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Name: Pressure Cooker Ramen - Creamy Chicken
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8
Ingredients: 4 lbs. chicken backs, wings, and/or feet; 8 cups chicken broth (low sodium); 2 1/2 cups sake (separated); 4 cups water (separated); 4 eggs; 1/2 cup tamari; 1/2 cup mirin; 1 oz. dried mushrooms (shitake or porcini); 1 leek (white part only) (washed thoroughly); 1 garlic bulb (sliced in half); 1 oz. dried kelp (optional); 4 boneless chicken thighs; 2 cups bean sprouts; 2 cups napa cabbage (roughly chopped); 1/4 cup sesame seeds (ground); 2 Tbsp. cornstarch; 12 oz. angel hair pasta; 1/2 cup chili garlic sauce; 1 cup green onions (sliced); .2 oz roasted seaweed

Entrée Instant Pot Recipes Soup

Pressure Cooker Ramen – Creamy Chicken (Spicy Option)

Posted on May 24, 2018

Pressure Cooker Ramen

Creamy Chicken with Spicy Option

Let me begin by saying this… I completely realize that this is not an authentic preparation of ramen. I am from a small town in Florida, so it would be impossible to even claim such. However, I have eaten authentic ramen many times! So when you combine my love for authentic food, my lack of 2 days of time to prepare one meal, and my love for all things Instant Pot… you get this pressure cooker ramen recipe!

All that being said… I also wanted to create a recipe where you could get all of the ingredients from any grocery store. I know that Asian grocery stores are not available in all areas (our closest one is about 45 minutes away), so I’ve modified this method to come as close as possible. There is only one ingredient listed that I got from an Asian market – dried kelp (seaweed) aka kombu. I’ve listed it as optional, but I highly recommend at least ordering it online.

What’s different from authentic to pressure cooker ramen?

Well, the biggest difference between ramen you would get in Japan and this pressure cooker ramen is simple: time! Ramen masters will cook their broth anywhere from 10 hours to 2 days! So obviously we are not gonna reach the level of depth in flavor. Our cheat in this recipe is to start with chicken broth instead of water. It’s a small change with BIG difference.

How to fake the noodles…

We’re using angel hair pasta in this pressure cooker ramen recipe. And at first glance you might think that it’s ridiculous. But we’re actually cooking them in salted water with cornstarch to transform their texture. The cornstarch gives the noodles a chewy texture that will remind you of traditional ramen noodles. You could also use instant ramen noodles instead. You will end up in the same place.

The Process

Soak chicken in cold water for at least 30 minutes. This will help remove some of the blood and other impurities. The goal is to have a clean broth at the end, so don’t skip this step.

Add chicken to pot and cover with chicken broth. Turn on sauté setting and bring up to a boil.

Boil for about 15 minutes, removing all the scum as it boils.

There should be no scum before you close the lid. Add 1 cup of sake and 1 cup of water, then lock lid and cook at high pressure for 90 minutes.

Add 1/2 cup tamari, 1/2 cup sake, and 1/2 cup mirin to a small pot and bring to a boil for 2-3 minutes. Remove from heat and cool completely. We did this in the freezer for about 10 minutes.

Bring a pot of water to rolling bowl. Place eggs into boiling water and cook for 6 minutes. Then immediately transfer eggs to an ice water bath to stop the cooking.

Once cool, carefully peel eggs and place them in a small bowl with completely cooled soy/sake/mirin mixture. Lay a paper towel on top to help keep them submerged. These really should be prepped the day before to soak overnight.

To make the tare… In a medium-sized pot – add 1 cup sake, 3 cups water, leek, mushrooms, garlic, and dried kelp. Bring to a boil and simmer for about 1 hour. Then run through a fine mesh strainer and return to pot and keep warm.

Once cook time in pressure cooker is complete, quick-release the pressure. There is a lot of liquid inside, so you may need to do this slowly or a little bit at a time.

Using a potato masher – break up the chicken as much as you can. We want to get every bit of flavor possible out of the bones, so don’t skip this step! Lock the lid and cook once again at high pressure for 30 minutes. Then do another quick-pressure release.

Using a mortar and pestle (or spice grinder) – grind up sesame seeds.

Preheat oven using high broiler setting. Season boneless chicken thighs (and optional chicken skin) with salt and pepper. Place on baking tray skin side up.

Move tray to oven on middle rack and cook for about 12 minutes. Keep a close eye on them. Once the skin has the right amount of color on them for your liking, move the tray to the bottom rack for remaining cooking time.

Once pressure cooker time is complete, pass the broth through a fine mesh strainer into a large bowl.

Quickly rinse out the pot and strainer. Then pass the broth through the strainer again back into the pot. Return pot to cooker base and turn on keep warm setting. About 5 minutes before serving, switch to sauté setting so that broth is boiling hot.

Bring 3 quarts of water to a boil in a large pot over high heat. Heavily season water with 2 tablespoons of salt. This may seem like a lot of salt, but you’ll be cooking 3 things in this water. First cook the sprouts for about 1 minute, then remove and set aside. Once the water comes back up to a boil, cook the cabbage for about 2 minutes, then remove and set aside as well. Make sure to remove as much of the veggies as possible. Reduce to medium heat. Then add 2 tablespoons of cornstarch to water, one at a time. The water will fizz a lot, so remove completely from heat if looks like it’s going to boil over.

Once the water is boiling at a reasonable level, add the pasta and cook according to instructions on the box. Then drain and set aside.

Using a serving bowl with high side and wide rim – add 1/2 cup of tare.

Then (for spicy option) add 2 tablespoons of garlic chili sauce…

…and mix well.

Then add 2 cups of broth to bowl.

Add noodles to broth and mix well to coat well with sauce.

And the result is…

Homemade Pressure Cooker Ramen!

Then add all your toppings to bowl. Since you have worked so hard to get this far, make sure you take the time arrange them as nice as possible.

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Ramen - Creamy Chicken

Rich and flavorful broth for this pressure cooker ramen recipe with a "creamy" consistency and spicy option.

