Step 1

Heat up the Pressure Cooker: Heat up your pressure cooker. Make sure your pot is as hot as it can be.

Step 3

Sauté Vegetables: Pour in one tablespoon of olive oil. Add in the sliced onion and sauté until soften, it takes about a minute. Add minced garlic into the pot and sauté until fragrant (roughly 30 seconds). [br][br]Add in chopped celeries & carrots. Season with kosher salt and ground black pepper. Sauté until lightly brown (~5 – 7 minutes).

Step 5

Deglaze: Pour ½ cup (125ml) cold water into the pot and deglaze the bottom of the pot with a wooden spoon.

Step 7

Pressure Cook the Congee: Add 2/3 cup of Jasmine rice (160g), leftover turkey (if uncooked) and the remaining cold water (6 cups) into the pot. Close lid and pressure cook at High Pressure for 30 minutes + Full Natural Release. Open the lid carefully.

Step 9

Season & Thicken: Add leftover turkey (if cooked) to the rice porridge and bring it to a simmer over medium heat. Stir until desired consistency and season with sea salt.

Step 11

Serve: Garnish with finely chopped green onions and serve.