2 TBSP sesame oil, divided, plus additional as necessary
1 lb. chicken, diced (optional)
1 onion, chopped
6 eggs, whisked
1 TBSP butter
4 TBSP soy sauce
10 oz. bag frozen peas and carrots
10 oz. bag frozen corn
10 oz. bag broccoli
Salt and pepper, to taste
Using a strainer, rinse the rice thoroughly for 90 seconds; then add the rinsed and drained rice to the Instant Pot and add 2 c. of water and give it a stir. Secure the lid, and cook on manual for 3 minutes. After 3 minutes, allow natural release for 10 minutes, followed by quick release and fluffing the rice with fork (or leave lid on until ready to assemble fried rice).
Cook the frozen vegetables in the microwave, but undercook them by about 1 minute as they will continue to cook in the fried rice.
If adding chicken: In a large skillet heat sesame oil, and saute chicken until done and put cooked chicken in a bowl.
In a large skillet, heat 1 TBSP sesame oil and then add the onion and saute for a couple of minutes. Remove onions from skillet and put in a bowl.
In the skillet, heat remaining 1 TBSP sesame oil and scramble the eggs and season with salt and pepper.
Fluff the rice in the instant pot and add the butter and stir until butter is melted; then add the soy sauce and stir to combine; then add the chicken, if using, and stir to combine; then add the cooked vegetables and stir to combine, and then add the eggs and stir to combine.
2 lbs. flank or sirloin steak, cut into 1/4 inch strips
Salt and pepper
4 garlic cloves, minced
1 c. soy sauce
1 c. water
2/3 c. brown sugar
2 TBSP ginger, minced
4 TBSP water
4 TBSP cornstarch
Green onions, sliced
Season beef with salt and pepper.
Heat oil in a skillet, and when oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.
In the Instant Pot, select saute and when it reaches HOT, add some oil; then add the garlic and sauté 1 minute. Add soy sauce, water, brown sugar, and ginger. Stir to combine.
Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
Recipe adapted from Balancing Motherhood. Takes about 45 minutes – 1 hour from start to finish.
3-4 chicken breasts (about 1.5-2 lbs.)
Water to cover chicken in the Instant Pot
3 TBSP butter
3 carrots full size, chopped
4 celery stalks, chopped
1 small onion, chopped
2 cloves garlic, minced
2 inch knob of ginger, sliced
1 TBSP Italian seasoning
Salt and pepper to taste
64 oz. chicken broth
8 oz. wide noodles
1 bay leaf
Place chicken in Instant Pot and cover with water; place lid on Instant Pot and set to manual cook for 8 minutes. When 8 minutes is up, quick release. Remove chicken and shred or chop and set aside. Rinse Instant Pot.
Meanwhile, chop carrots, celery, onion, garlic and ginger.
After the chicken is cooked and removed from the Instant Pot, turn the pot to saute, and when the pot says HOT, add the butter. Once the butter melts, add the carrots, celery, and onion, and saute for 5 minutes.
After 5 minutes, add the garlic, ginger, Italian seasoning, and salt and pepper. Then add the broth, cooked chicken, egg noodles, and bay leaf. Set Instant Pot to manual for 4 minutes, and then quick release. Remove bay leaf and sliced ginger.
If you want this more like ramen, then use the 4 c. broth and up to 4 squares of ramen. If you want this more like a drunken noodle dish, use 4 c. broth and 6 squares of ramen.
Recipe adapted from Half Baked Harvest.
4 c. chicken broth
1 can (14 oz.) coconut milk
1/4 c. low sodium soy sauce
2 TBSP fish sauce
2 TBSP honey
1/3 c. creamy peanut butter
1/4 c. Thai red curry paste
3/4 lb. chicken breasts
1 inch fresh ginger, grated
1 clove garlic, minced
4-6 squares ramen noodles
juice of 1 lime
3 cups fresh baby spinach
2 red bell peppers, julienned
1/3 c. fresh basil or cilantro, roughly chopped, plus more for serving
In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, ginger, and garlic. Cover and cook on high pressure for 10 minutes.
Once done cooking, use the natural or quick release and release the steam.
Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, red peppers, and basil and/or cilantro. Let sit 5 minutes or until the noodles are soft.
1/2 c. fresh cilantro, chopped, plus more for serving
Serve with: sliced avocado, lime wedges, cheese, chopped chipotles in adobo, sour cream, and tortilla chips
Set the instant pot to saute. Add the olive oil, onion, garlic, poblano peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Turn the instant pot off. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on high pressure for 8 minutes.
Once done cooking, use the quick release and release the steam. Shred the chicken using two forks. Stir in the lime juice, and cilantro.
Ladle the soup into bowls. Top, as desired, with sliced avocado, lime wedges, cheese, chopped chipotles in adobo, sour cream, and tortilla chips.
1 inch fresh ginger, grated or 1 TBSP ginger paste
4 cloves garlic, minced or grated
1/3 c. fresh cilantro, chopped
8-10 corn or flour tortillas warmed
1Â small mango, diced
kimchi, shredded lettuce, sliced cucumbers, crumbled feta, or queso, for serving
Tomatillo Sesame Salsa Ingredients:
6 tomatillos, skins removed
6 green onions
2 TBSP Gochujang (Korean chile paste)
2 TBSP sesame oil
2 TBSP rice vinegar
2 TBSP low sodium soy sauce
juice of 2 limes
1/4 c. fresh cilantro
1 TBSP toasted sesame seeds
In the bowl of your instant pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro.
Meanwhile, make the salsa. Preheat the oven to broil. Line a baking sheet with parchment.
On the prepared baking sheet, arrange the tomatillos and green onions. Transfer to the oven and broil 3-5 minutes, until the tomatillos are lightly charred.
To a blender, add the roasted tomatillos, green onions, Gochujang, sesame oil, rice vinegar, soy sauce, lime juice, and cilantro. Pulse until smooth. Stir in the sesame seeds.
Stuff the kimchi, lettuce, and chicken into the warmed tortillas, and top with the salsa, mango, cucumbers, and cheese. Enjoy!
In a medium size pot, combine the chicken, soy sauce, vinegar, honey, Gochujang, ginger, and garlic. Set over medium heat, partially cover and cook 20-15 minutes, until the chicken is cooked through. If the sauce is thickening too quickly, add 1/3 cup water. Once the chicken is done cooking, shred with two forks and stir in the cilantro.
Follow the directions as directed above for steps 2-5.