Vegan Instant Pot Congee Recipes

EASY VEGAN INSTANT POT CONGEE

Steps:

• Add rice to a fine mesh strainer and rinse for 20 seconds, rubbing grain between your fingers to help remove some starch.
• Drain, then add to Instant Pot insert, along with water, salt, mushrooms, garlic, ginger.
• Place cover on Instant Pot, lock, and set to high pressure for 30 minutes.
• Once finished cooking, let the congee fully naturally release.
• Open the lid and stir. Remove ginger chunks with a slotted spoon.
• Congee will be creamy and oatmeal like. Add more water if you'd like it thinner. The rice will thicken as it cools.
• Important, Top with drizzle of soy sauce or tamari (this is the salty component), then all of your toppings!

VEGAN CONGEE RECIPE (JOOK)

Steps:

• Rinse the rice once and drain the rice.
• Bring 2 cups of water to boil. I like using an electric kettle to speed up the process. Then, pour the hot water into a bowl.
• Quickly rinse the dried shiitake mushrooms. Next, add the mushrooms to the hot water and let them soak for 30 to 45 minutes.

INSTANT POT® VEGAN CORN CONGEE

Steps:

• Rinse rice under cool running water until the water runs clear. Place rice in a multi-functional pressure cooker (such as Instant Pot®) and add 6 cups of vegetable broth.
• Cut corn kernels off the cob and break cob into 3 pieces. Place kernels, cob pieces, and ginger in the pot with rice and broth. Close and lock the lid. Select Porridge function and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Check consistency of congee. If you want a thinner congee, add the remaining 1 cup broth, 1 tablespoon at a time, until the desired thinness is reached. Remove corn cob pieces and season with salt and white pepper; stir well.
• Divide congee into 6 bowls. Top with even amounts of sliced spring onions, whole peanuts, crushed peanuts, sesame oil, sesame seeds, and chili crisp.

VEGAN INSTANT POT CONGEE

Steps:

• Rinse the rice and mung beans under cold water. Drain and add to the instant pot liner. Pour in the water, and add the salt, sugar, and ground black pepper. Close the lid and set the valve on the Sealed position. Press the pressure cook button and set the time to 12 minutes. After 12 minutes, let the pressure release naturally, about 15 minutes. It will be soupy at first but will thicken a bit after a few minutes.
• In the meantime, prepare the toppings. Heat the 3 tbsp of oil in a small saucepan or skillet. Once hot, add the sliced shallots and fry for 3-5 minutes or until they turn golden brown. Transfer the fried shallots to a plate lined with parchment paper to remove excess oil.
• Heat a teaspoon of oil in a non-stick skillet. Once hot, add the sliced mushrooms and cook for 5-7 minutes, stirring regularly until cooked. Deglaze with the soy sauce and maple syrup and sautée for another minute. Remove from heat.
• To serve, pour about 1 and 1/2 cup of congee into each serving bowl. Top with the glazed mushrooms, a teaspoon of saté (more or less to taste), chopped green onions, some crispy fried shallots, and cilantro. Optionally, you can also top with "you tiao" and spicy pickled cucumbers!
• This congee will keep for up to 3 days in the refrigerator. Reheat gently and add a bit more water if needed as it will thicken.