Cost effective, 1 pot, delicious tasting, filling, and healthy. Not many dishes can check all these boxes, but congee does it without breaking a sweat!
Plus, congee is one of those great foods with so many topping options! Some are traditional, some aren’t: tamari, green onion, egg, furikake, kimchi, nori, peanuts, and sesame oil. Those are just some examples of toppings we like, I’m sure there’s many more.
The rice might look too wet right after it finishes, but it will continue to absorb the liquid, even after cooking. If you decide to pack some away in the fridge to eat later, you’ll probably want to add a bit more water just before reheating. It makes great meal prep!
You can use brown rice instead of white, but make sure to adjust cook time to 30 minutes. Now go and make some congee!
Keep your green onion on your congee, not the floor,
Your favorite alternative chefs, K & T
InstantPot Kale and Sausage Congee
Ingredients
Congee
- 1 tsp sesame oil
- 3 cloves garlic crushed and minced
- 1 inch fresh ginger minced
- 2 green onions sliced with white and green parts separated
- 1 cup jasmine white rice
- 4 cups vegetable stock
- 2 cups water
- 1 tbsp miso
- 2 cups loosely packed kale roughly chopped
Gochujang Sausage
- 3 tbsp gochujang
- 2 tbsp tamari
- 1 tbsp maple syrup
- ½ tsp red pepper flakes
- ½ tsp sesame oil
- 1 lb ground pork
Topping Ideas (optional)
- Tamari
- Egg
- Furikake
- Kimchi
- Nori
- Peanuts
- Sesame oil
- Sesame seeds
Instructions
-
Set the InstantPot to “Saute”. Once hot, add the sesame oil, garlic, ginger, and white parts of the green onion. Saute until garlic is lightly toasted and fragrant, about 2 minutes.
-
Rinse rice once (don’t remove too much starch) and add into the pressure cooker. Then add vegetable stock, water, and miso. Close the lid and make sure the vent is closed.
-
Press the porridge button (or manual high pressure for 20 minutes).
-
While the pressure cooker is running, whisk together all the gochujang sauce ingredients in a small bowl: gochujang, tamari, maple syrup, red pepper flakes, and sesame oil.
-
Place a large skillet over medium heat. Once hot, add the ground pork and let it rest for 3 minutes. Then, flip over the pork and pour in the sauce. Break apart the sausage and cook for 2-3 more minutes or until it’s well done. Remove from the heat and set aside.
-
Once the InstantPot is done, let pressure release naturally for 10 minutes, then open the vent to release any remaining pressure and remove lid.
-
Turn pressure cooker to saute, add the chopped kale, and saute 3-4 minutes until kale begins to wilt. Turn off pressure cooker. Mix in gochujang sausage.
-
To serve, divide the congee into 6 bowls, top with tamari, green onion, and any other desired toppings.