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I pressed the ‘ meat/stew’ setting and cooked pork chops and veggies and made gravy after the chops were done! The meat was soooo tender and the gravy was the bomb! Please comment and thumbs UP! Thanks 💞
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Galbitang is usually serve with bowl of rice, kimchi and side of chopped green onion, salt and pepper. Enjoy Korean Comfort meal!
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Galbitang Ingredients
2 1/2 lb. beef short ribs, possible 1 1/2-inch thick
1 1/2 lb. Korean radish, moo or daikon
1 bulb garlic
1 medium size yellow onion
thumb size ginger
3 to 6 green onion, plus more for garnish
15 cups cold water
5 oz. Korean glass noodles (optional) http://amzn.to/1TXRn5z
1/2 tsp. light soy sauce
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1/2 to 1 Tbs. sea salt
extra salt and pepper to serve with
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I was recently sitting in my living room taking in (singing) some South Pacific. It’s really only fitting because not only do I love musicals (are you really that surprised?) but I also LOVE anything tropical/South Pacific/Polynesian/Hawaiian. I may also have a Tiki Bar obsession.
Due to the big success of my Pineapple Upside Down Cake and my love of pineapples and all things tropical, I was inspired to create a chicken dish that brought out the ultimate flavor in a sweet (but not OVERLY sweet) Polynesian-inspired sauce adorned with pineapple and peppers. The sauce in itself can be a religion.
Now we all know the Instant Pot cooks chicken like nothing else can; SO moist, tender and fall apart and that’s exactly what you’ll get in this dish – especially since we’re using thighs. And chicken dishes don’t get any easier than this one, folks. Not only will you go pineapples over it, whoever shares it with you (kids included) will clear their plates in no time.
So prepare to make something SO easy and SO outrageous, you’ll end up getting lei’d in return!
Written Recipe Here: http://pressureluckcooking.com/recipe/instant-pot-polynesian-pineapple-chicken/
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Instant Pot fried rice and shrimp
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My friend, April, is obsessed with Hot & Sour Soup. So obsessed with it that she turned me on to it.
To those who’ve never had it, Hot & Sour Soup is one of three soups you’d normally order at a Chinese restaurant (the other two being Wonton and Egg Drop) and it’s exactly what the name implies: hot AND sour! But don’t let that come off as unappetizing to you, it is a healthy soup as it’s LOADED with spinach, mushrooms, bamboo shoots, tofu (or chicken if you wish) and will send you straight to a place of warmth and comfort the moment it enters your mouth!
This is also one of the easiest things you’ll EVER make in your Instant Pot, will easily satisfy all soup connoisseurs and, dare I say it, may just be the best Hot & Sour Soup that ever passes through (and tingles) your lips!
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I mean, with how much I love Chinese food, are you surprised I’m making Lo Mein? 😜 This is the spaghetti of the Chinese-American cuisine and chances are if you head out to your favorite Chinese joint, someone in your party’s gonna order it! It’s crazy easy to make in the Instant Pot and the flavor really comes together so magically. I decided to use Beef for my protein but you have the power to use any meat or seafood you’d like OR just make it vegetarian!
Written recipe here!: http://pressureluckcooking.net/recipe/instant-pot-lo-mein/
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This Shaoxing Chicken Rice dish is perfect for busy days. All you need to do is to marinate the chicken for a while and then just cook your rice (with the added ingredients) in your rice cooker for a while then add the marinated chicken in….15 mins later, your one pot chicken rice meal is done. Yes, Chinese food can be easy too. :)) If you can’t consume Shaoxing wine, please feel free to omit it. Shaoxing wine gives this dish a very nice fragrance but without it, this Chicken rice recipe can be just as good.
