Ingredients
Directions
Cook the congee: To the Instant Pot add the garlic, ginger, rice, vegetable broth, and salt, if using. Stir to combine.
Secure the lid on top. Set the pressure to high and time to 55 minutes.
Meanwhile, cook the vegetables: In a medium-sized sauté pan on medium-high heat, sauté the mushrooms. After about a minute or two you may need to add 1 tablespoon of water to prevent the mushrooms from sticking. Cook until reduced in size and most of the liquid has been released, about 5 minutes. Once the mushrooms have cooked down, add the edamame and another 1 tablespoon of water to the pan and sauté for about 5 minutes.
At this point, you may need to add a splash of water or vegetable broth to deglaze the pan. Add the bok choy, tamari or coconut aminos, rice vinegar, garlic powder, and black pepper if using, and cook down until wilted (you may need another splash of water to help create some steam). Taste for seasoning and add more of whatever you’d like. Remove from heat and set aside.
Once the 55 minutes on the Instant Pot is done, allow the pressure to release naturally, or slow-release for 10 minutes then quick-release the remaining pressure.
Stir the congee; it may look soupy at this point, but once it cools off the rice will thicken to a porridge consistency.
Once cooled, divide between 4 serving bowls and top with the sautéed vegetables and add any of the additional toppings as desired.
Finish with a lime wedge and chili sauce if you’d like a bit of heat.
Chef’s Notes
Substitutions
Substitute edamame with tofu, crumbled tempeh, or green or brown cooked lentils.
Substitute bok choy with kale, spinach, arugula, or your choice of leafy greens.
Substitute mushrooms with eggplant, zucchini, or your favorite soft vegetable.
Prep Ahead
Prepare the congee ahead of time to make this recipe more efficient.
Stovetop instructions
Heat a large stockpot on medium-high heat. Add the garlic, ginger, rice, vegetable broth, and salt, if using. Bring to a boil and then reduce to a simmer. Cook with the lid ajar for about 90 minutes. Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot.
Storage
Store Mushroom Congee in an airtight container in the fridge for up to 5 days.
4 servings
688g
- Amount per serving
- Calories437
- % Daily Value *
- Total Fat 16g21%
- Saturated Fat 2.3g12%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 387mg17%
- Total Carbohydrate 57g21%
- Dietary Fiber 10g36%
- Total Sugars 8g
- Includes 2g Added Sugars4%
- Protein 22g
- Calcium 305mg24%
- Iron 5.2mg29%
- Potassium 1297mg28%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Cook the congee: To the Instant Pot add the garlic, ginger, rice, vegetable broth, and salt, if using. Stir to combine.
Secure the lid on top. Set the pressure to high and time to 55 minutes.
Meanwhile, cook the vegetables: In a medium-sized sauté pan on medium-high heat, sauté the mushrooms. After about a minute or two you may need to add 1 tablespoon of water to prevent the mushrooms from sticking. Cook until reduced in size and most of the liquid has been released, about 5 minutes. Once the mushrooms have cooked down, add the edamame and another 1 tablespoon of water to the pan and sauté for about 5 minutes.
At this point, you may need to add a splash of water or vegetable broth to deglaze the pan. Add the bok choy, tamari or coconut aminos, rice vinegar, garlic powder, and black pepper if using, and cook down until wilted (you may need another splash of water to help create some steam). Taste for seasoning and add more of whatever you’d like. Remove from heat and set aside.
Once the 55 minutes on the Instant Pot is done, allow the pressure to release naturally, or slow-release for 10 minutes then quick-release the remaining pressure.
Stir the congee; it may look soupy at this point, but once it cools off the rice will thicken to a porridge consistency.
Once cooled, divide between 4 serving bowls and top with the sautéed vegetables and add any of the additional toppings as desired.
Finish with a lime wedge and chili sauce if you’d like a bit of heat.
