Instant Pot Turkey Congee in the Pressure Cooker

Looking for other ways to use your Thanksgiving turkey leftovers to create a meal that tastes like you cooked all day?

Here’s how to make Instant Pot Turkey Congee in the Pressure Cooker with short grain rice:

Serving: 7 cups



  • 1 cup-short grain rice ( thicker congee)

  • 7 cups-cold water

  • Turkey carcass and meat

  •  ½ yellow onion, chopped

  •  5 Dried Shiitake mushrooms

  • 3 slices of ginger root

  • Salted turnip

  •  Peanuts

  • Turkey drippings

  • Salt to taste 

  • Green onions, sliced at an attractive angle

  • Ginger root - peel and cut into small matchstick slices

  • Salted preserve turnip - mince root and chop leaves

  • Peanuts - mince

  • Sesame oil

  • Soy sauce


  • One cup of short grain rice rinse under cold water until water is clear. Drain well, add to Instant Pot

  • Fill pot with 8 cups of cold water

  • Add turkey meat, carcass, drippings, hydrated shiitake mushrooms, salt,  onions & ginger into the pot.

  • Cook at high pressure for 30 minutes + Natural Release-about 15 minutes

NOTE - Do not cook on porridge setting!

  • The congee is watery at this point remove carcass and large bones, add remaining turkey meat.

  • Heat up the Instant Pot - press sauté button, stir until desired thickness & consistency.

Serve immediately by adding your customized toppings like green onions, salted turnip, green onions, sesame oil, salted peanuts and sliced fried donut sticks.  Refrigerate or freeze for a late night snack, when reheating do not over-stir as the congee will separate & become watery.

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