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
Ingredients
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1 cup-short grain rice ( thicker congee)
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7 cups-cold water
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Turkey carcass and meat
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½ yellow onion, chopped
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5 Dried Shiitake mushrooms
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3 slices of ginger root
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Salted turnip
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Peanuts
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Turkey drippings
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Salt to taste
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Green onions, sliced at an attractive angle
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Ginger root - peel and cut into small matchstick slices
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Salted preserve turnip - mince root and chop leaves
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Peanuts - mince
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Sesame oil
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Soy sauce
Instructions
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One cup of short grain rice rinse under cold water until water is clear. Drain well, add to Instant Pot
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Fill pot with 8 cups of cold water
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Add turkey meat, carcass, drippings, hydrated shiitake mushrooms, salt, onions & ginger into the pot.
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Cook at high pressure for 30 minutes + Natural Release-about 15 minutes
NOTE - Do not cook on porridge setting!
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The congee is watery at this point remove carcass and large bones, add remaining turkey meat.
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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.
