Salted Pork Congee - Instant Pot 

FULL COOKING TIMES and SETTINGS for DUO60 HERE! This was my FIRST recipe I made with the Instant Pot and I loved it. Thank you for the video. I have the Duo60 model. For simplicity, here are the full instructions for the Duo60 model (really, this is for myself so I can come back one day when I want this recipe again and just see the instructions I need): Pork Soup: 1. Buy, wash, prep pork bones (as per video instructions). Pork neck bones were used. I also added a piece of country rib pork meat for a little more meat. Weighed about 3 lbs total (or almost half the pot). 1a. Pre: Optional: Cure pork meat and bones with salt (I used very little salt with a salt shaker because I didn't know how much to use, and massaged the salt into the meat and bones. It still turned out great, but I would add more next time) and place in fridge for 24 hours. After 24 hours, rinse the meat and bones of the salt. 1b. Pre: Optional, but recommended: Parboil bones for 10 min in boiling water. Remove from heat, strain, and rinse bones under tap. (I've done with and without parboiling. While it makes little difference to me because I'm used to using a scum strainer whether there's any fats/oils or impurities in it or not, parboiling allows me to strain a lot less when the soup is done). 2. Place bones in the pot (Instant Pot inner pot) 3. Fill the pot (with the bones in it already) to the 11-11.5 cup line. Don't go over that. 4. Close lid. 5. Instant Pot settings: -> Soup -> 60 min -> High Pressure. 9. Pressure Release setting: After soup is done, use Instant Release with wooden spoon (I'm dubbing it the Flo Lum's method lol) to release pressure. 10. Take bones and meat out of the pot with tongs. 15. Shred meat off bones. Set aside. Rice Porridge: 6. Rice measurement: At 1:6 (1 part rice to 6 part water), and want 10 cups of water, that's 1.667 cups of rice (10/6=1.667). 1.5 cups of rice turned out to be perfect thickness for all of us. 7. Wash rice. 8. Mix 1 tsp to 1 tbsp vegetable oil, and 1 tsp of salt to rice. (I also added 1/2 tsp of black pepper once and it was pretty amazing). Set aside. 9. 10. 11. If water in pot goes down below 10 cup mark, fill water back up to 10 cup mark. 12. Add the prepped rice. 13. Stir. 14. Instant Pot settings: -> Porridge -> 30 min (or 20 min according to video, but 30 min made the rice perfectly broken to our tastes) -> Low Pressure 15. 16. Pressure Release setting: After porridge is done, either use Natural Release for an hour OR carefully use with FLO LUM''s Instant Release method to release pressure because of possible splatters. 17. Add shredded meat to porridge and stir. 18. Optional: Add century egg. 19. Serve in bowls. Optional: Add a little bit of sesame oil, white pepper, and/or soy sauce (very little). Edit: I cooked this twice for my parents upon their return from their annual overseas vacation. This has become a tradition for us now. They expect to see this porridge with me when I pick them up, and send them home with it. They always rave about the quality of it. Edit: Omg, this goes so well with a bit of aged kimchi mixed in it. I literally make a pot of porridge once a month JUST so I can eat it with aged kimchi. We reheat the porridge every morning to have it for breakfast until porridge is all gone, and omg... I literally jump out of bed excited for it. You don't cook the aged kimchi with the porridge - simply add however much kimchi from the fridge that you want to your own hot bowl of porridge after it's served. Yes, aged is better to me for this porridge because it's more pungent in taste. It's very healthy and full of antioxidants and probiotics.

I'm really happy that I found you while searching recipes for my new instant pot. We travel a lot and I was first introduced to Congee for breakfast at The Kowloon Hotel in Hong Kong. They almost always serve congee for breakfast on Princess cruises, too. But, I really have missed it when we're at home, so I was excited to see it in your video offerings. I made it 3 days ago following your recipe exactly and it was fabulous.I have just enough left for breakfast tomorrow. So Thank you, I will be making it often!