Course Soup

Cuisine Japanese

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Total Time 3 hours

Servings 8

Calories 559 kcal

Author The Foodie Eats

Ingredients

4 lbs. chicken backs, wings, and/or feet
8 cups chicken broth low sodium
2 1/2 cups sake separated
4 cups water separated
4 eggs
1/2 cup tamari
1/2 cup mirin
1 oz. dried mushrooms shitake or porcini
1 leek (white part only) washed thoroughly
1 garlic bulb sliced in half
1 oz. dried kelp optional
4 boneless chicken thighs
2 cups bean sprouts
2 cups napa cabbage roughly chopped
1/4 cup sesame seeds ground
2 Tbsp. cornstarch
12 oz. angel hair pasta
1/2 cup chili garlic sauce
1 cup green onions sliced
.2 oz roasted seaweed

Instructions

For the broth...

Soak chicken in cold water for at least 30 minutes. This will help remove some of the blood and other impurities. The goal is to have a clean broth at the end, so don’t skip this step.
Add chicken to pot and cover with chicken broth. Turn on sauté setting and bring up to a boil. Boil for about 15 minutes, removing all the scum as it boils. There should be no scum before you close the lid. Add 1 cup of sake and 1 cup of water, then lock lid and cook at high pressure for 90 minutes.
Once cook time in pressure cooker is complete, quick-release the pressure. There is a lot of liquid inside, so you may need to do this slowly or a little bit at a time.
Using a potato masher – break up the chicken as much as you can. We want to get every bit of flavor possible out of the bones, so don’t skip this step! Lock the lid and cook once again at high pressure for 30 minutes. Then do another quick-pressure release.
Pass the broth through a fine mesh strainer into a large bowl. Quickly rinse out the pot and strainer. Then pass the broth through the strainer again back into the pot. Return pot to cooker base and turn on keep warm setting. About 5 minutes before serving, switch to sauté setting so that broth is boiling hot.

For the eggs...

Add 1/2 cup tamari, 1/2 cup sake, and 1/2 cup mirin to a small pot and bring to a boil for 2-3 minutes. Remove from heat and cool completely. We did this in the freezer for about 10 minutes.
Bring a pot of water to rolling bowl. Place eggs into boiling water and cook for 6 minutes. Then immediately transfer eggs to an ice water bath to stop the cooking.
Once cool, carefully peel eggs and place them in a small bowl with completely cooled soy/sake/mirin mixture. Lay a paper towel on top to help keep them submerged. These really should be prepped the day before to soak overnight.

For the tare...

In a medium-sized pot – add 1 cup sake, 3 cups water, leek, mushrooms, garlic, and dried kelp. Bring to a boil and simmer for about 1 hour. Then run through a fine mesh strainer and return to pot and keep warm.

For the chicken...

Preheat oven using high broiler setting. Season boneless chicken thighs (and optional chicken skin) with salt and pepper. Place on baking tray skin side up.
Move tray to oven on middle rack and cook for about 12 minutes. Keep a close eye on them. Once the skin has the right amount of color on them for your liking, move the tray to the bottom rack for remaining cooking time.

For veggies and noodles...

Bring 3 quarts of water to a boil in a large pot over high heat. Heavily season water with 2 tablespoons of salt. This may seem like a lot of salt, but you’ll be cooking 3 things in this water.
First cook the sprouts for about 1 minute, then remove and set aside. Once the water comes back up to a boil, cook the cabbage for about 2 minutes, then remove and set aside as well. Make sure to remove as much of the veggies as possible.
Reduce to medium heat. Then add 2 tablespoons of cornstarch to water, one at a time. The water will fizz a lot, so remove completely from heat if looks like it’s going to boil over.
Once the water is boiling at a reasonable level, add the pasta and cook according to instructions on the box. Then drain and set aside.

To build the bowl...

Using a serving bowl with high side and wide rim – add 1/2 cup of tare. Then (for spicy option) add 2 tablespoons of garlic chili sauce and mix well. Then add 2 cups of broth to bowl.
Add noodles to broth and mix well to coat well with sauce.
Then add all your toppings to bowl. Since you have worked so hard to get this far, make sure you take the time arrange them as nice as possible.

Nutrition Facts

Pressure Cooker Ramen - Creamy Chicken

Amount Per Serving

Calories 559 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 4g 20%

Cholesterol 137mg 46%

Sodium 1012mg 42%

Potassium 657mg 19%

Total Carbohydrates 59g 20%

Dietary Fiber 4g 16%

Sugars 9g

Protein 25g 50%

Vitamin A 7.6%

Vitamin C 13.9%

Calcium 12.1%

Iron 18.1%

* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Arroz con Pollo

Posted on May 19, 2018

Pressure Cooker Arroz con Pollo

I grew up eating chicken and yellow rice just like most people from the south. I can spot a bag of Vigo rice from a mile away. It wasn’t until I was an adult that I realized what I had always eaten was really a bad substitute for the real thing. I don’t think most Americans actually know any better either. Well, after doing quite a bit of research, I’m really pleased with this pressure cooker arroz con pollo.

This pressure cooker arroz con pollo has a freshness that is often missing in this dish. The flavor is so bright, yet warm and comforting at the same time.

The Process

Place whole chicken in Instant Pot breast side up.

Then add water, Adobo, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.

Meanwhile – Place onions is food processor (with blade attachment) and pulse a few times, until coarsely chopped.

Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.)

Once cook time is complete, allow pressure to release naturally (will take about 30 minutes).

Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

Pass broth through a fine mesh strainer and return to pressure cooker.

Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid at cook at high pressure for 3 minutes.

Meanwhile – separate all chicken meat from bones in medium-sized chunks. Discard skin and bones.

Once cook time is complete, quick-release pressure and remove lid.

Add chicken to pot and mix well. Serve and enjoy!

And This is the Amazing Result…

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Arroz con Pollo (Chicken and Rice)

Comforting, flavorful, and fresh chicken and yellow rice from Latin American traditions.

