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!
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:
- 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
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 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
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.
Congee can be frozen for up to three months. Don't freeze congee with any toppings, add the toppings after thawing.
Any unfinished congee should be stored in the fridge in an airtight container and should be consumed within 5 days.
Related Recipes
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Instant Pot Vegan Congee
Equipment
- 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.
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