Comforting Pressure Cooker Congee (Rice Porridge or Jook)

1 min to prep this 4-ingredient pressure cooker congee. Thick & creamy rice porridge is mild and easy to digest. Perfect comfort food for cold or sick days.

1 min to prep this 4-ingredient pressure cooker congee. Thick & creamy rice porridge is mild and easy to digest. Perfect comfort food for cold or sick days.

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Instead of chicken noodle soup, try a comforting bowl of pressure cooker congee!

Congee is like a warm hug from mom that soothes your soul. Whenever we’re not feeling well, the first thing my mom would do is to make congee for us. Since the rice is largely disintegrated, it’s mild, super easy to eat and digest. It’s also a great way to flush more water through your system when you’re sick.

1 min to prep this 4-ingredient pressure cooker congee. Thick & creamy rice porridge is mild and easy to digest. Perfect comfort food for cold or sick days.

Congee, also known as Jook, is a rice porridge that’s core to the Chinese culture with thousands of years of history. During the times of famine and war, people would use 1 cup of rice and 20 ~ 30 cups of water to feed many people. But it was by no means only a poor man’s food, as even the Emperor enjoyed this dish.

The congee base is the soul of all congee. Some people like it super watery (like the Chiu Chow Jook my grandma makes) while others like it super thick and creamy. From there, people would throw in ingredients like meat, fish, seafood, preserved vegetables, or century eggs.

My favorite part? The fresh deep-fried Chinese donuts that come with the congee. Oh, I just love that bite of hot crisp dough with the warm congee. Yum! 😀

So, let’s get a taste of Chinese history with this ultra-simple pressure cooker congee.

Comforting Pressure Cooker Congee (Rice Porridge or Jook) Recipe Ingredients

4 Ingredients for Pressure Cooker Congee Recipe

  • Rice
  • Conpoy (dried scallops) – We didn’t get our conpoy online as we usually get them directly in Hong Kong. Try to buy conpoy from your local Chinese herbal medicine stores if possible. If you’re not able to find any, this one ships from Hong Kong.
  • Water
  • Salt

No one really likes plain congee without other ingredients or side dishes, as it tastes very bland. By adding conpoy, it makes a huge difference in taste. Conpoy (dried scallops) has a strong and distinctive marine flavor that tastes somewhat like salt-cured meat. It’s so rich in umami flavors that only a few pieces of conpoy will elevate the pot of plain congee to a whole new flavorful level. Try it! 😀

Comforting Pressure Cooker Congee (Rice Porridge or Jook) Recipe

If you want a nice creamy bowl of congee cooking from the stove, you’ll need to babysit it for at least an hour to an hour and a half. It’s critical to occasionally stir it so it won’t get burnt or stick to the pot as it thickens. But with an electric pressure cooker, you can just set it, walk away, and come back to an amazing pot of congee. How awesome is that? 🙂

Golden rules for making perfect Pressure Cooker Congee:

  • Cooking time (electric pressure cooker): High Pressure for 30 minutes & Natural Release for 15 minutes.
  • Water-to-rice ratio: 9 – 9.75 cups of water of water for 1 cup of white rice.

Watch How To Make Comforting Pressure Cooker Congee Recipe Video:

Can’t see the cooking video? Watch it here.

Now it’s YOUR turn to take out your pressure cooker and cook some Pressure Cooker Congee. Enjoy! 🙂

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Looking for more Congee? Try our Chicken Congee in Pressure Cooker Recipe!

4.8 from 6 reviews
Pressure Cooker Congee (Rice Porridge or Jook)
 
Prep
Cook
Total
 
1 min to prep this 4-ingredient pressure cooker congee. Thick & creamy rice porridge is mild and easy to digest. Perfect comfort food for cold or sick days.
Author:
Recipe type: Breakfast/Brunch, Dinner, Lunch, Quick Meals
Cuisine: Chinese
Serving: 7 cups
Ingredients
Instructions
  1. Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until water is clear. Drain well
  2. Add 7 cups (1750ml) of cold water and conpoy into the pot.
  3. Close lid and cook at high pressure for 30 minutes in an Electric Pressure Cooker.
  4. Turn off the heat and Natural Release for 15 minutes. Manually release the remaining pressure by carefully turning the venting knob to the venting position. Open the lid carefully.
  5. Add salt to taste.
  6. Turn on the heat (Instant Pot: press sauté button) and stir the congee until the desire thickness.
  7. Serve warm.

1 min to prep this 4-ingredient pressure cooker congee. Thick & creamy rice porridge is mild and easy to digest. Perfect comfort food for cold or sick days.

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Leave a Reply

newest oldest most helpful
Betty

Hi Amy & Jacky,
Thank you for your great insights on all these delicious and scrumptious mouth-watering recipes. Can you use brown rice to make jook? If so, should white rice be incorporated to create a creamier texture & what should the proportions be? Since brown rice takes longer to cook, how long should the cooking time be for this congee?
Thank you so much for your expertise.

Pressure Cooker
Instant Pot DUO 60
Priscilla R

Hi Amy and Jacky! I cooked this today with chicken broth and it came out well! When I quick released after 15 minutes natural release, a lot of the broth/rice sprayed through the vent, filled up the condensation collector, and spilled over. What should I have done differently?

Pressure Cooker
Instant Pot DUO 60
Sharon Lam

Just wondering, is there a difference between using the “Porridge” setting and increasing the minutes to 30min (from standard 20min) versus just manually setting to 30min?

Pressure Cooker
Instant Pot LUX 60
Alice

If I want to adapt your jook recipe to use pork butt and pei daan, when would you recommend adding the pei daan (thousand year old eggs)? Should it be pressured cooked with the rice or added after the pressure cooking?

Selena

Dear Amy and Jacky,
I have been sick for three days and this morning I was hallucinating about having 白粥 . I checked your website and I found exactly what I wanted. 江瑶柱白粥 is like the mercedes of congee, and I conveniently have the dried scallop handy. I halved the quantity and ate the congee over the extended afternoon.
The texture is very good, just like home-made. It is not as smooth as restaurant ons but my mother always says restaurants use baking soda to treat the rice. It is creamy and tasty.
Thanks.
Selena

Ting

Can I add sweet potatoes in from the start and cook for the same duration of time with the same settings?

Jade

Hi! I was wondering if you have a pine nut porridge recipe? I haven’t been able to find one that is for the instant pot and I’m not really experienced enough to figure it out myself. Thanks!

Anna

Hi Amy and Jacky,

Can you use calrose rice and if so, what alterations would I need for the recipe?

Love your recipes and it’s my go-to for anything instant pot. Keep them coming!

Thank you,
Ting

Ellen

I’m excited to try this recipe! For the rice are you using a regular measuring cup or the rice cooker measuring cup?

Thanks!

Eve

Love jook and I found a recipe here!! A little bit of confused here… When the recipe says cook at high pressure for 30 minutes, does it mean to use pressure cook at high and set the time for 30 minutes? The video shows to use Sauté function with 30 mins.

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