Short recipe tutorial on How to make Instant Pot Fried Rice Recipe (Pressure Cooker Fried Rice).
It’s true. The Best Fried Rice comes from a piping hot wok. But many Amy + Jacky Fans have been requesting for our Instant Pot Fried Rice Recipe, so this is for you! 🙂
After multiple trials & experiments, we found a few modifications that make a good Instant Pot Fried Rice achievable! 😀
Make this Deliciously Easy Fried Rice with a few ingredients from your pantry! Fragrant Chinese Egg Fried Rice is a simple yet highly adaptable side dish or weeknight meal.
Time to grab your pressure cooker and make this Instant Pot Fried Rice Recipe in Instant Pot Electric Pressure Cooker! Enjoy~ 🙂
Learn how to make Chinese Noodles in Pressure Cooker. Probably this is the easiest recipe to start with Chinese food. I am sure once you make it, you will be amazed how easy it really was. There are a lot of advantages of implementing your easy dinner ideas with Instant Pot. Firstly, you don’t need a huge and heavy iron-cast wok. Secondly, you can prepare everything in less than half an hour e.g. this recipe takes approximately 25 minutes. Thirdly, your meal in Instant Pot will be much healthier as you both control quantity of oil used in the Noodles recipe and also because all the nutrients stay inside this device during the Pressure cooking program. Fourthly, using Instant Pot will not compromise quality of your delicious and healthy dinner recipes.
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Note: The best recipes for busy families is the motto of our website. With a little bit of patience and love you will make the healthy Chinese Noodles in Instant Pot.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings: 6
Ingredients:
16 oz noodles
1 carrot
2 different color bell peppers
2 tbsp ginger, chopped
8 cloves garlic, minced
3 stalks green onion
4 tbsp cilantro, chopped
2 tbsp olive oil
1 tbsp sesame oil
3 tbsp soy sauce
3 tbsp honey
2 tbsp sriracha
salt to taste
2 cups water
Instructions:
Cut all vegetables (carrot, bell peppers, ginger) and mince the garlic.
Select (Sauté) program and adjust cooking time to 5 minutes.
When it’s hot, add olive oil, sesame oil, minced garlic and ginger. Saute for about a minute until garlic and ginger start changing color.
Add the veggies – carrot and bell peppers.
Add salt, pour soy sauce, sriracha and honey. Stir them well.
When time is up, add Noodles, pour 2 cups of water. Close the lid, turn the steam release handle to “sealing” position. Select (Pressure cook) program, set the “Pressure Indicator” to “High Pressure” and then manually adjust time to 1 minute. Instant Pot Noodle Tip: Select the time manually and cook at high pressure for half of the noodle package cooking time minus 1 minute. For example, if the cook time is 10 minutes, cook at high pressure for 4 minutes.
When time is up, open the lid by using quick release i.e. turn the steam release handle to “venting” position.
Sprinkle with cilantro and green onion.
Well, easy and Chinese Noodles are ready. They turned out really delicious, flavorful and soft. Enjoy!
Other Instant Pot Recipes
Expand your healthy dinner recipes repertoire by adding BBQ Baby Back Ribs, Chinese Fried Rice, Roasted Potatoes, Whole roasted chicken, Oatmeal Porridge and Moroccan Lamb Tajine. The BBQ Baby Back Ribs recipe is delicious and easy. Stay tuned as the list of our simple step by step instant pot recipes is updated frequently. Also we focus on the healthy instant pot recipes only. The instant pot recipes and ideas become more and more popular and this exactly matches our strategy as well as our promise to our customers is “Best recipes for busy families”.
All best instant pot recipes for busy families have been thoroughly tested by us. We only recommend recipes and kitchen appliances that we use and like. Take a look at our unbiased review of Instant Pot DUO80. Enjoy your instapot recipes.
3-ingredient, delicious, easy chicken congee in the Instant Pot! If you don’t have an IP, you can also make this on the stove. Also, bonus OOTD (6:14) since the beauty of the IP is to set it and forget it. OPEN FOR MORE ⤵️⤵️⤵️
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新年快乐 Happy Chinese New Year! Sticky rice is a favourite dish of mine, especially during Chinese New Year. I usually prepare this in the wok but wanted to try it out in the Instant Pot.
