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Seafood Congee (Instant Pot)

Labels:
Super smooth and comforting; this has the same consistency of Congee Wong/Queen. The meat ingredients are all optional; I personally just love a good seafood congee but you can replace with chicken or any other meat you prefer. My recipe tends to lean more on the watery side, so reduce the water by 1/4 cup if you prefer your congee a bit thicker.

Approx:
Serving size: 6-8 servings
Duration: 2 hours

Ingredients

Congee

  • 3/4 cup Jasmine rice 
  • 6.5 cups cold water 
  • 1 tbsp sliced fresh ginger
  • 1.5 cups of shrimp 
  • 1.5 cups of imitation crab meat 
  • 1.5 cups of sliced salmon
  • Salt and pepper to taste

Garnish/Toppings

  • Green onion
  • Parsley / cilantro
  • Fried onion
  • Lime wedges
  • Chinese fried dough fritters (baked until crispy and sliced into bite size pieces)

Directions

  1. Rinse rice with cool water to remove starchiness (usually I do 3 cycles of rinsing and pouring out the milky water).
  2. Add the rice to the Instant Pot along with sliced ginger and 6.5 cups of water. Do not add salt at this point. 
  3. Put on the lid and cook at high pressure for 30 minutes. 
  4. When pressure cooking is done, let the pressure naturally release (can take 40-50 mins). Do not quick release/vent; the natural release is important for the softening of the rice. While waiting, prepare your meats: clean and slice the shrimp, salmon, and crab.
  5. Open the lid carefully once the natural release is complete. The congee will look very watery at this point and the rice would seem to remain sunken to the bottom.
  6. Press the sauté button and stir occasionally until the mixture has bubbled/boiled.
  7. Add the seafood. (You can add the seafood earlier as you wait for the mixture to boil, but then you risk the seafood being overcooked. I usually add crab first, then salmon, then shrimp.)
  8. Stir until seafood is cooked (the congee should be boiling) and the desired thickness and consistency is reached. 
  9. Season with salt and pepper to taste (about 1-1.5 tsp on the low sodium side for me!).
  10. Serve hot and enjoy!

Based on:

https://www.pressurecookrecipes.com/chicken-congee-porridge-pressure-cooker/