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Instant Pot Vegan Corn Congee-1

Instant Pot Vegan Corn Congee

This creamy, comforting vegan corn congee is a twist on the classic Asian rice porridge. Sweet corn and a handful of basic ingredients transform into a soul-satisfying dish that’s perfect for breakfast, lunch, or a light dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Breakfast
Cuisine: Chinese
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2/3 cup Jasmine or short-grain white rice Rinse in cold water until mostly clear.
  • 1 1/2 cups corn kernels Fresh, frozen, or canned.
  • 5 cups water or low-sodium vegetable broth
  • 1 tablespoon ginger, fresh, sliced
  • 1/2 cup carrot, diced
  • 1 teaspoon salt Or to taste.
  • 1/4 teaspoon white pepper
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons scallions, sliced For garnish.
  • 2 tablespoons cilantro, chopped For garnish, optional.

Equipment

  • 1 Instant Pot 6-quart or larger
  • 1 measuring cups
  • 1 measuring spoons
  • 1 stirring spoon
  • 1 ladle for serving

Method
 

  1. Rinse the rice in cold water until the water runs mostly clear. Drain well.
  2. Into the Instant Pot, add rinsed rice, corn kernels, water (or broth), ginger slices, diced carrot, salt, and white pepper.
  3. Lock the lid and set the valve to Sealing. Select the 'Porridge' function or set manually to High Pressure for 15 minutes.
  4. Allow the Instant Pot to naturally release pressure for 10 minutes, then carefully quick release any remaining pressure.
  5. Open the lid. If the congee is too thick, add a little boiling water, stirring until you reach your desired consistency. Remove ginger slices.
  6. Stir in toasted sesame oil.
  7. Ladle into bowls. Garnish each serving with sliced scallions and cilantro.
  8. Serve hot.

Notes

You can use frozen or canned corn if fresh isn’t available. Add a touch of sugar (1/2 tsp) for sweetness if needed.
For extra creaminess, blend half the corn with a bit of broth before cooking.
Leftovers keep well refrigerated for up to 3 days; thin with extra broth or water when reheating.
Adjust salt if your broth is already salted.
Optional: Top with chili oil, fried shallots, or sautéed mushrooms for extra flavor.