A simple, warming comfort food, Chinese Rice Porridge (Congee or Jok) can be made in the Instant pot pressure cooker with fresh or even frozen mince. Cooking time is 20 minutes and its ready to serve in 30 minutes start to finish.
Ingredients:
1/2 cup rice
4 cups stock (made with 4 cups water and 4 teaspoons Swiss Bouillon stock powder)
250g mince meat (eg. pork). We used frozen, but fresh mince can be used too.
Cook on High pressure for 20 minutes, and quick release.
Serve with a drizzle of sesame oil, white ground pepper and sliced spring onions.
https://instantpotteacher.com/wp-content/uploads/2020/01/1579066778_maxresdefault.jpg7201280Cooking With Bruce & Markhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngCooking With Bruce & Mark2020-01-15 05:39:372020-01-15 05:39:37Instant Pot Chinese Style Noodles
How to Sous Vide Rack of Lamb in the Instant Pot Smart Pressure Cooker. Perfectly cooked and super easy!
NOTE:
Using the IP-DUO (non Smart) cooker, temperature needed to be monitored closely as the keep warm function will warm up to approximately 145 degrees F. Cold water was slowly added to the pot to lower the temperature whenever the temperature started creeping up, in order to maintain 135 degrees F.
SUPPORT:
Want to support me in creating more recipes? Purchase your Instant Pot by clicking on the links below and I’ll receive a percentage of the final sale. Thank you!
Instant Pot Company
Use coupon code “FloLumSMART” for Smart cooker
Use coupon code “FloLumIP” for IP-DUO and LUX cookers http://bit.ly/1k3Dlkj
https://instantpotteacher.com/wp-content/uploads/2020/01/1579063060_maxresdefault.jpg7201280Flo Lumhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngFlo Lum2020-01-15 04:37:402020-01-15 04:37:40SOUS VIDE RACK OF LAMB with Instant Pot Pressure Cooker
Chinese BBQ pork is loved the world over, and it’s not hard to make at home! With some key ingredients and a couple of technique, it might even be better than buying, actually, it probably will be 🙂
Once done, you can slice and have it with rice, noodles, use it in a sandwich or a steamed bun. Or just have it straight up!
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes
How to make Chinese steamed Egg Custard recipe using the Instant Pot. Uses 3 types of eggs as well as egg tofu. @instantpotlife
Ingredients
2 Large chicken eggs
1 salted egg, cut salted egg yolk in 1/8 pieces.
1 preserved duck egg, cut into 1/8 pieces.
1 package of tofu such as egg tofu, cut into 1/2″ slices
3/4 cups of water
Directions
1. Crack and add 2 chicken eggs to a bowl and whisk.
2. Next add in the salted egg white, water and whisk again. Set bowl aside.
3. Place salted egg yolk, preserved duck egg into a dish.
4. Add the egg mixture into the dish.
5. Add the egg tofu into the dish.
6. Open the lid, add 1 cup of water and place trivet inside.
7. Place egg custard dish on top of trivet.
8. Close lid, select Steam for 15 minutes.
*You can eat a plain or add some soy sauce. Better yet, use the sauce from braised beef dish.
https://instantpotteacher.com/wp-content/uploads/2020/01/1579055602_maxresdefault.jpg7201280Angela Lo InstantPotLifehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngAngela Lo InstantPotLife2020-01-15 02:33:222020-01-15 02:33:22Chinese Egg Custard with Egg Tofu in the Instant Pot – Instant Pot Chinese Recipes
https://instantpotteacher.com/wp-content/uploads/2020/01/1579051785_hqdefault.jpg360480Denise Z Wrighthttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngDenise Z Wright2020-01-15 01:29:452020-01-15 01:29:45Low Carb Shredded Asian Beef in the Instant Pot
Hi everyone! My Instant Pot adventures continue and this time I’m sharing a VIDEO (!!!) and recipe for one of my favourite Filipino dishes: Pork Ribs Sinigang.
