Instant Pot Basic Congee (Rice Porridge)

Instant Pot Basic Congee is a filling simple to make traditional peasants meal that goes great with just about anything you throw at it. The Congee is best served steaming hot and covered with your favorite toppings. I normally serve this with some sort of protein such as eggs, strips of chicken, or Chinese sausage. You can turn up the heat with a couple of Thai peppers or jalapeños if you like. A hot bowl is also nice when you feel a bit under the weather and need something easy on the tummy to digest. This meal makes a bag of rice go a long way. Fresh green onions and dried shallots make a nice combination but feel free to experiment and change the flavors to your liking. I love this meal because it is cheap to make and it fills the tummy with a nice warm feeling that lasts. My family loves to dip toasted French bread or Chinese fried bread in their hot bowls to make for a mouthwatering appetizer while the Congee cools a bit. 

Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

Watch the video and follow the simple instructions below to have this budget friendly comfort food for your next meal. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all of my latest eatfoodlicious publications. IP Basic Congee is a dish anyone can make that everyone will enjoy. Leave a comment and let us know what your favorite toppings are with your bowl of Congee. I hope you enjoyed this recipe and will return again soon.

Recent Posts

More Soup Recipes

Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Instant Pot Basic Congee (Rice Porridge)

Instant Pot is much easier and quicker when cooking Congee (rice porridge) compared to the traditional stove top method. With the Instant Pot you’ll have home cooked hot soup within 30 minutes. 
No ratings yet
Cook Time 20 mins
Total Time 20 mins
Course Main Course, Soup
Cuisine Asian, Chinese, vietnamese
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 1 cup white rice
  • 4 cups low- sodium chicken broth
  • 4 cups hot boiling water or chicken broth
  • 1 oz fresh ginger about 4 slices
  • ½ tsp salt

Toppings: fried garlic, fried shallots, chopped green onion, chinese sausage, Thai peppers, chili oil, soy sauce, soft-boiled egg or chinese donut.

    Instructions
     

    • Rinse and drain the rice twice. Place rice, water, broth, salt and gingers in the cooker.
    • Place the lid on. Pressure cook on high for 20 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 
    • Discard the gingers and stir. Season with salt to taste.

    Garnish with fried garlic, fried shallots, chopped green onion, chinese sausage, Thai peppers, chili oil, soy sauce, soft-boiled egg or chinese donut. Serve and enjoy!

      Video

      Keyword best basic congee, best rice porridge, easy instant pot congee, instant pot basic congee, instant pot rice porridge, pressure cook congee (rice porridge)
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      More Instant Pot Recipes

      More Rice Recipes

      Spam Musubi

      Soft rice wrapped in a good quality seaweed featuring braised mouthwatering pan fried spam. My kids love this simple recipe for Spam Musubi. Easy to make with very little clean up, these rolls make for an interesting and affordable meal. Not sure what it is about slightly salty food, but my kids tear this stuff up. It is satisfying as a parent to watch your kids have fun making their own food in the kitchen using your parent approved recipe. This stuff travels well also, pack some to take with you and enjoy this handheld tummy tamer with you on the go.

      Watch this video with the kids, have them follow the simple instructions below and they will bo on their way to self meal preparation. This is also easy to make for those that may have a limited kitchen space and just want to make a snack or meal that is tasty and filling. Like and share this or any of the meal suggestions you find interesting from my growing catalogue of eatfoodlishous recipes. Leave a comment if you have a favorite easy to make sushi style meal suggestion and I will give it a try.

      Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

      Recent Posts

      Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Spam Musubi

      5 from 1 vote
      Prep Time 20 mins
      Cook Time 10 mins
      Total Time 30 mins
      Course Appetizer, Main Course, Snack
      Cuisine Asian, Hawaiian
      Servings 8
      Calories

      Ingredients
        

      • 5-6 cups cooked sushi rice or short-grain white rice
      • 12 oz spam
      • 2 tbsp soy sauce
      • 2 tbsp granulated sugar
      • 3-4 sheets sushi nori (dry seaweed) cut into ¼ – ⅓

      Instructions
       

      • Cut the spam horizontally into 8-10 slices (depending how thick you prefer); set aside. Heat the non-stick pan to medium. Add sugar, soy sauce and mix. Place the sliced spam in the pan. Cook both sides of the spam until lightly brown and crisp.
      • Place on the sushi nori (dry seaweed) on a cutting board/plate. Put the musubi mold in the center of sushi nori. Add ½ cup of rice in the musubi mold and use the mold top to press the rice down firmly; remove the mold. Place cooked spam on top of the rice. Wrap the sushi nori around the rice and spam.
        Musubi can hack: use an empty spam can. Place plastic wrap in the can, add rice and use a spoon to press the rice down. Pull the plastic wrap out of the can, remove the rice and place on top (center) of the sushi nori. Then, place the spam on top of the rice. Wrap the sushi nori around the rice and spam.

      Serve immediately & enjoy!

        Video

        Keyword best spam musubi recipe, easy spam musubi recipe, spam musubi
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        More Appetizer & Snack Recipes

        Dan Dan Noodles (Spicy Sichuan Noodles)

        Softly coated in a glistening chili oil, these tender Dan Dan Noodles are pleasantly filling and tastily rewarding to dine on. I love to quietly sit and appreciate a small bowl of these noodles with a couple of my favorite vegetable. Partner these with a steamed or blanched to perfection yu choy or bok choy vegetable for a palate cleansing green flavored nectar that spills with every bite. Treat yourself to a pleasant meal with this recipe and have left overs for a light day the next lunchtime. That is my kind of easy to prepare meal.

        A simple dish full of eye appeal and delivers on satisfaction when combating the nature of hunger. Watch the video and follow the instructions below for a pleasantly satisfying Chinese inspired bowl of noodles. Like and share this or any of my recipes from my growing catalogue of meal and presentation suggestions. The pleasant experience that comes from mixing the contents of the strategically arranged bowl will generate a buzz of excitement at the table as the family enjoys another eatfoodlicious adventure.

        Sauce ingredients

        In a small bowl: combine all the ingredients and mix. Set aside until ready to use. Optional: double the ingredients sauce if you like more sauce.

        In a medium size bowl: add ground pork.

        Add soy sauce, shaoxing wine & hoisin sauce.

        Mix well.

        Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds.

        Add meat and cook for 3-5 minutes or until no longer pink.

        Add sui mi ya cai and mix.

        Turn the heat down to keep warm.

        Cook the fresh or dried noodles by following the instructions on the package. Drain and set aside.

        In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

        Add sauce and arrange a balanced portion of the noodles into the middle of serving bowl. Top with blanched bok choy, cooked meat (center) & green onions.

        Mix well.

        Serve immediately and enjoy!

        Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

        Recent Posts

        Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Dan Dan Noodles (Spicy Sichuan Noodles)

        Softly coated in a glistening chili oil, these tender Dan Dan Noodles are pleasantly filling and tastily rewarding to dine on. 
        No ratings yet
        Prep Time 15 mins
        Cook Time 15 mins
        Total Time 30 mins
        Course Main Course
        Cuisine Asian, Chinese
        Servings 4
        Calories

        Ingredients
          

        Pork & Sui Mi Ya Cai

        • ½ lb ground pork
        • ½ cup sui mi ya cai pickled mustard greens
        • 1 tbsp vegetable or canola oil 
        • 2 tsp hoisin sauce
        • 2 tsp shaoxing cooking wine or dry sherry
        • 1 tsp soy sauce

        Sauce

        • 2 tbsp soy sauce
        • 2 tbsp chili oil
        • 2 tbsp tahini (sesame paste) substitute with creamy peanut sauce
        • 2 tbsp water
        • 2 tsp granulated sugar
        • ½ tsp rice vinegar
        • 1-2 tsp ground sichuan peppers to taste
        • 2 garlic cloves minced

        Serve

        • 14 oz egg noodles dry or fresh
        • 1 lb bok choy yu choy or choy sum
        • 4 green onions chopped

        Instructions
         

        Sauce

        • In a small bowl: combine all the ingredients and mix. Set aside until ready to use. Optional: double the ingredients sauce if you like more sauce.

        Stir Fry

        • In a medium size bowl: combine ground pork, soy sauce, shaoxing wine, hoisin sauce and mix well.
        • Heat the wok/pan to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add meat and cook for 3-5 minutes or until no longer pink. Add sui mi ya cai and mix. Turn the heat down to keep warm.
        • Cook the fresh or dried noodles by following the instructions on the package. Drain and set aside. In the same pot: add clean water and bring to a boil. Blanch the bok choy until slightly tender.

        Assemble

        • Add sauce and arrange a balanced portion of the noodles into the middle of serving bowl. Top with blanched bok choy, cooked meat (center), green onions and mix well (see photo for reference).

        Serve immediately and enjoy!

          Video

          Keyword best dan dan noodles recipe, dan dan noodles, easy dan dan noodles, spicy sichuan noodles
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          More Asian Recipes

          Instant Pot Chicken Rice with Potatoes

          Seal in the delicious flavor of sautéed marinated chicken with the IP pressure cooking feature while shortening the cook time of rice and potatoes to have a playable delicious meal in no time flat. The eggs yolks bursting with rich thick tastes of indulgence create a comforting rice and potatoes filler that marries well with the savory chicken bites. The IP is a universal cooking pan that holds in flavors and expedites cook times making it one of the most used appliances in the kitchen throughout the foodie community. This recipe meets the eat foodlicious criteria for taste and presentation while trending toward the convince we all love and look for when we are wanting to save our precious time for other weekend activities beyond cooking and cleaning.

          My family, including a couple of teenagers and a big guy, love for that comes in the ease of a one bowl serving. This Chicken Rice with Potatoes recipe holds the heat of the IP well and will stay deliciously warm for longer than the time they will likely spend in the serving bowl. Watch the video and follow the simple instructions below t be on your way to a comforting food lovers rich dream of fullness and taste. Like and share this or any of my recipes from my growing catalogue. Leave a comment if you want to talk food and I hope you visit the site again soon for another trusted meal tutorial complete with presentation suggestions.

          Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

          Ingredients

          Peeled & cut into cubes.

          Trim the fat off the chicken thighs. Cut the chicken into ½” x ½” cubes

          In a medium size bowl: add combine chicken.

          Add soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered.

          Marinate for 10 minutes.

          Set to sauté high. Add oil and wait for 20 seconds. Saute/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw. Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button.

          Add potatoes, rice, broth, soy sauce and mix.

          Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

          Crack eggs into the IP, cover with the lid.

          Let slow cook for 7-8 minutes or until they are about over easy.

          Remove the lid and mix well. (see video for reference).

          Garnish with chopped green onions. Serve & enjoy!

          Recent Posts

          Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Instant Pot Chicken Rice with Potatoes

          No ratings yet
          Prep Time 15 mins
          Cook Time 8 mins
          Total Time 23 mins
          Course Main Course
          Cuisine Asian, Chinese
          Servings 6
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          Marinate

          • 1 lb skinless & boneless chicken thighs
          • 1 tbsp soy sauce
          • 1 tbsp dark soy sauce
          • 1 tbsp shaoxing cooking wine or dry sherry
          • 1 tsp cornstarch
          • ¼ tsp chinese five spice

          Rice & Potatoes

          • 2 cups rice rinsed & cleaned
          • 2 cups low- sodium chicken broth
          • ¼ cup water
          • 1 tbsp soy sauce
          • 1 lb potatoes peeled & cut into cubes
          • 3 large eggs
          • 2 tbsp canola, vegetable or peanut oil

          Instructions
           

          Marinate

          • Trim the fat off the chicken thighs. Cut the chicken into ½" x ½" cubes. In a medium size bowl: combine chicken, soy sauce, dark soy sauce, shaoxing wine, chinese five spice, cornstarch and mix until chicken is well covered. Marinate for 10 minutes.

          Pressure Cook

          • Set to sauté high. Add oil and wait for 20 seconds. Sauté/cook the marinated chicken for 4 minutes or until the outer layer is no longer raw.
          • Pour ¼ cup water in the cooker. Scrape the bottom with a wooden spoon (this will deglaze the bits & pieces). Press the cancel button. Add potatoes, rice, broth, soy sauce and mix.
          • Place the lid on. Pressure cook on high for 8 minutes with a natural release of 10 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 
          • Crack eggs into the IP, cover with the lid, let slow cook for 7-8 minutes or until they are about over easy. Remove the lid and mix well. (see video for reference).

          Garnish with chopped green onions. Serve & enjoy!

            Video

            Keyword Instant Pot Asian Chicken with Rice & Potatoes Recipe, Instant Pot Asian Recipe, Instant Pot Chicken with Rice & Potatoes, Pressure Cook Chicken with Rice & Potatoes
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            More Instant Pot Recipes

            Instant Pot Chicken & Rice

            This Instant Pot Chicken and rice is buttery rich with flavor as provides a satisfyingly delicious filling meal experience. Moist and tender chunks of chicken and their dance partner, jasmine rice, move effortlessly across the plate to the pointes of your fork while your taste receptors bask in the front row pleasure of eatfoodlicious sensations. This is the type of meal that you can eat until you are hungry no more. If you are like me and have a small army of hungry people to feed you will love how simple this is and how little clean up you will have.


            Watch the video and follow the instructions below and add a quality meal to the home selections. This is a simple meal that doesn’t require any special ingredients and you likely already have most of them in your home. This is an affordable meal to feed your family and is also great for meal preparation to start a busy week. Share this or any of my recipes you enjoy and return next time you are looking for meal inspiration that meets our criteria for what food is supposed to be.

            Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

            Ingredients

            Add chicken, salt, pepper, oregano and cook for 3-5 minutes.

            No longer pink.

            Add shredded carrots and cook for 1 minute.

            Add chopped onions, minced garlic and cook for 2-3 minutes or until fragrant.

            Place rice on top of the chicken.

            Pour water into the cooker. Then add bay leaves & butter.

            Pressure cook on high for 8 minutes with a 10 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove and discard bay leaves.

            Mix the chicken and rice together. Season with salt and pepper to taste.

            Garnish with fresh chopped parsley.

            Recent Posts

            Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

            Share on social media

            Instant Pot Chicken & Rice

            5 from 1 vote
            Prep Time 10 mins
            Cook Time 8 mins
            Total Time 18 mins
            Course Main Course
            Cuisine American
            Servings 6
            Calories

            Equipment

            • Pressure Cooker / Instant Pot

            Ingredients
              

            • 1 ½ lbs boneless skinless chicken thighs
            • 3 cups filtered water
            • 2 cups white jasmine rice
            • 1 cup shredded carrots about 2 medium size
            • 4 tbsp unsalted butter
            • 2 tbsp olive oil
            • 1 ½ tsp salt
            • 1 tsp black pepper
            • 1 tsp dried oregano
            • 1 sweet onion chopped
            • 5 garlic minced
            • 3 bay leaves

            Instructions
             

            • Wash/clean and rinse the rice at least twice until the water runs clear.
            • Clean and trim the fat off the chicken thighs.
            • Set to sauté high. Add oil and wait for 10-15 seconds.
            • Add chicken, salt, pepper, oregano and cook for 3-5 minutes or until no longer pink.
            • Add shredded carrots and cook for 1 minute.
            • Add chopped onions, minced garlic and cook for 2-3 minutes or until fragrant.
            • Place rice on top of the chicken.
            • Pour water into the cooker. Gently submerge the rice in the water and do not stir.
            • Then add bay leaves & butter. Do not stir.
            • Place the lid on. Pressure cook on high for 8 minutes with a 10 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove lid.
            • Remove and discard bay leaves.
            • Mix the chicken and rice together. Season with salt and pepper to taste.
            • Optional: Garnish with fresh chopped parsley.

            Serve & Enjoy!

              Video

              Keyword best instant pot chicken & rice recipe, chicken & rice, easy instant pot chicken & rice recipe, instant pot chicken & rice, pressure cook chicken & rice
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              More Instant Pot Recipes

              Instant Pot Chinese Sausage & Chicken with Rice

              Shitake mushrooms and Chinese sausage embedded in tasty moist rice to create an effortless spin on fried rice straight from the instant pot. Garnish with fresh cut green onions and fried shallots to add multiple dimensions to a satisfying and affordable meal. Notes of traditional fried rice flavors make this instant pot shortcut a good option for meal preps. This meal stores great in the refrigerator and tastes great heated back up later.

              Watch the video and follow the instructions below to add this cost effective meal to your menu. Let the rice stand for a bit prior to serving as the additional moisture is soaked up and evaporates shortly (5 minutes) after opening. Share this or any of the recipes from my growing catalogue of recipes. All food should be delicious and affordable and that is what the eatfoodlicious mission is to create on a daily basis.

              Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

              Ingredients

              Soak the shiitake mushrooms in boiled water for 30 minutes (make sure to fully cover).

              Once complete; rinse, squeeze and clean the mushrooms at least 2-3 times. Cut/slice and remove the stems.

              Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage.

              Slice the chicken thighs and place them in a bowl.

              Add grated ginger, cornstarch, dark soy sauce, soy sauce, shaoxing cooking wine, garlic, oyster sauce and mix until evenly coated.

              Marinate for 15 mintues.

              Add marinate chicken and cook for 3-5 minutes or until no longer pink.

              Add sliced mushrooms, sausage and cook for 1-2 minutes.

              Pour water into the cooker. Use a wooden spoon to (deglaze) scrape the bottom of the cooker. Place rice on top of the chicken.

              Meanwhile- in a small bowl, add all the sauce ingredients together (sesame oil, oyster sauce, sugar, soy sauce) and mix. Set aside until ready to use.

              Pour the sauce mixture over the cooked rice. Mix/stir the rice and chicken until evenly coated with the sauce.

              Garnish with chopped green onions and fried shallots.

              Recent Posts

              Be sure to follow me on