Pressure Cooker Congee (Jook)
Recipe by Amy + Jacky | PressureCookRecipes.com
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.
Ingredients
- ¾ cup (173g) Jasmine rice
- 7 cups (1750ml) cold water
- 7 conpoy (dried scallops)
- Salt to taste
Equipment
Instructions
- Rinse Rice: 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
- Pressure Cook Congee: Add 7 cups (1750ml) cold water and conpoy into the pot. Close lid and Pressure Cook at High Pressure for 30 minutes, then Natural Release for 15 minutes. Release the remaining pressure by turning the Venting Knob to Venting position. Open the lid carefully.
- Thicken & Serve: Add salt to taste. Turn on the heat (Instant Pot: press sauté button) and stir the congee until the desire thickness. Serve warm & enjoy.
Video
Notes
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Nutrition
Calories: 84kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg