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Congee in a bowl
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4.71 from 31 votes

Instant Pot Congee Recipe

Congee is a creamy rice porridge that is most commonly served for breakfast but is cozy and satisfying at any time of day. The Instant Pot makes it an incredibly fast meal.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Thai
Keyword: instant pot
Servings: 6
Author: Jess Smith via Inquiring Chef
Cost: $1.50

Equipment

  • 6-quart Instant Pot / pressure cooker

Ingredients

  • 1 cup uncooked jasmine rice
  • 8 cups water
  • 2 inches fresh ginger, peeled (optional)
  • 1/2 teaspoon kosher salt

Instructions

  • Rinse rice under cool water.
  • Combine rice, water, ginger, and salt in the bowl of an Instant Pot / pressure cooker. (Note: If using ginger, add the piece of grated ginger whole so that it will infuse the congee with flavor but can be removed at the end of cooking. If you like a more intense ginger flavor, you can grate the ginger into the congee, but use half as much as listed.)
  • Close and lock the lid.
  • Set the pressure cook / manual setting on high for 22 minutes.
  • Allow the pressure to release naturally. (Note: This is important. Congee is very starchy and, if the pressure is manually released, it may foam and clog the pressure release valve.)
  • If you added a whole piece of ginger to the congee, remove and discard the ginger.
  • Unlock the lid. Serve congee warm.

Notes

Ginger is optional but adds a nice fragrance and very subtle flavor.
Congee can be made ahead and stored in the refrigerator for 4 to 5 days. Reheat in the microwave or on the stove to serve. The congee may thicken as it sits, so stir in some water if needed.
For a soft-boiled egg to serve on top of the congee, drop an egg into barely simmering water for 7 to 8 minutes. Run under cool water. Peel and slice in half. Serve immediately.
To make crispy fried shallots to serve on top of congee, thinly slice shallots until you have about ½ cup. Place shallots in a sturdy pot and cover with an inch of vegetable oil. Place over medium heat and bring to a low simmer. Fry the shallots slowly, stirring often, until golden brown, ~10 minutes. Use a slotted spoon to transfer the shallots to a paper towel-lined plate. Season with a pinch of salt.

Nutrition

Serving: 1g | Calories: 123kcal | Carbohydrates: 29g | Protein: 2g | Sodium: 104mg