Course Main Course

Cuisine Latin American

Cook Time 1 hour 15 minutes

Servings 12

Calories 679 kcal

Author The Foodie Eats

Ingredients

6 lb. whole chicken
6 cups water
4 tsp. Adobo seasoning
1 tsp. black pepper
1 medium yellow onion peeled, quartered
2 medium tomatoes cored
1 red bell pepper ribs and seeds removed, chopped
1 bunch of cilantro thoroughly washed
1 Tbsp. garlic minced
1 Tbsp. capers
2 Sazón Goya packets
1/4 cup green olives sliced
3 cups basmati rice

Instructions

Place whole chicken in Instant Pot breast side up. Then add water, Adobo, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.
Meanwhile - Place onions is food processor (with blade attachment) and pulse a few times, until coarsely chopped. Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.)
Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!
Pass broth through a fine mesh strainer and return to pressure cooker.
Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid at cook at high pressure for 3 minutes. Once cook time is complete, quick-release pressure and remove lid.
Meanwhile - separate all chicken meat from bones in medium-sized chunks. Discard skin and bones.
Add chicken to pot and mix well. Serve and enjoy!

Nutrition Facts

Pressure Cooker Arroz con Pollo (Chicken and Rice)

Amount Per Serving

Calories 679 Calories from Fat 315

% Daily Value*

Total Fat 35g 54%

Saturated Fat 9g 45%

Cholesterol 170mg 57%

Sodium 263mg 11%

Potassium 594mg 17%

Total Carbohydrates 41g 14%

Dietary Fiber 1g 4%

Sugars 1g

Protein 46g 92%

Vitamin A 16.4%

Vitamin C 24.4%

Calcium 5.3%

Iron 15%

* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Entrée Gluten-Free Instant Pot Recipes

Instant Pot Shrimp and Grits

Posted on May 16, 2018

Instant Pot Shrimp and Grits

Shrimp and grits is a traditional southern recipe originating from both Native American and West African roots. It has always been a staple in the south, but actually began becoming popular in the 1980’s after The New York Times included the recipe for a North Carolina chef’s shrimp and cheese grits in an article about preserving southern recipes. By the 90’s, shrimp and grits was appearing as a dinner entrée option in fine dining restaurants. And here we are in 2018… with Instant Pot Shrimp and Grits. What a great time to be alive!

Spicy or Mild?

Shrimp and grits is a versatile dish with a wide range of styles and flavors. Our Instant Pot shrimp and grits recipe combines both cajun- and southern-style shrimp and grits. Spicy creole seasoning and andouille sausage add a good amount of heat to the shrimp and sauce. They pair perfectly with traditional, southern-style, creamy grits to help balance the spiciness. While you could adjust the heat by replacing the creole seasoning with a milder seasoning, such as Old Bay, I highly recommend embracing the heat!

Do I need to use large shrimp?

I enjoy serving this dish as an entrée so, in my opinion, the larger the shrimp the better. The smallest shrimp I’d recommend using are “large shrimp,” aka 21/25 shrimp – meaning 21 to 25 per pound. However, I used a much larger shrimp (12/15 per pound). But really, you can use any size shrimp you choose. It’s just that using larger shrimp results in more satisfying, big, meaty bites of shrimp. But again, that’s just personal preference. There is no wrong shrimp to use.

The Process

Using sauté setting – add oil and sausage to Instant Pot. Cook for about 5 minutes, until fat is rendered and edges are crisp.

Add grits to oven-safe glass bowl.

Add milk and chicken stock to glass bowl and whisk together. Set aside.

Sausage should look something like this.

Add onions to pot and sauté for about 3 minutes, until softened and translucent.

Add garlic and continue cooking for one minute.

Add wine and cook for about five minutes, making sure to scrape up all the fond (brown bits) from the bottom of the pot.

Add tomatoes and creole seasoning to pot and mix well.

Add 3-inch trivet to Instant Pot.

We used this: Steamer Basket Rack Set

Place oven-safe glass bowl with grits on top of trivet. Lock lid and cook for 10 minutes at high pressure. Then allow pressure to release naturally (about 10 minutes).

Carefully remove glass bowl from Instant Pot.

Add butter to grits…

…and whisk well, making sure to break up any clumps. Then cover until ready to serve.

Switch Instant Pot back to sauté setting. Add thyme, parsley, and green onions to pot and mix well. Bring up to a boil.

Add shrimp and cook for about five minutes (only until shrimp have turned pink throughout). Keep them moving, every 30 seconds or so, to ensure they cook evenly.

Just before shrimp are fully pink, add cream and mix well.

Switch to warm setting.

And the AMAZING Result…

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Shrimp and Grits

Cajun-style shrimp and sauce with southern-style grits.

Course Main Course

Cuisine Southern

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

Calories 409 kcal

Author The Foodie Eats

Ingredients

6 oz. andouille sausage diced
1 Tbsp. olive oil
1/2 cup grits not instant
1 cup milk
1 cup chicken stock
1/2 cup yellow onions diced
1 Tbsp. garlic minced
1 cup white wine
1 cup canned tomatoes petite diced
1 Tbsp. creole seasoning
1 Tbsp. butter
1 tsp. fresh thyme leaves
1 Tbsp. fresh parsley finely chopped
1/4 cup green onions thinly sliced
1 lb. large shrimp 21/25 count or larger
1/3 cup heavy cream

Instructions

Using sauté setting - add oil and sausage to Instant Pot. Cook for about 5 minutes, until fat is rendered and edges are crisp.
Meanwhile - Add grits to oven-safe glass bowl. Add milk and chicken stock to glass bowl and whisk together. Set aside.
Add onions to pot and sauté for about 3 minutes, until softened and translucent. Then add garlic and continue cooking for one minute.
Next, add wine and cook for about five minutes, making sure to scrape up all the fond (brown bits) from the bottom of the pot. Add tomatoes and creole seasoning to pot and mix well.
Add 3-inch trivet to Instant Pot, then place oven-safe glass bowl with grits on top of trivet. Lock lid and cook for 10 minutes at high pressure. Then allow pressure to release naturally (about 10 minutes).
Carefully remove glass bowl from Instant Pot. Add butter to grits and whisk well, making sure to break up any clumps. Then cover until ready to serve.
Switch Instant Pot back to sauté setting. Add thyme, parsley, and green onions to pot and mix well. Bring up to a boil. Then add shrimp and cook for about five minutes (only until shrimp have turned pink throughout). Keep them moving, every 30 seconds or so, to ensure they cook evenly.
Just before shrimp are fully pink, add cream and mix well. Then switch to warm setting.
Spoon grits into a serving bowl and top with shrimp and sauce. Enjoy!