It's raining here in Vancouver and I just got my multi-cooker today and congee is the only thing I wanted to make. The ultimate comfort food. Back to work and congee will be waiting when I get home. I can't wait.

growing up in Alabama we had something similar called neckbones and rice. my grandma would sometimes make it "soupier" to stretch out the servings if a larger number of folks dropped by for lunch than expected. that was always my favorite version. comfort food fills the body and the lifts the spirit with sweet memories in any culture. thanks for sharing your recipes and reminding me of good times and special moments from childhood. love all your instant pot videos! they are very well done-- concise and very informative but still warm & friendly!!

My husband is Vietnamese and my mother in law makes this when he was younger and sick. She uses chicken instead of pork. I know he likes this and I've never made it. Now that I have an IP I think I will surprise him with it. Thanks for the recipe. :)

Yum 😋 I ♥️Congee. I’m totally doing it with salted pork next!

I had a ham hock leftover so just long cooked that in water for 59 min, fast cool down, used jasmine rice long cooked for 20 min fast cool down (being careful with the steam vent for the first min) and i can't use onion at the moment but used extra white pepper and salt, THIS IS GREAT! I've been trying to duplicate a jook I got in L.A.'s Chinatown over 20 years ago, this had perfect texture! Excellent advice about the salt and oil on the rice after rinsing. (I used olive oil ) I will put some garlic and maybe a touch of ginger next time but right now I'm off for another bowl... Thank you! P.S. I have a no name pot hence the different cooking terms.

Great tip about the wooden spoon! Thank you!!!

thank you for sharing your video. nice recipe

And you opened with When Sunny Gets Blue! Yaay!

Nice tutorial, thank you. We just got one of these pots a couple weeks ago and have used it a couple times now to make congee for our little girl whom we brought home from China last year, I had been making it on the stove but this is not only quicker but I seem to get a more consistent product as well.

To get your porridge creamy, I fry my rice first in (sesame) oil. The kernels get brown. Then I ladle in stock. I put black eggs in there too

We followed your Congee recipe for Monday supper, except I used bone in chicken thighs & legs. I have a Faberware digital 6 qt.from Walmart and after about ten meals in it, I love it. I do have a 4, 6 and 8 qt. stove top pressure cookers, but doubt I will be using them much now. :) We had left over Congee tonight, with whole sweet potato's made in the PC and it was great. Love your video's..

i was just asking my mom about how to make this in a pressure cooker - thank you :)

Looks tasty, i am glad to have found a congee recipe for my soon to arrive insta pot, thanks

Your cooking techniques remind me of my mom. That's how she taught me when I was a kid in Hong Kong. I am about your age and I love your channel! God bless. *By the way, this is my first time making comment on a video!

Can you tell me how long and what setting you cooked the rice , my pressure cooker doesn’t have a app.

Making post thanksgiving Turkey congee now. Thanks for the recipe

I don't have the bluetooth script. How many minutes using pressure cooking and natural release?

How cool didn’t know they had smart instant pots

If I use brown rice instead of jasmine, do I need to change the amount of water and cooking time?

Thanks for the recipe! My son wasn't feeling well and I wanted to make some congee for him. Wasn't sure how long to cook the rice, but found it in the comments below :) I don't have a smart IP, but I want one!

Hi! sorry my request is not related to this video. Hope you would come up with the malaysian Bubur Cha Cha in the instant pot.

Thanks.

Hi! Just discovered you :) I've only made congee once (yum!) and I used chicken parts...never thought to use pork. Must try! I like your technique. Great video and subscribed :)

I love all your videos I live in Abbotsford British Columbia 60 km from Vancouver and I agree it's either too hot too cold or too rainy but I guess it comes with the territory being in Vancouver right or the BC person we like to complain about the weather and always I just wanted to let you know that I don't have a smart pot like you I have a regular duo so it's hard for me to work with your recipe because I don't know how many minutes to cook congee for and if I'm cooking at low pressure or high pressure as well as I have the 8 quart and it looks like you have the 6-quart because inside my pot liner it doesn't show number 10 just goes 2/3 and then PC MAX Line but thank you I still enjoy watching your videos if you could elaborate a little bit more it would be greatly appreciated .I did used you six to ratio turn out .but not as nice as yours.

