Shrimp Congee Using Instant Pot (电压锅版鲜虾生滚粥 Xian Xia Sheng Gun Zhou)
Congee, or porridge, is the ultimate comfort food for Asians. Try this version that I enjoy serving to my family.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 and 1/3 cups (310 ml) medium or short grain rice
- 1 inch long piece of ginger
- 2 green onions (green parts only)
- ~11 cups water
- 1 pound peeled and deveined shrimp
- ~2 teaspoon kosher salt
Instructions
- 1
Wash the rice. Put the 1 and 1/3 cups of rice in a large bowl and fill it 2/3 of the way to full with water and rinse three times. Use your hand to make a circular motion while rinsing. The water should be almost translucent after the 3rd rinse. A strainer also works as well.
- 2
Fill the Instant Pot with water to the ½ level mark, which is exactly 3 quarts.
- 3
Wash the ginger thoroughly and cut into a few slices. Put the ginger slices into the Instant Pot.
- 4
Close and lock the Instant Pot. Make sure the steam valve points towards “sealing,” and not “venting.”
- 5
Press the “Porridge” button and increase the timer to 40 minutes.
- 6
While waiting for the congee to cook, prepare the shrimp. Wash the shrimp and make sure they are peeled and deveined. Lightly dry the shrimp with a kitchen towel and put them in a bowl. Then add the 1 teaspoon salt to the shrimp and thoroughly mix.
- 7
Chop the green parts of the 2 green onions into thin slices.
- 8
When the Instant Pot is done cooking, it will switch to the “Keep Warm” mode automatically. You can use a utensil to manually switch the valve to the “Venting” position to let out the steam. (WARNING: Never use your hand to turn the valve as the steam will be hot. ALWAYS follow all safety instructions that come with your particular Instant Pot.) Optionally, if you are not pressed for time, wait 15-20 minutes until the Instant Pot naturally releases pressure. No matter the method, be sure to wait until the little floater next to the valve drops down before opening the lid.
- 9
Uncover the lid and press the “Cancel” button. Use a wooden spatula to mix the congee so the water and the rice are well integrated. Then press the “Sauté” button.
- 10
When bubbles start appearing in the congee, add the shrimp and immediately stir the congee and combine everything.
- 11
When the shrimp changes color to pink, (about 30 seconds to 1 minute), press the “Cancel” button.
- 12
Add the green onions and 1 teaspoon kosher salt (or ½ teaspoon if using table salt) and mix well.