Easy Instant Pot Hot Pot At Home
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Prep Time
15 mins
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Servings
2 people
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Course
Main Course
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Cuisine
Chinese
Easy Instant Pot Hot Pot At Home
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This Instant Pot Hot Pot is a game-changer for me. It's a smart and convenient way to whip up a delicious Chinese hot pot meal without leaving the comfort of my own kitchen.
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Ingredients
I. Broth (Instant hot pot base, up to your preference)
- Spicy Sichuan flavor, Tomato flavor, Mushroom flavor...
- water (according to the instructions on hot pot base's package)
II. Food items (Choose at least 3 ingredients from the protein and vegetable categories and 1 ingredient from the noodles and dumplings category)
Protein (based on your dietary preferences)
- Meat: Thinly sliced beef, lamb, and pork specifically for hot pot.
- Seafood: sliced fish fillets, shrimp, cuttlefish, beef balls, pork balls, fish balls, fish tofu, fish cake...
- Tofu and soy products: tofu puffs, frozen tofu, dried bean curd rolls, fresh or dried tofu skin.
Vegetables
- Leafy greens: napa cabbage, bok choy, baby bok choy...
- Mushrooms: oyster mushrooms, king oyster mushrooms, enoki mushrooms, shimeji mushrooms, shiitake mushrooms, wood ears, button mushrooms.
- High-carb vegetables: sweet corn, lotus root, potatoes,sweet potatoes.
Noodles and Dumplings
- Noodles: sweet potato glass noodles, wheat noodles, egg noodles, rice noodles...
- Dumplings: homemade or store-bought dumplings or wontons.
III. Dipping Sauce (personalized based on your preference)
- Soy sauce, Chinese black vinegar
- Chinese sesame paste, Peanut butter
- Chinese chili oil, Sesame oil
- Minced garlic, Chopped scallions, Chopped cilantro
Instructions
Wash and cut all the food items (Arrange them on separate plates according to their categories for easy serving)
- Bok choy and baby bok choy (thoroughly washed)
- Napa cabbages(thoroughly washed, cut into 2.5 - 5 cm or 1-2 inch pieces)
- Enoki mushroom (end removed and torn into smaller bundles)
- King oyster mushroom(end trimmed, thinly sliced)
- Oyster mushroom (separated into small parts)
- Shimeji mushroom (end removed, separated into small parts)
- Button mushroom (thinly sliced)
- Shiitake mushroom (soakd to reconstitute)
- Wood ears (soaked to reconstitute, removed any woody parts)
- Potato, sweet potato, lotus root (cut into 0.5 cm or 1/4 inch thick slices)
- Sweet corn (cut into 2.5 cm or 1 inch thick slices)
- Dried tofu skin (rehydrated)
- Sweet potato noodles (pre-soaked for 1 hour)
Prepare dipping sauces
- Customize the sauces to suit your taste preferences.
- My recipe: - 2 tbsp Japanese sesame sauce (Goma Dare) or Chinese sesame paste- 1 tbsp soy sauce- ½ tbsp Chinese black vinegar- 1 tsp Lao Gan Ma chili oil.
Add soup base and water
- Place the hot pot soup base and pour water into the Instant Pot.
- Use the "Saute" mode on high heat to bring the broth to a boil.
Start cooking
- Once the broth is boiling, add the prepared food items to the pot.
- As you enjoy the meal, the broth will gradually reduce. Keep extra hot water nearby to refill the broth when needed.
Notes
- Add food items when the broth starts boiling. Wait for the broth to reach a boil before introducing your food items.
- Avoid overcrowding the hot pot to maintain the proper temperature.
- Avoid overcrowding the hot pot to maintain the proper temperature.
- Add food items when the broth starts boiling. Wait for the broth to reach a boil before introducing your food items.
- Avoid overcrowding the hot pot to maintain the proper temperature.
- Adjust cooking times for different ingredients.
- Ensure the hygiene by dipping your chopsticks into boiling broth after handling raw food.
- If you want to enjoy the hot pot alone, you could make a quick single-serving hot pot noodle soup instead of the full setup.
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