As the weather gets cooler I find myself craving warm comforting foods that are easy to make on busy weeknights. One of my favorite fall dishes is turkey congee made in the Instant Pot. This Chinese rice porridge is the ultimate cozy meal, and thanks to the Instant Pot, it comes together quickly with minimal effort.
In this article, I’ll walk you through everything you need to know to make delicious, foolproof turkey congee in your Instant Pot.
What is Congee?
Congee, also known as jook, is a type of rice porridge popular in many Asian countries It consists of rice that has been cooked down into a thick, creamy consistency, often with meat or vegetables mixed in.
Traditional congee takes a long time to make on the stovetop, requiring nearly constant stirring. Luckily, the Instant Pot streamlines the process, cooking the congee evenly with no need for stirring.
Congee makes a fantastic comfort food. It’s gentle on the stomach, making it a great food for when you’re feeling under the weather. It’s also versatile – mix in any ingredients you have on hand to customize your congee.
Why Make Turkey Congee?
Turkey is a lean, healthy protein that pairs perfectly with congee. Using leftover turkey is a great way to transform leftovers into something new. Or, you can use raw turkey legs or thighs right in the Instant Pot.
Turkey congee is:
- Comforting and soothing
- Packed with protein
- Customizable with veggies or other mix-ins
- Gentle enough for kids and older adults
- Perfect for using up Thanksgiving or holiday leftovers
Plus, you can make this hearty and delicious meal with minimal hands-on time thanks to the Instant Pot.
How to Make Instant Pot Turkey Congee
Making turkey congee in the Instant Pot couldn’t be easier. Here’s a simple step-by-step guide:
Ingredients
- 1 cup long grain white rice
- 1 pound turkey meat and/or bones
- 6 cups water or broth
- Sliced ginger
- Minced garlic
- Salt and pepper to taste
- Garnishes like green onions, sesame oil, soy sauce
Instructions
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Rinse the rice and add it to the Instant Pot along with the turkey and liquid.
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Add the ginger, garlic, salt, and pepper.
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Secure the lid and make sure the pressure valve is sealed.
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Set to High Pressure for 20 minutes, then allow natural pressure release.
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Remove the turkey and shred the meat, returning it to the pot.
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Adjust consistency if needed by simmering uncovered.
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Serve congee steaming hot, garnished as desired!
It’s that easy. The Instant Pot does all the work of cooking the rice and turkey to creamy perfection.
Tips for Instant Pot Turkey Congee
Here are a few tips to ensure perfect congee every time:
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Use long grain white rice like jasmine. Short grain rice can make it too sticky.
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Turkey bones add lots of flavor. Save bones in the freezer after holidays.
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Add more water for a thinner congee or less for thicker.
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Stir in shredded chicken, sauteed mushrooms, or other veggies.
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Top with green onions, chili oil, or a drizzle of sesame oil.
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Freeze extra in portion sizes for quick meals later.
Frequently Asked Questions
Can I make congee on the stovetop instead?
Yes, you can make congee on the stovetop. It will take much longer, around an hour, stirring frequently. The Instant Pot gives hands-off cooking.
Is jasmine rice best or can I use other kinds?
Long grain jasmine rice is ideal, but you can experiment with other long grain white rices. Avoid very sticky short grain rice.
How do I get the perfect consistency?
The amount of liquid determines the consistency. Start with 6 cups and adjust higher or lower to your taste after cooking.
Can I use raw turkey instead of cooked?
Absolutely! Raw turkey legs or thighs cook beautifully right in the Instant Pot. Cook 20 minutes per pound.
What are good mix-ins and toppings?
Some delicious options are shredded chicken, mushrooms, carrots, leafy greens, eggs, green onions, sesame oil, soy sauce, and chili oil.
Enjoy Ultimate Comfort with Instant Pot Turkey Congee
Whipping up turkey congee in the Instant Pot is one of my favorite fall and winter meals. It’s endlessly customizable using whatever ingredients I have on hand, and so soothing and hearty when the weather turns cold.
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Rinse the rice with plain water, drain, then put the still-wet rice in the freezer for at least 8 hours, or longer if you like (I make a large batch and use as needed). Combine frozen rice and cooking liquid of choice, bring to a boil, lower heat to medium and cook, stirring occasionally, for 20-25 minutes. Thats it. No Instant Pot needed. Freezing wet rice jump-starts the breaking up of the rice. Thanks to The Woks of Life for this wonderful idea, which I have used many times.
Substitute water with vegetable stock and add 2 cloves of garlic for more richer flavorful congee.
