Instant Pot Chinese Century Egg and Pork Congee 皮蛋瘦肉粥
Serves 4. Prep time 5 minutes, cooking time 50 minutes.
1 cup white rice
1 pound lean pork
4 thin slices of ginger
7 cups of water
½ tsp sesame oil
½ tsp white pepper
3 century eggs
chopped scallions for garnish
Rinse the white rice. Place the rice, pork, ginger, and water in the instant pot.
Set the pressure cooker:
Close and lock the lid.
Make sure the steam vent is in the "Sealing" position.
Using the "Manual" setting on "High Pressure", set to cook for 35 minutes.
After the Instant Pot is done cooking, allow the pressure to naturally release (about 20 minutes).
Pick out and set aside the pork pieces and ginger.
Using a blender, pulse the rice and liquid a couple times to break up the rice and thicken the porridge.
Shred the pork and chop the century eggs. Return to the pot, adding the sesame oil, white pepper, the contents of the blender, and salt to taste. Mix well.
Use the "Sauté" setting for another 5 min, uncovered. Garnish with chopped scallions and serve.
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