It’s soup season, and what could be better than a warming bowl of congee!?
Especially when it’s topped with spicy saté, king oyster mushrooms, green onions, and crispy shallots! It’s fast, delicious, and so comforting!
The congee itself could not be easier. Simply add all the ingredients to the Instant Pot and pressure cook for 12 minutes. I went with a combination of broken jasmine rice and mung beans for extra protein. Then we add water, salt, a bit of sugar, and ground black pepper.
The rice soup makes the base, but it’s really all about the toppings! And there is a lot going on there: spicy lemongrass saté, soy-glazed king oysters, crispy fried shallots, green onions, and optionally, fried bread sticks!
While the soup is cooking, prepare the toppings:
- Saté: It’s a condiment that has a strong lemongrass flavor. It’s spicy, garlicky, and adds a ton of flavor once stirred into the congee. Learn how to make your own saté here!
- King oyster mushrooms: You can use any mushrooms, sauté in a skillet and then deglaze with soy sauce and maple syrup.
- Crispy shallots: Once fried, shallots become sweet and super crispy!
- Your favorite aromatic herbs: I went with green onions, but feel free to also add chopped cilantro or basil!
- Spicy pickled cucumbers: for extra texture, sourness, and spiciness.
- You tiao: while optional, these fried bread sticks add a nice crunch.
Please do not omit the saté, it’s a key ingredient as it adds a lot of flavor to the soup!
This congee is perfect on a cold or rainy day. It’s filling, warming, and packed with flavor and different textures! Plus it can keep for a few days so you can change toppings by adding tofu or vegan chick’n!
Let me know in the comments if you try this recipe!
Vegan Instant Pot Congee
- 1/2 cup jasmine rice ,preferable the broken kind
- 1/4 cup yellow mung beans
- 7 cups water
- 3/4 tsp salt
- 1 tsp sugar
- 1/4 tsp ground black pepper
- 3 tbsp oil
- 1 shallot thinly sliced
- 2 medium king oyster mushrooms or other mushrooms, sliced
- 1 tsp soy sauce
- 1/2 tsp maple syrup
- 4 tsp saté
- 1/4 cup chopped green onions
- optional: you tiao, spicy pickled cucumbers, cilantro or your favorite aromatic herb
- Rinse the rice and mung beans under cold water. Drain and add to the instant pot liner. Pour in the water, and add the salt, sugar, and ground black pepper. Close the lid and set the valve on the Sealed position. Press the pressure cook button and set the time to 12 minutes. After 12 minutes, let the pressure release naturally, about 15 minutes. It will be soupy at first but will thicken a bit after a few minutes.
- In the meantime, prepare the toppings. Heat the 3 tbsp of oil in a small saucepan or skillet. Once hot, add the sliced shallots and fry for 3-5 minutes or until they turn golden brown. Transfer the fried shallots to a plate lined with parchment paper to remove excess oil.
- Heat a teaspoon of oil in a non-stick skillet. Once hot, add the sliced mushrooms and cook for 5-7 minutes, stirring regularly until cooked. Deglaze with the soy sauce and maple syrup and sautée for another minute. Remove from heat.
- To serve, pour about 1 and 1/2 cup of congee into each serving bowl. Top with the glazed mushrooms, a teaspoon of saté (more or less to taste), chopped green onions, some crispy fried shallots, and cilantro. Optionally, you can also top with "you tiao" and spicy pickled cucumbers!
- This congee will keep for up to 3 days in the refrigerator. Reheat gently and add a bit more water if needed as it will thicken.