Instant Pot Mushroom & Tofu Congee

What You Get

Ginger

Shiitake mushrooms

Vegetable broth

Rice

Tofu

Cilantro

Scallions

White pepper

Crushed, roasted peanuts

What You'll Need

Vegetable oil

Salt

Soy sauce

Step 1

Cut a 2-inch piece of ginger and smash it to break apart the fibers. Cut or tear the mushrooms into bite-size pieces, discarding the stems.

Step 2

Set the Instant Pot to the sauté setting, and warm 1 tablespoon vegetable oil. Add the ginger and mushrooms and cook until the mushrooms start to release their liquid, about 4 minutes. Add the broth, 3½ cups water, 1 cup rice, and ½ teaspoon salt. Cover, seal the vent, and cook on the “porridge” setting until the rice is creamy, 20 minutes. Let the pressure release naturally for 25 minutes.

Step 3

Meanwhile, drain the tofu and cut into ½-inch cubes. Chop the cilantro, including some of the stems. Slice the green parts of the scallions.

Step 4

Discard the ginger, add the tofu, and give the congee a stir. Switch the Instant Pot to the sauté setting, bring to a simmer, and cook until the congee is silky and has thickened slightly, 3 minutes longer. (The congee will continue to thicken slightly as it sits.) Season to taste with salt and white pepper.

Step 5

Ladle the congee into bowls and drizzle with soy sauce to taste. Generously sprinkle with crushed peanuts, cilantro, and scallions, and serve warm.