1 min to prepare this 4-ingredient pressure cooker congee. Thick, creamy rice porridge is soft and easy to digest. Perfect comfort food for cold or sick days.
Instead of chicken soup with noodles, try a comforting bowl of pressure cooker congee!
Congee is like a warm hug from mom that calms your soul. Whenever we didn’t feel well, the first thing my mom did was make congee for us. Since rice is largely disintegrated, it’s soft, super easy to eat and digest. It’s also a great way to flush out more water through your system when you’re sick.
Congee
,
also known as Jook, is a rice porridge that is central to Chinese culture with thousands of years of history. During times of famine and war, people used 1 cup of rice and 20~30 cups of water to feed many people. But by no means was it just the food of a poor man, as even the Emperor enjoyed this dish.
The basis of the congee
is the soul of every congee. Some people like super watery (like the Chiu Chow Jook my grandmother makes), while others like super thick and creamy. From there, people would throw away ingredients like meat, fish, seafood, canned vegetables or centuries-old eggs.
My favorite part? The fresh fried Chinese doughnuts that come with the congee. Oh, I love that bite of hot crispy dough with the hot congee. Yum! 😀
So, let’s test Chinese history with this ultra-simple pressure cooker congee.
4 ingredients for Congee
- Rice
- Conpoy (dried scallops) – We didn’t get our conpoy online as we usually get them directly in Hong Kong. Try to buy conpoy at your local Chinese herbal medicine stores if possible. If you can’t find any, this one sends from Hong Kong.
- Salt
- of water Adding
conpoy makes a big difference in taste. Conpoy (dried scallops) has a strong, distinctive marine flavor that tastes something like salt-cured meat. It’s so rich in umami flavors that just a few pieces of conpoy will elevate the simple congee pot to a whole new level. Try! 😀
If you want a good creamy bowl of cooked congee from the stove, you will need to take care of it for at least an hour and a half. It is essential to remove it occasionally so that it does not burn or stick to the pot as it thickens. But with an electric pressure cooker, you can set it up, walk away, and get back to an amazing congee pot. How amazing is that? 🙂
Golden rules for making a perfect pressure cooker Congee
:
- Cooking time (electric pressure cooker): High pressure for 30 minutes and natural release for 15 minutes
- : 9 – 9.75 cups of water per 1 cup of white rice.
. Water-to-rice ratio
See how to make a pressure cooker Congee Video:
Can’t watch the cooking video? Watch it here.
Now it’s YOUR turn to take out your pressure cooker and cook some pressure cooker Congee. Enjoy! Looking for more Congee? Try our pressure cooker congee chicken recipe! 🙂
