If you love Asian food and own a Pressure Cooker, our curated Asian Pressure Cooker recipe is a no-brainer for you. In this issue, our curator recommends us some of their favourite Asian Pressure cooker recipe that they had come across and love.
In case that you had not own a Pressure Cooker, but is looking for a device that can fulfil you cooking need in a easy and nutritional way. Pressure Cooker is a great option to include into your kitchen arsenal.
Take note to shop for Pressure Cooker that had quality assurance, as a bad Pressure Cooker may not be able to give you a great experience. It can be dangerous. As the name implies, pressure cooker involves using pressure to cook your food. If the pressure is not controlled properly, it can be hazardous, thus it will be wise to go for pressure cooker that had proven quality.
Some of the famous brand for Pressure Cooker includes, Tefal, Philips, Instant Pot, Farberware, Breville, Ninja, and Crock-Pot. Out of the brands mentioned, the author currently owns a Tefal Home Chef Smart Multicooker – if that helps.
Let us get back into topic. Below are the 5 Asian Pressure Cooker Recipe that you are here for.
1. Vietnamese Wrap from TasteofHome.com
Unlike traditional wrap, the Vietnamese Wrap had a unique transparent look to it. This is because they use rice paper wrap.
Ingredients
| 2 pounds boneless skinless chicken breast halves | 2 tablespoons sesame oil |
| 1/4 cup reduced-sodium soy sauce | 1 small onion, finely chopped |
| 6 tablespoons water, divided | 2 tablespoons cornstarch |
| 1/4 cup ketchup | 12 spring roll wrappers or rice papers (8 inches) |
| 1/4 cup honey | 3 cups broccoli coleslaw mix |
| 2 tablespoons minced fresh gingerroot | 3/4 cup crispy chow mein noodles |
Place chicken in a 6-qt. electric pressure cooker. In a small bowl, whisk soy sauce, 1/4 cup water, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Remove chicken; shred with 2 forks. Set aside.
In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; gradually stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Remove sauce from pressure cooker. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving.
Fill a large shallow dish partway with water. Dip a spring roll wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.
3. Hainanese Chicken Rice from Amy + Jacky Pressure Cook Recipes.com
One of Singaporean favourite food, and also one of the food that Singapore is famous for. The Hainanese Chicken Rice can be cooked using a pressure cooker too.
Ingredients
| Hainanese Chicken | 2 – 4 whole chicken legs 3 stalks green onions , cut 2 inches long 1 shallot , roughly minced 6 cloves garlic , roughly minced 2 tablespoons ginger , sliced 1 ½ cup unsalted chicken stock or water 1 tablespoon sea salt 1 tablespoon peanut oil (can substitute with olive oil) |
| Rice | 1 cup jasmine rice ½ cup chicken stock (from the pot of chicken legs) ½ cup water 1 tablespoon peanut oil (can substitute with olive oil) 2 cloves garlic minced |
| Hainanese Chicken Soup | Remaining chicken stock Water Lettuce or cabbage Chopped green onions for garnish |
| Hainanese Chicken Soy Sauce | 1 tablespoon dark soy sauce 1 tablespoon Shaoxing wine ½ tablespoon chicken stock (from the pot of chicken legs) 1 teaspoon sugar 2 drops sesame oil |
| Hainanese Chicken Ginger Sauce | 1 stalk green onions , finely chopped 1 tablespoon ginger , grated 1 ½ tablespoon peanut oil , heated Salt to taste |
| Hainanese Chicken Chili Sauce | 2 tablespoons hot sauce 2 tablespoons ginger , grated 3 cloves garlic , minced 1 lime , juiced 1 teaspoon chicken stock (from the pot of chicken legs) |
Directions
- Sauté Green Onions, Shallot, Ginger, Garlic: Heat up pressure cooker (Instant Pot: press Sauté). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
- Pressure Cook Chicken Legs: Pour 1 ½ cup of unsalted chicken stock or water in Instant Pot, then deglaze the bottom of the pot with a wooden spoon.
- Firm up Chicken Skins: Open the lid and carefully remove the chicken legs from the pot with a pair of kitchen tongs. Plunge the chicken legs in an ice bath or place them under running cold tap water. Then, place them on a metal cooling rack to firm up the chicken skin.