Have been watching a number of videos on IP congee. Like yours the best because you coat the rice with oil. My instruction booklet says not to cook rice (or beans) without some oil in the pot to prevent foaming. Foaming could plug the vent and turn your pressure cooker into, well, a bomb. Wasn't there an episode of MASH where they put a can of beans on a stove to warm up and didn't leave a large enough hole in the can? Hate cleaning.

Congee is my comfort food of choice especially on a dreary day, which we are not short of here in rainy Vancouver. Hope you'll give it try!

Love your videos! I'm just getting started with my new Instant Pot. Could you include the times for the regular, not Smart, IP? Perhaps across the bottom of the screen or in the information below each video. Thank you!

yes, perfect comfort food for me..also great when ur sick - keeps u well hydrated. Wherez the crispy dough???

looks like a great meal to make you feel better. I have the IP duo60 and not knowing about scripts for the Smart IP.. How long did you cook the rice at?

For a lazy person: Since I cook multi days worth of rice at a time, I almost always have rice in the fridge. With 3 bowels of fridged rice (fluffed, prior to storing in the fridge), I add enough hot water to cover the rice. My 5 year old pressure cooker on high for 15 min, natural release gives me very, very creamy congee. This produce plain, thick congee. I prefer it this way because I can thin it out with water or stock to according to personal preference. Any left over also takes less room.

What is the best way to save the leftovers? Fridge, freeze? How long will it keep? Dude does great with the camera work and sound track. Thanks for sharing.

Thanks for sharing! My sister bought me this pot, and I am just about time to make some congee for my boys. I have a question regarding how to set the cooking time and cooking setting for the pork bone at 1:54-1:58, because you didn't say anything while programming the cooking method on your phone. So after you locked the lid, turn to the sealing position, then press the 'soup" button and let it cook by itself without adjusting the time? I am doing it on the pot directly and not using the phone. Thanks.

been wanting a homemade Conger.but I want to go to your house video was heat simple Willie easy to follow.your homemade pork Congee is just what I need.I qS just drooling as you put it in the bowl.in the morning I am calling my Chinese doctor to advise me of a good place to eat Conger in Honolulu Chinatown.I see Lots of places to eat it but I want a good experience.then I will go grocery shopping for your version.it is just like a moms version of Conger.your family recipe sounds great I could smell the pork cooking.I like your pressure cooker will have to find the app .I use my pressure cooker all the time.these new pots are so great .been craving something like this to ease back into eating.I unfortunately caught the hepatitis a going around Hawaii.spent two weeks in the hospital as it affected a heart arrhythmia. I looked through all my Chinese medicine books for ideas then I just google d.I saw several recipes but I like yours the best.the pork looks so delicious.cant wait to try it.but in the morning I'm heading to Chinatown to look for congee.century old egg I agree it's an acquired taste.I tried it once but never again I like my Conger plain with a meat ,ginger and sesame it give it a better taste.thank you for sharing your family recipe.I will use it often.I'll let you know how it turned out.

Thank you for posting this. I can hear your poor son in the background and hope he's feeling better. My daughter got sick today and I think she would like this tomorrow. I'm thinking of making it with chicken since I just cooked a whole chicken and have broth and meat. I'm wondering what type of rice you use for your congee.

Hi thanks for making this video. Can you please share the script. You have inspired me to get a instant pot smart.

what type pork is that? pork chop?

Just apply a towel over the quick release nozzle as you release the air pressure. No big deal.

What type of pork did you use for this????

Hi Flo Lum! I love your videos! I tried to find this on your blog, so I could save your script, but I can't find it. Can you link it here? I'm about to have oral surgery and on soft/puree diet for 3 months, and a friend of mine recommended congee. Sounds just like what I'd enjoy!

