Last Updated on July 11, 2022 by Share My Kitchen
Today, you will be exploring the wonderful experience of making (and eating) Instant Pot brown rice congee. Spoiler alert: congee can be made in an Instant Pot. This should be enough reason to get one. It’s a complete home run.
Put your rice in the pot, go on with your day, and think about toppings. You can return later to enjoy a delicious pot of beautiful congee. This can also be made on the stovetop, but that requires more care.
For this recipe, different amounts of white and brown rice have been experimented with. Different amounts of water have also been tested. And the congee with a small amount of white rice was more texturally rich than the ones with 100% brown rice. The 100% brown rice congee had too much separation of grains, and just not enough creaminess. However, you can add white jasmine rice in order to get the classic congee porridge texture, and with some added nutritional benefits of whole brown rice as well.
Instant Pot Brown Rice Congee with Turmeric
This congee is a must-have. It’s spiked with turmeric, and you might just want to add a few tablespoons of any quick-cooking grains, such as quinoa, Job’s tears, or etc.
Many Asian countries are fond of congee (and related rice porridges). It is a favorite breakfast, and it might just become yours, too.
Now, you can use this recipe as a starting point in making your own congee. Experiment with different broths or seasonings. Moreover, have fun with toppings, and be sure to experiment with texture, crunch, color, and ingredients! You may also make it on the stovetop in a heavy-bottomed pot, without the Instant Pot needed.
You can also try other recipes rich in turmeric like Dynamite Cold Tonic, Pad Thai, Turmeric Cashews, Turmeric Popcorn, Pickled Turmeric Eggs, and Turmeric Soaked Chickpeas.
If you don’t own an Instant Pot, you can make this recipe on the stovetop. Mix all ingredients in a large saucepan. Bring to a simmer, then cook it over low-medium heat until you have an excellent loose porridge.
Instant Pot Brown Rice Congee Recipe
|Servings||Prep Time||Cook Time||Total Time|
|8||2 mins||1 hr 30 mins||1 hr 32 mins|
- 1 cup brown jasmine rice
- 1/2 cup white jasmine rice
- 9 cups water or mushroom broth
- 1 teaspoon fine grain sea salt
- 1 1/4 teaspoons ground turmeric
- (optional) 1/4 cup of other quick-cooking grains: quinoa, millet, french lentils, Job’s tears, etc.
- salted peanuts, flash sautéed bok choy, pickled shaved mushrooms*, soy sauce, a spicy chile oil or sriracha, sprouts or micro greens, a few rogue chickpeas
- In the Instant Pot (or multi cooker), combine the rice, water, salt, and turmeric. Secure the lid, then set the pressure release valve to SEALING. Next, press the MANUAL, and set the time for 30 minutes at high pressure. Allow the pressure to NATURALLY RELEASE for 30-40 minutes. Then, tap or shake the pressure cooker gently, and let it open carefully, away from you. You can add more broth or hot water if you prefer for the consistency to be thinner.
- You can then serve the congee with any toppings you prefer, such as peanuts, oil sriracha or spicy chili, something a little salty, and something green. Your imagination is the only limit!
- You may slice 1 pound of mushrooms thinly to make pickled shaved mushrooms. Add them in a medium pan with 1/3 cup of sugar, 1/2 cup of soy sauce, 1/2 cup of apple cider vinegar, 1 cup of water, and 1/2 teaspoon of turmeric. Let the mixture simmer for one or two minutes. Then, with a slotted spoon, remove the mushrooms. Return the mushrooms to the brining liquid (in a jar) when it has cooled, then leave it in the refrigerator for up to one week. Serve the mushrooms with a drizzle of brine.
- For reference, the Instant Pot used for this recipe is the Instant Pot DUO Plus 6 Qt 9-in-1.