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–+ servings
Plant-Based Congee

Congee

This simple Instant Pot vegan congee recipe is a nourishing, savory dish. It's my #1 favorite meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Main Course
Cuisine Asian, Chinese, Korean
Servings 1

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!
HINT
If adding cabbage or a dark leafy green like chopped kale, add it right after the lid comes off and it will gently cook.
NOTE
After years of making it this way I'm now making it with no salt (except in the toppings) but someone transitioning from a Standard Diet may resonate more with adding initial salt.
Keyword creamy, filling, porridge, rice, warm
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