19 Chinese Instant Pot Recipes You’ll Love

Dinner just got easier with these 19 Chinese Instant Pot recipes. From comforting classics to quick weeknight meals, they’re all about big flavor with minimal effort. You’ll want to bookmark this list!

Instant Pot Red Braised Pork Belly

Here's a classic Chinese comfort dish made incredibly easy with your Instant Pot. This red-braised pork belly achieves the same deep, savory-sweet flavor as the traditional stovetop method, but with minimal hands-on time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Main

• 2 lbs pasture-raised pork belly, skin on, cut into 2-inch cubes
• 2 tablespoons neutral oil, such as avocado or grapeseed
• 4 slices fresh ginger, about 1/4-inch thick
• 4 scallions, white parts only, smashed

Braising Liquid

• 1/4 cup light soy sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons rock sugar, crushed
• 1/4 cup Shaoxing wine (or dry sherry)
• 2 whole star anise
• 1 cinnamon stick
• 1 cup water

Instructions

1. Pat the pork belly cubes dry with paper towels. This ensures a deep sear without steaming.
2. Select the 'Sauté' function on your Instant Pot and heat the oil until shimmering.
3. Working in batches, sear the pork belly cubes until deeply browned on all sides, about 3-4 minutes per batch. Transfer seared pork to a plate.
4. Add the ginger slices and scallion whites to the pot. Sauté for 1 minute until fragrant.
5. Pour in the light soy sauce, dark soy sauce, rock sugar, Shaoxing wine, star anise, cinnamon stick, and water. Stir to dissolve the sugar.
6. Return the pork belly to the pot, arranging it in a single layer. The liquid should come about halfway up the meat.
7. Close the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on high pressure for 35 minutes.
8. When the program ends, allow the pressure to release naturally for 15 minutes (this keeps the meat tender), then manually release any remaining pressure.
9. Carefully open the lid. For a thicker glaze, select 'Sauté' and simmer the liquid for 5-7 minutes, stirring occasionally, until reduced by one-third. Skim off any excess fat with a spoon.
10. Transfer the pork belly to a serving plate and spoon the reduced sauce over the top.

Finally, the pork belly emerges fork-tender with a glossy, mahogany glaze that clings to every bite. Serve over steamed jasmine rice and garnish with steamed bok choy or a sprinkle of sesame seeds for a complete, satisfying meal.

Instant Pot Chicken Congee

Zen out your morning routine with this soul-warming Instant Pot Chicken Congee. A creamy rice porridge infused with ginger and scallion, it's the ultimate comfort food that requires minimal effort thanks to your pressure cooker.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

• 1 cup jasmine rice, rinsed until water runs clear
• 4 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs (about 4 thighs)
• 2 tablespoons finely grated fresh ginger
• 4 scallions, thinly sliced (white and green parts separated)
• 1 tablespoon toasted sesame oil
• 2 teaspoons kosher salt
• 1/2 teaspoon ground white pepper

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. Place the rinsed rice, chicken broth, chicken thighs, grated ginger, white parts of scallions, sesame oil, salt, and white pepper into the Instant Pot.
3. Lock the lid onto the Instant Pot and set the valve to the sealing position.
4. Select the Manual or Pressure Cook setting and adjust to high pressure for 20 minutes. (Tip: For a thinner congee, increase broth by 1 cup.)
5. Once the cooking cycle ends, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to venting to release remaining steam.
6. Open the lid and remove the chicken thighs to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
7. Stir the congee vigorously with a wooden spoon to break up any clumps and achieve a creamy consistency. (Tip: If the congee is too thick, stir in additional warm broth or water 1/4 cup at a time.)
8. Return the shredded chicken to the pot and stir to incorporate.
9. Ladle the congee into bowls and garnish with the reserved green scallion slices and a drizzle of extra sesame oil, if desired.

A bowl of this congee is like a warm hug — the rice is silky and almost pudding-like, with tender chicken and a gentle kick from ginger. Serve it with a soft-boiled egg or crispy wonton strips for added texture.

Instant Pot Beef Stew with Potatoes

Very few comfort dishes rival the hearty satisfaction of a well-made beef stew, and this Instant Pot version delivers deeply savory flavors in a fraction of the time. By searing the beef chuck and simmering it with soy sauce, you'll achieve meltingly tender meat and perfectly cooked potatoes with minimal hands-on effort.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 1 tablespoon vegetable oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1/4 cup low-sodium soy sauce
• 2 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 3 large carrots, peeled and sliced into 1/2-inch rounds
• Salt and freshly ground black pepper

Instructions

1. Season the beef cubes generously with salt and pepper.
2. Select the Sauté function on the Instant Pot and heat the vegetable oil until shimmering.
3. Working in batches, sear the beef on all sides until deeply browned, about 3–4 minutes per batch. Transfer the seared beef to a plate. Tip: Avoid overcrowding the pot to ensure proper browning.
4. Add the diced onion to the pot and cook, stirring frequently, until softened, about 3 minutes. Tip: Scrape up any browned bits from the bottom to build flavor.
5. Add the minced garlic and cook for 30 seconds until fragrant.
6. Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook off the raw flour taste.
7. Pour in the soy sauce and beef broth, stirring vigorously to deglaze the pot completely.
8. Stir in the tomato paste, dried thyme, and bay leaves until well combined.
9. Return the seared beef and any accumulated juices to the pot.
10. Add the potato chunks and carrot slices; stir to coat everything evenly.
11. Close the lid, set the valve to Sealing, and select Manual High Pressure for 35 minutes.
12. When the cooking cycle ends, allow the pressure to release naturally for 15 minutes, then carefully quick-release any remaining steam.
13. Open the lid and remove the bay leaves. Stir the stew gently. Tip: For a thicker broth, select Sauté and simmer for 5 minutes, stirring occasionally.
14. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.

