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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)!
https://instantpotteacher.com/wp-content/uploads/2020/01/1578482789_hqdefault.jpg360480steve4presidenthttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngsteve4president2020-01-08 11:26:292020-01-08 11:26:29Instant Pot Three Cup Chicken Recipe (San Bei Ji) 三杯鷄
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!
DISCLAIMER: This description contains affiliate links. When you click on one of the product links, we’ll receive a small commission. This helps support the channel and allows us to make more videos like this. Thank you for your support!
https://instantpotteacher.com/wp-content/uploads/2020/01/1578478783_maxresdefault.jpg7201280Flo Lumhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngFlo Lum2020-01-08 10:19:432020-01-08 10:19:43Fall-Off-The-Bone Asian Short Ribs | Instant Pot (VIRTUAL) HOLIDAY POTLUCK
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.
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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!
https://instantpotteacher.com/wp-content/uploads/2020/01/1578466731_maxresdefault.jpg7201280Chinese Cooking Channelhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngChinese Cooking Channel2020-01-08 06:58:512020-01-08 06:58:51Cooking Whole Chicken (Instant Pot Chinese Cooking) Cooking Whole Chicken In Instant Pot
Behold: Instant Pot Korean Short Ribs! It turns out that my classic recipe for this deeply flavorful, Asian-inspired dish is even easier in an Instant Pot!
Recipe: http://nom.gy/IPKorRibs
https://instantpotteacher.com/wp-content/uploads/2020/01/1578458035_hqdefault.jpg360480Michelle Tamhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngMichelle Tam2020-01-08 04:33:542020-01-08 04:33:54Instant Pot (Pressure Cooker) Korean Short Ribs (Whole30, Paleo, Gluten-free)
Kung Pao Chicken is a staple Chinese dish found at basically every restaurant, but every one of them does it up a little differently. While it normally features a brown sauce with a peanut flair and spicy kick, I’ve had Kung Paos that were mild instead of spicy, more sweet than savory and the reverse. Every Chinese restaurant also seems to have their own special vegetable touches to add to the mix. So, basically, there’s no one proper way to make this dish.
Enter the Instant Pot and Jewish Jeffrey’s spin on it. I wanted the sauce to strike an even balance between sweet & savory and spicy & mild with a gravy-like consistency so it clings to the chicken. I wanted there to be lots of sauce to drape over rice. And I also wanted it to have a hint of peanut flavor IN the sauce since this dish is typically covered in peanuts. Unconventional with fork-lickin’ fortune!
What you’re about to get is some seriously Kung Pao-werful flavor in your Instant Pot!
If you want to see how to use the two-in-one Pressure Cooker + TenderCrisp (Air Fryer) Ninja Foodi, check this video out!: https://youtu.be/XEnX90t6J4E
If you want to see a video of the Instant Pot Duo Plus compared to the Instant Pot Duo, check this video out here!: https://youtu.be/HtHQGKgCETg
If you want to see a video of the Instant Pot Duo compared to the Instant Pot Ultra, check this video out here!: https://youtu.be/ULJl8HT-IE4
If you want to see how to get started using your brand new Instant Pot with no worries and covering all the bases, check this video out!: https://youtu.be/rjj08liF8aw
Advertising Disclosure: Jeffrey Eisner/Pressure Luck is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
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