This Pork Congee with soy baked mushrooms is comforting and nourishing. Cooking the congee in a pressure cooker reduces time significantly while still achieving a creamy texture.
Pork Congee with a Pressure Cooker
I always think of congee (also called rice porridge) as a very versatile dish because there are a lot of things you can add to congee to flavor it. Minced pork congee is one of the easiest types of congee to make, and using a pressure cooker (like an Instant Pot) makes it even easier. The minced pork gives the congee more depth and flavors while being subtle enough so that you can eat it with any toppings you like.
If you have read my Anatomy of cooking Vietnamese congee, you already know my favorite way to cook congee is in a pressure cooker. I followed my mom’s advice and cooked this pork congee with high pressure for 10 minutes, and it was perfect for me. At 10 minutes, the congee is already creamy and the rice grains are soft while remaining whole. That’s how I like my congee to be. If you like really creamy and rich congee, you should use short-grain white rice. Long-grain white rice is less starchy, so use it if you prefer lighter congee. Or try blending short-grain and long-grain rice together :).
Soy baked Mushroom Topping (mushroom bacon)
What I like about congee is you can eat it with a lot of toppings which totally transform the dish. I often top congee with fried dough sticks, fried shallots, pork or shrimp floss and a generous amount of fresh herbs. When attending a workshop in San Francisco recently, I discovered mushroom bacon (which is essentially mushroom baked for a long time) as an excellent topping for baked potatoes. I immediately thought I needed to try it with congee. Baked in the oven for an hour, the earthy mushroom flavor intensifies and the texture becomes slightly chewy with crisp edges here and there. It makes the pork congee more flavorful and interesting to eat.
How long to bake the mushrooms is really up to you, and depends on how thick you mushroom slices are as well. 50-60 minutes in a 350 degree oven works for me. The longer you bake, the darker, thinner and crisper the mushrooms will be. So it’s best to check it for textures after 40-45 minutes and then continue to bake to your liking.
In addition to mushrooms, I also top this minced pork congee with fried scallions and shrimp floss. You can also add other toppings such as fried shallots, fried dough sticks or a poached egg. This congee is great for any meals, breakfast, mid-day snack or dinner. You may also want to take a look at my fish congee recipe by the way :).
I’d love to hear what you think about the dish, so please feel free to leave a comment. New recipes are added every week so let’s connect on Facebook, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
Pressure Cooker Pork Congee with Soy Baked Mushrooms
For the mushrooms
- 1 lb baby bella mushrooms
- 1 1/3 tablespoons reduced-sodium soy sauce
- 1 1/2 tablespoons olive oil
- 1/8 teaspoon garlic
- black pepper
For the pork congee
- 8 oz ground pork
- 1 teaspoon salt, divided
- 1-inch piece of ginger, peeled and thinly sliced
- 1 shallot, thinly sliced
- 3/4 cup white rice (see notes for more information)
- 5 1/2 cups water
- olive oil
For the toppings
- scallions, thinly sliced
- shrimp floss (optional)
- fried shallots (optional)
- fried dough sticks (optional)
- Preheat the oven to 350F.
- Thinly slice the mushrooms and mix well with soy sauce, oil, garlic powder and black pepper. Spread them in a single layer on a baking tray and bake for 50-60 minutes or to your liking.
- While the mushrooms are being baked, cook the congee. Start by mixing the ground pork with 1/2 teaspoon of salt. Set aside.
- Rinse rice under water, drain and set aside.
- Turn on the Instant Pot with Sauté mode. Once it's hot, add a little bit of oil and then add ginger and shallots, stir and cook for 30 seconds or until fragrant. Add pork, stir, break up the pork and cook until the outside is no longer pink. Add rice, cook for 30 seconds to a minute, then add water and 1/2 teaspoon of salt.
- Put the lid of the Instant Pot on, set the van to Seal and choose Porridge mode, High pressure and cook for 10 minutes.
- After the high pressure cooking is over, let the Instant Pot releases pressure naturally (this may take around 15 minutes). Then carefully open the Instant Pot, gently stir, taste the congee and check for its consistency. If it's too thin, you can turn on the Sauté mode to reduce the liquid. If it's too thick, add some boiling water to thin it out. Season the congee to your liking.
- At this time, the mushrooms should be ready. Add congee to serving bowls, top with mushrooms, scallions, plenty of black pepper and other toppings and serve hot.
- If you like really creamy and rich congee, you should use short-grain white rice. Long-grain white rice is less starchy, so use it if you prefer less creamy congee. Or try blending short-grain and long-grain rice together :).
- How long to bake the mushrooms is really up to you, and depends on how thick you mushroom slices are as well. The longer you bake, the darker, thinner and crisper the mushrooms will be. So it's best to check it for textures after 40-45 minutes and then continue to bake to your liking.