20 Flavorful Asian Instant Pot Recipes for Busy Weeknights

Monday nights just got a whole lot more exciting! If you’re craving the bold, aromatic flavors of Asian cuisine but short on time, you’ve come to the right place. These Instant Pot recipes deliver restaurant-worthy meals in a fraction of the time—perfect for busy weeknights when you want something delicious without the fuss. Get ready to transform your dinner routine with these 20 flavorful dishes!

Instant Pot Thai Green Curry

Overwhelmed by takeout menus? This Instant Pot Thai green curry transforms dinner from stressful to sensational in minutes. Zero fuss, maximum flavor explosion that’ll make you forget all about delivery.

Ingredients

• 1.5 pounds of boneless, skinless chicken thighs, cut into bite-sized chunks
• 1 can (13.5 oz) of full-fat coconut milk
• 3 tablespoons of Thai green curry paste
• 1 red bell pepper, sliced into thin strips
• 1 small yellow onion, thinly sliced
• 2 cloves of garlic, minced
• 1 tablespoon of fish sauce
• 1 teaspoon of brown sugar
• 1 cup of jasmine rice
• 1.25 cups of water
• a big handful of fresh basil leaves
• a squeeze of fresh lime juice

Instructions

1. Press the “Sauté” function on your Instant Pot and wait until the display reads “Hot” (about 2 minutes).
2. Add the Thai green curry paste and sauté for 1 minute until fragrant—this blooms the spices for deeper flavor.
3. Pour in the coconut milk and use a wooden spoon to scrape any browned bits from the bottom of the pot.
4. Add the chicken thighs, red bell pepper, yellow onion, minced garlic, fish sauce, and brown sugar to the pot.
5. Place the jasmine rice in a heat-safe bowl that fits inside your Instant Pot.
6. Pour 1.25 cups of water over the rice in the bowl—this keeps the rice from getting mushy while cooking separately.
7. Carefully lower the rice bowl onto the trivet that comes with your Instant Pot.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
9. When the timer beeps, let the pressure release naturally for 10 minutes—don’t quick release or the chicken will toughen.
10. After 10 minutes, carefully turn the valve to “Venting” to release any remaining pressure.
11. Remove the rice bowl and fluff the rice with a fork.
12. Stir the fresh basil leaves and a squeeze of lime juice into the curry just before serving.

Zesty lime cuts through the creamy coconut base while tender chicken melts in your mouth. Serve it over that perfectly steamed jasmine rice, or get wild by stuffing the curry into warm tortillas for a Thai-Mex fusion twist that’ll blow your mind.

Instant Pot Korean Beef Bulgogi

Unlock restaurant-quality Korean flavors in minutes with this Instant Pot hack. Transform budget-friendly beef into tender, sweet-savory perfection that shreds like a dream. Your weeknight dinner game just got a major upgrade.

Ingredients

• 1.5 pounds of thinly sliced beef chuck roast
• A generous splash of soy sauce (about 1/2 cup)
• A couple of tablespoons of brown sugar
• A good glug of sesame oil (1 tablespoon)
• 3 minced garlic cloves
• 1 teaspoon of freshly grated ginger
• A pinch of black pepper
• 1 thinly sliced onion
• 2 chopped green onions for garnish
• A sprinkle of sesame seeds

Instructions

1. Press the “Sauté” function on your Instant Pot and wait until the display reads “Hot” (about 2-3 minutes).
2. Add the sliced beef in a single layer and sear for 2 minutes per side until browned—don’t overcrowd; work in batches if needed.
3. Tip: Pat the beef dry with paper towels before searing for better browning.
4. Cancel Sauté mode and pour in the soy sauce, scraping the bottom to lift any browned bits.
5. Add brown sugar, sesame oil, minced garlic, grated ginger, black pepper, and sliced onion directly over the beef.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 15 minutes.
7. Tip: Let the pressure release naturally for 10 minutes after cooking for maximum tenderness.
8. Carefully quick-release any remaining pressure by turning the valve to “Venting.”
9. Use two forks to shred the beef directly in the pot until it’s uniformly stringy.
10. Tip: For a thicker sauce, press “Sauté” again and simmer uncovered for 3-5 minutes until it coats the back of a spoon.
11. Stir in chopped green onions and sesame seeds just before serving.

Look for that melt-in-your-mouth texture with caramelized edges from the quick sear. The sauce clings to every strand—sweet from brown sugar, umami-rich from soy. Pile it over steamed rice, stuff into lettuce wraps, or load up tacos for a fusion twist that’ll have everyone asking for seconds.

