Easy Vegan Instant Pot Congee Food

INSTANT POT® VEGAN CORN CONGEE

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.

EASY VEGAN INSTANT POT CONGEE

Steps:

• Add rice to a fine mesh strainer and rinse for 20 seconds, rubbing grain between your fingers to help remove some starch.
• Drain, then add to Instant Pot insert, along with water, salt, mushrooms, garlic, ginger.
• Place cover on Instant Pot, lock, and set to high pressure for 30 minutes.
• Once finished cooking, let the congee fully naturally release.
• Open the lid and stir. Remove ginger chunks with a slotted spoon.
• Congee will be creamy and oatmeal like. Add more water if you'd like it thinner. The rice will thicken as it cools.
• Important, Top with drizzle of soy sauce or tamari (this is the salty component), then all of your toppings!