From siftandsimmer.com
Instant Pot Turkey Congee
Ingredients
Ingredients
- 1-2 leftover turkey meat/carcass/bones
- 1 raw turkey leg quarter (about 2 lbs seasoned lightly with salt)
- 1 cup long-grained white Jasmine rice (rinsed)
- 6-8 cups water or poultry broth
- 1 inch fresh ginger (peeled and sliced)
- 1/2 Tbsp sea salt
- 1/4 tsp ground white pepper
- toasted sesame oil
- additional ground white pepper
- green onions (chopped)
- fried Chinese long donut (sliced)
Steps
- Place the cooked turkey carcass with the meat and bones (or 1 raw turkey leg quarter) into the Instant Pot.
- Add in 1 cup rice and cover with 6-8 cups water or poultry broth.
- Add in 1 inch ginger slices and give it a stir.
- Cover with the lid and ensure the steam valve is set to SEAL.
- Press the PORRIDGE function (or manually set to HIGH PRESSURE for 20 minutes). Allow the Instant Pot to naturally release pressure without releasing the steam valve.
20 min
- When the steam float valve has dropped, you can open the lid.
- Carefully remove the turkey bones and meat from the Instant Pot. Using tongs or two forks, remove the turkey meat from the bones, shred the meat and return to the pot.
- Stir the congee and season with ½ Tbsp sea salt and ¼ tsp ground white pepper. Adjust seasoning to your taste.
- If the consistency is too thick, add more water to thin it out. If the consistency is too thin, press the SAUTE function and let the congee boil for a few minutes, until to your desired consistency. Turn the Instant Pot off.
- Ladle congee into bowls and serve with extra turkey meat, a drizzle of sesame oil, ¼ tsp white pepper, chopped green onions and fried Chinese long donut, if desired. Serve immediately.
Nutrition
Per serving
- kcal
- 739
- protein
- 95 g
- carbs
- 30 g
- fat
- 24 g