Asian Pot Roast In An Instant Pot Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

INSTANT POT CHAR SIU (CHINESE BBQ PORK)



Instant Pot Char Siu (Chinese BBQ Pork) image

Make this juicy tender Instant Pot Char Siu Chinese BBQ Pork at home. The sweet & savory flavors will make you scream for more! You may serve this Char Siu over rice or noodles.

Provided by Amy + Jacky

Categories     Appetizer     Dinner     Lunch     Main Course

Time 55m

Number Of Ingredients 12

1 pound (454g) pork butt meat (, split the longer side in half)
3 tablespoons (45ml) honey
2 tablespoons (30ml) regular soy sauce (Chinese: 生抽酱油)
1 cup (250ml) water
A pinch Kosher salt to season
1 tablespoon (15ml) chu hou paste (Chinese: 柱侯醬)
2 cubes Chinese fermented red bean curd (Chinse: 南乳)
3 tablespoons (45ml) char siu sauce (Chinese BBQ sauce) (Chinese: 叉燒醬)
½ teaspoon (2.5ml) sesame oil
2 tablespoons (30ml) Shaoxing wine
1 teaspoon (2.8g) garlic powder
1 tablespoon (15ml) regular soy sauce

Steps:

  • Marinate Pork: Use a fork to poke lots of holes all over the pork as deep as your fork allows. Marinate the pork for 30 minutes to 2 hours in a ziploc bag with air squeezed out. Remove the pork and marinade from the bag. Pour 1 cup (250ml) of water into the Ziploc bag and mix it with the remaining marinade sticking onto the bag.
  • Pressure Cook Pork: Pour the marinade mixture in Instant Pot pressure cooker, then place the marinated pork butt meat in a steamer basket in Instant Pot. Season the marinated pork with a pinch of kosher salt on both sides. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 18 minutes + 12 minutes Natural Release. Open the lid carefully.
  • Apply Honey Sauce: Mix 2 tbsp (30 ml) regular soy sauce with honey in a small bowl. *Pro Tip: This sauce is to give some killer sweetness and color to the outer layer of the pork butt meat. Brush this honey sauce generously onto the pork butt meat.
  • Broil Pork in Oven: Preheat oven to 450°F. Place pork in oven and broil for roughly 4 - 6 minutes per side until the honey sauce on both sides are browned with some black bits.
  • Serve: Serve the tasty char siu with rice or noodles and the leftover honey sauce on the side. Enjoy~ :)

Nutrition Facts : Calories 223 kcal, Carbohydrate 15 g, Protein 23 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 832 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

INSTANT POT® CLASSIC POT ROAST



Instant Pot® Classic Pot Roast image

Classic pot roast-in your Instant Pot®? Yes, you read that right. Feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take. Our easy Instant Pot® roast beef takes the classic recipe and reinvents it for today's kitchen. Save it to your recipe box now, and keep it for a lifetime!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 8

Number Of Ingredients 13

2 to 3 lb boneless beef chuck roast, trimmed and cut in 4 pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons butter
2 cups chopped onions
1 cup Progresso™ beef flavored broth (from 32-oz carton)
8 medium carrots, peeled and cut into fourths
3 celery stalks, cut into 1-inch pieces
3 cloves garlic, finely chopped
1 tablespoon chopped fresh thyme leaves
8 baby red potatoes, cut in half
3 tablespoons cornstarch
3 tablespoons water

Steps:

  • Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
  • Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
  • Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.

Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 25 g, SaturatedFat 7 g, ServingSize About 1 1/3 Cups, Sodium 690 mg, Sugar 7 g, TransFat 1/2 g

ASIAN POT ROAST: A NEW TAKE ON A CLASSIC SUNDAY DINNER



Asian Pot Roast: A New Take on a Classic Sunday Dinner image

Asian Pot Roast is a twist on a classic. Perfect for a fall/winter Sunday dinner, this pot roast isn't overpoweringly "Asian," but it packs a ton of flavor.

