Recipes

Congee (Juk) in the Instant Pot


Lately I have been making this soup in the pressure cooker and it turned out so good. It makes this tidy and quick soup the perfect meal when you’re wanting something warm and tasty.  If you’re interested in the stove top version go here.

Congee (Juk)


This is my ultimate comfort food!  Easy to make and I always have the ingredients – rice, water, chicken or beef, seasonings.
I loved all the meals my parents prepared growing up.  I sure had my favorite Chinese and western dishes alike.  My mom is a great cook and of the many, many things she has taught me, one of them is how to cook.  Growing up I watched her make tables full of various dishes to fill our bellies.
My father had dishes of his own and they are still some of my favorites.  Just thinking of them makes me salivate.  I love how the mind can conjure up flavors.
So here’s my instant pot version for congee/ juk:

  • Fill your pot with water until it is about 2/3rds full or to the about the 8 cup line.  Add chicken or turkey – whatever type of meat you desire that day. If you are making poultry use pieces with the bone in, for better flavor.  You just have to remove the bones from the soup after it has fully cooked.  Two chicken legs with the thighs work well. If you are using sliced beef add it at the end. If you are using fish make sure it is boneless and add it at the end. (You can also make plain juk/congee by omitting this part).
  • Add 1-1/2 cup of long grain rice. Do not use parboiled rice.
  • Add ginger and garlic if you wish. I prefer adding these minced in my bowl as seasoning.
  • Check the gasket on your lid to make sure it is properly in place before putting it on and in the lock position. Put the vent in the seal position and press soup button or manual for 35 min.
  • Walk away and let it do its thing!

I let it cool down normally to maximize the cooking time. With soups I find this is always the way to go to avoid sputtering from the vent. If you want it thicker you can press the off button and saute it for a bit to get the consistancy you like. I prefer mine a bit more brothier than my husband.  One of the best things about this soup is each being able to top each bowl off the way you like! So grab a hand full of radish sprouts, some fresh diced or grated ginder, a splash of Maggi sauce and a few turns of the pepper grinder! 

 

 

Recipes

Congee (Juk)

I have written out instructions here for the pressure cooker. I alternate between the two methods because sometimes nothing beats the stove top. Nostalgia I guess!

This is my ultimate comfort food! Easy to make and I always have the ingredients – rice, water, chicken or beef, seasonings.

I loved all the meals my parents prepared growing up. I sure had my favorite Chinese and western dishes alike. My mom is a great cook and of the many, many things she has taught me, one of them is how to cook. Growing up I watched her make tables full of various dishes to fill our bellies. My father had dishes of his own and they are still some of my favorites. Just thinking of them makes me salivate. I love how the mind can conjure up flavors. So here’s my version of a pot of Juk:

Fill your pot with water until it is about 2/3rds full. Add chicken or turkey – whatever type of meat you desire that day. If you are making chicken Juk I find using pieces with the bone in works best. You just have to remove the bones from the soup after it has fully cooked. If you are using sliced beef add it at the end. If you are using fish make sure it is boneless and add it at the end. (You can also make plain juk/congee by omitting this part.) Bring to a rolling boil.

– Add 1 cup rice.

– Once it comes to a boil turn the stove down to medium.

– Simmer for at least 1 hour or until it is the consistency you like. The rice grains will break thickening the broth. Everyone is different. I like mine more on the brothy side while M prefers his thicker like porridge.

– You can add water as the soup thickens.

Season your bowl with pepper and a drop of Maggi sauce, chopped green onions and finely chopped ginger root.

mmmm….yum

Recipes

Pot Roast – pressure cooker

Last night I tried something new with the instant pot. I had a nice roast beef that I wanted to make for supper. Originally, I was intending to put in in the oven but wondered if I could use the pressure cooker…after all a slow cooker works (or so I have heard but never actually do because I am not all that great at planning ahead – my meals are usually pulled together 1 to 2 hours before eating.) I used my trusty phone to type “Roast beef instant pot” and sure enough a list of sites came up. After reading a few I decided on a plan and pressed the sauté button on the Pot.

This is for sure one that will be another regular in my instant pot go-to box!
Use the Sauté feature to brown the outside. It does quite a nice job of browning. I am one of those people who have sometimes left out the browning step because of laziness. Slightly irritated by the obligation of having to do this extra step and dirtying and extra pot have argued with myself to sacrifice the caramelized flavor this step adds. While browning, I began chopping the veggies. This time I chose onions and carrots. I skipped the potatoes in lieu of rice. For my liquid, I added 2 cups of mushroom broth. Sometimes I like a wide variety of veggies but keeping it simple sometimes works best. Robin peeled the carrots which made me incredibly happy inside. That is another story which I will write about later. I sprinkled salt on top of the roast and put in the onions around to sides to sauté in the juices. I added the carrots and this is where I’d add any other spices but for super simple night I just added the liquid – mushroom broth. I put the lid on and checked the vent was sealed. I read a recipe that had 30 minutes and another had 70 so I went for the middle and manual timed in 45 min.

To serve I scooped out the roast and veggies and a cup of broth to cool and add cornstarch to. I added this back into the pot and pressed Sauté to bring the broth to a boil while it thickened.

Everything was so tender! The flavor was intense even with so much broth.

Things I will try next time are 1 cup of broth and 30 min. The carrots were a bit overdone although not mushy. I prefer them a little bit more firm but not crunchy. Other than that, it was deliciously delicious!!!!

Recipes

Chinese Beef Stew

Yahoooo!!! Another my girl approved meal…
Tonight I made Chinese Beef Stew and it turned out fantastic!
I love my Instant Pot!!
So before I forget this is how l made it:

Stewing beef
Onions
Beef broth cornstarch
Garlic
Soy sauce
Hoisin sauce
Worcestershire sauce
Carrots
Oil
Pepper
Ginger
Star anise

On saute cook onions in oil. Add browned beef. Add everything else. Put lid on and set to stew. Walk away and let it do it’s thing.

Yummylicious!

Recipes

Chicken & Yams

6 chicken thighs

Tomato cut up into big chunks

Onion

2 yams

Salt

Water or broth 1/2 cup

Cremini mushrooms or whatever is in the fridge.

  1. Saute onions.
  2. Place chicken and yams, pepper and salt on top.
  3. Put lid on and set the poultry setting.
  4. Add mushrooms at the very end while the pot is still hot and replace the lid to cook them slightly for a few minutes before eating.
  5. Cook rice.

Lemon squeezed over your bowl tastes good with this!