Sichuan-Spiced Pressure Cooker Breakfast Congee with Pork and Preserved Egg

Name: Sichuan-Spiced Pressure Cooker Breakfast Congee with Pork and Preserved Egg
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 200 g jasmine rice, rinsed; 100 g lean ground pork; 2 preserved duck eggs, peeled and chopped; 1 tbsp Sichuan chili bean paste (doubanjiang); 1 tbsp vegetable oil; 1 tbsp ginger, finely grated; 3 garlic cloves, minced; 1 tsp Sichuan peppercorns, toasted and ground; 1 tsp soy sauce; 1 tsp dark soy sauce; 1/2 tsp white pepper; 1 liter low-sodium chicken broth; 4 scallions, thinly sliced (white and green parts separated); 1 tbsp rice vinegar; Salt to taste

A warming, savory congee infused with Sichuan spices, tender minced pork, and creamy preserved egg, pressure-cooked for a smooth texture ideal for make-ahead lunches.

Prep15 minCook35 minTotal50 minServes4Difficultymedium

Method

How to make it

01
Set a pressure cooker to 'Sauté' mode or heat on medium-high on stovetop and add vegetable oil.
02
Add grated ginger, minced garlic, and half of the white parts of scallions; cook until fragrant and translucent, about 2 minutes.
03
Stir in the Sichuan chili bean paste and ground Sichuan peppercorns; cook for 1 minute to release aromas.
04
Add ground pork, breaking it apart with a spatula, cook until no longer pink, about 4 minutes.
05
Add rinsed jasmine rice and stir to coat it evenly with the spice mixture.
06
Pour in chicken broth, soy sauce, dark soy sauce, white pepper, and rice vinegar; stir to combine.
07
Lock the lid and set the pressure cooker to high pressure for 20 minutes.
08
After cooking, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
09
Open the lid and gently fold in the chopped preserved duck eggs and remaining white parts of scallions.
10
Season with salt to taste, then ladle the congee into bowls or lunch containers and garnish with the green scallion parts.
11
Let cool before refrigerating if preparing ahead; reheat gently with a splash of water or broth to loosen if needed.

From the editor

Cooking tips

To toast Sichuan peppercorns, heat them dry in a pan over medium heat until aromatic, then grind finely for best flavor release.
Preserved duck eggs add creaminess and umami; if unavailable, soft-boiled eggs can be a substitute though texture differs.
Make this congee a day ahead and store in airtight containers; flavors deepen and it reheats well with a little extra broth.
Adjust chili bean paste to control heat level; start with less if you prefer milder spice.

Published May 26, 2026