The recipe is detailed below but you can also check out my blog for more details and pictures and for more yummy recipes: www.basicallycooking.com
Sinigang is a tamarind base soup, it has a sour flavour to the broth and it’s really a unique and delicious flavour. It can be made with other proteins such as shrimp or beef but this is a version using pork side ribs. Sinigang is not complete without a ton of veggies, I’ve used cabbage, daikon radish and yellow hot peppers because I like mine with a bit of a spicy kick! You can also use string beans, bok choy, okra or potatoes too, whatever your preference or whatever you have on hand 🙂
The instant pot is perfect for this dish, I used the saute mode to start cooking the garlic, onions and sear off the meat and then switched to pressure cook to get the ribs “fall-off-the-bone” quality. I then switched back to saute mode when adding in the veggies and remaining seasoning.
Instant Pot Pork Ribs Sinigang
Serves 8
1 tbsp oil
3 cloves of garlic, minced
1 onion, chopped
1 kg (2.2 lbs) of pork side ribs
1 tomato, sliced into 8ths
2 packets of tamarind soup base (can be bought at Asian grocery stores)
4 C water (or enough to cover the meat in the instant pot)
3 yellow hot peppers
1 large daikon (radish)
1/2 head of cabbage, sliced
1 tbsp fish sauce (patis)
salt to taste (season throughout)
black pepper to taste
1. Cut the rack of pork into single ribs and rub salt and pepper all over the ribs.
2. Set your instant pot to “Saute” mode and add in the olive oil until it heats up. Add in the garlic and onions and saute for 2-3 minutes.
3. Add in the pork ribs and lightly sear. Add the tomatoes, water (enough water so that it covers the contents of the instant pot) and one packet of the tamarind soup base into the pot.
4. Cover and select the instant pot option Manual (Pressure Cook) and set the time for 30 minutes. Once 30 minutes is up, quick release the pressure until it is safe to open.
5. Once you open the instant pot again you will need to skim out the fat/grease from the soup. I just use a ladle and lightly skim the surface until most of the fat/grease bubbles are gone from the broth.
6. Turn your instant pot back on “Saute” mode and add in all your veggies. Taste the broth and adjust for seasoning, this is when I add in the fish sauce and the second packet of the tamarind soup base. Let simmer for 10 more minutes.
7. Once the cabbage and radish has been cooked to your preference, the sinigang is done! Serve immediately with jasmine rice & enjoy!
https://instantpotteacher.com/wp-content/uploads/2020/01/1579048129_maxresdefault.jpg7201280BasicallyCookinghttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngBasicallyCooking2020-01-15 00:28:482020-01-15 00:28:48Filipino Recipe: Pork Ribs Sinigang in the Instant Pot – BasicallyCooking
https://instantpotteacher.com/wp-content/uploads/2020/01/1579044381_maxresdefault.jpg7201280Zebulon Dakhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngZebulon Dak2020-01-14 23:26:202020-01-14 23:26:20First Time Instant Pot Chili Garlic Noodles
Steamed Egg Custard Dessert – Instant Pot Chinese Recipe
Easy 4 simple ingredients, 10 minutes in the Instant Pot = INSTANT gratification.
@instantpotlife
Makes 6 servings
Ingredients:
6 large Eggs
2 ½ cups Water (1.5 cups hot/ boiled water, 1 cup cold/room temperature)
4 oz Rock Sugar (about 1/2 cup)
1-2 inch knob Ginger, peeled, grated and squeezed (need to use 1/2 teaspoon of ginger juice)
Directions:
1. Peel, grate and squeeze ginger to get ginger juice. Set aside.
2. Melt rock sugar with boiled water. After melted, add remaining cold water.
3. In another bowl, lightly beat eggs.
4. Add ginger juice through a fine strainer to eggs.
5. Add sugar mixture to eggs and lightly mix.
6. Pour mixture through a fine strainer into bowls / ramekins.
7. Open instant pot lid. Add 1 cup of water and trivet.
8. Place 3 bowls on trivet. You can stack another 3 on top using another trivet in between if you like.
9. Close the lid and set Steam for 10 minutes.
10. When done, quick release and serve.
https://instantpotteacher.com/wp-content/uploads/2020/01/1579040309_maxresdefault.jpg7201280Angela Lo InstantPotLifehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngAngela Lo InstantPotLife2020-01-14 22:18:292020-01-14 22:18:29Steamed Egg Custard Dessert – Instant Pot Chinese Recipe
