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Easy Instant Pot Hot Pot At Home
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Easy Instant Pot Hot Pot At Home

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.

Prep Time
15 mins
Servings: 2 people
Course: Main Course
Cuisine: Chinese

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

Instructions

Wash and cut all the food items (Arrange them on separate plates according to their categories for easy serving)
    Cup of Yum
  1. Bok choy and baby bok choy (thoroughly washed)
  2. Napa cabbages(thoroughly washed, cut into 2.5 - 5 cm or 1-2 inch pieces)
  3. Enoki mushroom (end removed and torn into smaller bundles)
  4. King oyster mushroom(end trimmed, thinly sliced)
  5. Oyster mushroom (separated into small parts)
  6. Shimeji mushroom (end removed, separated into small parts)
  7. Button mushroom (thinly sliced)
  8. Shiitake mushroom (soakd to reconstitute)
  9. Wood ears (soaked to reconstitute, removed any woody parts)
  10. Potato, sweet potato, lotus root (cut into 0.5 cm or 1/4 inch thick slices)
  11. Sweet corn (cut into 2.5 cm or 1 inch thick slices)
  12. Dried tofu skin (rehydrated)
  13. Sweet potato noodles (pre-soaked for 1 hour)
Prepare dipping sauces
  1. Customize the sauces to suit your taste preferences.
  2. 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
  1. Place the hot pot soup base and pour water into the Instant Pot.
  2. Use the "Saute" mode on high heat to bring the broth to a boil.
Start cooking
  1. Once the broth is boiling, add the prepared food items to the pot.
  2. 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.