Congee - Instant Pot

1 TB lard or fat of choice

3 ribs celery, sliced thin

1 small turnip, peeled and diced

2 to 3 radishes, diced

1 large shallot or small onion, diced

note: NOTE - the goal here is to have about 2 cups of aromatics - you can also simply use 1 small onion and a few cloves of garlic, or a mirepoix (mix of onion, celery, carrot). I had a lot of radishes and turnips over the winter, so that is why I used this recipe.

1 pound of ground chicken or ground pork. May also use shredded cooked chicken or pork.

6 to 10 cups homemade bone broth - any variety (I prefer chicken)

½ to 1 TB coarse unrefined salt (if your broth is salted, use less)

1 to 1-½ cups short grain rice, rinsed until water is clear

1 to 2 TB grated fresh ginger

2 to 4 cups shredded cabbage (SAVE THIS until the very end)

green onions to garnish

optional: fish sauce and/or coconut aminos to taste

subheading: NOTES:

For the broth - yes, that is a wide range for the broth! Use less for a thick, rich congee and more for a watery, soupy dish. I personally prefer a ratio of about 8 cups water to 1 and ½ cups rice.

For the meat - I have tried browning the meat in a separate pan, then adding it to the rice; browning the meat in the Instant Pot insert and then adding the rice and cooking; and adding the raw meat and letting it cook with the rice. They all taste basically the same to me, and just putting the raw meat in with the uncooked rice is by far the easiest method, so that's what I normally do. For the meat - I have tried browning the meat in a separate pan, then adding it to the rice; browning the meat in the Instant Pot insert and then adding the rice and cooking; and adding the raw meat and letting it cook with the rice. They all taste basically the same to me, and just putting the raw meat in with the uncooked rice is by far the easiest method, so that's what I normally do.

Directions at thecuriouscoconut.com

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