Pressure Cooker Pork & Corn Congee

• 16 ounces Ground pork
• 1/2 teaspoon Minced fresh ginger
• 2 cloves Minced garlic
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon Soy sauce
• 4 teaspoons Olive oil
• 3 heads Shallots, sliced into thin rings
• 6 cups Chicken stock
• 1/2 cup Short grain rice, washed and drained
• 1 ear Corn kernels cut from ear of corn
• 2 stalks Green onions

1. Wash the rice until water runs clear. In a pressure cooker, add chicken stock and the rice. Close and lock the lid, setting the cooker on high pressure for 30 minutes + natural release (or "stew" mode).
2. While rice is cooking, prep your mise. Then combine pork, ginger, garlic, 1/4 teaspoon salt, soy sauce, and 2 teaspoons oil in a bowl. Mix well and set aside.
3. In skillet, heat oil with shallots over medium heat. Cook, stirring, until shallots are golden and crispy, about 5 minutes, adjusting heat so the shallots don't burn. Pour the shallots and oil into a bowl.
4. In same unwashed skillet, cook pork mixture over medium heat until cooked through and browned, breaking up the pork into small pieces as it cooks, about 4 minutes.
5. When the pressure releases, open the lid (the congee will look watery at this point), add the corn and ground pork to the congee, and set the cooker to "saute" 5 to 10 minutes with the lid open or until desired thickness & consistency, making sure to stir. Season with salt.
6. Ladle into bowls and top with shallots (and shallot oil to taste) and green onions.

ground pork, fresh ginger, garlic, kosher salt, soy sauce, olive oil, shallots, chicken stock, short grain rice, corn, stalks green onions

Taken from www.epicurious.com/recipes/member/views/pressure-cooker-pork-corn-congee-589991eaf4b048e222e69628 (may not work)