Instant Pot Vegan Corn Congee Recipe

Jasmine rice: A fragrant, long-grain rice that adds a subtle aroma and flavor to the congee.

Vegetable broth: A flavorful liquid made from simmering vegetables, used as the base for the congee.

Corn kernels: Fresh or frozen, these add sweetness and texture to the dish.

Salt: Enhances the overall flavor of the congee.

Soy sauce: Adds a savory, umami flavor to the dish.

Sesame oil: A flavorful oil made from sesame seeds, adding a rich, nutty taste.

Garlic: Minced cloves that provide a pungent, aromatic flavor.

Ginger: Minced fresh ginger adds a warm, spicy note.

Green onions: Chopped and used as a fresh, vibrant garnish.

When preparing congee in an Instant Pot, it's crucial to rinse the rice thoroughly under cold water until the water runs clear. This step removes excess starch, which can make the congee overly thick and gummy. Additionally, using fresh ginger and garlic enhances the flavor profile, giving the dish a more aromatic and savory depth. For a creamier texture, you can also add a splash of coconut milk towards the end of cooking.

• jasmine rice - Substitute with brown rice: Brown rice is a whole grain and provides more fiber and nutrients, though it will have a chewier texture and may require a longer cooking time.

• vegetable broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of vegetable broth and are a convenient pantry staple.

• fresh or frozen corn kernels - Substitute with canned corn: Canned corn is a readily available alternative that can be used in place of fresh or frozen corn, though it may be slightly softer in texture.

• salt - Substitute with tamari: Tamari is a gluten-free soy sauce that can add a similar salty flavor with an additional umami depth.

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free alternative that provides a similar savory flavor with a slightly sweeter note.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor; adding a small amount of toasted sesame seeds can help replicate the taste.

• minced garlic - Substitute with garlic powder: Garlic powder can be used as a convenient alternative to fresh garlic, though it will have a slightly different flavor profile.

• minced ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, but it is more concentrated, so use about one-third of the amount.

• green onions - Substitute with chives: Chives can provide a similar mild onion flavor and can be used as a garnish in place of green onions.

• Allow the congee to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the congee to an airtight container. If you plan to consume it within a few days, store it in the refrigerator.
• For longer storage, divide the congee into individual portions. This makes it easier to reheat only what you need.
• Place the individual portions in freezer-safe containers or resealable plastic bags. Make sure to leave some space at the top, as the congee will expand when frozen.
• Label the containers or bags with the date. This helps you keep track of how long the congee has been stored.
• When ready to eat, thaw the congee in the refrigerator overnight if frozen. This ensures even thawing and helps maintain the texture.
• Reheat the congee on the stovetop or in the microwave. If using the stovetop, add a splash of vegetable broth or water to restore the creamy consistency. Stir occasionally to prevent sticking.
• If reheating in the microwave, use a microwave-safe bowl and cover it with a microwave-safe lid or plate to prevent splatters. Heat in short intervals, stirring in between, until thoroughly warmed.
• Garnish with fresh green onions or other toppings of your choice before serving to enhance the flavor and presentation.

• stovetop method: pour the leftover corn congee into a saucepan. add a splash of vegetable broth or water to loosen it up. heat over medium-low, stirring occasionally, until warmed through. if it thickens too much, add more liquid as needed.
• microwave method: transfer the congee to a microwave-safe bowl. add a bit of vegetable broth or water and cover with a microwave-safe lid or plate. microwave on high for 1-2 minutes, stirring halfway through. continue heating in 30-second intervals until hot.
• instant pot method: place the leftover congee back into the instant pot. add a small amount of vegetable broth or water to prevent sticking. use the 'sauté' function on low, stirring frequently, until heated through. if it becomes too thick, add more liquid as needed.
• oven method: preheat your oven to 350°F (175°C). transfer the congee to an oven-safe dish and cover with aluminum foil. bake for about 15-20 minutes, or until heated through. stir halfway through to ensure even heating.

• Instant Pot: This is the main cooking appliance used to make the congee. It allows for pressure cooking, which speeds up the cooking process.

• Measuring cup: Used to measure the jasmine rice and vegetable broth accurately.

• Colander: Used to rinse the rice under cold water until the water runs clear.

• Knife: Essential for mincing the garlic and ginger, and chopping the green onions.

• Cutting board: Provides a safe surface for mincing garlic, ginger, and chopping green onions.

• Mixing spoon: Used to stir the congee once it is cooked and to adjust the seasoning if needed.

• Serving bowl: Used to serve the hot congee.

• Measuring spoons: Used to measure the salt, soy sauce, and sesame oil accurately.

Use pre-minced garlic and ginger: Save time by using store-bought minced garlic and ginger instead of mincing them yourself.

Frozen corn: Opt for frozen corn kernels to skip the step of cutting fresh corn off the cob.

Batch rinse rice: Rinse a larger batch of jasmine rice and store it in the fridge for future use.

Quick release method: If you're in a hurry, use the quick release method immediately after cooking instead of waiting 10 minutes.

Pre-chopped green onions: Buy pre-chopped green onions or chop them in advance and store in the fridge.