Nutrition Facts

Instant Pot Shrimp and Grits

Amount Per Serving

Calories 409 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 8g 40%

Cholesterol 243mg 81%

Sodium 997mg 42%

Potassium 517mg 15%

Total Carbohydrates 22g 7%

Dietary Fiber 2g 8%

Sugars 5g

Protein 26g 52%

Vitamin A 35.2%

Vitamin C 19.4%

Calcium 20.6%

Iron 19.1%

* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Entrée Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Oxtail Stew – Jamaican Style

Posted on May 14, 2018

Pressure Cooker Oxtail Stew - Close-up in white bowl | The Foodie Eats

Pressure Cooker Oxtail Stew – Jamaican Style

Whether you grew up eating oxtail or you’re brand new to the experience, this Jamaican-Style Pressure Cooker Oxtail Stew is sure to be a hit. With the warmth of fresh ginger, the heat of Scotch bonnet pepper, and the sweetness of caramelized brown sugar, this soup presents a bold, yet perfectly balanced, flavor.

Oxtail stew is traditionally slow-cooked, with a cook time upward of three hours. Fortunately, with our friend the Instant Pot, we now can create a delicious pressure cooker oxtail stew in less than two hours!

What is Oxtail?

Though I grew up eating oxtail, my wife didn’t. So, when I said that I was making pressure cooker oxtail stew for dinner, my wife asked me… “What is oxtail?”

The quick answer: Oxtail is the the tail of a cow. However, what my wife really wanted to know was what to expect as far as the quality, texture and taste of oxtail. Though oxtail is bony and a gelatin-rich meat, perfect for braising, stew and stock, the meat itself is similar in texture to pot roast.

Oxtail used to be considered a “poor man’s food.” However, as oxtail has gained popularity among connoisseurs and foodies, the price has gone up considerably. No longer a budget meal, oxtail stew remains a popular, and delicious dish.

The Process

Pressure Cooker Oxtail Stew - seasonings in mixing bowl | The Foodie Eats

Add salt, pepper, and brown sugar to mixing bowl.

Pressure Cooker Oxtail Stew - seasonings whisked together | The Foodie Eats

Whisk them together, making sure to break up the brown sugar.

Pressure Cooker Oxtail Stew - uncooked oxtails after seasoned | The Foodie Eats

Add oxtails to mixing bowl and toss very well, making sure each piece is evenly coated with seasoning.

Pressure Cooker Oxtail Stew - browning oxtails in Instant Pot | The Foodie Eats

Turn on sauté setting. Once hot – add oil, then add seasoned oxtails. Take your time with this and brown thoroughly on each side.

Pressure Cooker Oxtail Stew - Herbs placed in cheesecloth | The Foodie Eats

Meanwhile – add scotch bonnet, thyme, and allspice berries to cheesecloth and tie with kitchen twine.

Pressure Cooker Oxtail Stew - Browning all sides in Instant Pot | The Foodie Eats

Continue browning until each side is caramelized.

Pressure Cooker Oxtail Stew - Fond in Instant Pot | The Foodie Eats

Once oxtails are fully browned, set them aside in a large bowl and cover with foil. Don’t you dare wash out this amazing fond!

Pressure Cooker Oxtail Stew - Using onions to deglaze the Instant Pot | The Foodie Eats

Add onions to pot and use them to deglaze the bottom, making sure to scrape up all the brown bits.

Pressure Cooker Oxtail Stew - sautéing onions and garlic | The Foodie Eats

Then add ginger, garlic, and half of the green onions – cook for 2 minutes or so.

Pressure Cooker Oxtail Stew - sautéing onions and garlic in Worestershire | The Foodie Eats

Add Worcestershire and continue cooking for a minute or two.

Pressure Cooker Oxtail Stew - all ingredients in Instant Pot before cooking | The Foodie Eats

Return oxtails to pot along with beef stock. Lock lid and cook at high pressure for 45 minutes. Once cook time is complete, allow pressure to release naturally (about 30 minutes).

Pressure Cooker Oxtail Stew - fully cooked oxtails in mixing bowl | The Foodie Eats

Carefully remove oxtails and set them aside in a large bowl. Cover with foil.

Pressure Cooker Oxtail Stew - pass sauce through fine mesh strainer | The Foodie Eats

Pour sauce through a fine mesh strainer into a large bowl, then return liquid to pot. Discard cooked ingredients.

Pressure Cooker Oxtail Stew - carrots, onions, butter beans in Instant Pot | The Foodie Eats

Add carrots, butter beans, and remaining green onions to pot. Lock lid and cook at high pressure for 4 minutes.

Pressure Cooker Oxtail Stew - cornstarch slurry | The Foodie Eats

Meanwhile – make a cornstarch slurry.

Pressure Cooker Oxtail Stew - boiling veggies | The Foodie Eats

Once cook time is complete, quick-release pressure. Then switch to sauté setting and bring up to a boil.

Pressure Cooker Oxtail Stew - cornstarch slurry poured into Instant Pot | The Foodie Eats

Add cornstarch slurry to pot and cook until desired thickness (we did about 3 minutes). Then return oxtails to sauce.

The Delicious Result!

Perfect Pressure Cooker Oxtail Stew

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Jamaican Oxtail Stew

Course Main Course

Cuisine Jamaican

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 6

Calories 681 kcal

Author The Foodie Eats

Ingredients

3 lbs. oxtails
1 Tbsp. sea salt
1 tsp. black pepper
1/4 cup brown sugar
1 1/2 cups yellow onions roughly chopped
1 Tbsp. garlic minced
3 Tbsp. fresh ginger grated
6 green onions roughly chopped
1 scotch bonnet pepper
6 thyme sprigs
12 allspice berries
4 cups beef stock
3 medium carrots roughly chopped
2 cans butter beans drained, rinsed
2 Tbsp. cornstarch
1/4 cup water