Instant Pot Chicken Teriyaki

Perfect for busy weeknights, this Instant Pot chicken teriyaki transforms basic ingredients into a glossy, savory-sweet masterpiece in minutes. Pressure cooking locks in incredible flavor while keeping the chicken incredibly tender. Skip the takeout—this homemade version tastes even better.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– ¾ cup low-sodium soy sauce
– ½ cup brown sugar, packed
– ¼ cup rice vinegar
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons cornstarch
– 2 tablespoons cold water
– 1 tablespoon toasted sesame oil
– 2 green onions, thinly sliced
– 1 tablespoon sesame seeds

Instructions

1. Place 1.5 lbs boneless, skinless chicken thighs in the Instant Pot.
2. Pour ¾ cup low-sodium soy sauce directly over the chicken.
3. Add ½ cup packed brown sugar to the pot.
4. Measure ¼ cup rice vinegar and pour it over the chicken.
5. Mince 3 garlic cloves and add them to the pot.
6. Grate 1 tablespoon fresh ginger directly into the mixture.
7. Close the Instant Pot lid and set the valve to “Sealing.”
8. Press “Manual” or “Pressure Cook” and set the timer for 10 minutes at high pressure.
9. Allow natural pressure release for 5 minutes after cooking completes, then quick release any remaining pressure.
10. Carefully remove the chicken thighs with tongs and set them on a cutting board.
11. Turn the Instant Pot to “Sauté” mode on normal heat.
12. Whisk 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl until smooth.
13. Slowly whisk the cornstarch slurry into the simmering sauce until fully incorporated.
14. Cook the sauce for 2-3 minutes, stirring constantly, until it thickens to a glaze consistency.
15. Shred the chicken using two forks, pulling against the grain for maximum tenderness.
16. Return the shredded chicken to the pot and stir to coat thoroughly with the teriyaki glaze.
17. Drizzle 1 tablespoon toasted sesame oil over the chicken and stir to combine.
18. Turn off the Instant Pot and let the chicken rest in the sauce for 2 minutes.
19. Transfer the chicken teriyaki to a serving dish.
20. Garnish with thinly sliced green onions and a sprinkle of sesame seeds.

Zesty and sticky-sweet, this chicken teriyaki boasts fall-apart tender meat coated in a glossy, perfectly balanced sauce. The sesame oil adds a nutty depth that complements the garlic-ginger backbone beautifully. Serve it over fluffy rice for the classic combo, or get creative by stuffing it into warm tortillas with crunchy slaw for teriyaki tacos.

Instant Pot Vietnamese Pho

Let’s transform your Instant Pot into a Vietnamese pho powerhouse. Load up that pressure cooker for the fastest, most flavorful broth you’ve ever tasted—no all-day simmering required.

Ingredients

– 1 pound beef chuck roast, cut into 2-inch chunks
– 8 cups water
– 1 large yellow onion, halved
– 3-inch piece fresh ginger, sliced lengthwise
– 3 whole star anise pods
– 2 cinnamon sticks
– 4 whole cloves
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– 8 ounces dried rice noodles
– A big handful of fresh bean sprouts
– A couple of thinly sliced jalapeños
– A generous bunch of fresh basil and cilantro
– A lime, cut into wedges

Instructions

1. Set your Instant Pot to “Sauté” mode and wait until the display reads “Hot.”
2. Place the onion halves and ginger slices cut-side down directly in the pot—no oil needed.
3. Char the aromatics for 4-5 minutes until blackened spots appear, which deepens the broth’s flavor.
4. Add beef chunks and sear for 2 minutes per side until browned.
5. Pour in 8 cups water, scraping the bottom to release any browned bits.
6. Drop in star anise, cinnamon sticks, and cloves tied in cheesecloth for easy removal.
7. Stir in fish sauce and brown sugar until dissolved.
8. Secure the lid, set valve to “Sealing,” and pressure cook on High for 45 minutes.
9. Let pressure release naturally for 15 minutes, then quick release any remaining steam.
10. While broth cooks, soak rice noodles in hot water for 20 minutes until pliable but firm.
11. Remove spice bundle and skim excess fat from the broth surface with a ladle.
12. Drain soaked noodles and divide among 4 large bowls.
13. Ladle hot broth and beef over noodles immediately.
14. Top each bowl with bean sprouts, jalapeños, and fresh herbs.
15. Squeeze a lime wedge over each serving right before eating.

Perfectly tender beef shreds effortlessly in the aromatic, spiced broth. The rice noodles stay wonderfully chewy while the fresh herbs and lime brighten every spoonful. Try topping with sriracha-drizzled meatballs for a fun twist that’ll make your pho truly unforgettable.

Instant Pot Japanese Curry

Unlock restaurant-quality Japanese curry in minutes with your Instant Pot. This rich, savory comfort food delivers deep umami flavors without the all-day simmer. Get ready for the coziest bowl of your life.

