Easy Vegan Instant Pot Congee Recipes

VEGAN CONGEE RECIPE (JOOK)

Steps:

• Rinse the rice once and drain the rice.
• Bring 2 cups of water to boil. I like using an electric kettle to speed up the process. Then, pour the hot water into a bowl.
• Quickly rinse the dried shiitake mushrooms. Next, add the mushrooms to the hot water and let them soak for 30 to 45 minutes.

VEGETABLE CONGEE (GF, VEGAN)

Steps:

• Rinse the rice well and drain. In a large pot, add the rice, vegetable stock or water, and ginger. Bring to a boil, then turn the heat down and simmer, covered, stirring occasionally.
• In the meantime, as the rice is cooking, in a large bowl, soak the dried mushrooms in 4 cups of warm water. Set aside. Peel and cut the sweet potato into 1-inch cubes. Set aside. Wash and cut the collard greens into 1-inch strips, removing any tough stalks. Set aside.
• When the congee has been cooking for 45 minutes, and the mushrooms are fully rehydrated, add the mushrooms into the congee. Slowly pour in the soaking liquid, discarding the last bits of liquid where any dirt and grit may have accumulated. Stir in the sweet potatoes. Cover and continue simmering, stirring occasionally, for another 30 minutes.
• After 30 minutes have passed, stir in the collard greens. Continue to simmer, stirring occasionally, for another 15 minutes. At this point, the rice grains should have fully softened and absorbed most of the water. If the congee is too watery, simmer without the covering the pot to allow some steam to escape for the last 15 minutes. If the congee is too thick, you can add additional water as needed.
• Serve warm with desired toppings. I love this Vegetable Congee with topped with kimchi, green onions, a splash of soy sauce and a bit of hot chili oil.
• PREPARE THE NIGHT BEFORE. You can make this congee the night before, cover and store in the refrigerator. I'll often start cooking a pot of this when I start preparing dinner. That way the congee can cook, cool and be put in the refrigerator before bed. Alternatively, enjoy some congee for dinner, and have the leftovers in the morning. Simply heat up the congee in the morning before serving.

INSTANT POT® VEGAN CORN CONGEE

Steps:

• Rinse rice under cool running water until the water runs clear. Place rice in a multi-functional pressure cooker (such as Instant Pot®) and add 6 cups of vegetable broth.
• Cut corn kernels off the cob and break cob into 3 pieces. Place kernels, cob pieces, and ginger in the pot with rice and broth. Close and lock the lid. Select Porridge function and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Check consistency of congee. If you want a thinner congee, add the remaining 1 cup broth, 1 tablespoon at a time, until the desired thinness is reached. Remove corn cob pieces and season with salt and white pepper; stir well.
• Divide congee into 6 bowls. Top with even amounts of sliced spring onions, whole peanuts, crushed peanuts, sesame oil, sesame seeds, and chili crisp.