Instructions

Add salt, pepper, and brown sugar to mixing bowl. Whisk them together, making sure to break up the brown sugar. Add oxtails to mixing bowl and toss very well, making sure each piece is evenly coated with seasoning.
Turn on sauté setting. Once hot - add oil, then add seasoned oxtails. Take your time with this and brown thoroughly on each side.
Meanwhile - add scotch bonnet, thyme, and allspice berries to cheesecloth and tie with kitchen twine.
Once oxtails are fully browned, set them aside in a large bowl and cover with foil. Don't you dare wash out this amazing fond! Add onions to pot and use them to deglaze the bottom, making sure to scrape up all the brown bits. Then add ginger, garlic, and half of the green onions - cook for 2 minutes or so. Add Worcestershire and continue cooking for a minute or two.
Return oxtails to pot along with beef stock. Lock lid and cook at high pressure for 45 minutes. Once cook time is complete, allow pressure to release naturally (about 30 minutes).
Carefully remove oxtails and set them aside in a large bowl. Cover with foil. Pour sauce through a fine mesh strainer into a large bowl, then return liquid to pot. Discard cooked ingredients. Add carrots, butter beans, and remaining green onions to pot. Lock lid and cook at high pressure for 4 minutes.
Meanwhile - make a cornstarch slurry.
Once cook time is complete, quick-release pressure. Then switch to sauté setting and bring up to a boil. Add cornstarch slurry to pot and cook until desired thickness (we did about 3 minutes). Then return oxtails to sauce.
Serve with rice. Enjoy!

Nutrition Facts

Pressure Cooker Jamaican Oxtail Stew

Amount Per Serving

Calories 681 Calories from Fat 270

% Daily Value*

Total Fat 30g 46%

Saturated Fat 12g 60%

Cholesterol 249mg 83%

Sodium 787mg 33%

Potassium 554mg 16%

Total Carbohydrates 26g 9%

Dietary Fiber 2g 8%

Sugars 13g

Protein 74g 148%

Vitamin A 105.6%

Vitamin C 14.7%

Calcium 10.6%

Iron 56.5%

* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Pot Roast

Posted on May 2, 2018

Pressure Cooker Pot Roast

Everyone loves pot roast. But in order to make a pot roast the right way (falling apart tender), you need time… Lots of time. That is, until now. With just 2 hours of cook time, this pressure cooker pot roast recipe is a game-changer!

When to (and NOT to) Use Quick Pressure Release

As we all know, there are two options at the end of cooking in a pressure cooker: natural or quick pressure release. So how do you know when to use either? While I may not know the scientific reason for it, here’s my single theory… Never ever use quick pressure release when cooking meat. I find that quick pressure release causes meat texture to change – becoming tough and chewy.

According to this article by The Kitchn, here are the rules:

Use natural release when cooking meat, dried beans and legumes, rice, soup, and other foods that are mostly liquid.
Use rapid release when adding additional ingredients to the pot (like with a stew), or cooking eggs, vegetables, delicate foods, or ingredients that don’t benefit from additional cook time.

So Why the New Method?

My family is constantly asking me to cook pot roast. And traditionally, I’ve had two ways I do that: 1- in the slow cooker (6+ hours); 2- in the oven (4-5 hours). One day in the future, I’ll tell you which is my favorite. The big problem with these two ways is this… Unless everyone is coming to our house for dinner, it’s always difficult to get the serving time right because they both take so long.

For example… We are meeting at my mom’s house for dinner this coming Sunday evening. I live almost an hour from her. And I’m not a big fan transporting cooked food and reheating it. There’s just too much quality lost. Plus, we’ll be at church in the morning. So my best option is to cook at her house. All that to say… It is MUCH more convenient to use my new Instant Pot recipe!

One great feature of the Instant Pot is how easy it is to transport. I can bring it to my mom’s house, set it up, and have a perfectly cooked, fall-apart tender pot roast in two hours flat. 2 hours, people!

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5 from 1 vote

Pressure Cooker Pot Roast

Fall-apart tender pot roast in less than half the time!

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 1 hour 45 minutes

Total Time 2 hours

Servings 20

Calories 209 kcal

Author The Foodie Eats

Ingredients

4 lb chuck roast
2 Tbsp. olive oil
2 large yellow onions divided, sliced
3 celery stalks thinly sliced
8 thyme sprigs
1 rosemary sprig
1 bay leaf
2 Tbsp. garlic minced
1 cup red wine
2 cups beef broth
5 medium carrots peeled, chunked
1 lb. red or gold potatoes peeled, roughly chopped
2 Tbsp. cornstarch
1/4 cup water

Instructions

Bring chuck roast to room temperature, then season well with salt and pepper.
Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides. Set aside.
Add 1 onion and celery to pot and cook for 2 minutes, until soft and translucent. Then add garlic, thyme, rosemary, and bay leaf - continue cooking for 1 minute.
Add red wine to deglaze the pot, making sure to scrape up all bits. Let wine simmer for at least 2 minutes.
Add roast, then add enough broth so that the roast is just barely covered.
Close pressure cooker and cook for 75 minutes at high pressure. Once time is complete, let pressure naturally release (about 30 minutes).
Carefully remove roast and set aside to rest.
Using a fine mesh strainer, pour liquid into separate container, then return to pot.
Add sliced onion, carrots, and potatoes to pot and close lid.
Using manual setting, cook for 4 minutes at high pressure, then quick-release pressure.
Meanwhile - In a small dish, combine cornstarch and water. Once cook time is complete, add cornstarch slurry to pot. Switch to sauté setting and cook until desired consistency is achieved.
Return roast to pot and pull apart meat as much as you like.
Serve together and enjoy!

Nutrition Facts

Pressure Cooker Pot Roast

Amount Per Serving

Calories 209 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 4g 20%

Cholesterol 62mg 21%

Sodium 175mg 7%

Potassium 453mg 13%

Total Carbohydrates 5g 2%

Sugars 1g

Protein 18g 36%

Vitamin A 51.6%

Vitamin C 3.4%

Calcium 3.2%

Iron 12.2%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Baby Lima Beans

Posted on April 28, 2018

Instant Pot Baby Lima Beans

Baby lima beans (aka butterbeans) are one of my favorite foods in the whole world. And that’s not an exaggeration. I’ve even been known to eat a bowl of these for breakfast. Before the Instant Pot entered my life, making baby lima beans was a 45 minute process that involved simmering on the stove top. But now, with just two minutes of prep, these Instant Pot baby lima beans couldn’t be any more simple to make – not to mention incredibly delicious!