Provided by Sarah

Categories     Beef

Time 3h

Number Of Ingredients 13

4 pounds boneless beef chuck roast ((1.8 kg))
2 tablespoons vegetable or canola oil
3 slices ginger ((mashed))
2 medium onions ((thinly sliced))
5 cloves garlic ((peeled and smashed))
2 cups beef stock
1/3 cup shaoxing wine or dry sherry
3 tablespoons soy sauce
1 tablespoon dark soy sauce
2 teaspoons sugar
5 medium carrots
3 scallions ((cut into 2-inch lengths))
1 1/2 tablespoons cornstarch ((dissolved into ¼ cup water))

Steps:

  • Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned.
  • Add the ginger and cook for 2 minutes, until fragrant. Add the onions, garlic, beef stock, wine, soy sauce, dark soy sauce, and sugar. Bring to a boil. Turn down the heat to low, cover, and simmer for 1 hour and 30 minutes.
  • After an hour and 30 minutes has elapsed, stir in the carrots, cover, and simmer for another hour. Uncover, and stir in the scallions and cornstarch mixture. Continue to simmer, stirring gently, until the sauce has thickened and the scallions have wilted (about 2-3 minutes). Serve!

Nutrition Facts : Calories 337 kcal, Carbohydrate 8 g, Protein 31 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 104 mg, Sodium 556 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

INSTANT POT® POT ROAST



Instant Pot® Pot Roast image

A tasty family favorite cooked in the Instant Pot®, combining beef chuck, red potatoes, carrots, and herbs.

Provided by N8TE

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon paprika
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, or more to taste
1 pound baby red potatoes
4 large carrots, chopped into large chunks
1 large yellow onion, sliced
4 cups beef broth
2 tablespoons Worcestershire sauce

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
  • Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
  • Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
  • Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Transfer roast, potatoes, carrots, and onions to a platter for serving.

Nutrition Facts : Calories 232.9 calories, Carbohydrate 10.6 g, Cholesterol 51.7 mg, Fat 14.2 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 5.4 g, Sodium 536 mg, Sugar 2.5 g

ASIAN POT ROAST IN AN INSTANT POT®



Asian Pot Roast in an Instant Pot® image

A very good-tasting way to make pot roast. Serve with Japanese zucchini and onion.

Provided by dlc1955dec

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 13

3 tablespoons olive oil
1 (2 pound) chuck roast trimmed of excess fat, or more to taste
1 onion, chopped
2 tablespoons minced fresh ginger
3 cloves garlic, minced
salt and ground black pepper to taste
⅔ cup water
¼ cup tamari
15 drops liquid stevia
1 beef bouillon cube
2 tablespoons arrowroot powder
2 red bell peppers, cut into strips
¼ cup chopped cilantro

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil; when hot, add chuck roast and brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot. Add onion, ginger, garlic, salt, and pepper; cook and stir for 5 minutes. Add water, tamari, stevia, and bouillon cube.
  • Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast and transfer to a plate.
  • Add red bell peppers to the pot and whisk in arrowroot. Set pot to Saute mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes. Return roast to pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 9.8 g, Cholesterol 68.8 mg, Fat 24 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 7.7 g, Sodium 882.3 mg, Sugar 3.6 g

INSTANT POT MONGOLIAN BEEF



Instant Pot Mongolian Beef image

Make this classic Chinese takeout Easy Instant Pot Mongolian Beef: tender, juicy beef in yummy sweet-savory sauce.

Provided by Amy + Jacky

Categories     Dinner     Easy     Lunch     Main Course     Meat

Time 1h10m

Number Of Ingredients 16

1 - 1 ½ pound (518g) well marbled chuck steak
1 (227g) large onion (, sliced)
1 (50g) large shallot (, sliced)
3 (11g) garlic cloves (, roughly minced)
1 tablespoon (6g) ginger (, roughly minced)
5 - 6 dried Chinese red chili ((optional))
2 (49g) stalks green onions (, cut into 2 inches strips)
1 tablespoon (15ml) peanut oil
Salt & freshly ground black pepper to taste
½ cup (125ml) unsalted chicken stock
2 tablespoons (28g) brown sugar
1 tablespoon (15ml) regular soy sauce
1 teaspoon (5ml) dark soy sauce
3 drops sesame oil
2 tablespoons (18g) cornstarch
2 tablespoons (30ml) water

Steps:

  • Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
  • Prep Ingredients: While the pressure cooker is heating up, you can prepare the ingredients as indicated. You should have about 24 mins including the time for browning the chuck steak.
  • Brown Chuck Steak: Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 7 mins on each side without flipping. Remove and set aside on a chopping board.
  • Make Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) regular soy sauce, 1 tsp (5ml) dark soy sauce, 3 drops of sesame oil, 2 tbsp (28g) brown sugar, and ½ cup (125ml) unsalted chicken stock in a glass measuring cup.
  • Sauté Onion & Garlic: Add sliced onion (227g) and shallot (50g) to the pressure cooker. Sauté for roughly 2 mins. Add in minced garlic cloves, ginger, and 6 dried Chinese red chili (optional), stir for roughly 90 seconds until fragrant. Do not let the garlic burn.
  • Deglaze: Pour in the soy sauce chicken stock mixture (from Step 4) and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Turn off the heat briefly to cut the chuck steak.
  • Cut Chuck Steak: After deglazing, cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grains the best you can. Place beef slices and the flavorful meat juice in pressure cooker. Make sure all beef slices are partially submerged into the cooking liquid.
  • Pressure Cook Beef Slices: Close lid and pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (after the pressure cooker has finished cooking, wait 12 minutes then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.
  • Thicken Sauce: Press Cancel button and Sauté button to heat up the sauce. In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Add green onion strips and give it a few quick stir. Taste and adjust the seasoning with kosher salt and brown sugar if necessary.
  • Serve: Serve Mongolian Beef with Jasmine rice and other main & side dishes. Serve immediately.

Nutrition Facts : Calories 269 kcal, Carbohydrate 13 g, Protein 17 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 58 mg, Sodium 238 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

EASY INSTANT POT POT ROAST (TENDER AND JUICY)



Easy Instant Pot Pot Roast (Tender and Juicy) image

How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another brand of electric pressure cooker. The best cuts of beef for pot roast are tougher cuts of meat like chuck, brisket, and round. Baby potatoes are optional. They get very soft and can be served whole or mashed and served alongside the pot roast. The carrots, celery, and garlic add a lot of flavor to the dish. They will become quite soft after cooking. If you like them this soft, feel free to serve them with the beef. If they are too soft for you, leave them off the plate and consider them flavoring agents. FAQ: If you do not have the same size cut of meat as called for in the recipe, assume 20 minutes of cook time for every pound of meat. So a 4-pound roast will need 80 minutes of cook time and a 5-pound roast will need 100 minutes of cook time.

Provided by Adam and Joanne Gallagher

Categories     Main Dish

Time 2h30m

Yield Makes 6 to 8 servings

Number Of Ingredients 20

3 pounds beef chuck, brisket, or round, see notes
Salt
1 ½ teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 large onion
5 medium carrots (12 ounces)
4 celery stalks
5 to 6 garlic cloves
1 ½ tablespoons high heat cooking oil
3 cups beef broth
1 to 2 bouillon cubes or use bouillon mix, optional, see notes
3 tablespoons apple cider vinegar
4 rosemary sprigs
4 thyme sprigs
1 bay leaf
12 ounces baby potatoes, optional
1/4 cup water
2 tablespoons corn starch
2 tablespoons cream, optional

Steps:

  • Season all sides of the beef with a generous amount of salt (2 to 3 teaspoons) and then set aside, at room temperature, for one hour.
  • Meanwhile, make a spice mixture by stirring the onion powder, garlic powder, and black pepper until blended.
  • Prepare the vegetables. Peel and cut the onion into large chunks. Peel the carrots and remove the ends. Slice the carrots and celery into thick long sticks. Smash garlic cloves with the flat side of a knife and peel away the skins.
  • After an hour, use paper towels to pat the beef dry on all sides (this helps the meat brown), and then rub the beef on all sides with the spice mixture. The beef should be well seasoned on all sides with the spices. (You might have some leftover.)
  • Add oil to the bottom of a 6-quart Instant Pot (or electric pressure cooker). Select the "Sauté" setting and choose high heat. When the oil is hot and shimmering, add the beef. Cook until well-browned on all sides, about four minutes per side. Transfer the browned beef to a plate.
  • Add the onion, carrots, celery, and garlic cloves to the pot and cook, stirring occasionally until they start to sweat and lightly brown around the edges, about 6 minutes. Transfer the vegetables to a plate.
  • Pour in the broth, bouillon, and apple cider vinegar, and then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (not doing this may result in an error while cooking at pressure).
  • Turn the 'saute' function off. Place the beef back into the pot and scatter the onions, carrots, celery, and garlic around the beef. Add the rosemary, thyme, bay leaf, and baby potatoes (optional). It is okay if the liquid in the pot does not completely cover the beef and vegetables.
  • Select the "Pressure Cook" or "Manual" function and cook on high pressure for 60 minutes. Note that the timer will not start until there is enough pressure inside the pot, so the timer may not start for a few minutes. If your roast is not 3 pounds, you will need to adjust the cook time. As a general rule, when cooking beef roasts in a pressure cooker, assume 20 minutes of cook time for every pound of meat.
  • When the cooking time is up, do not immediately open the lid and instead let the pressure naturally release for 10 minutes. After 10 minutes, release the remaining pressure by using the quick-release button (be careful to keep your hands and face away from the venting steam).
  • Taste the liquid and adjust with additional salt and pepper. Transfer the beef roast to a cutting board and gently shred to your desired size and place onto a serving platter.
  • If you added them, remove the potatoes and gently mash them for serving or serve whole on the platter alongside the pot roast.
  • The remaining vegetables will be very soft, if you enjoy them this way, transfer them to the serving platter. If you do not like vegetables to be so soft, you can discard them. They have already done a wonderful job of flavoring the broth and roast.
  • Serve drizzled with some of the liquid left in the pot. (Or make a quick gravy.)
  • To make a quick gravy with the liquid left in the pot, use a strainer to remove any bits of vegetables and herbs from the liquid. Select the "Sauté" setting and choose high heat then bring the liquid to a boil and cook until it reduces by a quarter, 1 to 2 minutes.
  • Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)