Add ginger and star anise (2).
Can you make this without a pressure cooker ?
Yes, a slow cooker takes longer, all day or overnight, but just as good. A slow oven will work too. The recipe says I have says you must! use Calrose rice! But I use brown rice and it’s great. As mentioned in this recipe, it’s very forgiving.
Yes, Mary Shields. You can make it on the stove. You will need to cook it for a long time (an hour) until the rice breaks down. I like to use a hand blender to make it creamy.
My mother-in-law made this often, we call it “jook”. I even have a version in an old Chinese church ladies cookbook that has additions for “fancy party jook” You can add salted duck egg yolks (if you can find them). I add soy-marinated egg yolks, which is another recipe here on NYT cooking. Also shitake mushrooms. Chung choy (salted turnip greens, red dry ginger, and a few ingredients that I cant translate!
Made as written with meat from 4 chicken drumsticks leftover from making stock and a bit of leftover roasted turkey with skin, as well as the addition of a minced clove of garlic. Very accurate excellent congee. Yummy stuff.
@Sara — it comes out creamier if you use sushi rice, or another short or medium grain rice.
the first time I had Congee was at breakfast in a hotel in Singapore over 20 years ago. I loved it and have made it off and on since then. Also like it with a bit of cilantro added.
Made this evening just as written, but with black pepper since I did not have white to hand. I find I much prefer congee to turkey soup; this will be the new standard for Thanksgiving leftovers!
Our relatives took most of the Thanksgiving turkey so we ended up making it with leftover pork . . Some pork tenderloin that had been sliced, seasoned and sautéed . . .Quite delicious.
Why isnt congee available at local Chinese restaurants? The cook is eating it, but refuses to sell it, since it is not “on the menu”. Eating congee at New York Noodletown was always such a treat!
I make this on the stove top with white corn grits instead of rice. It’s much faster and just as tasty in my opinion. Garnish is essential.
Yes you can make it on a stovetop. Just simmer in the pot for 1-1/2 hours, until the rice breaks down and thickens the soup. I always add a couple of slices of ginger to the pot.
Used two drumsticks and a thigh from Melissa Clark’s roasted chicken (my fav!). Subbed two cups chicken broth (homemade from bones) Added 3” of ginger cut into big sections.
A pressure cooker takes 15 minutes to heat up, and then you need to release heat naturally after cooking for 30? HOW is this a 40 minute recipe? If you didn’t cheat and release manually after 5 minutes, this would be a 90 minute recipe. At best it’s an hour when you release manually. Anyway, tastes good when you add the things everyone mentions in the comments.
Any tips for making this without an instant pot?
My mom is Thai, this was our breakfast soup growing up – I was dubious about this recipe, but it felt like home. I dont have a pressure cooker, & I used leftover turkey – my mods: 2 wings & 1 drum, bone-in. Also added 2 cloves fine diced ginger and garlic. Slow cooker takes longer & needs more water, so 8-cups water for 5 hours on high. When done, the meat literally fall off the bone – separate the meat with a fork – remove all bones/skin. Cilantro & spring onion are also wonderful garnish!
Super easy to make and very tasty – the chopped/thinly sliced scallions, fresh ginger, romaine lettuce and a dash of soy sauce really add a delicious layer of taste to the congee.
Used frozen kale turkey broth…added a garlic clove
I made this with dark meat from a rotisserie chicken and brown jasmine rice. Came out to watery … Served it as chicken soup with parmesan cheese. What did I do wrong?
Instead of meat, I wonder if this could be made with shreddedtofu, possibly frozen and thawed to give it a more meaty texture.
Sub out half a cup of the water for chicken bone stock.
My mother-in-law made this often, we call it “jook”. I even have a version in an old Chinese church ladies cookbook that has additions for “fancy party jook” You can add salted duck egg yolks (if you can find them). I add soy-marinated egg yolks, which is another recipe here on NYT cooking. Also shitake mushrooms. Chung choy (salted turnip greens, red dry ginger, and a few ingredients that I cant translate!
So easy and delicious. We used Japanese barbecue sauce, scallions, and sesame seeds with it, but it really didnt need anything.
Add 2 extra cups of low sodium chicken broth to recipe
I made this on the stovetop in the same amount of time, easy. Delicious!!!
If using chicken, does it need to be cooked or can be raw?
Can you make with sushi rice, or do you need to use jasmine for pressure cooker?
@Sara — it comes out creamier if you use sushi rice, or another short or medium grain rice.Private notes are only visible to you.
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