I got my own little recipe if anyone want to try. Quick and easy and nothing fancy. I wash 1 cup of rice to 6 cups of water, put in about 5 pcs of drumsticks, a piece of fresh ginseng, chopped garlic (1 teaspoon), couple pieces of frozen muscles, one cube of bullion chicken and some seasalt with parsley. Throw it in for 20mins in the instant pot

I agree with Amy Phaviseth. Could we normal non app folks get the cooking times?

Nice Flo! Can you do Pho next!!!

I just got an instant pot. How do you sync it with your phone?? What app is that?

Congee goes great with those Chinese long "donuts". It's been harder to find both in California (along with other food items), but when I was still in Canada (Guelph-KW area), I ate that nearly every day, with fresh veg or meat items from St Jacobs or Kitchener farmers market. Will have to try your recipe once I have an Instant Pot. Thanks for the recipe. Have you tried blending cooked rice with water instead of using uncooked rice?

IP newby here...that 1-6 ratio is enough for how many servings? TY

I wondered what congee was... Thx Flo!

You should shout out the music in the background in your credits.

may I suggest to write down some detail such as minutes, ratio for cup of rice and water. It is easier to follow than listen. Also, how to avoid it, while cooking, over-flow such as too much water. Thanks.

Hi Flo! I figured it out. 6:1 ratio of water to rice. One rice cup equals 4 cups water! :-) Thanks. I plan on just using chicken broth instead of the pork bones method. (And then I was going to add shitaki mushrooms as well (pre-soaked), but I ran out. Anyway thanks and great job on the videos!

it would really be helpful if you can tell the cooking time in the description or something. Thankss

Hi Flo - Great and simple video. But I missed how much rice you used (1 cup? 2 cups)

I am not sure if I did something wrong. If I made the soup first and then add the rice in, it would be difficult to build up the pressure unless I have a lot of soup/water in the pot because the rice stuck to the bottom.

I missed something in the video. You mentioned you marinated the pork but you didn't mention what you marinated the pork with - I'm confused. Did you just marinate it with salt? Thanks for taking your time to make the video.

Hi, What cut of pork do you ask for at the Asian Market? Are those Pork neck bones? Thanks

I've never heard of "marinating" the rice, will have to try that because I like the rice really broken down. Most of the time I just use what's left in the rice cooker to make congee, and whatever scraps I have in the fridge or freezer -- it's always good, but all that pork has me drooling.

which model do you have?

The sound cuts off at 8 minutes and 23 seconds and doesn't come back on for the rest of the video.

Hi Flo! I love your videos and am new to the IP world, and have really enjoyed learning and trying new recipes! I wanted to ask if you had this recipe on your blog? I tried searching it and came up empty and I find that to be the case with a few other videos you also have posted. Not sure if I am missing something... I see another viewer posted a written step by step - I will follow that for the time being. How many lbs of pork bone to you use for this recipe? Also, I noticed that the audio cuts out at around 8:22. This happens when i am viewing both on my laptop and tv ... not sure if it's happening to other people as well. Anyways, can't wait to try this in my IP. I love Congee! Can't wait to see more videos from you!

8:25 sound cuts off.

Your mom is right! If you use bones it really does make a difference. If you were to eat bone broth it's very beneficial to your health and that's essentially what you made with the pork bones

hi, thank you for the video. I have a duo60 and it does not have "congee" option for me. I tried it today with the default porridge option with 20 mins and high pressure(I use one cup of rice and 10 cups of water). I ended up getting rice soup 😭. From your video you said the ratio should be 1 to 6. I am wondering what mode you would recommend me to use with my DUo60 for congee? thanks

can i believe this i never made jook but i will follow. pork bones are the best

for those of us without the bluetooth programming option, can you just tell us how long its cooking for?

how long you boil pork for?

I love your video. But I don't have a iphone to program for the instant pot. I need your help. please let us know how to cook with the instant pot without iphone :) for next video. You can press your iphone after :). Thanks

Flo, where is the pei dan (century egg)?

Not everyone has a smart ip so you'd get more subscribers if you told us how many min you cooked it

isolation covid 19 comfort food. the salt oiling the rice is the secret shhh....

Bosch Tassimo