Instant Pot Butternut Squash Congee
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
491 kcal
-
Cuisine
Asian
Instant Pot Butternut Squash Congee
Report
This pressure cooker butternut squash congee is topped with ground pork flavored with ginger, lemongrass, garlic, soy sauce, and hot chili oil. This dish is 100% comfort food and can be enjoyed for breakfast, lunch, or dinner. You'll love that it's ready in just 30 minutes by using your pressure cooker or Instant Pot.
Share:
Ingredients
For congee:
- 32 ounces chicken stock
- 2 cups 1 inch cubed fresh butternut squash
- 1/2 cup long grain white rice
- 1 tablespoon grated fresh ginger
For pork topping:
- 1 tablespoon extra virgin olive oil
- 3/4 pound ground pork
- 6 green onions white parts only, chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated fresh garlic
- 1 tablespoon lemongrass paste
- 1 tablespoon Chili garlic sauce
- Pinch kosher salt
- Pinch black pepper
For serving:
- low sodium soy sauce
- Hot chili oil
- sliced green onions
Instructions
For congee:
- In your electric pressure cooker or Instant Pot add stock, squash, rice, and ginger. Stir to combine. If you're using an electric pressure cooker put it on high pressure for 20 minutes OR if you're using an Instant Pot put it on the porridge setting.
- You can natural release or quick release. If I'm still cooking my pork mixture when the congee is done I let it naturally release and then quickly release if I want it right away.
- After the lid unseals stir your congee and slightly mash the squash so it combines. I find a hand-held potato masher works well to help mash the squash.
- Serve hot and top with pork and other optional toppings.
For pork:
- Add olive oil to a large skillet and set over medium-high heat. Add all other ingredients and cook until the meat is browned and fragrant.
For serving:
- Spoon congee into a bowl, top with a hearty spoonful of pork mixture, and top with a drizzle of soy sauce, hot chili oil, and sliced green onions.
- Slow cooker congee instructions: Add all ingredients to your slow cooker and cook on low for 8 hours or high for 4 hours or until the rice is broken down and the mixture is creamy.
Nutrition Information
Show Details
Serving
1g
Calories
491kcal
(25%)
Carbohydrates
30g
(10%)
Protein
31g
(62%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
17g
Cholesterol
87mg
(29%)
Sodium
846mg
(35%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 491kcal | 25% |
| Carbohydrates | 30g | 10% |
| Protein | 31g | 62% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 17g | 100% |
| Cholesterol | 87mg | 29% |
| Sodium | 846mg | 35% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
