If I had to pick only one breakfast to eat every day for the rest of my life, it would be congee. A thick, creamy, savory rice porridge is actually enjoyable any time of the day.
Congee
This simple Instant Pot vegan congee recipe is a nourishing, savory dish. It's my #1 favorite meal.
Equipment
Ingredients
- ¼ cup white jasmine rice, dry (52g)
- 18-20 oz water
- ¼ tsp white pepper, ground
- 1 thumb of ginger peeled, cut into short matchsticks
- 1 celery rib diced
- 1 carrot diced
Added Veggies (Optional)
- 1 handful torn green cabbage leaves
Toppings (Optional, Per Serving)
- 1 dollop Sambal Oelek (1-2 tbsp)
- 1 tbsp low-sodium soy sauce (or tamari)
- 1-2 scallion/green onion
Instructions
- Add all ingredients to an instant pot in the order listed. Cook on high pressure for 20 mins, quick release, add optional additional veggie, like cabbage, stir, stir, and stir with a ladle. It will thicken as you stir. Add water if you'd like it thinner, or gently simmer using the sauté mode (low heat) if you prefer it thicker. Serve with desired toppings!
Notes
🤌 TOPPINGS
- Scallions/green onions, thinly sliced (always add green onions or something similar!!)
- Low sodium soy sauce, I like this if I have no other salty/hearty toppings
- A couple of dollops of Sambal Oelek chili sauce, I usually add this
- Anything else you fancy, this is a remarkably adaptable meal! I often will add something like my Tres Chiles Soy Curls or Red Thai Soy Curls!
Tried this recipe?Let us know how it was!
You can read more about congee and the importance of wet breakfasts (hydration!) at Andrew Sterman’s site in his article Congee and Wet Breakfasts for Health.
Happy Congeeing!
Looking for the Old Recipe?
I’ve been adjusting this recipe over time, and my preference is to now include extra white pepper, veggies, and omit the salt and add salty ingredients on top. If you want to make the original recipe I shared, here it is:
