INSTANT CONGEE RECIPES

Steps:

• Rinse rice under cool running water until the water runs clear. Place rice in a multi-functional pressure cooker (such as Instant Pot®) and add 6 cups of vegetable broth.
• Cut corn kernels off the cob and break cob into 3 pieces. Place kernels, cob pieces, and ginger in the pot with rice and broth. Close and lock the lid. Select Porridge function and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Check consistency of congee. If you want a thinner congee, add the remaining 1 cup broth, 1 tablespoon at a time, until the desired thinness is reached. Remove corn cob pieces and season with salt and white pepper; stir well.
• Divide congee into 6 bowls. Top with even amounts of sliced spring onions, whole peanuts, crushed peanuts, sesame oil, sesame seeds, and chili crisp.

Steps:

• Place washed jasmine rice, water, swai fillet, ginger and fish sauce into the Instant Pot.
• Close the lid and turn the steam valve into sealing position.
• Press the porridge button (this pressure cooks for 20 minutes).
• After 20 minutes, allow the pressure to release naturally, or do a quick release. You may also naturally release for 15 minutes, then quick release the remaining pressure. Either way, please ensure the floating valve has completely dropped before opening the lid.
• When pressure has been fully released, remove the lid. Break up the swai fillet into pieces and add optional sesame oil, white pepper powder and salt to taste.
• Enjoy with your toppings of choice!