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    Home » Recipes » Asian Meals

    Vegan Congee Recipe (Instant Pot)

    Published: Oct 6, 2022 by Emily · This post may contain affiliate links.

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    This vegan congee is the ultimate form of comfort food. The ingredients are incredibly simple, but there is a lot of room for creativity with toppings! Just a 30 minute cook time to make this meal in the Instant Pot!

    vegan congee in a blue bowl.

    Congee, also known as "jook," is a common comfort food in Asian countries like Japan, China, India, Singapore, Philippines, and Korea. Essentially, it is a soft rice porridge. On its own it is super simple, just boiled and almost soupy rice. But the toppings are where things can get creative.

    This vegan congee cooks with ginger and garlic in the vegetable broth. I find that the simplest way to cook this is in the Instant Pot or pressure cooker. This recipe can also easily be done on the stove or even in a crock pot!

    Recipe Origins

    Congee or jook very likely originated in China around 1000 B.C. However, rice porridge is so common across the Asian continent, it's basically the equivalent to our chicken noodle soup in that it is comforting and cozy.

    In India, they make Kanji, which is a very similar. Though, it looks as though the cooking method may be different because the rice doesn't break down as much. I am sure the flavor profiles and toppings are different too.

    In Korea, they have jook or juk.

    Watch the video of this recipe:

    Why You'll Love This Recipe

    • Creamy & Comforting - This warm, savory vegan congee is the ultimate comfort meal for a rainy or cold day!
    • Authentic Asian Meal - Congee is so common all over Asia, but you can easily make instant pot congee from the comfort of your own home!
    • Simple to Make - Not only is this cozy and tasty, it is also simple and easy to make!

    What You Need For This Recipe

    Ingredients and Substitutions:

    photo of ingredients with label
    • White Rice - I used regular long grain white rice, but many use jasmine rice or short grain sushi rice. Whatever you have should work!
    • Vegetable Bouillon - Use vegetable bouillon OR substitute vegetable broth.
    • Ginger - I used whole ginger slices. If you would like to use paste, only add 1 teaspoon to the instant pot.
    • Garlic - Whole, smashed, garlic cloves help flavor the rice.
    • Toppings - Sautéed shiitake mushrooms, fried garlic, pickled ginger, chili-garlic oil, cilantro, sliced green onions, and sesame seeds. Get creative here!

    Equipment:

    • Instant Pot or Pressure Cooker
    • Knife
    • Pan (for mushrooms & crispy garlic)

    How to make this recipe

    Step 1: Prepare the Rice

    In a small bowl, lightly rinse the rice so that most of the starch comes off. You don't need to rinse as thoroughly as you might for cooking regular rice, as some starch is helpful here.

    Mix the bouillon in with the warm water needed for cooking the rice. *only necessary if not using regular vegetable broth*

    Peel and slice 2-3 large pieces of ginger and smash 3 cloves of garlic

    photo of rice and ginger and garlic in instant pot

    Step 2: Cook the Rice

    Add the rinsed rice to the instant pot with the vegetable broth.

    Stir in the ginger, garlic, and a pinch of salt.

    photo of broth and rice in instant pot

    Close the lid, set the valve to sealing, and pressure cook on HIGH for 30 minutes.

    Allow the congee to natural release until the pin drops. This may take 30 minutes or more.

    Step 3: Make the toppings

    While the congee is cooking, prepare the toppings.

    You can get creative with these toppings by adding more or different things.

    For the Mushrooms: Take the sliced shiitake mushrooms and sautee them in oil or butter until soft. Season lightly with salt.

    For the Fried Garlic: Very thinly slice 2-3 cloves of garlic longways. Heat up oil in a shallow pan or pot. Add the sliced garlic to the hot oil and fry until golden brown on both sides. Be careful not to burn.

    Slice green onions.

    Step 4: Finishing Touches

    Once the congee has finished and the pressure has naturally released, remove the lid on the instant pot.

    Stir the congee to make sure there is no sticking and to help release some steam.

    Remove the pieces of ginger and the cloves of garlic from the instant pot using a spoon or fork.

    photo of cooked congee

    Ladle vegan congee into bowls and top with fried garlic, sautéed mushrooms, pickled ginger, sliced green onions, cilantro, chili garlic oil, and sesame seeds (or toppings of your choice).

    Enjoy with a spoon!

