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This easy Chinese Chicken and Broccoli recipe is made in the Instant Pot pressure cooker and is paleo-friendly and SO delicious.
Make it: https://lexiscleankitchen.com/chicken-and-broccoli/
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Recipe:
Ground Chicken ½ lb.
Add ½ tbsp Minced garlic
Add ½ tbsp. Minced Ginger
Add finely chopped Scallion (1/8 cup)
Add finely chopped Scallion (¼ cup)
Add chopped Ginger – 2 pieces
Add Garlic – 2-3 Cloves
Add cilantro (per taste)
Add Soy sauce 2 TSP
Add Ground black paper – 1 TSP
Add Salt – per Taste
Add Dumplings ( 5-10)
Add Sesame Oil – 1 TSP
Close the Lid
Turn the knob to sealing position
Press Soup/Broth Button Set Time to 3 Minutes manually
Quick Release the pressure (after 10 Minutes of Natural Release)
Enjoy
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Chinese Steamed Pork Patty is a delcious traditional Chinese village dish. It was popular in Chinese restaurants until the 1970’s. This dish is popular in southern China, in the four counties region, known as “Sai Yip.”
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Recipe is below:
CHINESE STEAMED PORK PATTY
8 to 12 oz. ground pork
2 tablespoons sliced ginger
3 to 6 chopped garlic
4 oz. preserved mustard greens chopped (optional)
1 tablespoon fish sauce or 1 inch piece salted croaker fish (optional)
2 tablespoons green onions topping
Put the ground pork in a medium deep dish. Add all the ingredients
except the green onions. Mix well with a fork or chopsticks.
Put 4 cups water into 6 quart Instant Pot. Cook 10 minutes under
high pressure. Let natural pressure release for 10 to 15 minutes.
Sprinkle green onions on top just before serving. This dish goes well
with steamed rice. Make sure you put some of the juices on top
of the rice. Enjoy!
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This Instant Pot General Tso’s Chicken is the perfect, healthier, homemade dinner in under 30 minutes. This spicy Chinese takeout favorite is simple and quick to prepare with just the perfect balance of sweet and tangy.
PRINT FRIENDLY RECIPE: https://www.jocooks.com/recipes/instant-pot-general-tsos-chicken/
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Vietnamese Pork Ragout Lagu Thit recipe @ https://sites.google.com/site/vietnameseporkragout/ Tender Pork Shoulder, Sliced Carrots and Potatoes In A Well Seasoned Broth-Pressure Cooked To Perfection-Instant Pot Vietnamese Food Recipes
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Chicken Low Mein Ingredients/direction:
Add 1 tbsp sesame oil
Add ½ pound chicken
Cook the Chicken for 30 seconds
½ tbsp chopped garlic
Cook chicken for 30 seconds
Add ¼ cup shredded carrot
Add 1 small size onion sliced
Add 1 cup shredded Cabbage
Add 2 tbsp Soy sauce
Add 1 tbsp chili sauce
Add salt as per the taste
Add 200 gm noodles (Chinese lo Mein noodles)
Add a cup of water
Close the lid
Press the pressure cook button
Set the time manually fro 3 minutes
Quick release the pressure after 5 minutes of natural release
Combine everything
Add 1/3 cup chopped scallion
ENJOY!!!
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Learn how to cook Chicken Fried Rice in your Instant Pot. For more information please visit https://recipes.instantpot.com/recipe/better-than-takeout-chicken-fried-rice/ or download the Instant Pot Recipe App with 1000+ recipes.
By: Chop Secrets
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I’ll say that I am a Chinese food MAVEN (and anyone who knows me would agree). I am obsessed with the stuff and could eat it all 7 days of the week, every day on the calendar. So when I came across this recipe, it was obvious it was going right into the Instant Pot! It’s a great alternative to having take-out in areas where the Chinese food may not be lacking (or as great as NYC).
*NOTE (and this is IMPORTANT!):
I added my broccoli in the pot BEFORE I pressure cooked it. This will make for VERY soft broccoli and it will practically fall apart – almost making it like a Chinese beef and broccoli stew served over rice! Worked great for me!
HOWEVER, the recipe says to steam the broccoli separately and add it in AFTER the pot finishes its natural release. This will likely keep your broccoli firmer with a more distinct crunch – like the typical beef & broccoli you’re used to.
The choice is yours!
Recipe here:
http://www.adventuresofanurse.com/2016/02/01/better-than-take-out-beef-broccoli/
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Flavorful, without being overly spicy. This Red Curry will hit the spot and is so quick and easy to make! Goes great with rice, or riced cauliflower.
When I made this the pressure cooking part cooked for 12 minutes. Then you just sautee the veggies for about 5 minutes.
Lid on at 4:38pm
Pressure at 4:45pm
Lid off at 4:50pm
**RECIPE**
3 T red curry paste
1 14oz can of Coconut milk
1 lb boneless/skinless chicken breast, or thighs, sliced thinly
1/4 C chicken broth
2 T fish sauce- more to taste
2 tsp brown sugar
1 T lime juice
1 C red pepper, cubed (or green pepper)
1 C sliced carrots- I like the pre-sliced at the store
1/2 C onion, chopped
1/2 C bamboo shoots
The following two ingredients can probably be found at an Asian grocer. However, if you don’t have one handy, you can substitute
4 lime leaves= lime zest of 2 limes
12 Thai basil leaves= McCormick makes a dried Thai Basil in the spice section of my grocery store
Set your pot to sautee, once it says ‘hot’ add half a can of coconut milk and your curry paste. Mix well.
Turn off sautee, add chicken, the rest of the milk, and the chicken broth. Lock your lid into place and set it to Pressure Cook for 4 minutes.
When time is up, do a quick pressure release.
Stir in the rest of your ingredients- spices, veggies, brown sugar, fish sauce. Set your pot to sautee, I did a low sautee.
Cook until the veggies are tender, but still crisp. Serve over rice, or riced cauliflower.
*If your sauce is a bit thin, you can thicken it up with a tablespoon of corn starch/water and stir it into the sauce. Works great!