The Difference Between Butter Beans and Lima Beans

There seems to be some debate over the difference between butter beans and lima beans. Some people swear they’re different beans. Others say that lima beans are a mature butter bean, while butter beans are baby limas. And even some others state that there is no difference at all.

So, is there a difference? The short answer is: No. Butter beans and lima beans are simply different names for the same bean. In the US south and in the UK, they’re commonly referred to as butter beans, while going by the name of lima beans in most other areas. So, you say lima bean, I say butter bean (and vice versa). Still not convinced? You can read more about the difference between butter beans and lima beans, along with several other names they go by, here.

Baby Lima Beans vs. Lima Beans

Now that we’ve established butter beans and lima beans are actually the same thing, what’s the difference between baby lima beans and lima beans? Baby lima beans are fresh and green, while regular lima beans (which are more mature), are typically dried and beige. For this recipe, you’ll want a bag of fresh frozen baby limas.

The Process

(Easiest on the Whole Internet!)

Place beans, water, black pepper, butter, and bay leaf in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.

Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting. Serve and enjoy!

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★ Did you make this recipe? Please give it a star rating below!

5 from 3 votes

Instant Pot Baby Lima Beans

Super simple meatless butterbeans that are tender and sweet. Vegetarian or vegan recipe (depending on the butter you choose).

Course Side Dish

Cuisine Southern

Prep Time 2 minutes

Cook Time 23 minutes

Resting 10 minutes

Total Time 25 minutes

Servings 10

Calories 126 kcal

Author The Foodie Eats

Ingredients

28-30 oz. fresh frozen baby lima beans
3 cups water really just enough to cover beans
1/2 tsp. black pepper
2 Tbsp. butter can sub vegan butter
1 bay leaf
1 tsp. salt

Instructions

Place beans, water, black pepper, butter, and bay leaf in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.
Once cook time is complete, quick-release the pressure.
Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting.
Serve and enjoy!

Recipe Notes

If you add the salt before cooking, the skin of the beans will be tougher. It is kind of a rule-of-thumb to always add salt to beans AFTER they are cooked.

Nutrition Facts

Instant Pot Baby Lima Beans

Amount Per Serving

Calories 126 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Saturated Fat 1g 5%

Cholesterol 6mg 2%

Sodium 257mg 11%

Potassium 358mg 10%

Total Carbohydrates 20g 7%

Dietary Fiber 4g 16%

Protein 6g 12%

Vitamin A 4.5%

Vitamin C 8%

Calcium 3.1%

Iron 9.9%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Stuffed Peppers

Posted on April 27, 2018

Pressure Cooker Stuffed Peppers

Do I Have to Brown the Meat?

Despite the popularity of dump-and-go pressure cooker recipes, I’m a firm believer that, in some cases, using the dump-and-go method of cooking can compromise the quality of the recipe. In the case of pressure cooker stuffed peppers – putting raw meat in a pepper will never yield the amazing result of browning the meat first.

Pressure cookers are tools for us to make things easier and/or faster. But when we try to apply the same shortcut to every single pressure cooker recipe, the results can be disappointing. I don’t know about you, but I’m willing to take an extra step if it makes the difference between food that tastes great, and food that’s just okay.

Are All Bell Peppers Created Equally?

So here’s a little secret I learned about bell peppers. Some peppers are better raw, some are better cooked. Here’s how to tell the difference…

Bell peppers will either have 3 or 4 lobes (bumps). People refer to the 3-bumped peppers as male and the 4-bumped ones as female. While bell peppers technically do not have a gender (read more here), counting the lobes is still a useful tool in selecting the best pepper for your purposes. The 3-lobed peppers (males) are best for cooking and the 4-lobed peppers (females) are better raw.

The Process

Using sauté setting – Add ground beef, onions, salt, pepper, and garlic powder.

Cook until beef is fully browned and onions have softened. Drain off excess fat and return to cooker.

Add tomatoes, rice, Worcestershire, and sugar.

Mix well until fully combined.

Then add 1/4 cup of parmesan and 1/4 cup fontina. Mix well then pour sauce into a bowl.

Add 1 1/2 cups water to pressure cooker and add trivet. DO NOT rinse out the pressure cooker before adding the water. The remaining residue from the meat and sauce mixture will add additional flavor to the peppers.

Cut off tops of 4 bell peppers.

Remove seeds and ribs from peppers.

Ladle beef/tomato mixture into peppers.

Place filled peppers on top of trivet. Cook for 8 minutes at high pressure.

Once cook time is complete, allow pressure release naturally (about 6 minutes).

Top cooked peppers with 1/4 cup parmesan and 1/2 cup fontina (not pictured). Place lid back on top of pressure cooker and leave for a few minutes to allow cheese to melt.

And as Always… Please Pin & Share the Love!

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Stuffed Peppers

Fully flavored stuffed peppers with melty cheese.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Calories 440 kcal

Author The Foodie Eats

Ingredients

1 lb. lean ground beef
1/2 cup yellow onions diced
1 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
28 oz. crushed tomatoes
1 cup cooked rice
3 Tbsp. Worcestershire sauce
1 tsp. sugar
1/2 cup parmesan cheese divided
3/4 cup fontina cheese divided

Instructions

Using sauté setting – Add ground beef, onions, salt, pepper, and garlic powder. Cook until beef is fully browned and onions have softened. Drain off excess fat and return beef to cooker.
Add tomatoes, rice, Worcestershire, and sugar and mix well until fully combined. Then add 1/4 cup of parmesan and 1/4 cup fontina. Mix well then pour meat sauce into a bowl.
Cut off tops of 4 bell peppers, then remove seeds and ribs from peppers. Ladle beef/tomato mixture into peppers.
Add 1 1/2 cups water to pressure cooker and add trivet. Do not rinse out pressure cooker prior to adding water. (see note) Place filled peppers on top of trivet. Cook for 8 minutes at high pressure. Once cook time is complete, allow pressure release naturally (about 6 minutes).
Top cooked peppers with 1/4 cup parmesan and 1/2 cup fontina (not pictured). Place lid back on top of pressure cooker and leave for a few minutes to allow cheese to melt.
Serve and enjoy!

Recipe Notes

You do not need to rinse out the pressure cooker before adding the water. The remaining residue from the meat and sauce mixture will add additional flavor to the peppers.

