Pressure Cooker Congee (Jook)
User Reviews
4.9
26 reviews
Excellent
Pressure Cooker Congee (Jook)
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1 min to prep this 4-ingredient pressure cooker congee. Thick & creamy rice porridge is mild and easy to digest. Perfect comfort food for cold or sick days.
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Ingredients
- ¾ cup (173g) jasmine rice
- 7 cups (1750ml) water cold
- 7 dried scallop aka conpoy
- salt to taste
Instructions
- Rinse Rice: Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until water is clear. Drain well
- Pressure Cook Congee: Add 7 cups (1750ml) cold water and conpoy into the pot. Close lid and Pressure Cook at High Pressure for 30 minutes, then Natural Release for 15 minutes. Release the remaining pressure by turning the Venting Knob to Venting position. Open the lid carefully.
- Thicken & Serve: Add salt to taste. Turn on the heat (Instant Pot: press sauté button) and stir the congee until the desire thickness. Serve warm & enjoy.
Equipments used:
Notes
- *Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!
Nutrition Information
Show Details
Calories
84kcal
(4%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
16mg
(1%)
Potassium
27mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 16mg | 1% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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