Ingredients

– 1.5 lbs beef chuck, cut into 1-inch cubes
– 2 large yellow onions, roughly chopped
– 3 carrots, sliced into ½-inch coins
– 2 large russet potatoes, peeled and cubed
– 3 cups beef broth
– 2 tbsp vegetable oil
– 1 package Japanese curry roux blocks
– A splash of Worcestershire sauce
– A couple of bay leaves

Instructions

1. Press “Sauté” on your Instant Pot and heat 2 tbsp vegetable oil until shimmering.
2. Add 1.5 lbs beef chuck cubes and sear for 4-5 minutes until browned on all sides.
3. Toss in 2 chopped onions and cook for 3 minutes until slightly softened.
4. Pour in 3 cups beef broth, scraping the bottom to lift any browned bits (this adds incredible depth).
5. Add 3 sliced carrots, 2 cubed potatoes, and a couple of bay leaves.
6. Lock the lid, set valve to “Sealing,” and pressure cook on High for 15 minutes.
7. Let pressure release naturally for 10 minutes, then quick release remaining steam.
8. Remove bay leaves and stir in 1 package curry roux blocks until completely dissolved.
9. Add a splash of Worcestershire sauce and simmer on “Sauté” for 3 minutes until thickened.
10. For extra creaminess, stir in ¼ cup whole milk during the final simmer (optional but recommended).

Hearty chunks of beef melt into the velvety sauce, while potatoes soak up all that savory goodness. Serve over steaming rice or get creative with udon noodles for the ultimate comfort bowl. Leftovers taste even better the next day as flavors fully marry overnight.

Instant Pot Honey Sesame Chicken

Craving takeout but short on time? This Instant Pot honey sesame chicken delivers that sticky-sweet perfection in under 30 minutes. Seriously, your weeknight dinner game just leveled up.

Ingredients

– A couple of boneless, skinless chicken breasts, cut into 1-inch chunks
– A good glug of soy sauce (about 1/4 cup)
– A generous 1/4 cup of honey
– A couple of tablespoons of ketchup for that tangy base
– A minced garlic clove
– A splash of rice vinegar (about 1 tbsp)
– A teaspoon of sesame oil for that nutty aroma
– A tablespoon of cornstarch mixed with 2 tablespoons of water
– A sprinkle of sesame seeds for garnish
– A couple of sliced green onions for freshness

Instructions

1. Place your chicken chunks in the Instant Pot.
2. Pour in the soy sauce, honey, ketchup, minced garlic, and rice vinegar directly over the chicken.
3. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 5 minutes.
4. Once cooking finishes, let the pressure release naturally for 5 minutes, then carefully quick-release any remaining steam.
5. Tip: For tender chicken, avoid stirring during cooking to prevent toughness.
6. Switch the Instant Pot to “Sauté” mode.
7. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until completely smooth.
8. Stir the cornstarch slurry into the bubbling sauce and cook for exactly 2 minutes, stirring constantly, until the sauce thickens visibly.
9. Tip: Always mix cornstarch with cold liquid first to prevent lumps in your sauce.
10. Drizzle in the sesame oil and stir to combine.
11. Tip: Add sesame oil at the end to preserve its delicate flavor and aroma.
12. Turn off the Instant Pot and transfer the chicken to a serving dish.
13. Garnish generously with sesame seeds and sliced green onions.
Keep those leftovers—the flavors meld beautifully overnight, making tomorrow’s lunch even better. That glossy, sticky sauce clings to every tender piece of chicken, with the nutty sesame and sharp green onions cutting through the sweetness. Try it piled over fluffy jasmine rice or stuffed into warm tortillas for an unexpected twist.

Instant Pot Mongolian Beef

Zesty doesn’t even begin to describe this flavor bomb. Skip the takeout and get that savory-sweet Mongolian beef fix in minutes. Your Instant Pot is about to become your new best friend.

Ingredients

– 1.5 pounds of flank steak, sliced thin against the grain
– 3 tablespoons of cornstarch
– 2 tablespoons of vegetable oil
– 4 cloves of garlic, minced
– 1 teaspoon of fresh ginger, grated
– ½ cup of low-sodium soy sauce
– ½ cup of brown sugar, packed
– ½ cup of water
– 2 teaspoons of sesame oil
– A big handful of sliced green onions
– A sprinkle of sesame seeds for garnish

Instructions

1. Toss the thinly sliced flank steak with 3 tablespoons of cornstarch until evenly coated.
2. Set your Instant Pot to “Sauté” mode and heat 2 tablespoons of vegetable oil until shimmering.
3. Add the coated steak in a single layer and sear for 2 minutes per side until browned.
4. Tip: Work in batches to avoid overcrowding and ensure proper browning.
5. Add 4 minced garlic cloves and 1 teaspoon of grated ginger to the pot, sautéing for 30 seconds until fragrant.
6. Pour in ½ cup of low-sodium soy sauce, ½ cup of packed brown sugar, and ½ cup of water, stirring to combine.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 5 minutes.
8. Once cooking completes, perform a quick release by carefully turning the valve to “Venting.”
9. Tip: For a thicker sauce, set the pot back to “Sauté” and simmer for 3-5 minutes until reduced.
10. Stir in 2 teaspoons of sesame oil and a big handful of sliced green onions.
11. Tip: Let it rest for 2 minutes off heat to allow flavors to meld.
12. Garnish with a sprinkle of sesame seeds before serving.