Nutrition Facts : ServingSize 1/8 of the recipe, Calories 456, Fat 19.3g, SaturatedFat 6.5g, Cholesterol 183.6mg, Sodium 882.6g, Carbohydrate 14.2g, Fiber 2.9g, Sugar 3.5g, Protein 57g

More about "asian pot roast in an instant pot recipes"

ASIAN POT ROAST RECIPE - GREAT FOR YOUR SLOW COOKER OR ...
asian-pot-roast-recipe-great-for-your-slow-cooker-or image
2017-03-27 Instructions. Turn Instant Pot to saute and add olive oil. Once hot, add onion, garlic, ginger, salt, and pepper. Cook, stirring often for 5 minutes. Add water, soy sauce, mushrooms, honey, bouillon cube, and roast to the Instant Pot. Set pressure cook …
From laurengreutman.com
Reviews 7
Estimated Reading Time 3 mins
Servings 6
Total Time 1 hr 40 mins


INSTANT POT POT ROAST - DAMN DELICIOUS
instant-pot-pot-roast-damn-delicious image
2018-04-12 Sauté as above. I pressure cooked on high for 75 minutes, quick released and added 4 chopped carrots, 1 c of peas and a bag of mixed small potatoes (the 1 …
From damndelicious.net
4.8/5 (131)
Category Instant Pot
Servings 6-8
Estimated Reading Time 4 mins


18 BEST ASIAN RECIPES FOR THE INSTANT POT | ALLRECIPES
18-best-asian-recipes-for-the-instant-pot-allrecipes image
With an Instant Pot, you can boil the bones, saute the aromatics, and finish the dish with one pot. To serve, put small bowls containing thinly sliced onion, bean sprouts, limes, …
From allrecipes.com
Author Carl Hanson


INSTANT POT KOREAN BEEF - DAMN DELICIOUS
instant-pot-korean-beef-damn-delicious image
2018-02-21 Directions: In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger,... Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth …
From damndelicious.net
4.8/5 (119)
Category Instant Pot
Servings 6


INSTANT POT PORK SHOULDER (TENDER & FLAVORFUL) - TESTED BY ...
2020-07-19 Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix. Give it a …
From pressurecookrecipes.com
5/5 (46)
Total Time 1 hr 50 mins
Category Main
Calories 311 per serving
  • Brown Pork Shoulder: Heat Instant Pot using "Sauté More" function. Wait until the Instant Pot says "HOT". Pat dry pork shoulder, then lightly season one side with coarse salt and black pepper. Add 2 tbsp (28g) unsalted butter or olive oil in the inner pot, then ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of pork shoulder in Instant Pot. Season the other side with salt and black pepper. Brown one side for 5 minutes before flipping over, then brown the other side for another 5 minutes. Remove the browned pork shoulder, then set aside.
  • Saute Onion & Garlic: Saute sliced onions in Instant Pot for 3 ½ minutes. Add & saute crushed garlic for a minute. Add & saute 2 tsp (2.2g) dried rosemary & 2 bay leaves for 30 seconds.
  • Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
  • Pressure Cook Pork Shoulder: Add 1 tbsp (15ml) regular soy sauce and ½ tsp (2.8g) table salt in Instant Pot, then give it a quick mix. Add pork shoulder (and its meat juice) in the cooking liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 60 minutes, then 15 minutes Natural Release. After 15 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully.


