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Vegan Instant Pot Congee

Easy Vegan Instant Pot Congee

Comforting vegan congee, a rice porridge, made in the Instant Pot.
4.86 from 7 votes
Cook Time :30 minutes
Additional Time :30 minutes
Total Time :1 hour
Author: Amanda Paa



  • 1 cup dry white rice long grain or jasmine
  • 7 cups water
  • 1 teaspoon sea salt
  • 1 ounce dried shitake or mixed mushrooms
  • 3 cloves garlic sliced thinly
  • 1 thumb sized chunk of ginger cut into 4 chunks
  • soy sauce
  • any toppings listed in body of blog post


  • Add rice to a fine mesh strainer and rinse for 20 seconds, rubbing grain between your fingers to help remove some starch.
  • Drain, then add to Instant Pot insert, along with water, salt, mushrooms, garlic, ginger.
  • Place cover on Instant Pot, lock, and set to high pressure for 30 minutes.
  • Once finished cooking, let the congee fully naturally release.
  • Open the lid and stir. Remove ginger chunks with a slotted spoon.
  • Congee will be creamy and oatmeal like. Add more water if you'd like it thinner. The rice will thicken as it cools.
  • Important, Top with drizzle of soy sauce or tamari (this is the salty component), then all of your toppings!


*Stovetop Instructions: Follow directions above, except add to a stock pot on the stove. Bring to a boil, then turn down to a very small simmer, and let cook for 1 1/2 to 2 hours, stirring occasionally so rice does not stick to bottom.
Leftover congee will last up to 5 days in the refrigerator. To reheat on the stove top, add a bit of water for each serving and stir to get back to regular consistency.