rice is heated for 6-8 minutes, millet for 5-7 minutes, and sorghum rice for 11-21 minutes. After the time is up, remove the pot from the furnace and let it cool naturally for about 11 minutes to open the lid. If the time is short, pour the pot cover with cold water for 15-21 seconds, and then open the pot cover after cooling.

Method steps of cooking porridge in pressure cooker

Ingredients

Appropriate amount of rice, millet, glutinous rice, black rice, corn grits, sorghum rice and jade Gu Mi, and appropriate amount of water.

method steps

1. rice washing: remove impurities from the above rice, and wash it clean for later use.

2. Boiling porridge: put water on the pressure cooker, and when the water boils, pour rice, millet, glutinous rice, black rice, corn grits, sorghum rice and jade Gu Mi in turn.

3. Close the lid and seal it tightly, and simmer for about 5 minutes until the vent emits straight gas, add the pressure regulating valve and switch to low heat.

Precautions for cooking porridge in pressure cooker

1. When cooking porridge in pressure cooker, the rice and water should not be too full, and it is better to reach 4/5 of the volume of the cooker to prevent the cooker from overflowing.

2. in step 3, turn off the fire after simmering for 5 minutes, let it continue to boil, naturally cool, and then open the pot to eat.

what porridge is good to cook in a pressure cooker

red bean and sorghum porridge cooked in a pressure cooker

ingredients

51g of adzuki bean, sorghum rice and round glutinous rice, 11 peanuts and 5 cups of clear water. Appropriate amount of sugar.

method steps

1. Wash adzuki beans, sorghum rice, round glutinous rice and peanuts respectively, soak adzuki beans in water for 3 hours, sorghum rice in water for 31 minutes and round glutinous rice in water for 1 hour.

2. Set the pressure cooker on fire, add clean water, adzuki beans, round glutinous rice, sorghum rice and peanuts, close the lid and put the button valve on the fire and heat it with strong fire.

3. When the pressure limiting valve discharges steam, immediately reduce the fire and keep the pressure limiting valve in a slightly exhaust state. Continue heating for 11 minutes and then turn off the fire.

pressure cooker boiled mushroom fish porridge

ingredients

25g of fish fillets, celery, brown rice, red dates and mushrooms. Appropriate amount of sesame oil, salt, shredded ginger and pepper.

Method steps

1. Wash celery and chop it up for later use.

2. After washing brown rice, add water and red dates to make porridge, add fish fillets and mushrooms, boil over high fire, add shredded ginger, and add celery powder, salt, pepper and sesame oil to taste.

Tips

1. Sliced fish fillets should be cut at an oblique angle on the pure fish first, and try not to push and pull back and forth on the fish, and it is best to cut them uniformly.

2. The thickness of the fillets is entirely up to you. Of course, it can't be too thick, and it's not good if it's too thin. It's easy to break when frying.