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)
- beef thinly sliced, specifically for hot pot
- lamb
- pork
- fish fillet sliced
- Shrimp
- cuttlefish
- beef ball
- pork ball
- Fish ball
- fish tofu
- fish cake
- tofu puff fresh or dried tofu skin
- frozen tofu
- dried bean curd roll
- tofu skin
Vegetables
- Napa cabbage
- bok choy
- baby bok choy
- oyster mushroom
- king oyster mushroom
- enoki mushroom
- shimeji mushroom
- shiitake mushroom
- wood ear
- button mushroom
- sweet corn
- lotus root
- potato
- sweet potato
Noodles and Dumplings
- sweet potato glass noodle
- wheat noodle
- egg noodle
- rice noodle
- dumpling homemade or store-bought or wonton
III. Dipping Sauce (personalized based on your preference)
- soy sauce
- Chinese black vinegar
- sesame paste Chinese sesame paste
- peanut butter Chinese sesame paste
- Chili oil Chinese chili oil
- sesame oil Chinese chili oil
- garlic minced garlic; chopped scallions and cilantro
- scallion
- 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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