See the ingredient list below for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality multi-cooker pot in the video respectively. The multi-cooker can be used as a rice cooker, a pressure cooker, a stir frying pot, a pot to keep your food warm, a double boiler — so many functions! If you like to buy La Gourmet multi-cooker pot, you can get it here https://s.lazada.sg/s.VMGH or you can also go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 3 – 4 pax
Marinated chicken – Marinate for at least 30 mins before cooking
=====
3 stalks of spring onion – tied into a knot (leave stems aside first)
4 pcs of chicken thigh meat (about 100g each)
1 teaspoon of salt
A few dashes of white pepper
2 tablespoons of Shaoxing wine (Chinese cooking wine)
1 teaspoon of cornflour
1 teaspoon of sesame oil
Chicken rice
——–
1 tablespoon of sesame oil
15g of young ginger (sliced)
4 cloves of garlic – light smashed
Stems from 3 stalks of spring onion
360g of jasmine rice (350g = 2 cups — rice cup)
360ml of water
1 tablespoon of concentrated chicken stalk
1 tablespoon of Shaoxing wine (Chinese cooking wine)
===
If you like this recipe, you might like these too:
Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
https://youtu.be/zj_JkAx7n7A
Lotus Leaf Rice
https://youtu.be/NKFoCtnzQnM
Fish Maw Seafood Soup
https://youtu.be/bPVnQMfp9xM
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Pad Thai in the instant pot.quick Asian recipes in the instant pot!
2 quarts of liquid
2.5 lbs chicken breast
1/2 onion
1 C carrots
2 t salt
1/2 ginger
4 C kale
1 packages Rice Noodles
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Pressure Cooker Oxtail Broth is richly flavored and packed with nutrients – a perfect beef stock for many Japanese soup recipes including Japanese Udon, Japanese Curry, and Japanese Fish Cake Stew (Oden). You can make this recipe easily with any pressure cooker or Instant Pot.
RECIPE starts ▶ 00:59
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Prep Time: 15 mins
Cook Time: 1 hour 30 mins
Total Time: 14 hrs 45 mins (incl soaking & chilling time)
Servings: 8 cups (soup and meat)
Ingredients:
2.5 lb oxtail (1.1 kg, you can use up to 3 lbs – add more water if necessary)
6 cups water (1420 ml) (for preboiling) (cold water)
1.5 inch ginger (1 knob about thumb size)
1 Negi (Leek/Green Onion) (or bunch of green onions)
1 clove garlic
8 cups water (1900 ml) (for cooking)
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So a couple years ago my sister introduced me to the instant pot – if you are not familiar it is an electric pressure cooker.
I have been hooked ever since. I love how quick and easy it makes weeknight cooking. Today I am making a quick version of ramen using the instant pot. This recipe is inspired by this amazing ramen I had in Japan. Since I sadly have no plans to make it back to Japan, this ramen is going to have to hold me over until I get there.
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Instant Pot Ramen
1lb bone in, skin on chicken breasts.
salt and peper
1 Tbs. toasted sesame oil
1 Tbs. fresh ginger, grated
2 cloves garlic, minced
4 cups chicken stock
3 Tbs. low-sodium soy sauce, plus more for serving
2 Tbs. rice wine vinegar
2 packages ramen noodles
Serve with soft boiled eggs, sauted mushrooms, cilantro, scallions, sesame seeds and favorite hot sauce.
Set the Instant Pot to saute. Sprinkle the chicken with salt and pepper. Add the sesame oil to the Instant Pot followed by the chicken breasts skin side down. Allow the chicken breast to brown for about 5 to 7 minutes. Remove chicken and set aside.
Still on the saute setting, add the garlic and ginger. Cook for about 30 seconds. Deglaze the pan with the chicken stock. Add the soy sauce and rice wine vinegar.
Place the lid back on the Instant Pot and set the timer to manual for 20 minutes. Make sure the valve is placed in the sealed position.
Let the Instant Pot come to pressure for about 10 minutes naturally before trying to remove the lid. Remove the chicken and place in a bowl. Shred the chicken into bite sized pieces.
Add the ramen noodles to the Instant Pot and let them soften in the broth.
Assemble the ramen by laddling a large portion of broth into a bowl. Top with chicken and noodles, followed by your favorite toppings, such as soft boiled eggs, sauted mushrooms, cilantro, scallions, sesame seeds and hot sauce.
Taste for salt and add more soy sauce if needed, then serve immediately.
Makes about 4 servings.
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Amanda Frederickson is a professional cook and food stylist. She created this channel to share all of her favorite recipes and some tips and tricks on how to become a better home cook. Subscribe for new videos uploaded each week. SUBSCRIBE HERE: http://bit.ly/2dZcaoZ instant pot