Easy Instant Pot Recipes

Let me guess! You’ve got an INSTANT POT, but for some reason, it’s been sitting on the kitchen counter for years. If that’s your story, you’ve come to the right place. Today, let me show you 4 Easy Instant Pot Recipes to help you make the most of your Instant Pot. Alright, are you guys ready? Let’s get started!

Steamed Rice (3-4 servings)

Ingredients:

• 2 cups short-grain white rice (a.k.a. sushi rice)
• 2 cups water

Instructions:

1. Thoroughly rinse the rice three 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) button. 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). Gently fluff the rice with a wooden spoon or spatula. Serve it with some side dishes. Enjoy~!

NOTE:

• Save the water you get from rinsing rice. It works great as a soup stock for making KIMCHI JJIGAE (Korean kimchi stew) or DOENJANG JJIGAE (Korean soybean paste stew).

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, Korean beef stock powder, a pinch of kosher salt)

Instructions:

1. Thinly slice the chili peppers (if using).

2. Beat the eggs. Add the 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 1 cup of water.

4. Gently place the egg mixture into the instant pot. Put the lid on and make sure it’s sealed. Click STEAM or Pressure Cook (HIGH pressure) button. 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
• 1/3 carrot, about 1.8 oz (50g) in total
• 1/4 yellow bell pepper
• 1/4 red bell pepper
• 2-3 shiitake mushrooms (or white button mushrooms, etc.)
• 2 oz (50g) oyster mushrooms (optional)
• 2 oz (50g) garlic chives
• 4 oz (120g) Korean sweet potato noodles (dangmyeon noodles)
• Generous pinch of toasted sesame seeds, to garnish

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 thin matchsticks.

2. Cut the bell peppers and shiitake mushrooms into thin slices.

3. Optionally, tear the oyster mushrooms (if using) into little strips. Cut the chives into long strips.

4. Make the sauce: Combine all the sauce ingredients in a small container and mix well.

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) button. 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
• 2.2 lb (or 1kg) whole chicken (or a mix of wings and drumsticks)
• 2 cups (480ml) water
• 3-5 Vietnamese dried chilies
• 2.8 oz (80g) Korean sweet potato noodles (dangmyeon noodles)
• 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. Cut the carrot and potatoes into nice, big chunks.

2. Make the sauce: Combine all the sauce ingredients into a small container and mix well.

3. Bring a pot of water to a boil. Blanch the chicken for 5 minutes. Dump the water and thoroughly rinse it. 

4. Into your instant pot, add the chicken, along with the onion, green onion, carrot, potatoes, water, and sauce. Add 3-5 dried chilies. Put the lid on. Make sure it’s sealed. Click Pressure Cook (HIGH pressure) button. Set the timer for 15 minutes. 

5. Release the steam (Quick Release) and add the noodles. Put this on Saute mode. Cook for 10 to 15 minutes.

6. 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 You’ll Love:

• Baked Eggs (Korean Sauna Style)
• Gyeran Jjim (Korean School Lunch Style)
• Suyuk (Korean Boiled Pork)
• Suyuk Ramyun