Congee, Instant Pot

also called instant pot congee · pressure cooker congee · instant pot jook · instant pot rice porridge · jook · juk · zhou · 粥 · rice porridge · plain congee

Also written for the plain way (1 to wash).

The table

1 cup(185 g; rinsed until the water runs clear)jasmine ricecook the rice in stock — 30 min at high pressurewait out the natural release 20 min — never the valve, it spraysstir in the chicken and pepperseason off the heat, and top
8 cups(1.9 L)chicken stock
2 in(sliced into coins)ginger
1 tspkosher salt
1 1/2 cups(210 g)shredded cooked chicken
1/4 tspwhite pepper
1 Tbssoy sauce
2 tsptoasted sesame oil
4(thinly sliced)scallions
2 Tbscilantro
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1cook the rice in stock — 30 min at high pressure

3stir in the chicken and pepper

goes in with what step 2 made

4season off the heat, and top

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 50 min2 of 4 steps give no time
Needs you
none given
If you get it wrong
Unforgiving — do not open the valve: venting sends a jet of scalding porridge out of the top, and that is a burn
What you'll wash
One thing — the Instant Pot
Does it keep
3 days — it sets to a block cold and loosens with water over a slow flame; the toppings go on fresh

  1. cook the rice in stock — 30 min at high pressure

    30 minwalk awayfrom the start

  2. wait out the natural release 20 min — never the valve, it sprays

    20 minwalk away30 min in

  3. stir in the chicken and pepper

    not timed50 min in

  4. season off the heat, and top

    not timed50 min in

You'll need Instant Pot

Goes with

See how it is written
>> title: Congee, Instant Pot
>> category: Soups
>> tags: rice, chicken, chinese, breakfast, instant pot, pressure cooker
>> counters: Instant Pot
>> aka: instant pot congee, pressure cooker congee, instant pot jook, instant pot rice porridge, jook, juk, zhou, 粥, rice porridge, plain congee
>> servings: 4
>> dish: congee
>> kit: Instant Pot
>> pairs-with: scallion-pancakes
>> time: 1 hr 15 min
>> slack: unforgiving — do not open the valve: venting sends a jet of scalding porridge out of the top, and that is a burn
>> washing-up: the Instant Pot
>> keeps: 3 days — it sets to a block cold and loosens with water over a slow flame; the toppings go on fresh

>> step: cook the rice in stock — 30 min at high pressure
Put @jasmine rice{1%cup}(185 g; rinsed until the water runs clear) into the #Instant Pot{} with @chicken stock{8%cups}(1.9 L), @ginger{2%in}(sliced into coins) and @kosher salt{1%tsp}, lock the lid and ~pressure cook{30%min} at high pressure.

>> step: wait out the natural release 20 min — never the valve, it sprays
Let @&(~1)pot{} ~natural release{20%min} until the pin drops on its own. Do not open the valve: venting sends a jet of scalding porridge out of the top.

>> step: stir in the chicken and pepper
Stir @&(~1)congee{} with @shredded cooked chicken{1 1/2%cups}(210 g) and @white pepper{1/4%tsp}, on Sauté if it needs loosening or warming through.

>> step: season off the heat, and top
Season @&(~1)congee{} off the heat with @soy sauce{1%Tbs} and @toasted sesame oil{2%tsp}, and top with @scallions{4}(thinly sliced) and @cilantro{2%Tbs}.