Are you craving a warm, comforting and easy-to-make dish? Look no further than Turkey Congee! This traditional Chinese porridge is not only delicious but also incredibly versatile. You can customize it with your favorite toppings and ingredients making it a perfect meal for any occasion.
And the best part? You can whip up a delicious pot of Turkey Congee in your Instant Pot in just a fraction of the time it would take on the stovetop. So, whether you’re looking for a quick and easy weeknight dinner or a cozy weekend breakfast, this recipe is sure to please.
What is Turkey Congee?
Turkey Congee is a type of rice porridge that is popular in many Asian countries. It is made by simmering rice with water or broth until it becomes soft and creamy. Turkey Congee is often flavored with ginger garlic and soy sauce, and it can be topped with a variety of ingredients, such as shredded chicken, vegetables, and eggs.
Why Make Turkey Congee in an Instant Pot?
The Instant Pot is a great tool for making Turkey Congee because it cooks the rice quickly and evenly. This means that you don’t have to stand over the stove stirring the pot, and you can be sure that your congee will turn out perfectly every time.
How to Make Turkey Congee in an Instant Pot
Making Turkey Congee in an Instant Pot is a simple process. Here are the basic steps:
- Add the rice, water or broth, turkey, ginger, garlic, and salt to the Instant Pot.
- Close the lid and seal the valve.
- Set the Instant Pot to the “Porridge” or “High Pressure” setting and cook for 20 minutes.
- Allow the pressure to release naturally.
- Remove the turkey from the Instant Pot and shred it with two forks.
- Return the shredded turkey to the pot and stir to combine.
- Serve the Turkey Congee hot, garnished with your favorite toppings.
Tips for Making Turkey Congee in an Instant Pot
Here are a few tips for making Turkey Congee in an Instant Pot:
- Use long-grain jasmine rice for the best results.
- If you don’t have leftover turkey, you can use raw turkey leg quarters.
- You can adjust the consistency of the congee by adding more or less water or broth.
- For a richer flavor, use turkey broth instead of water.
- Add your favorite toppings, such as shredded chicken, vegetables, eggs, or sesame oil.
Variations on Turkey Congee
There are many different ways to make Turkey Congee. Here are a few ideas:
- Chicken Congee: Use leftover chicken or chicken broth instead of turkey.
- Vegetable Congee: Add your favorite vegetables, such as carrots, peas, or spinach.
- Spicy Congee: Add a pinch of chili flakes or Sriracha sauce for a kick of heat.
- Sweet Congee: Add a spoonful of honey or brown sugar for a sweet treat.
Turkey Congee is a delicious, comforting, and easy-to-make dish that is perfect for any occasion. With the help of your Instant Pot, you can have a pot of Turkey Congee ready in no time. So, give this recipe a try and see for yourself how easy and delicious it is!
Frequently Asked Questions
What is the best type of rice to use for Turkey Congee?
Long-grain jasmine rice is the best type of rice to use for Turkey Congee. It will cook up fluffy and light, and it has a slightly sweet flavor that pairs well with the other ingredients.
Can I use raw turkey instead of leftover turkey?
Yes, you can use raw turkey leg quarters instead of leftover turkey. Just make sure to cook the turkey until it is cooked through before adding it to the Instant Pot.
How can I adjust the consistency of the Turkey Congee?
You can adjust the consistency of the Turkey Congee by adding more or less water or broth. If you want a thicker congee, add less water. If you want a thinner congee, add more water.
What are some good toppings for Turkey Congee?
There are many different toppings that you can add to Turkey Congee. Some of our favorites include shredded chicken, vegetables, eggs, sesame oil, and green onions.
Can I make Turkey Congee ahead of time?
Yes, you can make Turkey Congee ahead of time and reheat it when you’re ready to serve. Just store the congee in an airtight container in the refrigerator for up to 3 days.
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Rinse the rice under cold water, drain, and place the still-wet rice (I make a large batch and use as needed) in the freezer for at least 8 hours, or longer if desired. Frozen rice should be combined with your preferred cooking liquid. Bring to a boil, then reduce the heat to medium and cook, stirring periodically, for 20 to 25 minutes. Thats it. No Instant Pot needed. Freezing wet rice jump-starts the breaking up of the rice. Thanks to The Woks of Life for this wonderful idea, which I have used many times.