    Expert Tips

    • You can use vegetable broth instead of bouillon. If you do this, use only 2 cups of vegetable broth. The remaining liquid should be water.
    • Many congee recipes use chicken in the cooking process. Since this is a vegan congee recipe, I did not use it. However, if you would like to, add chicken before cooking. I suggest following this Chicken Congee Recipe if you would like to do so.
    • If the vegan congee comes out of the pot too thick and gelatinous, stir in a cup or two of cold water or broth, until desired thickness is achieved. 

    Recipe FAQs

    What do you eat with plain congee?

    There are so many options to add to congee including mushrooms, herbs, crispy garlic, crispy shallots, chili oil, sesame oil, soft boiled egg, vegetables, etc.

    Can I freeze vegan congee?

    Congee can be frozen for up to three months. Don't freeze congee with any toppings, add the toppings after thawing.

    How do I store vegan congee?

    Any unfinished congee should be stored in the fridge in an airtight container and should be consumed within 5 days.

    Related Recipes

    • Midnight Pasta Recipe
    • Vegan Yaki Udon Stir Fry
    • Easy Vegan Dumplings (Vegetable Gyoza)
    • Ginger Scallion Sauce Recipe

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    Instant Pot Vegan Congee

    This vegan congee is the ultimate form of comfort food. The ingredients are incredibly simple, but there is a lot of room for creativity with toppings! Just a 15 minute cook time to make this meal in the Instant Pot!
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Breakfast, Main Course, Rice
    Cuisine: Asian, Chinese, Japanese, Thai
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour 10 minutes
    Servings: 4 People
    Calories: 185kcal
    Author: Emily

    Equipment

    • Instant Pot or Pressure Cooker
    • Knife
    • Pan

    Ingredients

    • 1 cup Jasmine Rice rinsed
    • 6 cups Water or broth
    • 2 teaspoon Vegetable Bouillon omit if using broth
    • 2-3 1-inch slices Ginger peeled
    • 2-3 cloves Garlic smashed
    • 1 tablespoon Kosher Salt do not use table salt.

    Toppings:

    • ½ cup Shiitake Mushrooms sliced and sauteed
    • 2 cloves Garlic sliced and fried
    • ¼ cup Sliced scallions
    • 1 teaspoon Shredded pickled ginger
    • ½ teaspoon Chili-Garlic oil
    • ½ teaspoon Sesame seeds

    Instructions

    • In a small bowl, lightly rinse the rice so that most of the starch comes off. You don't need to rinse as thoroughly as you might for cooking regular rice, as some starch is helpful here.
    •  Mix the bouillon in with the warm water needed for cooking the rice. *only necessary if not using regular vegetable broth*
    • Peel and slice 2-3 large pieces of ginger and smash 3 cloves of garlic
    • Add the rinsed rice to the instant pot with the broth. 
    • Stir in the ginger, garlic, and salt. 
    • Close the lid, set the valve to sealing, and pressure cook on HIGH for 30 minutes. 
    • Allow the congee to natural release until the pin drops. This may take 30 minutes or more.
    • While the congee is cooking, prepare the toppings. 
    • For the Mushrooms: Take the sliced shiitake mushrooms and sautee them in oil or butter until soft. Season lightly with salt. 
    • For the Fried Garlic: Very thinly slice 2-3 cloves of garlic longways. Heat up oil in a shallow pan or pot. Add the sliced garlic to the hot oil and fry until golden brown on both sides. Be careful not to burn. 
    • Slice green onions. 
    • Once the congee has finished and the pressure has naturally released, remove the lid on the instant pot. 
    • Stir the congee to make sure there is no sticking and to help release some steam.
    • Remove the pieces of ginger and the cloves of garlic from the instant pot using a spoon or fork. 
    • Ladle congee into bowls and top with fried garlic, sautéed mushrooms, pickled ginger, sliced green onions, cilantro, chili garlic oil, and sesame seeds (or toppings of your choice). 
    • Enjoy with a spoon! 

    Notes

       
      • You can use vegetable broth instead of bouillon. If you do this, use only 2 cups of vegetable broth. The remaining liquid should be water.
      • Many congee recipes use chicken in the cooking process. Since this is a vegan recipe, I did not use it. However, if you would like to, add chicken before cooking. I suggest following this Chicken Congee Recipe if you would like to do so.
      • If the congee comes out of the pot too thick and gelatinous, stir in a cup or two of cold water or broth, until desired thickness is achieved. 

      Nutrition

      Calories: 185kcal | Carbohydrates: 40g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 33mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
      Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

      More Asian Meals

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      • Creamy Vegan Miso Ramen Noodles

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      Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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