Pressure Cooker Pork Congee with Mushrooms
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
3 people
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Course
Main Course, Breakfast
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Cuisine
Vietnamese
Pressure Cooker Pork Congee with Mushrooms
Description
This recipe uses ground pork browned with ginger and shallots, then combined with white rice and water in a pressure cooker to make a thick porridge. The rice variety can be adjusted to vary creaminess, with short-grain yielding a richer texture. Separately, baby bella mushrooms are thinly sliced and baked with soy sauce, olive oil, garlic powder, and black pepper until reaching a tender or crisp texture based on baking time.
The resulting congee is smooth, savory, and flavorful from the pork and aromatics, contrasting nicely with the umami roasted mushrooms. The soup is trustworthy for its hearty texture and warming qualities, typical of congee but elevated here by the mushroom topping.
This dish makes a comforting meal by itself or with optional garnishes such as scallions, shrimp floss, fried shallots, or traditional fried dough sticks for added texture.
Cooking time for mushrooms is flexible; checking after 40-45 minutes helps tailor their texture from moist and tender to crunchy and darkened. Combining short and long-grain rice can balance creaminess if desired. Natural pressure release after cooking enhances the congee's consistency.
Ingredients
For the mushrooms
- 1 lb baby bella mushroom
- 1 1/3 tablespoons soy sauce reduced-sodium
- 1 1/2 tablespoons olive oil
- 1/8 teaspoon garlic
- black pepper
For the pork congee
- 8 oz ground pork
- 1 teaspoon salt divided
- ginger 1-inch piece, peeled and thinly sliced
- 1 shallot thinly sliced
- 3/4 cup white rice (see notes for more information)
- 5 1/2 cups water
- olive oil
For the toppings
- scallion thinly sliced
- shrimp floss (optional)
- shallot optional, fried
- fried dough sticks (optional)
Instructions
- Preheat the oven to 350F.
- Thinly slice the mushrooms and mix well with soy sauce, oil, garlic powder and black pepper. Spread them in a single layer on a baking tray and bake for 50-60 minutes or to your liking.
- While the mushrooms are being baked, cook the congee. Start by mixing the ground pork with 1/2 teaspoon of salt. Set aside.
- Rinse rice under water, drain and set aside.
- Turn on the Instant Pot with Sauté mode. Once it's hot, add a little bit of oil and then add ginger and shallots, stir and cook for 30 seconds or until fragrant. Add pork, stir, break up the pork and cook until the outside is no longer pink. Add rice, cook for 30 seconds to a minute, then add water and 1/2 teaspoon of salt.
- Put the lid of the Instant Pot on, set the van to Seal and choose Porridge mode, High pressure and cook for 10 minutes.
- After the high pressure cooking is over, let the Instant Pot releases pressure naturally (this may take around 15 minutes). Then carefully open the Instant Pot, gently stir, taste the congee and check for its consistency. If it's too thin, you can turn on the Sauté mode to reduce the liquid. If it's too thick, add some boiling water to thin it out. Season the congee to your liking.
- At this time, the mushrooms should be ready. Add congee to serving bowls, top with mushrooms, scallions, plenty of black pepper and other toppings and serve hot.
Notes
- Use short-grain rice for creamier congee or long-grain rice if you prefer it less creamy; blending both is also an option.
- Bake mushrooms to desired crispiness; start checking their texture after 40-45 minutes as slice thickness affects cooking time.
- Allow the pressure cooker to release pressure naturally after cooking to improve congee texture.
User Reviews
Overall Rating
5
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