Chinese-style Black Bean Garlic Spare Ribs Recipe using the Instant Pot. Easy 10 minute meal using pressure cook. 20 minutes steam.
@instantpotlife
Ingredients:
1 lb of spare ribs (back or side ribs – back ribs are more tender), cut into 1.5″ wide pieces
6-8 black beans (black soy beans), minced
1 clove of garlic, minced
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
1/2 teaspoon of sesame oil
3 tablespoons of soy sauce
2 teaspoon of cornstarch
Directions
1. Add the black beans and garlic into the spare ribs.
2. Now add the salt, pepper, sesame oil, soy sauce and mix.
3. Add the cornstarch and mix again.
4. Now transfer the mixture into a dish making sure that ribs are not stacked on each other.
5. Open the lid, add 1 cup of water and place your trivet inside.
6. Place the dish of ribs on top of trivet and close lid.
7. Select Manual, high pressure cooking, for 10 minutes.
8. When done, do a quick release and serve.
https://instantpotteacher.com/wp-content/uploads/2020/01/1578551385_maxresdefault.jpg7201280Angela Lo InstantPotLifehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngAngela Lo InstantPotLife2020-01-09 06:29:452020-01-09 06:29:45Cooks in half the time! Instant Pot Chinese-style Black Bean Garlic Spare Ribs – Instant Pot Ribs
Sweet and savory with a hint of tart – this classic teriyaki chicken – wings is one of the favorites with the kiddos. I threw everything into the Instant Pot and set the time. As soon as it beeped, it was ready to go into the oven for a broil for a whole 4 minutes or so on each side. Isn’t that the simplest way to put a semi char on meat?! Thanks again to the Instant Pot! Now if you’ll excuse me, I’ll go ahead and enjoy my plate of wings and a cheers to happy pressure cooking without the pressure ;).
INGREDIENTS
2-3 lbs chicken wings (straight from the freezer)
1 cup brown sugar
1 Tbsp dry mustard
1 tsp ground ginger
3 cloves garlic minced
1 cup soy sauce
2 Tbsp vinegar
DIRECTIONS
Place chicken wings into the pot
Add in all the dry ingredients (sugar, mustard, ginger)
Add in the minced garlic.
Pour in the soy sauce and vinegar
Mix everything up
Close the lid and seal the valve
Select Manual High Pressure and set time to 15 minutes
…
Using a towel, very carefully turn the valve towards “Venting” to release the pressure/steam.
When the pin next to the valve drops, carefully open the lid.
Give it a taste and adjust. Add some water if it’s too salty, a little salt if its on the bland side.
Note: if sauce is too runny, select “Saute” to thicken or add a mixture of (1 tsp cornstarch to 1 Tbsp water) into the sauce.
Arrange the wings onto an oven safe pan and ladle some sauce over the wings.
Broil on High in the oven for about 4 minutes per side.
Remove from oven and drizzle more of the teriyaki sauce from the pot.
Reserve the remaining teriyaki sauce as seasoning for another dish like tofu or eggs.
Enjoy!
https://instantpotteacher.com/wp-content/uploads/2020/01/1578547734_hqdefault.jpg360480Eat and Let Eathttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngEat and Let Eat2020-01-09 05:28:542020-01-09 05:28:54Instant Pot Recipes – Teriyaki Chicken Wings
Super tender and flavorful … you’ll love these slightly sweet & savory ribs!
The more you reduce, the more intense the flavor will be. You can reduce to a sticky glaze or you can reduce just a bit so you’ll still have some sauce to use for dipping!
1. Parboil ribs for 5 minutes to get rid of impurities (*if you don’t care about a clear sauce, then you can skip this step)
2. Rinse ribs thoroughly to get rid of the scum and drain.
3. Create sauce by combining 1 tablespoon kekap manis, 3 tablespoons fish sauce, 1 tablespoon of sugar.
4. Mix sauce in with the drained ribs. Then mix in half of your garlic and shallots with the ribs.
5. Click Saute mode on your Instant pot and saute the leftover garlic and shallots.
6. Add pork ribs along with marinade and can of coco rico.
7. Click pressure mode and change to high pressure for 8-10 minutes (I did 10) and then QR (quick release).
8. Then click saute mode and add another tablespoon of kekap manis for a total of 2 tablespoons. As the liquid reduces, the sugar will begin to caramelize and the color will change. Leave on saute mode for about 15 minutes. Adjust seasoning according to taste.
Chinese TURNIP CAKE (White Radish Cake) Recipe – Instant Pot Chinese Dim Sum recipe – 蘿蔔糕
Ingredients:
3/4 cups Rice Flour
1/4 cup Wheat Starch
2.5 cups White turnip, grated
3 pieces Dried Chinese mushrooms, soaked and then diced
2 Chinese sausages, diced
1/4 cup Dried shrimp, soaked
1 Dried scallop, soaked
1 teaspoon Salt
1.5 cups water (you can use water used to soak mushrooms too)
Directions:
1. Rinse mushrooms, dried shrimp and dried scallop and then soak in water separately. Soak overnight is best, if not, at least a few hours.
2. Dice mushrooms and Chinese sausages.
3. Break apart dried scallop.
4. Peel and grate turnip.
5. Mix rice flour and wheat starch with 1/2 cup of water or water leftover from soaking mushrooms.
6. Combine flour mixture with turnip, mushroom, shrimp, scallop, Chinese sausage and 1 cup of water.
7. Add salt and mix well.
8. Scoop mixture into pans.
9. Open lid, add 1 cup water to Instant Pot liner, then add trivet and pans of uncooked turnip cake.
10. Close lid. Select pressure cook, high pressure cooking, for 12 minutes.
11. When done, quick release.
https://instantpotteacher.com/wp-content/uploads/2020/01/1578540006_maxresdefault.jpg7201280Angela Lo InstantPotLifehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngAngela Lo InstantPotLife2020-01-09 03:20:062020-01-09 03:20:06Chinese TURNIP CAKE (White Radish Cake) Recipe – Instant Pot Chinese Dim Sum recipe – 蘿蔔糕
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We won’t lie, our favorite part at the hibachi table is the delicious fried rice and we love being able to enjoy it at home. Unfortunately, you end up using multiple pots and pans and the process ends up being long and tedious. Now, we’re in luck thanks to the Instant Pot! This one pot fried rice is a super hit with our entire family and we’re sure your family will love it too! You can’t go wrong with the ease and versatility of this dish.
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Make this super simple Instant Pot chicken noodle soup. You only need a few ingredients, throw it into the pot, and let it do its thing. Come back to it later and you have homemade chicken noodle soup!
My favorite noodles to use are pho noodles (a Vietnamese noodle). It’s made with rice and water so it’s naturally gluten-free and cooks quickly. You can find it at your local Asian grocery store or on Amazon.
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