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Pressure Cooker Butternut Squash Congee

This pressure cooker butternut squash congee is topped with ground pork flavored with ginger, lemongrass, garlic, soy sauce and hot chili oil. This dish is 100% comfort food and can be enjoyed for breakfast, lunch or dinner. You’ll love that it’s ready in just 30 minutes by using your pressure cooker or Instant Pot.

OMG YOU GUYS! I finally busted out my Instant Pot and I’m in love. I know EVERYONE and their sister has an Instant Pot and now I do too! I actually bought mine a few months ago and used it a few times and then sorta forgot I owned it. I KNOW! Who am I? Who buys an appliance and then just forgets they own it? Well, me apparently.

Then I went to Chile in December and let my friend borrow my Instant Pot and after she told me all the food she made I knew I needed to bust it out again. One of the dishes she told me she made was congee and I was 100% intrigued. My only time seeing congee in person has been on cruise ships. I usually walk right past it with a side eye glance and a thought of “what in the heck is that stuff?” Well, let me tell you something – THIS STUFF IS GOLD! 

Congee is basically rice porridge. It’s hearty, it’s comforting and it’s filling. The rice is cooked in a lot of stock and although it’s not traditional I threw in a little fresh butternut squash. I think the squash adds a bit of color, flavor and nutrition. Plus it’s a nice way to get in your vegetables. Always a plus in my book! {Doesn’t the squash make this look like it’s covered in cheese? It’s not. Don’t worry!}

Even though I liked the pressure cooker butternut squash congee straight out of the cooker I LOVED it when topped with my super spiced ground pork mixture. I packed a lot of flavor in this ground pork and it’s exactly what gives this congee a big hit of flavor. To top it all off a little extra drizzle of low sodium soy sauce and hot chili oil is all it needs! Of course, you can opt out of the hot chili oil if you’re not a heat fan but it’s SOOOOOO GOOD! The same goes for the addition of the chili garlic paste. Feel free to adjust the ingredients based on your love of HEAT! Or your non-love of heat.

You get it.

Also, don’t worry if you don’t have a pressure cooker or Instant Pot I’m also giving you instructions on how to do this dish in the slow cooker! OHHHHHHHHH and this recipe can be doubled PERFECTLY!

Looking for other Asian inspired recipes? Try my 20 Minute Beef Snow Pea SkilletHealthier General Tsos ChickenSpicy Garlic Pork Stir FryChicken Apricot Coconut Curry, 20 Minute Healthier Orange Chicken, Slow Cooker Honey Soy Sriracha Pulled ChickenSoy Sriracha Deviled Eggs or my Kimchi Fried Rice.

Pressure Cooker Butternut Squash Congee

This pressure cooker butternut squash congee is topped with ground pork flavored with ginger, lemongrass, garlic, soy sauce and hot chili oil. This dish is 100% comfort food and can be enjoyed for breakfast, lunch or dinner. You'll love that it's ready in just 30 minutes by using your pressure cooker or Instant Pot.

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

For congee:

  • 32 ounces chicken stock
  • 2 cups (1 inch cubed) fresh butternut squash
  • 1/2 cup long grain white rice
  • 1 tablespoon grated fresh ginger

Pork topping:

  • 1 tablespoon extra virgin olive oil
  • 3/4 pound ground pork
  • 6 green onions, white parts only, chopped
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon grated fresh garlic
  • 1 tablespoon lemongrass paste
  • 1 tablespoon chili garlic sauce
  • Pinch kosher salt
  • Pinch black pepper

For serving:

Directions:

For congee:
In your electric pressure cooker or Instant Pot add stock, squash, rice and ginger. Stir to combine. If you're using an electric pressure cooker add put it on high pressure for 20 minutes OR if you're using an Instant Pot put it on the porridge setting.

You can natural release or quick release. If I'm still cooking my pork mixture when the congee is done I let it natural release and then quick release if I want it right away.

After the lid unseals stir your congee and slightly mash the squash so it combines. I find a hand held potato masher works well to help mash the squash.

Serve hot and top with pork and other optional toppings.

For pork:
Add olive oil to a large skillet and set over medium-high heat. Add all other ingredients and cook until the meat is browned and fragrant.

For serving:
Spoon congee into a bowl, top with a hearty spoonful of pork mixture and top with a drizzle of soy sauce, hot chili oil and sliced green onions.

Slow cooker congee instructions:
Add all ingredients to your slow cooker and cook on low for 8 hours or high for 4 hours or until the rice is broken down and mixture is creamy.


Note: Be careful if you add salt to the congee and meat mixture. You will have additional salt added to the mixture when you cook the rice in the stock and when you top with soy sauce.