Also, this filling is very saucy. We like that! But if you prefer, you can reduce the amount of crushed tomatoes to fit your liking.

Nutrition Facts

Pressure Cooker Stuffed Peppers

Amount Per Serving

Calories 440 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 9g 45%

Cholesterol 107mg 36%

Sodium 1322mg 55%

Potassium 1132mg 32%

Total Carbohydrates 32g 11%

Dietary Fiber 4g 16%

Sugars 12g

Protein 39g 78%

Vitamin A 15%

Vitamin C 25.7%

Calcium 38.5%

Iron 34.2%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Entrée Instant Pot Recipes

Pressure Cooker Goulash – American Style

Posted on April 19, 2018

Pressure Cooker Goulash

American Style

From start to finish, we were eating this pressure cooker goulash in less than 30 minutes. That alone almost makes it worth trying. But the real reason for giving this recipe a try is the flavor. All things considered, this is a perfect weeknight meal when you’re in a hurry. And even more, everyone will be full! Doubtful there will be leftovers on this one. Well, this recipe does make quite a bit, so maybe…

The Secret to Cooking Pasta in a Pressure Cooker

There’s a simple rule-of-thumb for cooking pasta in a pressure cooker that I’ve found works every time… so far. That rule is this: divide in half, then subtract 2 minutes. So let’s say the box says cook pasta for 10 minutes, that would be 3 minutes in your pressure cooker goulash (or any other dish); half of 10 is 5, then minus 2 equals 3. I have yet to have this method fail. Sure hope the trends continues!

The Process

(It’s Almost Too Easy)

Using sauté setting – add beef, onions, peppers, 1 teaspoon of salt, and black pepper to cooker. Cook until meat is thoroughly browned, stirring frequently to break up meat.

Then add Worcestershire and garlic and cook for another minute or two.

Add tomato sauce, crushed tomatoes, 2 teaspoons of salt, and sugar. Mix well.

Finally add chicken stock and elbow pasta and mix once again. Close lid and set manual timer for 3 minutes at high pressure. (Time could be different based on the pasta you choose. Divide time on box in half, then subtract 2 minutes.)

Once cook time is complete, quick-release pressure and open lid. Add parsley and mix well. Serve and enjoy!

And as Always… Please Pin & Share the Love!

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker American Goulash

Super simple, hearty, and flavorful meal - perfect for a quick weeknight dinner.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 10

Calories 299 kcal

Author The Foodie Eats

Ingredients

1 lb. lean ground beef
1/2 cup yellow onion diced
1/2 cup green bell pepper diced
3 tsp. sea salt divided
1 tsp. black pepper
2 Tbsp. Worcestershire sauce
1 Tbsp. garlic minced
28 oz. crushed tomatoes
4 cups low sodium chicken stock
16 oz. tomato sauce
1 Tbsp. sugar
1 lb. elbow macaroni
2 Tbsp. fresh parsley finely chopped

Instructions

Using sauté setting - add beef, onions, peppers, 1 teaspoon of salt, and black pepper to cooker. Cook until meat is thoroughly browned, stirring frequently to break up meat.
Then add Worcestershire and garlic and cook for another minute or two.
Add tomato sauce, crushed tomatoes, 2 teaspoons of salt, and sugar. Mix well. Finally, add chicken stock and elbow pasta and mix once again. Close lid and set manual timer for 3 minutes at high pressure. (Time could be different based on the pasta you choose. Divide time on box in half, then subtract 2 minutes.)
Once cook time is complete, quick-release pressure and open lid. Add parsley and mix well. Serve and enjoy!

Nutrition Facts

Pressure Cooker American Goulash

Amount Per Serving

Calories 299 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Cholesterol 28mg 9%

Sodium 1008mg 42%

Potassium 799mg 23%

Total Carbohydrates 47g 16%

Dietary Fiber 4g 16%

Sugars 9g

Protein 19g 38%

Vitamin A 12.9%

Vitamin C 26.5%

Calcium 6.4%

Iron 21.1%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Gluten-Free Instant Pot Recipes Side

Pressure Cooker Mashed Potatoes

Posted on April 14, 2018

Pressure Cooker Mashed Potatoes

I know, I know… Who needs another recipe for pressure cooker mashed potatoes? But trust me on this one. These are actually different – and in the best way! They have a rich, creamy texture (I know, nothing new) and a bold flavor!

Most mashed potatoes use a combination of a few different ingredients: butter, milk, sour cream, and garlic. Well, we’ve changed it up just a bit. We’re using evaporated milk instead of regular milk. And we’ve added onion powder for an unexpected kick. And we love it! The potatoes are perfect with other highly seasoned dishes – like steak or short ribs!

Why Use Evaporated Milk?

The purpose of the evaporated milk (usually used in baking) is simple: the flavor. Sure, you can absolutely use any milk in pressure cooker mashed potatoes. So the only reason to choose any over another is the flavor, right?

My mom always used evaporated in her baked mac and cheese, which was my favorite food for most of my life. So I must’ve developed a taste for it over the years because now I use it every chance I get. Lol… But it really is delicious, so you should try it too!

The Process

Pour 1 cup of water into pressure cooker. Add steamer basket and fill with potatoes. Cook at high pressure for 8 minutes, then quick-release the pressure.

Meanwhile, add butter, milk, salt, pepper, garlic powder, and onion powder to a small sauce pan.

Bring to a simmer and mix well. Keep warm until potatoes are ready.

Add potatoes to a large mixing bowl.

Pour in milk/butter mixture.

Using a potato masher, mash and mix potatoes until desired consistency is reached.

Serve immediately. Enjoy!

And as Always… Please Pin & Share the Love!

★ Did you make this recipe? Please give it a star rating below!

The Method

Pressure Cooker Mashed Potatoes

Rich and creamy mashed potatoes with a bold flavor!

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8

Calories 203 kcal

Author The Foodie Eats

Ingredients

3 lbs. gold potatoes peeled, chopped
1 cup water
1/4 cup butter
5 oz. evaporated milk
1 tsp. sea salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder

Instructions

Pour 1 cup of water into pressure cooker. Add steamer basket and fill with potatoes. Cook at high pressure for 8 minutes, then quick-release the pressure.
Meanwhile, add butter, milk, salt, pepper, garlic powder, and onion powder to a small sauce pan. Bring to a simmer and mix well. Keep warm until potatoes are ready.
Add potatoes to a large mixing bowl and pour in milk/butter mixture. Using a potato masher, mash and mix potatoes until desired consistency is reached.
Serve immediately. Enjoy!

