For the Sauce
1 Tbs oyster sauce
1 Tbs soy sauce (I recommend Healthy Boy Brand)
2 Tbs sweet soy sauce, AKA black soy sauce (I recommend Healthy Boy Brand)
3 Tbs cooking oil (I recommend peanut, sunflower, canola or vegetable oil)
1/2 lb beef flank steak, sliced against grain and cut into bite sizes (you can substitute chicken, pork, shrimp or tofu)
4 cloves garlic, chopped
1/2 lb Chinese broccoli (you can substitute regular broccoli or broccoli), sliced diagonal angle.
10 oz fresh rice noodles sheet, separated to single pieces then teared to large pieces or chow fun noodles (If you’re using refrigerated rice noodles, bring it to room/warm temperature so it will easily separate by hand)
1 egg
Black pepper
https://instantpotteacher.com/wp-content/uploads/2020/01/1579010783_hqdefault.jpg360480Seonkyoung Longesthttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngSeonkyoung Longest2020-01-14 14:06:232020-01-14 14:06:23Pad See Ew
This is how to make and steam your own Chinese New Year Cake (年糕 or Niángāo) in an Instant Pot!! ♥ Buy the Instant Pot Duo Mini here using my affiliate link (this helps support my channel): http://bit.ly/InstantPotMini
Instant Pot Cooking Instructions:
Steam for 30 minutes, Low Pressure, Normal Setting. I ended up waiting and using the Natural Release method after cooking. Don’t forget to coat your steaming container with non-stick cooking spray or a bit of oil to prevent sticking.
No Instant Pot? Steaming Instructions (regular stove top steaming = 50 minutes) Full video here: https://youtu.be/a0h8gsHKFBM
♥ Printable recipe on the blog (for regular stovetop steaming): http://bit.ly/2Fg9iCr
You can make a delicious Thai Curry with Chicken and Vegetables in your Instant Pot. This curry tastes just like it does in most Thai restaurants. Curry paste is the key ingredient you need to purchase to make this happen.
1 pound chicken breast cut into bite sized pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 to 3 tablespoons thai curry paste (link to curry paste I used http://amzn.to/2zHY3PE )
1 13.5 ounce can coconut milk
1 cup chicken stock (optional)
1 cup sliced white onion
1/2 cup diced carrot
1 1/2 cup diced potatoes
Season bite sized pieces of chicken with salt and pepper. Set the Instant Pot to saute, and add 2 tablespoons of vegetable oil. When the oil has heated add 2 to 3 tablespoons of Thai curry paste. Heat the Thai curry paste in the Instant Pot for 2 to 3 minutes. Add 1 13.5 ounce can of coconut milk. Add onions, carrots, potatoes to the pot. If desired you may want to add some chicken stock to the curry so it has a thinner consistency. Manually set the Instant Pot for 9 minutes on high. You can use either a quick release, or a natural release. Serve with rice if desired.
This recipe was developed for the 6 quart Instant Pot. This post contains an affiliate link.
https://instantpotteacher.com/wp-content/uploads/2020/01/1579003435_hqdefault.jpg360480Stephanie Manleyhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngStephanie Manley2020-01-14 12:03:552020-01-14 12:03:55Instant Pot Thai Curry with Chicken and Vegetables
Rinse and dry Pork Loin
Remove fat cap and silver skin
Coat with Olive Oil and season
Sear 3 minutes per side
Remove and add chicken stock to remove fond
Add onion and pork loin back to IP
Cook on Manual for 35 Minutes
Remove and rest 15 minutes
Slice and return to IP with liquid
until ready to serve!
https://instantpotteacher.com/wp-content/uploads/2020/01/1578999705_maxresdefault.jpg7201280Easy Instant Pot Funhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngEasy Instant Pot Fun2020-01-14 11:01:442020-01-14 11:01:44Instant Pot Pork Loin
Take your favorite take out food and make it at home in your instant pot. This instant pot pepper beef comes together in just 25 minutes and tastes even better than take out! Great for easy dinners and perfect to make ahead for lunch the next day.
How to make Purple Rice – Cooking Rice in Instant Pot – Instant Pot Rice @instantpotlife
Ingredients
Using rice cup from instant pot
1.75 Cups white rice (I use basmati rice)
0.25 Cups black rice
4 cups water
Optional Ingredients
1 cup of frozen corn niblets (optional)
Pinch of salt
1. Measure rice grains and wash until water is clear
2. Place rice in instant pot liner with water (Make sure grains are covered)
3. Select Rice button which sets it for default 12 minutes
4. Wait until pressure naturally releases (about 7-10 minutes). If you do a quick release, rice will be softer.
5. Stir in corn niblets and salt. Close lid and let sit for at least 1 minute before serving.
https://instantpotteacher.com/wp-content/uploads/2020/01/1578988550_maxresdefault.jpg7201280Angela Lo InstantPotLifehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngAngela Lo InstantPotLife2020-01-14 07:55:502020-01-14 07:55:50Purple Rice – Cooking Rice in Instant Pot – Instant Pot Rice
My traditional oxtail recipe takes about 3 hours to cook. This recipe takes only have the time and is loaded with flavor. Pressure cookers are awesome!!!
INSTANT POT Congee – Easy Chicken Congee (Jook) using the Instant Pot @instantpotlife
Makes 4-6 servings
Ingredients:
3 chicken thighs
3/4 cup jasmine rice, washed / rinsed
3 Cups of water
1 Teaspoon Salt
Directions:
1. Place ingredients in instantpot.
2. Select Porridge (20min high pressure cooking).
3. When done, wait for NPR (pressure to release naturally).
4. Take out chicken. Shred and place back into congee. Stir congee and serve.
https://instantpotteacher.com/wp-content/uploads/2020/01/1578981259_maxresdefault.jpg7201280Angela Lo InstantPotLifehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngAngela Lo InstantPotLife2020-01-14 05:54:182020-01-14 05:54:18INSTANT POT Congee – Easy Chicken Congee (Jook) using the Instant Pot