Pumpkin Corn Congee Jook 粥

Pumpkin Corn Congee Jook 粥

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

Pumpkin Corn Congee Jook 粥

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


  • 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


  • 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.



  • 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.

Leave a Comment

Recipe Rating