20 INSTANT POT CHINESE RECIPES FOR EVERY TASTE

From instantpoteats.com
Reviews 1
Published 2017-10-20
Estimated Reading Time 6 mins
  • Instant Pot Char Siu (Chinese BBQ Pork) Char Siu is the perfect blend of sweet and savory. It’s the kind of meal you simply can’t wait to eat. Just the smell and a quick look at those tender slices of pork would leave your mouth watering.
  • Mongolian Instant Pot Beef. Our version of Mongolian beef is free of refined sugar while still remaining jam-packed with flavor. It uses cheap cuts of beef like skirt steak and flank steak, so this recipe is totally budget-friendly.
  • Instant Pot Fried Rice. Of course, we had to include a classic fried rice dish! It’s a must-have when ordering take-out, and you know that it makes fantastic leftovers.
  • Instant Pot Short Rib Soup (Galbitang) This recipe usually takes hours to simmer and break down the short ribs to their tender, juicy awesomeness, but the Instant Pot cuts back the time.
  • Instant Pot Chicken & Corn Soup With Spinach. This recipe is often served as a starter at Chinese restaurants, and for good reason – it is tasty! Our version is nourishing, healthy, and perfect for beating cold and flu season.
  • One-Pot Teriyaki Rice With Chicken & Vegetables. One-pot meals are the pinnacle of cooking with the Instant Pot. When rice, teriyaki sauce, chicken, and a rainbow of vegetables are in the mix, we basically have the perfect meal.
  • Healing Instant Pot Congee. Congee is a traditional healing recipe – basically a savory version of rice pudding with a Chinese kick. You can really make it your own whether you want a real soup or something more porridge-like with thickness depending on the amount of broth you use.
  • Instant Pot Chinese Beef & Potato Stew. Torn between beef stew and Chinese food for dinner? Don’t make the tough choice. Combine the two with this hearty beef and potato dish, where the spices are truly the soul of it.
  • Instant Pot Asian Salmon With Garlic Vegetable. Keep it simple! Sometimes, nights just call for those lighter meals. This salmon dish is a great way to get in your omega-3 fatty acids.
  • BRAISED INSTANT POT PORK BELLY. What is a master stock? It is a sauce/stock mixture that is used and re-used to poach and braise meats, from chicken to pork, to beef and more.


ASIAN-STYLE INSTANT POT PULLED PORK - OMNIVORE'S COOKBOOK
2018-08-21 Add oil into the Instant Pot. Swirl to coat the bottom. Turn on the Saute function of the Instant Pot and wait until it shows as hot. Add the pork. Cook until all sides are golden brown, about …
From omnivorescookbook.com
5/5 (8)
Total Time 1 hr 15 mins
Category Main
Calories 422 per serving
  • Add oil into the Instant Pot. Swirl to coat the bottom. Turn on the Saute function of the Instant Pot and wait until it shows as hot. Add the pork. Cook until all sides are golden brown, about 10 minutes. You might need to cook the pork in two batches. Add more oil, if needed. Transfer the browned pork to a big plate. Immediately add the water. Use a spatula to scrape off any brown bits stuck to the bottom of the Instant Pot. Turn off Saute function.
  • Transfer the cooked pork back into the Instant Pot. Cover the pot and seal the pressure valve. Use Manual mode on high pressure for 1 hour. Use natural or fast pressure release when done.


INSTANT POT ASIAN PORK • DOMESTIC SUPERHERO
2018-08-13 Cut the pork into chunks and add it to the instant pot. Add in the liquid and seasoning, then add the mushrooms! Stir everything around a little, then put the top on the pot. Seal the pot and then set the …
From domesticsuperhero.com
Ratings 15
Calories 240 per serving
Category Main Course
  • With the pork cut into about 2 inch chunks (see video for visual), add to the instant pot. Add sesame oil, stock, soy sauce, balsamic vinegar, red pepper flakes, agave/honey, garlic, ginger, and mushrooms to the pot. Stir gently to mix.
  • Seal the valve on the instant pot and then set the timer for 20 minutes on manual/high. Once the timer is up, let the pot naturally release (don't flip the valve) the pressure for 10 minutes, then flip the valve to release the rest.
  • Turn the pot setting to 'saute' mode. Remove the pork and shred it; set aside. In a small cup/bowl mix water and cornstarch. Once the liquid in the pot is boiling, add the cornstarch slurry and mix to combine. Boil for 1-2 minutes, or until the sauce has thickened. Add the pork back to the pot and stir well to coat.


