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A hearty bowl of pork congee cooked in the pressure cooker and topped with soy baked mushroom.
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5 from 2 votes

Pressure Cooker Pork Congee with Mushrooms

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast, Main Dish
Cuisine: Vietnamese
Servings: 3 people
Author: Sophie


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.
    Mushroom slices marinated with soy sauce. Bake for 50-60 minutes to desired texture.
  • 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.
    Cook pork congee with an Instant Pot: saute all ingredients and cook with High Pressure for 10 minutes.
  • 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.