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After unsuccessfully searching and searching the web for a Chicken Pad Thai recipe to be made in the Instant Pot, I began to lose hope. So, I decided to create one myself modifying this recipe from classycookinwithchefstef.wordpress.com!
The recipe is super easy and super satisfying as it provides that classic, delicious Pad Thai flavor we all know and love while not feeling too heavy at the same time!
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Easy and quick protein rich, fat free and healthy vegan dinner. This recipe comes out really well and using the cooking liquor from the seitan as stock added a wonderful flavourful element to the dish. Try this I’m sure you’ll love it. Almost as quick as a pot noodle but sooooo much healthier.
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Inspired by a recent video by Marion’s Kitchen, I created this recipe with my spin on it and cooked it in less time using an Instant Pot. I really love to slow cook, it cooks the meat giving it an incredible fall of the bone texture, however, sometimes you don’t have the time to slow cook and a pressure cooker will cook this for you in half the time. Once this recipe is ready to be cooked you can choose either method that suits your need.
In this recipe, the short ribs are sauteed and kept aside with whole spices. Onions, Ginger Garlic & green Chillies are sauteed and then the pan is de glazed with Shaoxing wine and brown sugar and enhanced with Soya. The Star anise and Ginger in this dish shine and the combination between sweet, salt & spice is perfectly balanced. Stock is added and the Beef is cooked in this delicious marriage of flavors.
Here are the ingredients and steps to make this recipe!
1 lb of Beef short ribs
1 tsp of salt
2 Star Anise and
1 inch stick of cinnamon
1 cup finely diced white Onion
2 tbsps julienne fresh Ginger
2 tbsps minced fresh Garlic
2 tbsps sliced green Chillies
1/4 cup Shaoxing or Chinese cooking wine
1/4 cup light brown Sugar
1 tsp Chinese 5 spice powder
3 tbsps light soya sauce
2 tbsps dark Soya sauce
1 cup Beef stock
1/2 tsp Pepper
2 – 4 tsps Cornstarch slurry
Garnish – Spring Onion leaves & white Sesame seeds
Cut the ribs into 2 – 3 inch pieces and marinate with salt
Heat some oil and sear the beef on both sides and keep aside
In the same pot, add more oil and saute the onion, ginger garlic and chilli
To deglaze the pot add the cooking wine, followed by the sugar
Add the spice powder and the light and dark soya
Add the stock and return the ribs to the pot
Add Pepper
Ensure that they are mixed with the liquid before you close the lid of the instant pot or pressure cooker
Cook for 20 mins
Release the steam
Put the IP on saute mode and allow the liquid to stay on a rolling boil
Add the cornstarch slurry to thicken
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Claypot rice with chicken, mushroom, and Chinese style sausage in the Instant Pot
Ingredients:
6 whole dried shiitake mushrooms
6 pieces Chicken thighs, boneless and skinless
2 Chinese style sausages, cut into bite size pieces
1/2 tablespoon salt (use 1 tablespoon salt if using water instead of broth)
1.5 tablespoons soy sauce
1.5 tablespoons cornstarch
2 cups white rice (jasmine or basmati)
4 cups liquid (chicken broth or water)
For the sauce,
1 tablespoon white sugar
1 tablespoon hot water
2 tablespoons soy sauce
Directions:
1. Rinse, then soak dried shiitake mushrooms for 1.5-2 hours
2. Marinate skinless boneless chicken thighs with salt and soy sauce and cornstarch. Let it marinate overnight for best results
3. Wash white rice
4. Add double the rice measuring cup of broth/water to the amount of grain measured. *To make it more tasty, use the water used to soak mushrooms here!
5. Add chicken mushrooms and Chinese sausage cut up on top. Optional : add a slice of ginger on top
6. Select rice (12 minutes)
7. When done can do either QR or NPR and serve with sauce
8. To make the Sauce, combine sugar, hot water (to melt sugar), and soy sauce
https://instantpotteacher.com/wp-content/uploads/2020/01/1578486556_maxresdefault.jpg7201280Angela Lo InstantPotLifehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngAngela Lo InstantPotLife2020-01-08 12:29:162020-01-08 12:29:16Claypot Rice with chicken, mushroom, and sausage with the Instant Pot – INSTANT POT chinese recipe
Short Instant Pot Pressure Cooker Recipe tutorial on How to Make Instant Pot Three Cup Chicken Recipe (San Bei Ji) 三杯鷄 (Pressure Cooker Three Cup Chicken).
Have a taste of Taiwan with this Classic Signature Comfort Food –Three Cup Chicken (San Bei Ji) 三杯鷄!
One bite after another, you’ll be captivated by the tender chicken soaked in this fragrant, savory-spiced & slightly sweet secret sauce!!
Time to grab your Instant Pot Electric Pressure Cooker and learn how to make make Instant Pot Three Cup Chicken Recipe (San Bei Ji) 三杯鷄 (Pressure Cooker Three Cup Chicken)!
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Make these super tender braised Beef Short Ribs in your Instant Pot, with a rich Asian sauce that goes beautifully with rice. Awesome for your next Potluck!
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Instant Pot Chinese Beef Stew is an easy and flavor-packed stew that combines beef chuck roast, All-Purpose Stir-Fry Sauce, and tender daikon and carrots. If you plan ahead, you can cook this Whole30-friendly beef stew on a busy weeknight or make it ahead to reheat during the week!
Get the recipe here: https://nom.gy/ipchinesebeef
Steamed whole chicken in the Instant Pot. This chicken is moist, tender and delicious. This traditional recipe is called “White Cut Chicken”. This is a popular dish in Hoiping, China.
SEE OUR CHINESE COOKING ACCESSORY GUIDE: https://amzn.to/2EEym6I
For woks, Instant Pot, sauces, ingredients, gadgets, cookbooks and equipment to improve your Chinese cooking.
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COOKING INSTRUCTIONS:
Rinse chicken in cold water. Put 6 pieces of ginger and 2 stalks of greenonions into the cavity of the chicken. Put chicken on Instant Pot wire rack and put in the Instant Pot. Add 3 cups of water to the Instant Pot. The water should barely touch or not touch at all the bottom of the chicken.
Close lid on the Instant Pot.
Cooking time is 15 minutes, based on a 3 lb. chicken cooking at 5 minutes per pound. Set pressure cooking setting at high. I let the pressure release naturally, usually for 10 to 15 minutes.
GINGER AND GREEN ONION TOPPING
I like to use my wok to stir fry the ginger and green onion topping. You can also stir fry the ginger and green onion in the instant Pot. Simply put the setting on “saute” and the Instant POt can be used like a fry pan.
To make the ginger and green onion topping, cut 3/4 cup ginger into slivers. Cut 1 1/2 cups green onions into 3 inch slivers. Preheat a wok or pan at medium heat to high heat. Add 4 to 5 tablespoons cooking. Add the ginger and stir fry for 30 to 60 seconds. Add 1/2 to 1 teaspoon salt, 1 tablespoon light soy sauce, 1 teaspoon sesame oil. Add green onions just before serving. Mix well and serve green onion topping on the chicken or serve on the side. Enjoy!
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