FROZEN PORK SHOULDER ROAST INSTANT POT - HOME
2020-09-12 Easy 5-Ingredient Instant Pot Pork Roast – Made with Frozen Pork Butt · Author: Anna – MissWish.com · Prep Time: 5 minutes · Cook Time: 1 hour, 15 minutes · Total …. Here’s a quick video on cooking a pork loin roast in the Instant Pot, along with lots of …. If the roast …
From imgproject.com
Estimated Reading Time 2 mins


12 TOP-RATED CHUCK ROAST RECIPES FOR THE INSTANT POT ...
2020-10-22 Browned beef, potatoes, carrots, parsnips, onion, celery, and garlic combine with tomato sauce, beef soup, and cream of mushroom soup, seasoned with horseradish and Worcestershire sauce. "The Instant Pot® is perfect for beef stew and it takes a fraction of the time compared to making it on the stove," says Andre.
From allrecipes.com
Author Carl Hanson
Estimated Reading Time 5 mins


ASIAN POT ROAST RECIPES
2017-12-23 · Asian Pot Roast: Recipe Instructions. Pat the beef dry with a paper towel. Heat the oil in a large skillet or Dutch oven over medium heat. Add the roast and sear for 5 minutes on each side, until browned. Add the ginger and cook for 2 minutes, until fragrant.
From tfrecipes.com


HOW TO COOK SIRLOIN TIP ROAST IN INSTANT POT - INSTANTPOT CLUB
2021-09-30 A few simple tips will help to ensure you to get a tender and juicy sirloin tip:
From proinstantpotclub.com


ASIAN POT ROAST IN AN INSTANT POT® - PINTEREST.CA
Try this Instant Pot® pot roast that's rich in classic Asian flavors of garlic, ginger, and tamari, thickened with arrowroot for an easy gluten-free option.
From pinterest.ca


100 ASIAN INSTANT POT RECIPES YOU’LL WISH YOU TRIED SOONER ...
2020-05-07 An Instant Pot is a must for every kitchen! There’s a reason why people are raving about them all the time they’re a gr. Click here - to use the wp menu builder; Search. Baby Pro. Home. All Childhood Conditions Kids Activities ...
From livekindlove.com


CHUCK TENDER ROAST INSTANT POT - ALL INFORMATION ABOUT ...
Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything.
From therecipes.info


100 ASIAN INSTANT POT RECIPES YOU’LL WISH YOU TRIED SOONER ...
2020-07-16 Asian recipes are some of the best recipes to make in an Instant Pot. From rice and noodle dishes to beef dishes, pork dishes and vegetarian dishes, an Instant Pot gives amazing flavour and taste to your favourite Asian meals!
From golivela.com


ASIAN POT ROAST IN AN INSTANT POT® | RECIPE | POT ROAST ...
Apr 8, 2018 - Try this Instant Pot® pot roast that's rich in classic Asian flavors of garlic, ginger, and tamari, thickened with arrowroot for an easy gluten-free option.
From pinterest.ca


ASIAN POT ROAST IN AN INSTANT POT® | RECIPE | POT ROAST ...
Jun 8, 2018 - Try this Instant Pot® pot roast that's rich in classic Asian flavors of garlic, ginger, and tamari, thickened with arrowroot for an easy gluten-free option.
From pinterest.ca


ASIAN POT ROAST IN AN INSTANT POT® RECIPE - ALL RECIPES
Directions Asian Pot Roast in an Instant Pot® Directions. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil, when hot, add chuck roast and brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot.
From recipesfresher.com


ASIAN POT ROAST IN AN INSTANT POT® - POT ROAST RECIPES
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil; when hot, add chuck roast and brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot. Add onion, ginger, garlic, salt, and pepper; cook and stir for 5 minutes.
From worldrecipes.org


ASIAN POT ROAST IN AN INSTANT POT RECIPES
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil; when hot, add chuck roast and brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot. Add onion, ginger, garlic, salt, and pepper; cook and stir for 5 minutes.
From tfrecipes.com


Related Search