Electric Pressure Cooker

High-Protein Instant Pot Congee

A rich, emulsified savory rice porridge packed with tender soya chunks and topped with crispy tamari tofu, edamame, and aromatic chili crisp.

Prep Time 10 Mins
Cook Time 50 Mins
Yield 4 Servings
Diet Vegan / GF

Instructions

1

Combine and Seal

Add the rinsed jasmine rice, Calrose rice, dried soya chunks, grated garlic, grated ginger, sesame oil, salt, white pepper, broth, and 4 cups of water directly into the Instant Pot inner pot. Stir once to disperse the seasonings and push the soya chunks beneath the liquid level.

2

Pressure Cook

Secure the lid and verify that the steam release valve is turned to SEALING. Cook on MANUAL / PRESSURE COOK (High) for 25 minutes.

3

Full Natural Release

Allow the Instant Pot to naturally depressurize (Natural Release for 20 to 25 minutes).

Crucial: Never perform a quick release. Releasing pressure rapidly with high-starch liquids will vent starchy broth out of the valve and disrupts the final starch gelation phase.
4

Mechanical Shearing (The Emulsion Step)

Remove the lid once pressure has dropped. The pot will initially appear separated with soya chunks sitting over soft grains. Whisk vigorously with a sturdy whisk or wooden spoon for 45 to 60 seconds. This action ruptures the grain jackets, emulsifying amylopectin and broth into a glossy, velvety porridge while fraying the soya chunks into tender shreds. Stir in up to 1 cup of boiling water if you prefer a lighter texture.

5

Crisp Toppings & Assemble

Toss cubed tofu with tamari and cornstarch, then air-fry at 200°C for 12–15 minutes until golden. Ladle hot congee into bowls and crown with crispy tofu, steamed edamame, hemp hearts, crushed peanuts, green onions, and chili crisp.

Pro Tips & Meal Prep

Fridge Gel Reset

Congee thickens into a solid gel when refrigerated. To restore its silkiness, stir in 3–4 tbsp boiling water or warm stock, microwave at 70% power for 2 minutes, and whisk vigorously for 20 seconds.

Macro Profile

The base recipe delivers ~16g protein and 260 kcal per bowl. Adding the full garnish lineup (crispy tofu, edamame, and hemp hearts) lifts each serving to ~38g–42g of plant-based protein.