Pressure Cooker Multi-Course Breakfast
Pressure Cooker Multi-Course Breakfast
Ingredients
For the Rice and Congee Base
- 2 cups short-grain white rice, rinsed
- 2 cups water
- 1/2 cup carrot, finely diced
- 4 cups water, for congee
- 1/4 teaspoon salt, or to taste, for congee
For the Steamed Eggs
- 4 eggs
- 1/2 cup water
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon green onion, sliced, for garnish
For the Steamed Vegetables
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes, halved
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Sausage Patties
- 4 breakfast sausage patties, pre-cooked or raw
Instructions
- 1
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.
⏱️ 3 min
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 4 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 10 min
- 6
Once cooking is complete, allow for a natural pressure release for 10 minutes. Then, carefully perform a quick release of any remaining pressure.
⏱️ 10 min
- 7
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.
⏱️ 5 min
- 8
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.
⏱️ 15 min
- 9
Once the congee is done, stir well. Serve the multi-course breakfast immediately, garnishing the steamed eggs with sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pressure Cooker Multi-Course Breakfast
Ingredients
For the Rice and Congee Base
- 2 cups short-grain white rice, rinsed
- 2 cups water
- 1/2 cup carrot, finely diced
- 4 cups water, for congee
- 1/4 teaspoon salt, or to taste, for congee
For the Steamed Eggs
- 4 eggs
- 1/2 cup water
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon green onion, sliced, for garnish
For the Steamed Vegetables
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes, halved
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Sausage Patties
- 4 breakfast sausage patties, pre-cooked or raw
Instructions
- 1
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.
⏱️ 3 min - 2
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.
⏱️ 3 min - 3
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.
⏱️ 4 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 10 min - 6
Once cooking is complete, allow for a natural pressure release for 10 minutes. Then, carefully perform a quick release of any remaining pressure.
⏱️ 10 min - 7
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.
⏱️ 5 min - 8
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.
⏱️ 15 min - 9
Once the congee is done, stir well. Serve the multi-course breakfast immediately, garnishing the steamed eggs with sliced green onions.
⏱️ 2 min