For more great Instant Pot recipes, please visit InstantPotEasy.com

This Instant Pot fried rice is quick and easy pressure cooker recipe. Simple ingredients, easy preparation and great flavors. Instant Pot vegetarian fried rice. Gluten free.
Full recipe here ►
https://www.happyfoodstube.com/instant-pot-fried-rice/

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INGREDIENTS:
2 cups Long Grain Rice
2½ cups Vegetable Stock
2 Carrots
3 tbsp Extra Virgin Olive Oil
½ cup Frozen Peas
2 Medium Eggs
Salt & Pepper to taste

METHOD:
Add rice and vegetable stock in your instant pot. Mix so the rice is spread around evenly. Throw in diced carrots and close the lid.
Instant Pot Settings: turn the vent to “SEALING” position, press “MANUAL” and adjust the time to 3 minutes.
When the instant pot finished cooking, press “CANCEL” button. After 10 minutes, release the pressure manually.
Now mix the rice, it will be quite sticky but it should change its texture and lose quite a lot of its stickiness. Move the rice to a side and press the “SAUTE” function. Add oil and frozen peas and saute for about a minute before mixing everything together.
Make a well in the middle of the rice and add 1 beaten egg. Stir the egg into rice and fry everything together for a further 1-2 minutes before turning off Instant Pot completely. Taste it and if needed, season with salt and pepper.

Preparation: 5 minutes
Cooking: 6 minutes
Serves: 4

You may also like:
Pressure Cooker Chicken Curry Recipe (Instant Pot) ►
https://www.youtube.com/watch?v=RGhSHB_drec&list=UUkmkNfAUW2KHRcxoxaDmmog
Homemade Crab Stick Salad with Rice ►
https://www.youtube.com/watch?v=vSqG05oV5DI&list=UUkmkNfAUW2KHRcxoxaDmmog
Cauliflower Bake with Blue Cheese & Prosciutto ►
https://www.youtube.com/watch?v=iDUk4IyoWnQ&list=UUkmkNfAUW2KHRcxoxaDmmog
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For more great Instant Pot recipes, please visit InstantPotEasy.com

This shoyu ramen broth is light and clear, but absolutely packed with umami intense ingredients.

—– affiliate links below —-
If you are interested in buying the Instant Pot, get it here: http://amzn.to/2xgKLLa
Japanese hot pot skimmer that I used:
http://amzn.to/2ii1NUi

It is a dish that is hearty and heartwarming. Best of all, it’s quick and easy to make with an Instant Pot!

NOTE: IF YOU DON’T LIKE FISHY TASTE, feel free to adjust the amount of seafood ingredients to your taste.

Recipe: http://bit.ly/shoyuramen
Chashu recipe: https://youtu.be/Z_3Dyg5B-FY

Ramen has been Andy’s obsession for many years and he has spent that time developing recipes to satisfy his cravings. The shoyu ramen broth is our family’s favorite. It is light and clear, but absolutely packed with umami intense ingredients. Paired with our favorite ramen noodles from Sun Noodle, it is a dish that is hearty and heartwarming. Best of all, it’s quick and easy to make with a pressure cooker.

For the broth:
1 whole stewing chicken or 3 lbs chicken bones
1 piece kombu (http://amzn.to/2CMcSVV)
1/4 cup dried scallops (optional as it has strongest fishy taste)
1/4 cup dried anchovies (http://amzn.to/2F41Zgz)
1/4 cup bonito flakes (http://amzn.to/2F77b3g)
1/4 cup dried shrimps
1/2 inch ginger thinly sliced

For the tare:
1 cup soy sauce
1 piece kombu
1/2 cup mirin
1/2 cup sake
8 scallions
1/2 cup bonito flakes
1/4 cup sugar
1/2 inch ginger thinly sliced
8 gloves garlic crushed

Instructions:
Put all the ingredients for the broth In a pressure cooker. Select the “soup” setting, and set the timer for 90 minutes.
Strain the broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth. Set aside.
Place all the ingredients for the tare in a medium saucepan over high heat. Bring it to a boil and then reduce heat to low, and simmer for 10 minutes. Strain the mixture through a fine-mesh sieve into a bowl.
In a large bowl, add 2 tablespoons of tare. Ladle about 2 cups of the broth. Place the cooked ramen noodles. Taste to see if the broth needs more tare.
Add any toppings that you like, such as chashu (see my recipe linked above), menma, corn, toasted seaweed or soft boiled egg. Garnish with green onions.

Music: : www.hooksounds.com

For more great Instant Pot recipes, please visit InstantPotEasy.com

#instantpot #koreansteamedegg

Hi there!

