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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 4 votes
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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

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
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