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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.