal either way.
  • If you’re sick and want something bland, omit everything except the salt and water at first. Then season to your taste only if you think you can handle it. I personally couldn’t.
  • Absolutely don’t do a manual release when the food is done. If you do, starchy water will spray out from the pot and get everywhere. It won’t be a fun cleanup.

Keywords: vegan congee, dim sum, vegan dim sum, vegan rice porridge, vegan jook, vegan porridge, comfort food, vegan comfort food

Find it online: https://bakeroise.com/instant-pot-vegan-congee-or-instant-pot-vegan-jook/