Crispy-edged beef meets that sticky, glossy sauce in the most addictive way. Serve it over fluffy rice or stuff it into lettuce wraps for a low-carb twist. The tender texture with that perfect sweet-salty balance will have you making this weekly.

Instant Pot Coconut Rice with Mango

Brace yourself for the creamiest, dreamiest rice that cooks while you basically do nothing. This Instant Pot magic transforms simple ingredients into tropical perfection in minutes. Get ready to ditch takeout forever.

Ingredients

– 1 ½ cups jasmine rice
– 1 can (13.5 oz) full-fat coconut milk
– A generous splash of water (¾ cup)
– A couple of ripe mangoes, cubed
– A big pinch of salt
– A drizzle of honey (2 tbsp)
– A squeeze of fresh lime juice (from 1 lime)

Instructions

1. Rinse 1 ½ cups jasmine rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Pour the rinsed rice directly into your Instant Pot.
3. Add the entire can of coconut milk, ¾ cup water, and a big pinch of salt to the pot.
4. Stir everything together gently with a spatula to combine, making sure no rice sticks to the bottom.
5. Secure the lid, set the valve to “Sealing,” and pressure cook on HIGH for 4 minutes.
6. When the timer beeps, let the pressure release naturally for 10 minutes—don’t touch the valve.
7. Carefully quick-release any remaining pressure by turning the valve to “Venting.”
8. Open the lid and fluff the rice immediately with a fork to separate the grains and release steam.
9. Drizzle 2 tbsp honey and the juice of 1 lime over the hot rice, then fold in gently.
10. Let the rice sit for 2 minutes to absorb the flavors while you cube your mangoes.
11. Top the warm rice with fresh mango cubes just before serving.

Perfectly sticky yet light, each spoonful melts with creamy coconut and zesty lime. Pile it high with extra mango or swirl in coconut yogurt for breakfast. This stuff tastes like vacation in a bowl.

Instant Pot Pad Thai Noodles

Every time you crave takeout Pad Thai but want it faster than delivery? This Instant Pot version slams authentic flavors into your bowl in minutes. Get ready for saucy, tangy noodles that’ll make your weeknight dinners legendary.

Ingredients

– 8 oz flat rice noodles
– 1 cup chicken broth
– 3 tbsp fish sauce
– 2 tbsp tamarind paste
– 2 tbsp brown sugar
– A big splash of vegetable oil
– 2 cloves garlic, minced
– 2 eggs, lightly beaten
– A handful of bean sprouts
– A couple of green onions, chopped
– A generous sprinkle of crushed peanuts
– A lime wedge for squeezing

Instructions

1. Break 8 oz rice noodles in half and place them in your Instant Pot.
2. Pour 1 cup chicken broth over the noodles, making sure they’re fully submerged.
3. Add 3 tbsp fish sauce, 2 tbsp tamarind paste, and 2 tbsp brown sugar directly onto the noodles.
4. Close the lid, set the valve to sealing, and pressure cook on high for 3 minutes.
5. When the timer beeps, immediately quick release the pressure by turning the valve to venting position.
6. Open the lid and push all noodles to one side of the pot using a spatula.
7. Pour a big splash of vegetable oil into the empty space and press the sauté function.
8. Add 2 cloves minced garlic and cook for exactly 30 seconds until fragrant.
9. Pour 2 beaten eggs into the oil and scramble them for 1 minute until softly set.
10. Mix everything together thoroughly until the sauce coats every noodle.
11. Turn off the Instant Pot and stir in a handful of bean sprouts and chopped green onions.
12. Top with crushed peanuts and serve immediately with a lime wedge for squeezing.
Heavenly sticky-sweet noodles cling to perfectly cooked eggs with that signature tangy punch from tamarind. The bean sprouts stay delightfully crisp against the soft noodles. Try piling it high with extra crushed peanuts and a squeeze of fresh lime for that authentic street food vibe right from your kitchen.

Instant Pot General Tso’s Chicken

Perfect for when you’re craving takeout but want it faster than delivery. This Instant Pot version delivers that iconic sweet-spicy glaze in under 30 minutes—no deep frying required.

