Instant Pot Fish Congee (魚片粥)

There’s a reason why Goldilocks was eyeing the three bears’ bowls of porridge – it’s a comfort food that warms our bellies AND our hearts! I grew up eating rice porridge, or congee, often for breakfast or when I was feeling ill. My parents typically made us plain congee with a variety of side dishes, but my dad also made a DELICIOUS pork bone congee that was to-die-for! Whether plain or loaded with toppings and/or fillings, it is a staple in many Asian households and I can’t imagine skipping a week or two without this simple, yet delicious bowl.

Before the Instant Pot was released, I made congee on the stovetop, constantly stirring over heat to avoid my congee from sticking to the pot. With this useful kitchen gadget, now I can set it and forget it with just a couple presses of a button and return to ready-to-eat congee. Due to its ease, I typically make fish congee in the Instant Pot, but you can use this amazing appliance for a variety of congee recipes.

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Instant Pot Fish Congee Recipe (魚片粥)

Fish congee is a staple in our household. I have it for breakfast and often when I am feeling ill. With the instant pot, it only requires 20 minutes of active cooking time, which eliminates the need for constant stirring on the stove top!

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Prep Time:10 minutes mins

Cook Time:20 minutes mins

Pressurizing & Depressurizing:30 minutes mins

Total Time:1 hour hr

Course: Breakfast, Main Course, Side Dish

Cuisine: Chinese

Keyword: chinese fish congee, fish congee, instant pot congee, instant pot fish congee, Instant Pot Fish Congee Recipe (魚片粥), 魚片粥

Equipment

• Instant Pot / Pressure Cooker

Ingredients

• 1 cup Jasmine rice washed
• 6½ cups water
• 1 filet Swai fish (or your fish of choice)
• 1 thumb ginger (or to taste)
• 1 tbsp fish sauce
• Dash sesame oil optional
• Dash white pepper optional
• Salt to taste, optional

Instructions

• Place washed jasmine rice, water, swai fillet, ginger and fish sauce into the Instant Pot.
• Close the lid and turn the steam valve into sealing position.
• Press the porridge button (this pressure cooks for 20 minutes).
• After 20 minutes, allow the pressure to release naturally, or do a quick release. You may also naturally release for 15 minutes, then quick release the remaining pressure. Either way, please ensure the floating valve has completely dropped before opening the lid.
• When pressure has been fully released, remove the lid. Break up the swai fillet into pieces and add optional sesame oil, white pepper powder and salt to taste.
• Enjoy with your toppings of choice!

Video

Notes

PRODUCT LINKS:

Ingredients:

• Jasmine Rice – https://amzn.to/326LHAl​
• Three Crabs Fish Sauce – https://amzn.to/2X5nacc​
• White Pepper – https://amzn.to/2QgRel2​
• Kadoya Sesame Oil – https://amzn.to/3pWPFFA

Equipment/Tools:

• Instant Pot – https://amzn.to/383TDGg​
• Air Fryer (new model) – https://amzn.to/32NMw16​ ​
• Zojirushi Rice Cooker – https://amzn.to/3b2S1OI​
• Rice Storage – https://amzn.to/3dXLVPH​
• Measuring Spoons – https://amzn.to/3bb5YKK​