Cantonese Congee (廣東粥) Instant pot

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Ingredients

  • 2 cups white rice
  • 16 cups water (~fill up to 1/4 inches below the instant pot max line)
  • Salt 2 teaspoons, season to taste
Protein / Topping options
  • Group 1: Cook together
    • Dried scallops, soaked for 30 minutes
    • Shiitake mushrooms, soaked for 1 hour
    • Dried radish (菜圃), washed
    • Ginger
  • Group 2: Cook when congee is done
    • Chicken (blanched)
    • Shrimps
    • Fish
    • Ground beef

    Steps

    1. Add the rice and water into the Instant Pot (no need to wash the rice if there are no impurities, to retain the starch)
    2. Add 2 teaspoons of salt to pre-season the congee, after it's done we will add more to taste
    3. Add any Group 1 toppings to the pot
    4. Turn the Instant Pot to Pressure Cook mode, set the timer to 20 minutes
    5. Prepare any Group 2 protein / toppings while the Instant Pot is cooking
    6. Once the congee is done cooking, wait for the pressure to release.
      1. I do not recommend using the quick release vent, since with that amount of water / steam built up it will spray all over the place. If you do not want to wait for the pressure to naturally release (which will take a while) you can instead place a damp cloth to cover the vent and push it slightly to the side with a utensil to release the pressure in a more controlled fashion. 
    7. Once the pressure is fully released, open the lid and turn the Instant Pot to sautee mode.
    8. Add any Group 2 toppings to the pot to cook in the boiling congee
    9. Add salt and season to taste

    Comments

    • The congee is actually more delicious after leaving overnight, as the starch in the rice will fully dissolve into the water, making it more creamy. When reheating, you may want to add a bit of water if the congee has became too "doughy".

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