Vegan Congee Recipe (Instant Pot)

This vegan congee is the ultimate form of comfort food and one of the best things you can make in the fall and winter months. There is nothing like cozying up with a hearty hot bowl of congee on a chilly evening. The ingredients are incredibly simple, but there is a lot of room for creativity with toppings! The instant pot method requires just a 30-minute cook time.

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 savory rice porridge. On its own it is super simple, just boiled and almost soupy rice. But the variety of toppings are where things can get creative.

This vegan congee is cooked with simple ingredients that pack a ton of flavor: ginger and garlic in the vegetable broth. I find that cooking congee is easiest 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, creamy rice porridge is so common across the Asian continent, that it's basically the equivalent to a warm soup like our chicken noodle soup in that it is comforting and cozy.

In India, they make Kanji, which is very similar to a jook recipe. However, 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 - Hot 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:

• 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. For a non-vegan version of this recipe, substitute chicken stock or even bone 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 fresh 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.

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.

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.

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 this comforting dish with a spoon and a full-bodied red wine!

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 for best results if you would like to do so.
• If the vegan congee comes out of the pot too thick and gelatinous, stir in one or two cold cups water or broth, until the desired thickness is achieved. 

Recipe FAQs

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