Turkey Congee in the Instant Pot

After Christmas dinner was done, the remains of an 18 lb turkey were begging for some inspiration. Being a little lazy and needing a meal that could cope with frozen leftovers, turkey congee seemed like a suitable choice. I sort of defrosted the turkey carcass in the oven (at the same time roasting it) and it turned out beautifully.

Prior to roasting the turkey, I dried brined it for a few days and threw some kosher salt, black pepper and lemons into the cavity. I didn’t have to season the congee much after it was done cooking, as all the wonderful flavours from inside the carcass and the umami from roasting the bones did the job.

It seems to be, like all congee that I’ve made in the Instant Pot, a little thick. To make it less thick, add some hot water prior to serving or cold water before reheating in the microwave or on the stovetop.

My toddlers were begging for seconds. I knew then, it was a winner!

IMG_20161225_135408_907
Roasted turkey
Roasted turkey congee
Roasted turkey congee

 

Print Recipe
Turkey Congee in the Instant Pot
Prep Time 10 minutes
Cook Time 90 minutes
Passive Time 75 minutes
Servings
cups
Ingredients
Prep Time 10 minutes
Cook Time 90 minutes
Passive Time 75 minutes
Servings
cups
Ingredients
Instructions
  1. Add rice to pot.
  2. Roast turkey carcass in the oven at 400 F for 30 minutes or until aroma develops. Let cool and break it up into pieces to fit the pot. Add to pot.
  3. Peel and julienne ginger. Add to pot.
  4. Add water and sesame oil.
  5. Cover and set to porridge for 40 minutes. 15 minutes NPR and then vent if preferred or NPR until float drops.
  6. Remove the carcass. Peel the meat off and add back to pot if desired. Stir in the extra turkey meat. Add salt to taste. Mind the bones that might be left!
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Instant Pot Recipes and Tips

So Amazon.ca had a Black Friday deal for the Instant Pot IP-DUO60 7-in-1 multifunction cooker. I bought one of these way back in July on Prime Day. For my new round of soon to be Instant Pot lovers, here are some of my more successful recipes. I live in Calgary, Alberta and there is a small adjustment for altitude with some of my recipes.

Here are some tips.

  1. Read the instructions. The control panel is not that intuitive. But if you read the instructions, you won’t get any surprises.
  2. The steam from the vent is very hot. I would not set the cooker underneath your kitchen cupboards.
  3. It’s a very safe pressure cooker. I’ve tried opening it (by accident) when the float was still up and it wouldn’t let me do it.
  4. Don’t close the lid while sauteing.
  5. If you are slow cooking, you don’t need to completely cover your meat with liquid.
  6. Most recipes on the web don’t adjust for altitude. This might matter in some cases. I’ve found, for example, I need more water for steel cut oats. Also more time.

Recipes

I eat steel cut oats for breakfast every morning. Once a week, I whip up a large batch and store it in the fridge. I like mine creamy/chunky and definitely not dry.

Steel cut oats

1 1/3 cups oats                       2 1/3 cups oats
2.5 cups water                         7.5 cups water (1775 ml)

Manual low pressure for 10 minutes, natural release 12 minutes then vent

I whipped up some wild rice pilaf this past Thanksgiving. Last year it took me over an hour on the stovetop. Of constant watching and stirring.

Wild rice blend

1 cups wild rice
1 cups wild rice blend
4 cups water

Manual low pressure for 30 minutes, natural release 10 minutes then vent

Pulled pork

I really liked this  root beer pulled pork. recipe  It has a hint of root beer flavour with a vanilla aftertaste. It sounds strange but it works.

 

Instant Pot IP-DUO60
Instant Pot IP-DUO60

My cassoulet as shown below turned out rather well. The recipe can be found here.

Cassoulet
Cassoulet

I’ve also included my butter chicken recipe, a twist on an all time favorite of mine. Warning – it is a fusion style recipe.

Print Recipe
Fusion Butter Chicken for Instant Pot
Butter chicken is a lovely dish, but time consuming to cook it properly. This recipe works well with the Instant Pot. The original version takes me about an hour on the stovetop.
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 55 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 55 minutes
Servings
people
Ingredients
Instructions
  1. Cut chicken into 1 inch pieces. Put into a bowl and add ginger, garlic, red chili powder, turmeric, tandoori powder and salt. Mix well and let sit in the refrigerator for 30 minutes, or overnight.
  2. Before cooking, take out the chicken and let it stand for 10 minutes to come to room temperature. In the Instant Pot, turn on saute and melt 2 tbs of the ghee. Add the crispy fried onions and the chicken. Saute until the chicken is golden brown, just a few minutes. Add one cup of warm water.
  3. Turn off the saute and pressure cook manually on low for 10 minutes.
  4. Natural pressure release for 5 minutes, then open vent.
  5. Meanwhile, heat the remaining butter in a skillet over medium high heat. Add the raisins and the blanched almonds and saute for 1 minute, then set aside.
  6. When the float has dropped on the Instant Pot, open the lid and add one cup of cream to the chicken, then Worchestershire sauce, sugar, cardamom and nutmeg. Stir.
  7. Stir in the reserved raisins and almonds. Serve.
Recipe Notes

Serve with basmati rice. Done in the rice cooker, of course.

Adapted from Simply More Indian & Patrick Dunn

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