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Tuck tender mushrooms into the Instant Pot, along with a cup of rice, and with the push of a button, you get silky, savory porridge. Stir in plump cubes of tofu for extra heft and shower with fresh herbs.
Contains: wheat, soy.
What You Get
Crushed, roasted peanuts
What You'll Need
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.
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.
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.
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.
Ladle the congee into bowls and drizzle with soy sauce to taste. Generously sprinkle with crushed peanuts, cilantro, and scallions, and serve warm.