• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
260 - Per serving (1/6th recipe)
Protein:
21 g
Fat:
8 g
Carbohydrates:
25 g
Sodium:
600 mg

Credit
Michelle Wong c/o Sift & Simmer

Serves: 6-8
Prep Time: 15 mins
Cook Time: 20 mins
  • Place the raw turkey leg quarter into the Instant Pot.
  • Add in 1 cup of rice and cover with 6 cups water or vegetable broth. Add in the sliced ginger and garlic. Season with salt and pepper. Give it a stir.
  • Place the lid on and ensure the steam valve is set to SEAL.
  • Press the PORRIDGE function (or manually set to HIGH PRESSURE for 20 minutes). Allow the Instant Pot to naturally release pressure without releasing the steam valve.
  • When the steam float valve has dropped, you can open the lid. Carefully remove the turkey bones and meat from the Instant Pot. Using tongs or two forks, remove the turkey meat from the bones, shred the meat and return to the pot.
  • Give the turkey congee a stir and taste. Add more salt if needed. If the consistency is too thick, add a little water to thin it out. If the consistency is too thin, press the SAUTE function and let the congee boil for a few minutes. Turn the Instant Pot off.
  • Ladle into bowls and garnish with a drizzle of sesame oil, green onions and serve with Chinese long donut if desired. Serve immediately.

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