Ingredients

• About 1.5 pounds of boneless, skinless chicken thighs, cut into 1-inch chunks
• A good splash of vegetable oil
• A couple of cloves of garlic, minced
• A thumb of fresh ginger, grated
• 1/2 cup of low-sodium chicken broth
• 1/4 cup of low-sodium soy sauce
• 1/4 cup of hoisin sauce
• 2 tablespoons of rice vinegar
• 2 tablespoons of honey
• 1 teaspoon of sesame oil
• 1/2 teaspoon of red pepper flakes
• 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water
• A handful of sliced green onions
• A sprinkle of sesame seeds

Instructions

1. Set your Instant Pot to “Sauté” on “More” and let it heat for 2 minutes until the display reads “HOT.”
2. Add the splash of vegetable oil to the pot, swirling to coat the bottom evenly.
3. Place the chicken chunks in a single layer, working in batches if needed to avoid crowding.
4. Sear the chicken for 2-3 minutes per side until golden brown, but not cooked through.
5. Remove all chicken from the pot and set it aside on a plate.
6. Add the minced garlic and grated ginger to the pot, sautéing for 30 seconds until fragrant.
7. Pour in the 1/2 cup of chicken broth, using a wooden spoon to scrape up any browned bits from the bottom.
8. Add the 1/4 cup of soy sauce, 1/4 cup of hoisin sauce, 2 tablespoons of rice vinegar, 2 tablespoons of honey, 1 teaspoon of sesame oil, and 1/2 teaspoon of red pepper flakes, stirring to combine.
9. Return the seared chicken and any accumulated juices to the pot, stirring to coat in the sauce.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes.
11. When the timer beeps, perform a quick release by carefully turning the valve to “Venting” until the float valve drops.
12. Remove the lid and set the pot back to “Sauté” on “Normal.”
13. Stir the cornstarch slurry into the simmering sauce and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.
14. Turn off the Instant Pot and stir in the handful of sliced green onions.
15. Garnish with a sprinkle of sesame seeds before serving.

Now you’ve got sticky, glossy chicken with a perfect balance of sweet and heat. The texture is tender without being mushy—great over rice or stuffed into lettuce cups for a low-carb twist.

Instant Pot Pork Dumplings

You won’t believe how fast these juicy pork dumplings come together in the Instant Pot. Seriously, ditch the takeout menu—this is your new weeknight hero. Your kitchen will smell like a legit dim sum spot in under 30 minutes.

Ingredients

– A pound of ground pork
– A couple of tablespoons of soy sauce
– A splash of sesame oil
– A teaspoon of grated fresh ginger
– Two minced garlic cloves
– Half a cup of chopped green onions
– A package of round dumpling wrappers
– A cup of water for steaming
– A quarter cup of rice vinegar for dipping

Instructions

1. Combine the ground pork, soy sauce, sesame oil, ginger, garlic, and green onions in a medium bowl.
2. Mix everything with your hands until just combined—don’t overwork the pork or it’ll get tough.
3. Place one dumpling wrapper in your palm and spoon one tablespoon of filling into the center.
4. Dip your finger in water and moisten the edges of the wrapper.
5. Fold the wrapper in half and press the edges firmly to seal, creating a half-moon shape.
6. Repeat with all remaining wrappers and filling.
7. Pour one cup of water into your Instant Pot and place the trivet inside.
8. Arrange dumplings in a single layer on the trivet—work in batches if they’re crowded.
9. Lock the lid and set the valve to “Sealing.”
10. Cook on high pressure for 6 minutes—they’ll steam perfectly without getting soggy.
11. Quick-release the pressure immediately when the timer beeps.
12. Carefully remove dumplings with tongs—the filling will be juicy and cooked through.
13. Whisk together rice vinegar and an extra splash of soy sauce for dipping.

Outrageously tender with a savory, garlicky punch, these dumplings have that perfect bite-through wrapper. Serve them straight from the pot with the tangy dipping sauce, or pan-fry the leftovers for crispy bottoms tomorrow.

Instant Pot Lemongrass Chicken

Kick your weeknight dinner game into high gear with this flavor-packed Instant Pot lemongrass chicken. Seriously transforms basic chicken into a Vietnamese-inspired masterpiece in under 30 minutes. Zero fuss, maximum flavor explosion that’ll have everyone begging for seconds.

