Like the microwave and the electric kettle, the Instant Pot has become a kitchen necessity. This multi-functional pressure cooker can take the place of a variety of countertop gadgets, including rice cookers and slow cookers. It has introduced a new generation to pressure cooking and demonstrated how quickly a healthy dinner can be prepared.
A pressure cooker is an Instant Pot. It also sautés, slow cooks, prepares rice, and steams vegetables and chicken, among other things. It’s an all-in-one device, so you can brown a chicken in one pot and then cook it in another. Instant Pot meals are usually ready to eat in less than an hour.
Whether you’re a new owner or your Instant Pot has been sitting in a cupboard for a long time, here are four ways you can use your Instant Pot today!
1. Steamed Rice
Most of us can’t spend a day without eating rice, and rice is the centerpiece of several cultures’ meals. When it comes to something significant, you must ensure that it is cooked to perfection. So here’s how to use the Instant Pot to produce wonderful, fluffy rice. There are many types of rice, so choose one that suits your taste.
First, grab 2 cups of rice in a bowl, rinse and then drain the water. You can store the rice water if you want to make a dish like Kimchi Stew. Next, put the washed rice into the Instant pot and add 2 cups of water, since you only use 2 cups of rice. Then close the lid and make sure it is tightly sealed to ensure the steam doesn’t escape the pot. Last but not least, push the ‘pressure cook’ button, set the timer for 5 minutes, and let the magic happen!
Once the Instant Pot finished cooking, let the remaining steam do their job for 10 minutes. Release the steam after 10 minutes, and there you have it, your perfectly cooked rice.
2. Steamed Egg
You probably didn’t know this but you can actually cook egg in the Instant Pot! All you need is a couple of eggs and for a fancy look, get some fresh chillies. First, chop your chillies and set them aside for later use. Next, break 2 eggs into a bowl and give them a good stir. Add in 1 cup of water and whisk till it combines. Then, add in 1/2 tablespoon of chicken stock, and if you don’t have to replace it with 1/2 tablespoon of Dashida (Korean beef stock powder) or just a pinch of salt. Once done, strain the egg mixture to get a smooth consistency.
Pour that egg mixture into a heat-proof or ceramic bowl and cover using a lid or a foil. Fill your Instant Pot halfway with water and place the trivet on top. Then, slowly drizzle in your egg mixture. Place the lid on top and make sure it’s securely fastened. Lastly, push the steam or pressure cook button and set the timer for 5 minutes. Simply release the steam and carefully remove your steamed eggs once the instant pot has done pressure cooking. Serve with a garnish of fresh chilies and enjoy!
3. Japchae
Japchae is a very popular Korean dish and is also known as Korean glass noodles. It looks complicated and difficult to make but with an Instant Pot, you don’t need to worry much about it!
Here’s what you need:
- Dangmyeon
- Onion
- Carrot
- Mushroom
- Bell Pepper
- Chive
First, chop up your veggies. Slice half an onion, carrot, and bell peppers. Make sure they are not too thin. Next, slice some shitake mushrooms but for a prettier look, go with oyster mushrooms and tear them into little strips. Lastly, chop some chives into bite sizes.
Next up is the sauce. In a mixing bowl, put :
- 1/2 tablespoons of soy sauce
- 1/2 tablespoons of sugar
- 1 tablespoon of oyster sauce
- 1 tablespoon of sesame oil
- 1/4 teaspoon of MSG(optional)
Keep adding 1 cup of water and 1/2 teaspoon of dark soy sauce for color. Give it a good mix. Now all that is left is to combine every ingredients. In the Instant Pot, add in your chopped vegies except for the chives and bell peppers, the noodles and the sauce. Seal the lid tightly and push the pressure cook button with a timer for 3 minutes. Once it’s done, release the steam and put it on the saute mode.
Add in your chives and bell pepper and give a good stir. Your Japchae is done!
4. Jjimdak
Jjimdak is a popular Korean braised chicken. It’s savory, mildly salty, and sweet with a very subtle spicy kick. To make this using your Instant Pot, you will need:
- Whole chicken (cut into pieces)
- Onion
- Green onion
- Carrot
- Potato
- Dangmyeon
To begin, finely cut 1/2 onion and a few green onions. Next, chop two carrots into huge bits and two potatoes into large chunks, precisely like the carrots. For the sauce, you’ll need:
- 3 tablespoons of soy sauce
- 3 tablespoons of sugar
- 1 tablespoon of oyster sauce
- 1/2 tablespoon of chicken powder
- 2 tablespoons of Mirin
- 1 tablespoon of corn syrup
- 1 tablespoon of minced garlic
- some black pepper
- 1/2 teaspoon of MSG(optional)
- 1/2 tablespoon of dark soy sauce(optional).
After that, blanch the chicken for 5 minutes in boiling water. When the timer goes off, drain the water and give them a thorough rinse. Into your Instant Pot, add in the chicken, the veggies and the sauce. Then add 3 to 5 dried chilies depending on how spicy you want it. Now, put the lid on and make sure it’s sealed. Press the pressure cook button and set the timer for 15 minutes.
Release the steam and add the noodles once it’s finished. Cook for roughly 10 to 15 minutes on Saute mode. When the noodles are fully cooked, add 1/2 tablespoon sesame oil and toss to combine. Place it on a serving platter and top with some rice and enjoy.
See, it is that simple. Try these amazing yet simple recipes using the Instant Pot in your kitchen today!
Sources: Aaron and Claire, Eat This, Not That, CNET, Aaron and Claire