Vegan Instant Pot Congee With Mushrooms Recipes

EASY VEGAN INSTANT POT CONGEE

Steps:

• Add rice to a fine mesh strainer and rinse for 20 seconds, rubbing grain between your fingers to help remove some starch.
• Drain, then add to Instant Pot insert, along with water, salt, mushrooms, garlic, ginger.
• Place cover on Instant Pot, lock, and set to high pressure for 30 minutes.
• Once finished cooking, let the congee fully naturally release.
• Open the lid and stir. Remove ginger chunks with a slotted spoon.
• Congee will be creamy and oatmeal like. Add more water if you'd like it thinner. The rice will thicken as it cools.
• Important, Top with drizzle of soy sauce or tamari (this is the salty component), then all of your toppings!

MUSHROOM CONGEE (RICE PORRIDGE)

Steps:

• The night beforePrepare the mushrooms and ginger, and store in the fridge.
• In the morningAdd the water, mushrooms, rice, and ginger to your slow cooker. Cook on low for 7 to 9 hours.
• To serve, place your chosen toppings on the table and let everyone make it their favorite way.

VEGAN INSTANT POT CONGEE

Steps:

• Rinse the rice and mung beans under cold water. Drain and add to the instant pot liner. Pour in the water, and add the salt, sugar, and ground black pepper. Close the lid and set the valve on the Sealed position. Press the pressure cook button and set the time to 12 minutes. After 12 minutes, let the pressure release naturally, about 15 minutes. It will be soupy at first but will thicken a bit after a few minutes.
• In the meantime, prepare the toppings. Heat the 3 tbsp of oil in a small saucepan or skillet. Once hot, add the sliced shallots and fry for 3-5 minutes or until they turn golden brown. Transfer the fried shallots to a plate lined with parchment paper to remove excess oil.
• Heat a teaspoon of oil in a non-stick skillet. Once hot, add the sliced mushrooms and cook for 5-7 minutes, stirring regularly until cooked. Deglaze with the soy sauce and maple syrup and sautée for another minute. Remove from heat.
• To serve, pour about 1 and 1/2 cup of congee into each serving bowl. Top with the glazed mushrooms, a teaspoon of saté (more or less to taste), chopped green onions, some crispy fried shallots, and cilantro. Optionally, you can also top with "you tiao" and spicy pickled cucumbers!
• This congee will keep for up to 3 days in the refrigerator. Reheat gently and add a bit more water if needed as it will thicken.

INSTANT POT CONGEE WITH CHICKEN AND MUSHROOMS

Steps:

• Combine 4 cups chicken broth, the rice, ginger, white and light green parts of the leek and 1/2 teaspoon salt in a 6-quart Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 20 minutes.
• Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the dark green parts of the leek and cook until they begin to soften, about 3 minutes. Add the mushrooms and 1/2 teaspoon salt and cook until the mushrooms are browned and the leeks are tender, about 5 minutes. Remove from the heat. Warm the remaining 3 cups chicken broth in the microwave.
• When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and let the steam release. Carefully unlock and remove the lid. Stir in 2 cups warm chicken broth. Set the Instant Pot to sauté on normal and cook, stirring constantly, until the mixture has thickened to a porridge, 5 to 7 minutes. If the mixture thickens too much, stir in some of the remaining chicken broth. Season with salt, if needed.
• Divide the congee among bowls. Top with the shredded chicken, mushroom-leek mixture and soy sauce.