Ingredients

– 1.5 pounds of boneless, skinless chicken thighs
– 2 stalks of fresh lemongrass, tender white parts only
– 4 cloves of garlic, minced
– a thumb-sized piece of fresh ginger, grated
– 2 tablespoons of fish sauce
– 1 tablespoon of soy sauce
– 1 tablespoon of honey
– a splash of neutral oil
– ½ cup of chicken broth
– 1 tablespoon of lime juice
– a couple of green onions, sliced

Instructions

1. Press “Sauté” on your Instant Pot and add a splash of neutral oil.
2. Once the display reads “Hot,” add the chicken thighs in a single layer and sear for 3 minutes per side until golden brown.
3. Remove the chicken and set aside on a plate.
4. Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
5. Pour in the ½ cup of chicken broth to deglaze, scraping all the browned bits from the bottom with a wooden spoon.
6. Return the chicken thighs to the pot along with any accumulated juices.
7. Add the fish sauce, soy sauce, honey, and thinly sliced lemongrass stalks, stirring to combine.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
9. When the timer beeps, allow a 5-minute natural release before carefully switching the valve to “Venting” for quick release.
10. Remove the lid and stir in the tablespoon of lime juice and sliced green onions.
11. Shred the chicken directly in the pot using two forks.

Zesty, tender chicken soaks up all that aromatic lemongrass-ginger goodness. Serve it over jasmine rice to catch every drop of that savory-sweet sauce, or stuff it into lettuce cups for a fresh, low-carb twist. The texture is fall-apart tender with just the right amount of tangy brightness from the lime finish.

Instant Pot Sweet and Sour Pork

Every weeknight dinner just got a major upgrade. This Instant Pot sweet and sour pork transforms basic ingredients into takeout-level magic in under 30 minutes—no marinating required.

Ingredients

1.5 pounds of pork shoulder cut into 1-inch cubes
A couple of tablespoons of cornstarch
A generous splash of vegetable oil
Half a cup of ketchup
A quarter cup of rice vinegar
A couple of tablespoons of soy sauce
A quarter cup of brown sugar
A minced garlic clove
A cup of pineapple chunks with their juice
One diced bell pepper

Instructions

1. Toss the pork cubes with cornstarch until evenly coated.
2. Set your Instant Pot to “Sauté” and heat the vegetable oil for 2 minutes.
3. Add the pork in a single layer and sear for 3 minutes per side until browned.
4. Tip: Don’t overcrowd the pot—work in batches if needed for better browning.
5. Press “Cancel” and add ketchup, rice vinegar, soy sauce, brown sugar, and minced garlic.
6. Pour in the pineapple chunks with juice and stir everything together.
7. Lock the lid, set the valve to “Sealing,” and cook on High Pressure for 8 minutes.
8. Tip: The natural release helps keep the pork tender—let the pressure release naturally for 10 minutes.
9. Carefully quick release any remaining pressure and unlock the lid.
10. Stir in the diced bell pepper.
11. Set the Instant Pot back to “Sauté” and cook for 3-4 minutes until the sauce thickens and the pepper softens slightly.
12. Tip: For extra crispy pork, transfer to a baking sheet and broil for 2-3 minutes after cooking.

Hearty chunks of pork become incredibly tender while soaking up that perfect sweet-tangy sauce. The bell pepper adds a fresh crunch against the juicy pineapple. Serve it over fluffy rice or stuff it into warm tortillas for an unexpected twist.

Instant Pot Spicy Szechuan Tofu

You need this fiery tofu in your life. Spicy Szechuan sauce clings to crispy tofu cubes—ready in minutes, not hours. Your Instant Pot just became your favorite takeout replacement.

Ingredients

– 1 block of extra-firm tofu, pressed and cubed
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 2 tablespoons of Szechuan peppercorns
– 1/4 cup of low-sodium soy sauce
– 2 tablespoons of rice vinegar
– 1 tablespoon of hoisin sauce
– 1 teaspoon of red pepper flakes
– 1/2 cup of vegetable broth
– 1 tablespoon of cornstarch mixed with 2 tablespoons of water
– 2 green onions, sliced
– 1 teaspoon of sesame seeds

Instructions

1. Press the tofu for 15 minutes using a tofu press or heavy pan to remove excess water, then cut into 1-inch cubes.
2. Turn your Instant Pot to Sauté mode and heat 2 tablespoons of vegetable oil until it shimmers, about 2 minutes.
3. Add the tofu cubes in a single layer and cook for 4-5 minutes until golden brown on all sides, flipping halfway. (Tip: Don’t overcrowd the pot—cook in batches if needed for crispiness.)
4. Remove the tofu and set aside, then add minced garlic, grated ginger, and Szechuan peppercorns to the pot.
5. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
6. Pour in 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of hoisin sauce, 1 teaspoon of red pepper flakes, and 1/2 cup of vegetable broth.
7. Scrape the bottom of the pot to lift any browned bits, then return the tofu to the pot.
8. Secure the lid, set the valve to Sealing, and pressure cook on High for 3 minutes.
9. Once done, perform a quick release by turning the valve to Venting. (Tip: Stand back—steam is hot!)
10. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth.
11. Stir the cornstarch slurry into the pot and set to Sauté mode again.
12. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the tofu. (Tip: Sauce should coat the back of a spoon—if too thin, cook another minute.)
13. Turn off the Instant Pot and stir in sliced green onions and sesame seeds.

