Easy step by step video to show you how to make Pumpkin Corn Congee Jook 粥 in your Instant Pot

A staple at dim sum.  Love the taste and the nice vibrant colour of Pumpkin Corn Congee (Jook).  It’s a great way to use up that pumpkin or any squash.  I’ve made this recipe using butternut squash instead of pumpkin and it comes out just as delicious.

Want to make a more traditional Congeee Jook 粥?

Chicken Congee Jook 粥

Pumpkin Corn Congee Jook 粥

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Prep Time 2 mins

Cook Time 25 mins

Time to Pressurize 10 mins

Total Time 37 mins

Course Breakfast, Main Course, Side Dish, Snack

Cuisine Chinese

Servings 6

Ingredients

  

• 1 cup Pumpkin purée / Squash puree eg. butternut
• 3.4 cup Cream style corn (1/2 can)
• ¾ cup Jasmine rice washed / rinsed (1 full rice measuring cup)
• 5 Cups water
• 1.5 Teaspoon Salt

Instructions

 

• Place ingredients into the Instant Pot liner.
• Close Instant Pot Select Porridge for 20-25 min high pressure cooking.
• When done, QR (quick release) or NPR (wait for pressure to release naturally). Stir and serve hot.

Video

Notes

• No stirring required
• When choosing the type of rice for your congee, I suggest using jasmine rice as the rice will break down better to become congee.