Korean Steamed Egg is one of my favorite side dishes that my mom makes. I recently bought the Instant Pot and tried out my steamed eggs in there and it turned out soooo silky smooth! It took about half the time as doing it traditionally on the stovetop. I will be showing you how to do it over the stovetop as well in case you do not yet have an Instant Pot.

LINK TO THE INSTANT POT I HAVE:
http://a.co/d/eHjkTV9

INGREDIENTS:

Heat safe ramekin
Egg
Chicken broth (I used low sodium)
Fish Sauce
Roasted sesame oil
Green Onions, sliced thinly
Toasted sesame seeds (optional for garnish)
The ratio is 1 egg: ¼ cup of chicken broth: ¼ teaspoon of fish sauce: 1/4 teaspoon sesame oil.

DIRECTIONS:

1. Whisk together proper ratio of egg, chicken stock, fish sauce, and sesame oil. Add little bit of green onions and whisk together. Add to ramekin.
2. Place the rack insert into the Instant Pot.
3. Add at least 1 cup of water or enough water below the rack.
4. Add the ramekin in the center of the rack. Cover ramekin with foil.
5. Close vent To SEALING position and close lid of Instant Pot.
6. On my Instant Pot Duo, I pressed the STEAM function and put it for 10 minutes for 2 eggs, 15 minutes for 4 eggs. It is set to High pressure/normal. The type of ramekin you use may impact cooking time.
7. Let it cook then Quick Release the vent being very careful. Once the button drops down, you can open the lid. You don’t want to leave it in there for too long as eggs can easily overcook.
8. Carefully take out the rack or ramekin if it’s possible. Wear protective gear as it will be very hot.
9. Garnish with extra green onions and toasted sesame seeds if desired.
Hope you enjoy this simple and delicious recipe! If you make it, please tag me on Instagram!

0 points on Weight Watchers if not using sesame oil.

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https://www.youtube.com/playlist?list=PLUoGQ9ra8UTSupYnwRcJMJiBwIYeaQHtM

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https://www.youtube.com/watch?v=YUfRXrRvnI8&list=PLUoGQ9ra8UTT8LYay1j6-tzNrXvrgKqCr

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https://www.youtube.com/playlist?list=PLUoGQ9ra8UTRgGmIEflwHJlzCb7xuMifB

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WEIGHT WATCHERS

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Use link to get 1 month free of Weight Watchers and help me earn one too!

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Leave me a Comment here or DM me on Instagram if you have any other questions!

Til next time!

For more great Instant Pot recipes, please visit InstantPotEasy.com

How to make Japanese Chashu in a pressure cooker (recipe):
http://bit.ly/rolledchashu
**IMPORTANT NOTE: USE NON-STICK PAN FOR SEARING! DO NOT use Instant Pot for searing even though I mentioned in the video. I received feedback from a viewer (THANKS to Melissa) that the skin would stick to the IP.

Watch the rest of ramen series here:
– Ramen egg: https://youtu.be/xL8R0uchKN0
– Shoyu ramen: https://youtu.be/tCBUV7Ub3pQ
– Miso ramen: https://youtu.be/xeUEPR6EzxY

—– (affiliate links below) —–
Instant Pot electric pressure cooker that I used: http://amzn.to/2yAt5YT
Japanese hot pot skimmer that I used: http://amzn.to/2ii1NUi

Ingredients:
500 g pork belly, skin on
1/2 cup soy sauce
4 slices ginger
1 cup water
1/2 cup cooking sake (http://amzn.to/2zU6w56)
4 garlic, crushed
1 leek
1/2 cup mirin (http://amzn.to/2izrDQM)

Chashu is a critical topping for many types of ramen and is often times the hardest thing to get right. When it’s done well, the sweet savory skin will melt in your mouth, adding a punch of flavor to the noodles. The fat will give the broth even more richness and the succulent meat will fall apart with the slightest bite. The chashu will accent and enhance a good bowl of ramen and make it great.

Andy and I like to visit some great ramen shops whenever we travel to other cities to taste different kinds of ramen. Traditional ramen shops often top their ramen with 2-3 pieces of chashu. Unlike Chinese chashu or “char siu” (barbecued pork), the Japanese chashu uses pork belly that is rolled into a long cylinder and slow cooked in a pork/chicken broth, then transferred to a soy-based broth that consists of soy sauce, sake, and mirin and cooked for hours, as you can see the pictures below. If you want to make the chashu like this, you have to ask your butcher for a special cut. But I was able to just buy the pre-cut ones (much smaller) from the Asian grocery stores and make it at home.

For more great Instant Pot recipes, please visit InstantPotEasy.com

This quick and easy Instant Pot Coconut Curry Pork recipe is fork-tender when ready and full of such incredible flavor!
GET THE RECIPE: https://www.asiancaucasian.com/instant-pot-coconut-curry-pork/