Unbelievably tender tofu with a crispy edge swims in that numbing, tingly Szechuan sauce. Pile it over steamed rice or noodles to soak up every drop, or stuff it into lettuce cups for a low-carb crunch. This dish brings the heat without the hassle—your weeknight dinner game just leveled up.

Instant Pot Garlic Ginger Shrimp

Zesty doesn’t even begin to describe this flavor bomb. Grab your Instant Pot and get ready for shrimp that’ll make your taste buds dance. This garlic ginger combo hits every single note.

Ingredients

– 1 pound of raw shrimp, peeled and deveined
– 4 cloves of garlic, minced
– a thumb-sized piece of fresh ginger, grated
– 2 tablespoons of olive oil
– a splash of soy sauce
– a squeeze of fresh lime juice
– a pinch of red pepper flakes
– a couple of green onions, chopped
– 1/4 cup of chicken broth

Instructions

1. Press the “Sauté” function on your Instant Pot and let it heat for 2 minutes.
2. Pour 2 tablespoons of olive oil into the pot and swirl to coat the bottom evenly.
3. Add 4 cloves of minced garlic and cook for exactly 1 minute until fragrant but not browned.
4. Stir in the grated ginger and cook for another 30 seconds to release the oils.
5. Tip: Fresh ginger makes all the difference—don’t substitute powdered here.
6. Add 1 pound of raw shrimp in a single layer, making sure they’re not overlapping.
7. Pour in a splash of soy sauce and 1/4 cup of chicken broth around the edges.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for exactly 1 minute.
9. Tip: Don’t be tempted to cook longer—shrimp overcook in seconds under pressure.
10. Quick release the pressure immediately when the timer beeps.
11. Remove the lid and stir in a squeeze of fresh lime juice and a pinch of red pepper flakes.
12. Tip: The lime juice brightens everything up—add it off-heat to preserve that fresh zing.
13. Garnish with chopped green onions before serving.

Velvety shrimp soak up that garlic-ginger magic while staying perfectly tender. The texture walks that perfect line between juicy and firm—no rubbery business here. Serve it over rice to catch every drop of that incredible sauce, or stuff it into warm tortillas for next-level shrimp tacos.

Instant Pot Char Siu Pork

Omg, you need this Instant Pot char siu pork in your life—it’s that sticky, sweet, and savory miracle that shreds like a dream. Forget takeout; this is your new weeknight hero, ready in a fraction of the time.

Ingredients

– A 2-pound pork shoulder, cut into 2-inch chunks
– A third cup of soy sauce
– A quarter cup of hoisin sauce
– A couple of tablespoons of honey
– A tablespoon of minced garlic
– A teaspoon of five-spice powder
– A splash of rice vinegar
– A tablespoon of vegetable oil
– Half a cup of water

Instructions

1. Turn your Instant Pot to “Sauté” mode and heat a tablespoon of vegetable oil until it shimmers, about 2 minutes.
2. Add the 2-pound pork shoulder chunks and sear until browned on all sides, roughly 4–5 minutes total—this locks in flavor and gives a caramelized crust.
3. Pour in a third cup of soy sauce, a quarter cup of hoisin sauce, a couple of tablespoons of honey, a tablespoon of minced garlic, a teaspoon of five-spice powder, and a splash of rice vinegar.
4. Stir everything to coat the pork evenly, scraping the bottom to prevent burning.
5. Add half a cup of water to the pot to deglaze and create steam for pressure cooking.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes—this ensures the pork becomes fork-tender without drying out.
7. Once done, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining steam.
8. Remove the pork with tongs and shred it using two forks; it should pull apart easily.
9. For a glossy finish, simmer the sauce on “Sauté” for 5–7 minutes until it thickens to a syrupy consistency, then toss the shredded pork back in.
So tender it melts in your mouth, with a sticky-sweet glaze that clings to every strand. Serve it over rice, stuffed into bao buns, or piled high on slaw for a crunchy twist—it’s endlessly versatile and downright addictive.

Instant Pot Kimchi Fried Rice

Whip up this flavor-packed kimchi fried rice in your Instant Pot for the easiest weeknight win. Who needs takeout when you can get that perfect crispy-bottomed rice with just one pot? This spicy, tangy bowl comes together faster than your delivery app can even process the order.

