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Rinse the short-grain white rice thoroughly until the water runs clear. In the bottom of your pressure cooker pot, combine the rinsed rice, 2 cups of water, and the diced carrot. Stir gently to combine.

Prepare the steamed eggs: In a heatproof bowl that fits inside your pressure cooker, whisk together the eggs, 1/2 cup water, soy sauce, and sesame oil until well combined. Set aside.

Prepare the steamed vegetables: In another heatproof bowl or on a steamer rack, arrange the broccoli florets and halved cherry tomatoes. Season lightly with salt and black pepper.

Assemble the pressure cooker layers: Place a trivet or steamer rack over the rice mixture in the pressure cooker pot. Place the bowl of egg mixture on this rack. If using a multi-tier steamer insert, place the vegetables on the next tier, and the sausage patties on the top tier. Ensure there is enough space for steam circulation.

Close the pressure cooker lid and set to the 'Rice' mode (or manual/high pressure for 10 minutes if using an Instant Pot). Allow the pressure to build and cook.

Once cooking is complete, allow for a natural pressure release for 10 minutes. Then, carefully perform a quick release of any remaining pressure.

Carefully open the lid. Remove the bowls of steamed eggs, vegetables, and sausage patties. Fluff the cooked rice with a fork. Divide the rice, eggs, vegetables, and sausage among serving plates.

To make congee: If desired, leave any remaining rice in the pressure cooker pot. Add 4 cups of water and 1/4 teaspoon of salt (or to taste). Close the lid and select the 'Porridge' or 'Congee' mode. If your cooker doesn't have this, use manual/high pressure for 15-20 minutes, followed by a natural release.

Once the congee is done, stir well. Serve the multi-course breakfast immediately, garnishing the steamed eggs with sliced green onions.


Rinse the short-grain white rice thoroughly until the water runs clear. In the bottom of your pressure cooker pot, combine the rinsed rice, 2 cups of water, and the diced carrot. Stir gently to combine.

Prepare the steamed eggs: In a heatproof bowl that fits inside your pressure cooker, whisk together the eggs, 1/2 cup water, soy sauce, and sesame oil until well combined. Set aside.

Prepare the steamed vegetables: In another heatproof bowl or on a steamer rack, arrange the broccoli florets and halved cherry tomatoes. Season lightly with salt and black pepper.

Assemble the pressure cooker layers: Place a trivet or steamer rack over the rice mixture in the pressure cooker pot. Place the bowl of egg mixture on this rack. If using a multi-tier steamer insert, place the vegetables on the next tier, and the sausage patties on the top tier. Ensure there is enough space for steam circulation.

Close the pressure cooker lid and set to the 'Rice' mode (or manual/high pressure for 10 minutes if using an Instant Pot). Allow the pressure to build and cook.

Once cooking is complete, allow for a natural pressure release for 10 minutes. Then, carefully perform a quick release of any remaining pressure.

Carefully open the lid. Remove the bowls of steamed eggs, vegetables, and sausage patties. Fluff the cooked rice with a fork. Divide the rice, eggs, vegetables, and sausage among serving plates.

To make congee: If desired, leave any remaining rice in the pressure cooker pot. Add 4 cups of water and 1/4 teaspoon of salt (or to taste). Close the lid and select the 'Porridge' or 'Congee' mode. If your cooker doesn't have this, use manual/high pressure for 15-20 minutes, followed by a natural release.

Once the congee is done, stir well. Serve the multi-course breakfast immediately, garnishing the steamed eggs with sliced green onions.