- Filter Chicken Stock: Pour the chicken stock from the pot through a strainer to filter out the solid ingredients. In a measuring cup, mix ½ cup of chicken stock and ½ cup of water together. *Pro Tip: Please ensure it is not too salty as this stock will be used to cook the chicken rice.
- Pressure Cook Hainanese Chicken Rice: Heat up your clean pressure cooker (Instant Pot: press Sauté), pour in 1 tbsp peanut oil, then sauté 2 cloves of minced garlic in the pot.
Add in a cup of jasmine rice, then immediately add in the 1 cup chicken stock + water mixture (from Step 4).
Close lid and Pressure Cook at High Pressure for 3 minutes + Full Natural Release (roughly 10 mins).
- Make Hainanese Chicken Ginger Sauce: Place the freshly grated ginger in a small bowl. Pour in 1 ½ tbsp HOT peanut oil, 1 stalk of finely chopped green onions, then mix well. Add salt to taste (roughly ½ tsp).
- Make Hainanese Chicken Soy Sauce: Mix all the listed ingredients together.
- Make Hainanese Chicken Chili Sauce: Mix all the listed ingredients together.
- Make Chicken Soup: Do not let the remaining chicken stock go to waste! It is both tasty and healthy.
- Heat the chicken stock in a sauce pan. Dilute the chicken stock with water until it is not too salty. Bring it to a light boil and cook your favorite lettuce or cabbage in it for roughly 1 minute. Garnish with chopped green onions and serve on the side.
3. Honey Sesame Chicken from pressurecookingtoday.com
This is of the most highly rated Asian pressure cooking recipe in the internet. It is not hard to see why it is so. Honey Sesame Chicken is a delightful Asian dish. Combine it with the ease of using a pressure cooker to cook it. No wonder it is so highly rated. The author makes it easy to understand too.
Ingredients
| 4 large boneless skinless chicken breasts, diced (about 2 lbs.) Freshly ground pepper and salt 1 tablespoon vegetable oil 1/2 cup diced onion 2 cloves garlic, minced 1/2 cup reduced-sodium soy sauce 1/4 cup ketchup | 2 teaspoons sesame oil 1/2 cup honey* 1/4 teaspoon red pepper flakes 2 tablespoons cornstarch 3 tablespoons water 2 green onions, chopped Cooked rice, for serving Toasted sesame seeds, for garnish, optional |
Direction
- Seasons chicken with freshly ground pepper. Preheat pressure cooking pot using the saute setting. Add oil, onion, garlic, and chicken to the pot and saute stirring occasionally until onion is softened, about 3 minutes.
- Add soy sauce, ketchup, and red pepper flakes to the pressure cooking pot and stir to combine. Pressure cook on high for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release.
- Add sesame oil and honey to the pot and stir to combine. In a small bowl, dissolve cornstarch in water and add to the pot. Select Saute and simmer until sauce thickens. Stir in green onions. Add salt to taste.
Serve over rice sprinkled with sesame seeds.
4. Thai Red Beef Curry from Dad Cooks Dinner.com
What is an Asian recipe recommendation without a dish from Thailand, the land of smiles. This recipe features the usage of Angus Beef in a curry. Of course, you can use other beef as well, just note that the cooking timing may change for different type of Beef cut.
| 1 tablespoon vegetable oil 1 medium onion, peeled and sliced into ½ inch wedges 1 red bell pepper, cored, stemmed, and sliced into ½ inch strips 3 cloves garlic, crushed ½ inch piece of ginger, peeled and crushed Cream from the top of a (13.5 ounce) can coconut milk ½ cup red curry paste (a whole 4-ounce can) | 8-ounce can bamboo shoots, drained 2 pounds flat iron steak (or chuck blade steak, or boneless chuck roast), cut into 2-inch by ½-inch strips 1 teaspoon Diamond Crystal kosher salt or 2 teaspoons fine sea salt ½ cup chicken stock or water 1 tablespoon fish sauce (plus more to taste) 1 tablespoon soy sauce (plus more to taste) Juice of 1 lime |
| Garnish and Sides Minced cilantro Minced basil (preferably Thai basil) Lime wedges Jasmine rice |
Directions
- Sauté the aromatics: Heat the vegetable oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode in an electric pressure cooker.) Stir in the onion, red bell pepper, garlic, and ginger, and sauté until the onion starts to soften, about 3 minutes.
