Short-grain rice and fresh corn is cooked in vegetable broth in the Instant Pot® to cut down on time without compromising flavor. This is a vegan and gluten-free version of the Asian comfort food. It can be used as a base to serve additional ingredients on the side like cooked chicken or turkey. This will keep in the refrigerator for up to 5 days.

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
15 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

458 calories; protein 9.9g; carbohydrates 41.7g; fat 28.9g; sodium 784.9mg. Full Nutrition
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