Easy Vegan Instant Pot Congee
Comforting vegan rice porridge, made in the instant pot with dried mushrooms, garlic, and ginger for umami. This savory meal is topped with vegetables, sesame seeds, and green onions.
Yield: 4 servings
Ingredients
- 1 cup dry white rice, long grain or jasmine
- 7 cups water
- 1 teaspoon sea salt
- 1 ounce dried shitake or dried mixed mushrooms
- 3 cloves garlic, thinly sliced
- 1 thumb sized chunk of ginger, cut into 4 pieces
- tamari (gluten-free) or soy sauce
- any toppings listed in body of blog post
Instructions
- 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!
Notes
*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.