- Fry the curry paste: Scoop the cream from the top of the can of coconut milk and add it to the pot, then stir in the curry paste. Cook, stirring often, until the curry paste darkens, about 5 minutes.
- Pressure cook the curry: Sprinkle the beef with the kosher salt. Add the beef to the pot, and stir to coat with curry paste. Stir in the rest of the can of coconut milk, bamboo shoots, chicken stock, fish sauce, and soy sauce. Lock the lid and pressure cook on high pressure for 12 minutes in an electric PC or 10 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
- Finish the curry: Remove the lid from the pressure cooker. Stir in the lime juice, then taste the curry for seasoning, adding more soy sauce or fish sauce as needed. Ladle the curry into bowls, sprinkle with minced cilantro and basil, and serve with Jasmine rice.
5. Ground Pork Congee from DelightfulPlate.com
For our last dish, we decided to go for a dish that is versatile. The Ground Pork Congee dish is something that is versatile, you can have it if you are feeling below the weather or anytime of the day too.
The author tried this recipe using his Tefal Home Chef Smart Multicooker, bought from Tefal Malaysia, and it was fantastic. Now, let us look at this recipe.
Ingredients
| For the Mushrooms | 1 lb baby bella mushrooms 1 1/3 tablespoons reduced-sodium soy sauce 1 1/2 tablespoons olive oil 1/8 teaspoon garlic black pepper |
| The Pork Congee | 8 oz ground pork 1 teaspoon salt, divided 1-inch piece of ginger, peeled and thinly sliced 1 shallot, thinly sliced 3/4 cup white rice (see notes for more information) 5 1/2 cups water olive oil |
| The Toppings | scallions, thinly sliced shrimp floss (optional) fried shallots (optional) fried dough sticks (optional) |
Directions
Preheat the oven to 350F.
Thinly slice the mushrooms and mix well with soy sauce, oil, garlic powder and black pepper. Spread them in a single layer on a baking tray and bake for 50-60 minutes or to your liking.
Mushroom slices marinated with soy sauce. Bake for 50-60 minutes to desired texture.
While the mushrooms are being baked, cook the congee. Start by mixing the ground pork with 1/2 teaspoon of salt. Set aside.
Rinse rice under water, drain and set aside.
Turn on the Instant Pot with Sauté mode. Once it’s hot, add a little bit of oil and then add ginger and shallots, stir, and cook for 30 seconds or until fragrant. Add pork, stir, break up the pork and cook until the outside is no longer pink. Add rice, cook for 30 seconds to a minute, then add water and 1/2 teaspoon of salt.
Cook pork congee with an Instant Pot: sauté all ingredients and cook with High Pressure for 10 minutes.
Put the lid of the Instant Pot on, set the van to Seal and choose Porridge mode, High pressure and cook for 10 minutes.
After the high-pressure cooking is over, let the Instant Pot releases pressure naturally (this may take around 15 minutes). Then carefully open the Instant Pot, gently stir, taste the congee and check for its consistency. If it’s too thin, you can turn on the Sauté mode to reduce the liquid. If it’s too thick, add some boiling water to thin it out. Season the congee to your liking.
At this time, the mushrooms should be ready. Add congee to serving bowls, top with mushrooms, scallions, plenty of black pepper and other toppings and serve hot.
*If you like creamy and rich congee, you should use short-grain white rice. Long-grain white rice is less starchy, so use it if you prefer less creamy congee. Or try blending short-grain and long-grain rice together :).
How long to bake the mushrooms is up to you. Depends on how thick you mushroom slices are as well. The longer you bake, the darker, thinner, and crisper the mushrooms will be. It is best to check it for textures after 40-45 minutes and then continue to bake to your liking.
Hopefully these five Asian recipes will get you started in your pressure cooking journey. For the veteran pressure cooker, perhaps these five recipes might be the one you are looking for.
