Salted Pork Congee – Instant Pot
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Congee (or conjee) is a type of rice porridge or popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes.
Cook for 20 minutes manual low pressure
An Asian go-to when it’s cold out or just have a cold 🙂
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Just apply a towel over the quick release nozzle as you release the air pressure. No big deal.
thank you for sharing your video. nice recipe
Yum 😋 I ♥️Congee. I’m totally doing it with salted pork next!
I wondered what congee was…
Thx Flo!
Great tip about the wooden spoon! Thank you!!!
You should shout out the music in the background in your credits.
Hi Flo! I figured it out. 6:1 ratio of water to rice. One rice cup equals 4 cups water! 🙂 Thanks. I plan on just using chicken broth instead of the pork bones method. (And then I was going to add shitaki mushrooms as well (pre-soaked), but I ran out. Anyway thanks and great job on the videos!
Hi Flo – Great and simple video. But I missed how much rice you used (1 cup? 2 cups)
The sound cuts off at 8 minutes and 23 seconds and doesn't come back on for the rest of the video.
For a lazy person: Since I cook multi days worth of rice at a time, I almost always have rice in the fridge. With 3 bowels of fridged rice (fluffed, prior to storing in the fridge), I add enough hot water to cover the rice. My 5 year old pressure cooker on high for 15 min, natural release gives me very, very creamy congee. This produce plain, thick congee. I prefer it this way because I can thin it out with water or stock to according to personal preference. Any left over also takes less room.
I love all your videos I live in Abbotsford British Columbia 60 km from Vancouver and I agree it's either too hot too cold or too rainy but I guess it comes with the territory being in Vancouver right or the BC person we like to complain about the weather and always I just wanted to let you know that I don't have a smart pot like you I have a regular duo so it's hard for me to work with your recipe because I don't know how many minutes to cook congee for and if I'm cooking at low pressure or high pressure as well as I have the 8 quart and it looks like you have the 6-quart because inside my pot liner it doesn't show number 10 just goes 2/3 and then PC MAX Line but thank you I still enjoy watching your videos if you could elaborate a little bit more it would be greatly appreciated .I did used you six to ratio turn out .but not as nice as yours.
IP newby here…that 1-6 ratio is enough for how many servings? TY
I don't have the bluetooth script. How many minutes using pressure cooking and natural release?
Hi Flo! I love your videos and am new to the IP world, and have really enjoyed learning and trying new recipes! I wanted to ask if you had this recipe on your blog? I tried searching it and came up empty and I find that to be the case with a few other videos you also have posted. Not sure if I am missing something… I see another viewer posted a written step by step – I will follow that for the time being. How many lbs of pork bone to you use for this recipe?
Also, I noticed that the audio cuts out at around 8:22. This happens when i am viewing both on my laptop and tv … not sure if it's happening to other people as well.
Anyways, can't wait to try this in my IP. I love Congee! Can't wait to see more videos from you!
may I suggest to write down some detail such as minutes, ratio for cup of rice and water. It is easier to follow than listen. Also, how to avoid it, while cooking, over-flow such as too much water. Thanks.
Your mom is right! If you use bones it really does make a difference. If you were to eat bone broth it's very beneficial to your health and that's essentially what you made with the pork bones
I had a ham hock leftover so just long cooked that in water for 59 min, fast cool down, used jasmine rice long cooked for 20 min fast cool down (being careful with the steam vent for the first min) and i can't use onion at the moment but used extra white pepper and salt, THIS IS GREAT! I've been trying to duplicate a jook I got in L.A.'s Chinatown over 20 years ago, this had perfect texture! Excellent advice about the salt and oil on the rice after rinsing. (I used olive oil ) I will put some garlic and maybe a touch of ginger next time but right now I'm off for another bowl… Thank you! P.S. I have a no name pot hence the different cooking terms.
Hi! sorry my request is not related to this video. Hope you would come up with the malaysian Bubur Cha Cha in the instant pot.
yes, perfect comfort food for me..also great when ur sick – keeps u well hydrated. Wherez the crispy dough???
My husband is Vietnamese and my mother in law makes this when he was younger and sick. She uses chicken instead of pork. I know he likes this and I've never made it. Now that I have an IP I think I will surprise him with it. Thanks for the recipe. 🙂
I'm really happy that I found you while searching recipes for my new instant pot. We travel a lot and I was first introduced to Congee for breakfast at The Kowloon Hotel in Hong Kong. They almost always serve congee for breakfast on Princess cruises, too. But, I really have missed it when we're at home, so I was excited to see it in your video offerings. I made it 3 days ago following your recipe exactly and it was fabulous.I have just enough left for breakfast tomorrow. So Thank you, I will be making it often!
Thanks.
Your cooking techniques remind me of my mom. That's how she taught me when I was a kid in Hong Kong. I am about your age and I love your channel! God bless.
*By the way, this is my first time making comment on a video!
I love your video. But I don't have a iphone to program for the instant pot. I need your help. please let us know how to cook with the instant pot without iphone 🙂 for next video. You can press your iphone after :). Thanks
I agree with Amy Phaviseth. Could we normal non app folks get the cooking times?