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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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Pressure Cooker Congee (Jook)

Recipe developed by Amy + Jacky
https://www.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.
Course Breakfast/Brunch, Dinner, Lunch
Cuisine Asian, Chinese
Keyword instant pot plain congee, pressure cooker congee
Total Time 55 minutes
Servings 4 - 6
Calories 84kcal

Ingredients

  • ¾ cup (173g) Jasmine rice
  • 7 cups (1750ml) cold water
  • 7 conpoy (dried scallops)
  • Salt to taste

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 and 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

For more yummy recipes, visit https://www.pressurecookrecipes.com/