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Instant Pot Pressure Cooker Congee (白粥)
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- Опубліковано 29 вер 2016
- Today my stomach wasn't feeling well so I decided to try making Congee in my Instant Pot Pressure Cooker. I love Congee but I hate having to stay near the stove to stir the pot every 15 minutes. That's especially tough when you're not feeling good. But with the instant pot, all I had to do was put everything into the pot and forget about it for an hour. Then I had a hot bowl of Congee to soothe my stomach.
In the video, I initially set the pot for 30 minutes. But I had to add an additional 10 minutes. Next time I will set it for 40 minutes at the start.
Please excuse any bad lighting or shakiness. I wasn't feeling too well that day but I still wanted to share the process. I hope you enjoy your Congee!
P. S. Add other ingredients like meats or vegetables to make it a more hearty meal.
Basic Ingredients:
1 cup of white rice
7 cups of water
2 slices of ginger
Disclaimer: I am not affiliated with Instant Pot. I just like to share my experiences with everyone.
If it is too watery, don't repressurize. Turn it onto sautée or boil and let it naturally thicken up via evaporation. I like the crock pot method. Slower but failsafe. 2-3 hours on high starting with boiled water.
After many, many failed attempts by stovetop, I have finally recreated my childhood fav congee in my new instant pot :) Thanks! It was hard finding a plain and simple recipe.
For plain congee, 1 cup of rice, 6 to 7 cups of liquid, high pressure for 4 minutes, natural release. Done and perfect!
6 to 7 cups of liquid for how many ml?
4 minutes??? That’s way too watery; even more watery than the video. I like my congee extremely thick like a pudding or a paste almost.
Great video. Easy to understand. Will try now
One cup rice to 6 cups water 25 min, NR
My braces are giving me hell since they just got readjusted so I’m excited to try this recipe
question: i noticed when it comes out a bit think and I add water or some frozen chicken and turn the IP back on it always goes to the burn setting.. any ideas how to prevent the burn from happening ?? thank you great video!
Thank you for sharing!!!
What to do if my model doesn’t have a porridge function?
has anyone used brown rice ...i dont' eat white rice due to blood sugar issues...
Doesn't really look like Chinese congee if the grains of rice are separate from the water. You'll have better luck in 20 mins if you wash and freeze your rice overnight. Then boil on the stove for 20-30, adding water as you need.
Rule taught .....make it thick you can always thin it by adding liquid. Trick taught.....whip 4-6 eggs just before serving, makes the jook richer and smoother. Better yet put everything in a slow cooker, except eggs, set at low the night before. Flip the switch and it will be ready in the morning.
I tried adding water and IP kept going onto "burn " mode.. I didnt use porridge setting through could that be why? thanks
What kind of white rice do you use ?
your voice so Q. I suggest after the pressure cook. then add a high power cook. open cover and then the congee would be more smooth.
Thank you for the suggestion. And for watching my video.
If the button next to valve is up, it still is pressurized. You forgot to mention that.
Makes picture perfect porridge, except smells and tastes like silicon rubber.
way too watery .... terrible congee
So then just evaporate the water. No biggie