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4.9 from 39 votes

Pressure Cooker Congee (Jook)

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.

Total Time
55 mins
Servings: 4 - 6
Calories: 84 kcal
Course: Breakfast , Lunch , Dinner
Cuisine: Asian , Chinese

Ingredients

  • ¾ cup (173g) jasmine rice
  • 7 cups (1750ml) cold water
  • 7 conpoy (dried scallops)
  • salt to taste

Instructions

    Cup of Yum
  1. 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
  2. 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.
  3. 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.

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

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

% 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.