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Instant Pot Braised Beef Shanks. The beef shank, a lesser known cut of beef that should not be overlooked. On this episode, I’m going to share one of my favorite recipes with you!. This is one of my go-to dishes when I’m craving something savory to go along with rice. Learn to make braised beef shanks with an Asian twist.
https://instantpotteacher.com/wp-content/uploads/2020/01/1578389916_maxresdefault.jpg7201280Kinsiderationshttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngKinsiderations2020-01-07 09:38:362020-01-07 09:38:36Instant Pot Braised Beef Shanks | Belly on a Budget | Episode 6
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Well Done feeds the food-obsessed with snack hacks, easy and creative recipes, tasty trends and more ways to do it yourself. From Food + Wine and Cooking Light to PEOPLE and Southern Living, we’re giving you all the product reviews, techniques, and homemade meals exclusively from all the brands you love.
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NOTE: If you want the beef brisket super tender, I recommend cooking the brisket for 1 hour without the daikon first, then do a quick release and add the daikon and cook for another 20 minutes so that the daikon is not mushy and the meat is tender.
If you are interested in buying the Instant Pot, get it here (affiliate link): http://amzn.to/2xgKLLa
In the summer, my hometown, Guangzhou is very hot and humid. All I want to eat are noodle soups, everyday. Beef brisket is cooked with spices over low heat until tender. It’s commonly served with noodles in the soup. This is definitely one of Guangzhou’s favorite noodle soups of all time. In the winter, it is often made into a stew and served hot as there’s no indoor heating. It is a very popular street food in Guangzhou and Hong Kong.
Ingredients:
600 g beef brisket
1 daikon radish note: not the Korean radish
1 tablespoon dou ban jiang (broad bean paste) or chu hou paste if you don’t like spicy
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon shaoxing rice wine
3 stalks green onion cut into 2 inch long
4 slices ginger
4 cloves garlic smashed
1 cinnamon stick
1 star anise
2 black cardamoms
1 tangerine peel
green onion for garnish
1 tablespoon corn starch mixed with 2 tablespoons cold water
https://instantpotteacher.com/wp-content/uploads/2020/01/1578382259_maxresdefault.jpg7201280Ice or Ricehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngIce or Rice2020-01-07 07:30:582020-01-07 07:30:58Instant Pot Beef Brisket Stew with Daikon
This is basically a ‘dump and go’ kind of a recipe. Easy and filling with a nice asian/Thai flavor. This will quickly become a family favorite! I made my 12yr old, who is a very reluctant kitchen helper, cook this dish. So if you are new to Instant Pots, or new to cooking in general, this is a good recipe to start with. This is also another one that could be made ahead and portioned out for lunches through the week.
**RECIPE**
2 lbs chicken- I used breasts, thighs would probably work too
1C long grain white rice, uncooked- I used basmati
2C chicken broth
1/2 C sweet chili sauce
3T soy sauce
1/2 T fish sauce
1/2 T minced ginger- go ahead and use the cheater ginger, I won’t tell!
1/2 T minced garlic- long live the jar garlic!
1 tsp lime juice
1 tsp sriracha- I used way more than this, don’t tell the kids!
1 T peanut butter (optional)
Start by setting your pot to saute. Once it gets hot (and it will tell you it is) add some olive oil and brown up your chicken. This will be about two to three minutes per side.
While your chicken is browning up, make your sauce.
Once your chicken is browned, dump in the rice and chicken broth. Then pour your sauce over the top of the chicken.
Turn off saute, lock your lid on, and set your pot to Pressure Cook/Manual for 10 minutes. When the cook time is done, you will do a natural release. Just leave it alone until the silver pressure pins drops down on its own.
Shred your chicken- i find it easier to take the chicken out and do on a cutting board. Then add your chicken back to the pot and mix it up with the rice.
You can garnish with some bean sprouts, cilantro, chopped peanuts. Or just eat it plain. Both ways are tasty!
**Pre-cooked chicken- if you wanted to make this with pre-cooked chicken, try cooking the rice and chicken broth for the 8 minutes with a quick release. Take off the lid, add the chicken and sauce, and using the saute function on low heat it through. I haven’t tried it this way myself but I think that should work fine.
https://instantpotteacher.com/wp-content/uploads/2020/01/1578378315_maxresdefault.jpg7201280Launie Jhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngLaunie J2020-01-07 06:25:142020-01-07 06:25:14INSTANT POT- Asian Chicken and Rice