Substitute water with vegetable stock and add 2 cloves of garlic for more richer flavorful congee.
Add ginger and star anise (2).
Can you make this without a pressure cooker ?
Yes, a slow cooker takes longer, all day or overnight, but just as good. A slow oven will work too. The recipe I have calls for using Calrose rice, but I really love brown rice instead. As mentioned in this recipe, it’s very forgiving.
Yes, Mary Shields. You can make it on the stove. You will need to cook it for a long time (an hour) until the rice breaks down. I like to use a hand blender to make it creamy.
My mother-in-law made this often, we call it “jook”. I even have a recipe for “fancy party jook” that I got from an old Chinese church ladies cookbook. If you can find salted duck egg yolks, you can add them. I add soy-marinated egg yolks, which is another recipe here on NYT cooking. Also shitake mushrooms. Chung choy (salted turnip greens, red dry ginger, and a few ingredients that I cant translate!.
Prepared as directed, using the meat from four chicken drumsticks that were left over after making stock, some leftover skin-on roasted turkey, and a minced garlic clove. Very accurate excellent congee. Yummy stuff.
@Sara — it comes out creamier if you use sushi rice, or another short or medium grain rice.
the first time I had Congee was at breakfast in a hotel in Singapore over 20 years ago. I loved it and have made it off and on since then. Also like it with a bit of cilantro added.
Made this evening just as written, but with black pepper since I did not have white to hand. I find I much prefer congee to turkey soup; this will be the new standard for Thanksgiving leftovers!.
Our relatives took most of the Thanksgiving turkey so we ended up making it with leftover pork . Some pork tenderloin that had been sliced, seasoned and sautéed . Quite delicious.
Since congee isn’t “on the menu,” the cook won’t sell it even though she is eating it at the neighborhood Chinese restaurant. Eating congee at New York Noodletown was always such a treat!.
I make this on the stove top with white corn grits instead of rice. It’s much faster and just as tasty in my opinion. Garnish is essential.
Yes you can make it on a stovetop. Just simmer in the pot for 1-1/2 hours, until the rice breaks down and thickens the soup. I always add a couple of slices of ginger to the pot.
Any tips for making this without an instant pot?
We grew up eating this soup for breakfast since my mom is Thai. I wasn’t sure about the recipe, but it made me feel at home. There isn’t a pressure cooker here. Also added 2 cloves fine diced ginger and garlic. Slow cooker takes longer & needs more water, so 8-cups water for 5 hours on high. When finished, the meat literally falls off the bone; use a fork to separate it and scrape off any bones or skin. Cilantro & spring onion are also wonderful garnish!.
Very tasty and simple to prepare; the congee is enhanced with a wonderful layer of flavor from the chopped or thinly sliced scallions, fresh ginger, romaine lettuce, and a little soy sauce.
Used frozen kale turkey broth…added a garlic clove
I made this with dark meat from a rotisserie chicken and brown jasmine rice. Came out to watery . Served it as chicken soup with parmesan cheese. What did I do wrong?.
I wonder if shredded tofu could be used in place of the meat, maybe frozen and thawed to give it a more meaty texture.
Sub out half a cup of the water for chicken bone stock.
My mother-in-law made this often, we call it “jook”. I even have a recipe for “fancy party jook” that I got from an old Chinese church ladies cookbook. If you can find salted duck egg yolks, you can add them. I add soy-marinated egg yolks, which is another recipe here on NYT cooking. Also shitake mushrooms. Chung choy (salted turnip greens, red dry ginger, and a few ingredients that I cant translate!.
So easy and delicious. We used Japanese barbecue sauce, scallions, and sesame seeds with it, but it really didnt need anything.
Add 2 extra cups of low sodium chicken broth to recipe
I made this on the stovetop in the same amount of time, easy. Delicious!!!
If using chicken, does it need to be cooked or can be raw?
Can you make with sushi rice, or do you need to use jasmine for pressure cooker?
@Sara — it comes out creamier if you use sushi rice, or another short or medium grain rice.
Loved it! I used shredded red cabbage, green onion, cilantro, lime, and chili oil as garnishes. Its now in our monthly dinner rotation.
Our relatives took most of the Thanksgiving turkey so we ended up making it with leftover pork . Some pork tenderloin that had been sliced, seasoned and sautéed . Quite delicious. Private notes are only visible to you.
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