Let me guess! You’ve got an INSTANT POT, but for some reason, it’s been sitting on the shelf for like years, right? If that’s your story, you came to the right place! With these 4 amazing recipes, your instant pot will become a magic cooking pot. Alright, are you guys ready? Let’s get started!
Steamed Rice (3-4 servings)
Ingredients:
- 2 cups short-grain rice
- 2 cups water
Instructions:
1. Thoroughly rinse the rice 3 times. Drain and add it to your instant pot.
2. Add the same amount of water. Put the lid on and make sure it’s sealed.
3. Click Pressure Cook (HIGH pressure) and set the timer for 5 minutes. (Although it says 5 minutes, it will actually take more time to pressurize.)
4. Let it steam for another 10 minutes. Release the steam (Quick Release). Give it a good stir. Serve it with some side dishes. Enjoy~!
NOTE:
- Rice water works great as a soup stock, so if you’re planning to make some KIMCHI JJIGAE (Korean kimchi stew) or DOENJANG JJIGAE (Korean soybean paste stew), save it in the fridge. Something magical will happen to you.
Steamed Eggs (2 servings)
Ingredients:
- 1-2 chili peppers (optional)
- 2 large eggs (60g each without shell)
- 1 cup (240ml) water
- 1/2 tbsp chicken stock (or chicken bouillon powder, dasida, a pinch of salt)
Instructions:
1. Thinly slice the chili pepper (if using).
2. Beat the eggs. Add water and chicken stock. Whisk it until it’s well combined. Put it through a sieve.
3. Add the egg mixture into a heatproof bowl. Cover with foil. Place the trivet in your instant pot with water (1 cup).
4. Gently add your egg mixture into the instant pot. Put the lid on and make sure it’s sealed. Click STEAM or Pressure Cook (HIGH pressure) and set the timer for 5 minutes.
5. Release the steam (Quick Release). Carefully take them out and garnish with chilies (if using). Enjoy~!
Japchae (2-3 servings)
Ingredients:
- 1/2 yellow onion
- 1.8 oz (50g) carrot
- 3.5 oz (100g) bell peppers
- 2-3 shiitake mushrooms
- 1.8 oz (50g) oyster mushrooms (optional)
- 1.8 oz (50g) garlic chives
- 4.2 oz (120g) Dangmyeon noodles (Korean sweet potato noodles, 당면)
- generous pinch of toasted sesame seeds
Sauce:
- 1.5 tbsp soy sauce
- 1.5 tbsp sugar
- 1 tbsp oyster sauce
- 1 tbsp toasted sesame oil
- 1/4 tsp MSG (optional)
- 1 cup (240ml) water
- 1 tsp dark soy sauce (optional)
Instructions:
1. Slice the onion, not too thin, not too thick. Cut the carrot into matchsticks.
2. Cut the bell peppers and shiitake mushrooms into thin slices.
3. Optionally, tear some oyster mushrooms (if using) into little strips. Cut the chives into long strips.
4. In a small container, mix together soy sauce, sugar, oyster sauce, sesame oil, MSG (if using), water and dark soy sauce (if using).
5. Place the noodles into your instant pot and pour the sauce so that the noodles can be submerged. Add the mushrooms, onion, and carrot. Put the lid on and make sure it’s sealed. Click Pressure Cook (HIGH pressure) and set the timer for 3 minutes. The actual cooking time will be about 10 minutes.
6. Release the steam (Quick Release) and put it on the Saute mode. Add the chives and bell peppers. Stir everything together for about 2 minutes. Sprinkle on the sesame seeds. Enjoy~!
Jjimdak (2-3 servings)
Ingredients:
- 1/2 yellow onion
- 1 green onion
- 5 oz (150g) carrot
- 2 Yukon gold potatoes
- a whole chicken (2.2lb, 1kg) (or chicken wings & drumsticks)
- 2 cups (480ml) water
- 3-5 Vietnamese dried chilies
- 2.8 oz (80g) Dangmyeon noodles (Korean sweet potato noodles, 당면)
- 1/2 tbsp toasted sesame oil
Sauce:
- 3 tbsp soy sauce
- 3 tbsp sugar
- 1 tbsp oyster sauce
- 1/2 tbsp chicken bouillon powder
- 2 tbsp mirin
- 1 tbsp light corn syrup
- 1 tbsp minced garlic
- black pepper, to taste
- 1/2 tsp MSG (optional)
- 1/2 tbsp dark soy sauce (optional)
Instructions:
1. Roughly chop the onion and green onion.
2. Cut the carrot and potatoes into nice, big chunks.
3. In a small container, mix together soy sauce, sugar, oyster sauce, chicken powder, mirin, corn syrup, garlic, black pepper, MSG (if using) and dark soy sauce (if using).
4. Blanch the chicken for about 5 minutes. Dump the water and thoroughly rinse it.
5. Into your instant pot, add the chicken, onion, green onion, carrot, potatoes, water (2 cups, 480ml), and the sauce.
6. Depending on how spicy you want it, add 3 to 5 dried chilies and put the lid on. Make sure it’s sealed. Click Pressure Cook (HIGH pressure) and set the timer for 15 minutes.
7. Release the steam (Quick Release) and add the noodles. Put this on Saute mode and cook for 10 to 15 minutes.
8. Once the noodles are soft and cooked through, add the sesame oil and stir to combine. Serve it with some hot rice and kimchi. Enjoy~!
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More INSTANT POT Recipes:
- Baked Eggs (Korean Sauna Style)
- Gyeran Jjim (Korean School Lunch Style)
- Suyuk (Korean Boiled Pork)
- Suyuk Ramyun
1 Comment
Hi Aaron! I really enjoy finding your quick, delicious, Korean recipes!! Thank you!! I wish there were more pressure cooker ones though. Please share if you have more. I wanted to ask if you could make this recipe with beef short ribs? Bone in or out.