Nutrition Facts

Pressure Cooker Mashed Potatoes

Amount Per Serving

Calories 203 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 4g 20%

Cholesterol 20mg 7%

Sodium 333mg 14%

Potassium 841mg 24%

Total Carbohydrates 29g 10%

Dietary Fiber 5g 20%

Sugars 2g

Protein 6g 12%

Vitamin A 4.4%

Vitamin C 26.4%

Calcium 13.2%

Iron 32.7%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Gluten-Free How To Instant Pot Recipes Starter Vegan

Vegan Sushi Recipe – Made Easy Using the Sushezi!

Posted on April 7, 2018

Vegan Sushi Recipe

Made Easy Using the Sushezi!

There are few foods in life I enjoy as much as sushi rolls. I have been know to put down a few dozen pieces in a single sitting. Recently, I was asked to bring an assortment of sushi rolls to a dinner party. And of all the rolls I brought, who would’ve thought that this vegan sushi recipe would be my favorite… Hands down!

Do I really need a Sushezi to make this recipe?

Short answer: No. You can roll these by hand and still have an incredibly delicious sushi roll, but believe me- once you try making sushi using a Sushezi, you’ll never go back.

I received a Sushezi last Christmas from my mother-in-law and it has changed our lives. My sushi before tasted good, but did not look impressive at all. Well, now my rolls are perfect ever single time!

The Tool:

Why This Recipe Works So Well

My favorite part of any recipe is the acidity. I can look at the ingredients list of any recipe and tell whether or not I’m going to like it. The secret to well-balanced food is acidity. And sadly, it’s often overlooked. Acidity in food is simply adding either vinegar or citrus juice. It makes your taste buds come alive! It makes them pop! Food without acidity is flat.

That being said… the secret ingredient to this vegan sushi recipe is the KIMCHI! Might sound scary, or even be scary on it’s own. But when playing a supporting role, it actually becomes the star! And while kimchi is not technically an acid component, it pretty much acts as one in this roll. Plus there’s lots of vinegar in the rice, lol.

The Process

These are the veggies we chose (which really worked great) but you really can choose any that you prefer.

Prepare veggies according to ingredient list. The goal is to have them all about the same diameter. They will roll much easier if they are closer to the same size.

Add 1/4 tsp. of oil to each side of the Sushezi and spread out to coat evenly. (I used a paper towel.)

Add 1/2 cup packed rice to each side. The key to making this work is to make sure there’s enough rice to fill both sides. Then pack it down.

Use the rod/plunger to form a trench in both sides of rice.

Add veggies to each side, pressing them down into the trench. Place the rod in the end of the Sushezi and line up the grooves. Then carefully (and somewhat quickly) bring together both sides and lock both latches.

Place the cap on the end of the tube and lock it. Twist the rod in a clockwise motion to pack the inside rice roll.

Remove cap from end and push rod through. Try to make sure the roll comes out where you want it to land, just in case it’s sticky and difficult to move.

Wrap the nori around the roll. Use water as an adhesive to help it seal, on the inside and outside. Then, with a very sharp knife, carefully slice roll into 12 pieces.

Here is you AMAZING reward…

Our Best Vegan Sushi Recipe Yet!

And as Always… Please Pin & Share the Love!

★ Did you make this recipe? Please give it a star rating below!

Vegan Sushi

Delicious vegan sushi made easy with the Sushezi!

Course Appetizer

Cuisine Japanese

Prep Time 15 minutes

Cook Time 25 minutes

Rolling 20 minutes

Total Time 40 minutes

Servings 6 rolls

Calories 323 kcal

Author The Foodie Eats

Ingredients

2 cups short-grain Japanese rice
2 cups water
1/4 cup white wine vinegar
1/4 cup seasoned rice vinegar
1 1/2 tsp. salt
2 Tbsp. sugar
1 avocado thinly sliced
1 seedless cucumber thinly sliced, core removed
1 red bell pepper thinly sliced
1 carrot grated
3 asparagus blanched, halved lengthwise
3 green onions halved lengthwise
1/2 cup kimchi diced
2 oz. extra firm teriyaki tofu thinly sliced
6 large nori sheets

Instructions

Rice

In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.
Add rice and water to Instant Pot (or rice cooker) and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes.
Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.
Transfer rice to glass dish. Then using a wooden spoon, gently add vinegar mixture and mix well to combine.
Let cool, the use in your favorite rolls.

Rolls

Prepare veggies according to ingredient list. The goal is to have them all about the same diameter. They will roll much easier if they are closer to the same size.
Add 1/4 tsp. of oil to each side of the Sushezi and spread out to coat evenly. (I used a paper towel.)
Add 1/2 cup packed rice to each side. The key to making this work is to make sure there’s enough rice to fill both sides. Then pack it down.
Use the rod/plunger to form a trench in both sides of rice.
Add veggies to each side, pressing them down into the trench. Place the rod in the end of the Sushezi and line up the grooves. Then carefully (and somewhat quickly) bring together both sides and lock both latches.
Place the cap on the end of the tube and lock it. Twist the rod in a clockwise motion to pack the inside rice roll.
Remove cap from end and push rod through. Try to make sure the roll comes out where you want it to land, just in case it’s sticky and difficult to move.
Wrap the nori around the roll. Use water as an adhesive to help it seal, on the inside and outside. Then, with a very sharp knife, carefully slice roll into 12 pieces.

Recipe Notes

Whenever handling the rice, make sure your hands are very wet.

Also, when slicing the rolls, clean your knife with water after every slice. It's a lot of work, but it will slice beautifully.

Nutrition Facts

Vegan Sushi

Amount Per Serving

Calories 323 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Sodium 499mg 21%

Potassium 422mg 12%

Total Carbohydrates 61g 20%

Dietary Fiber 4g 16%

Sugars 7g

Protein 6g 12%

Vitamin A 53.4%

Vitamin C 40.3%

Calcium 4.3%

Iron 7.1%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

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