Ingredients

– 2 cups of day-old jasmine rice
– 1 cup of chopped kimchi with its juices
– 4 slices of thick-cut bacon, chopped
– 2 cloves of garlic, minced
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– 2 eggs
– A big handful of chopped green onions
– A sprinkle of toasted sesame seeds

Instructions

1. Set your Instant Pot to Sauté mode on High and let it heat for 2 minutes until the display reads “Hot.”
2. Add the chopped bacon and cook for 4-5 minutes, stirring occasionally, until crispy and browned.
3. Stir in the minced garlic and cook for just 30 seconds until fragrant—don’t let it burn!
4. Add the chopped kimchi with all its juices and cook for 2 minutes, letting it sizzle and soften.
5. Tip in the day-old rice, breaking up any clumps with your spoon.
6. Pour in the soy sauce and sesame oil, then stir everything together until well combined.
7. Press Cancel, then secure the lid and set to Manual High Pressure for 3 minutes.
8. Once cooking completes, perform a Quick Pressure Release by moving the valve to Venting position.
9. While the rice cooks, fry your eggs sunny-side up in a separate pan until the whites are set but yolks are still runny.
10. Open the Instant Pot and fluff the rice with a fork, then stir in most of the green onions.
11. Divide the kimchi rice between bowls, top with the fried eggs, and garnish with remaining green onions and sesame seeds.

Dig into that perfect combo of crispy rice bits from the bottom layer and fluffy grains throughout. The spicy kimchi tang cuts through the rich bacon and runny egg yolk beautifully. Try scooping each bite with nori sheets or serve alongside quick-pickled cucumbers for extra crunch.

Instant Pot Miso Glazed Salmon

Just when you thought salmon couldn’t get easier. This Instant Pot version delivers restaurant-quality miso glaze in minutes. Get ready for the most flavorful, tender fish of your life.

Ingredients

• 2 salmon fillets (about 6 oz each)
• 1/4 cup white miso paste
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated ginger
• 1 minced garlic clove
• 1 cup water
• a sprinkle of sesame seeds
• a handful of chopped green onions

Instructions

1. Whisk together white miso paste, soy sauce, rice vinegar, honey, grated ginger, and minced garlic in a small bowl until smooth.
2. Pour 1 cup of water into your Instant Pot.
3. Place salmon fillets skin-side down on the trivet.
4. Brush half of the miso glaze evenly over the salmon fillets.
5. Close the lid and set the valve to sealing position.
6. Cook on high pressure for 3 minutes.
7. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
8. Carefully remove the trivet with salmon using silicone mitts.
9. Brush remaining glaze over the cooked salmon.
10. Broil in oven at 450°F for 2-3 minutes until glaze bubbles and caramelizes.
11. Sprinkle with sesame seeds and chopped green onions before serving.

Melt-in-your-mouth tender salmon meets that sweet-savory glaze in perfect harmony. The quick broil at the end gives you those gorgeous caramelized edges. Serve it over steaming rice to soak up every drop of that incredible sauce.

Instant Pot Vietnamese Caramelized Pork

Nailing dinner just got easier with this flavor-packed Instant Pot Vietnamese caramelized pork. Grab your pressure cooker and transform basic ingredients into sticky-sweet perfection in under 30 minutes. Let’s get that caramel magic happening!

Ingredients

– 1.5 lbs of pork shoulder, cut into 1-inch cubes
– 1/4 cup of white sugar
– 3 tablespoons of fish sauce
– 2 tablespoons of minced garlic
– 1 tablespoon of neutral oil
– A splash of water (about 1/4 cup)
– A couple of sliced green onions for garnish

Instructions

1. Press the “Sauté” function on your Instant Pot and let it heat for 2 minutes until the display reads “Hot.”
2. Add 1 tablespoon of neutral oil to the pot, swirling to coat the bottom evenly.
3. Sprinkle 1/4 cup of white sugar into the pot and let it melt without stirring for 3–4 minutes until it turns deep amber—watch closely to avoid burning.
4. Immediately add 1.5 lbs of cubed pork shoulder, stirring vigorously to coat each piece in the caramelized sugar.
5. Cook the pork for 5 minutes, turning pieces occasionally until lightly browned on all sides.
6. Stir in 3 tablespoons of fish sauce and 2 tablespoons of minced garlic, scraping the bottom to lift any stuck-on bits.
7. Pour in a splash of water (about 1/4 cup) to deglaze the pot, ensuring no residue remains.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 10 minutes.
9. Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining steam.
10. Remove the lid and press “Sauté” again to simmer the sauce for 5–7 minutes until it thickens and clings to the pork.
11. Garnish with a couple of sliced green onions before serving.

Layers of sticky-sweet caramel cling to tender pork chunks, with fish sauce adding salty depth that balances the richness. Serve it over jasmine rice to soak up every drop of glaze, or stuff it into banh mi sandwiches for a crunchy twist. This dish delivers restaurant-quality vibes with minimal effort—your new weeknight hero!

Summary

Overall, these 20 Asian Instant Pot recipes are perfect for adding delicious, stress-free meals to your busy weeknights. We hope you find new favorites to enjoy with your family! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest so other home cooks can discover these flavorful dishes too.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.