Nothing beats the fork-tender beef and velvety broth that come together in this stew. The subtle umami from soy sauce elevates the classic flavors, making each spoonful deeply satisfying. Serve it with crusty bread to soak up every last drop, or simply enjoy it as a comforting one-bowl meal.

Instant Pot Steamed Fish with Ginger and Scallion

When you want a delicate, light fish dish without the fuss of a traditional steamer, the Instant Pot delivers perfectly steamed whole fish every time. This method yields a moist, flaky texture with minimal effort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

For the Steamed Fish

• 1 whole sea bass or trout (about 1.5 lbs), cleaned and scaled
• 1 (2-inch) piece fresh ginger, peeled and julienned
• 4 scallions, white and green parts separated; whites cut into 2-inch pieces, greens julienned
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon vegetable oil

Instructions

1. Rinse the fish under cold water and pat dry with paper towels. Using a sharp knife, make 3 diagonal slashes on each side of the fish, cutting to the bone; this helps the fish cook evenly and allows the seasoning to penetrate.
2. Rub the fish inside and out with kosher salt and white pepper, ensuring the slashes are seasoned as well.
3. Lay half of the ginger julienne and the scallion white pieces on a heatproof plate that fits inside your Instant Pot. Place the seasoned fish on top, then scatter the remaining ginger and scallion whites over the fish.
4. Pour 1 cup of water into the Instant Pot insert and place the trivet inside. Carefully set the plate with the fish onto the trivet.
5. Lock the lid, set the valve to sealing, and select Pressure Cook (High) for 5 minutes.
6. While the fish is cooking, prepare the sauce: in a small bowl, whisk together the soy sauce, toasted sesame oil, and vegetable oil. Set aside.
7. When the cooking cycle ends, perform an immediate quick release by carefully turning the valve to venting. Remove the lid, tilting it away from you to avoid steam burns.
8. Using oven mitts, lift the plate out of the Instant Pot. Pour the prepared sauce evenly over the hot fish.
9. Garnish with the reserved julienned scallion greens. The residual heat will wilt them slightly, releasing their flavor.

Once done, the fish emerges silky and flaky, with the ginger and scallion infusing every bite. Serve immediately over steamed jasmine rice to soak up the savory-sweet sauce.

Instant Pot Sweet and Sour Spareribs

Begin by assembling your ingredients and equipment. This Instant Pot sweet and sour spareribs recipe delivers tender, fall-off-the-bone ribs glazed with a tangy, sticky sauce that balances vinegar and sugar perfectly.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Ribs

• 2 lbs pork spareribs, cut into individual ribs
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon vegetable oil (high smoke point)

For the Sauce

• 1/3 cup unseasoned rice vinegar
• 1/4 cup packed light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. Pat the spareribs dry with paper towels. Season evenly with kosher salt, black pepper, and garlic powder.
2. Select the Sauté function on the Instant Pot and heat vegetable oil until shimmering. (Tip: Work in batches if needed to avoid overcrowding, which prevents proper browning.)
3. Sear the ribs in a single layer for 2-3 minutes per side until deeply browned. Transfer to a plate.
4. In a small bowl, whisk together rice vinegar, brown sugar, ketchup, soy sauce, minced garlic, and grated ginger. (Tip: Use unseasoned rice vinegar for a cleaner tang.)
5. Pour the sauce mixture into the pot and deglaze by scraping up any browned bits with a wooden spoon.
6. Return the ribs to the pot, turning to coat evenly with the sauce. Lock the lid and set to Pressure Cook on high for 25 minutes.
7. When the program ends, allow natural pressure release for 10 minutes, then quick release any remaining steam. (Tip: Natural release keeps the meat tender and prevents toughness.)
8. Remove the ribs to a serving platter. In a small bowl, whisk cornstarch with water to create a slurry.
9. Select Sauté again and bring the sauce to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened and glossy.
10. Pour the thickened sauce over the ribs and toss gently to coat each piece evenly.

Lusciously sticky and tangy, these ribs develop a caramelized glaze that clings to every bite. Serve over steamed jasmine rice with a side of quick-pickled cucumbers to cut the richness.

Instant Pot Salt-Baked Chicken

Using your Instant Pot to create a succulent salt-baked chicken is remarkably straightforward and yields incredibly juicy meat with a delicate aroma. This method locks in flavor without a traditional salt crust, making it accessible for weeknight dinners. Follow these steps to achieve restaurant-quality results at home.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 whole chicken (about 4 lbs), giblets removed
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon ground Sichuan peppercorns
• 2 tablespoons fresh ginger, sliced
• 4 cloves garlic, smashed
• 2 scallions, cut into 2-inch pieces
• 1/2 cup water or chicken broth

Instructions

1. Pat the chicken dry with paper towels to help the salt adhere.
2. Rub the chicken all over with 2 tablespoons olive oil.
3. In a small bowl, combine 1 tablespoon kosher salt and 1 teaspoon ground Sichuan peppercorns.
4. Season the chicken inside and out with the salt mixture, working under the skin for deeper flavor.
5. Stuff the cavity with sliced ginger, smashed garlic cloves, and scallion pieces.
6. Pour 1/2 cup water or chicken broth into the Instant Pot and place a trivet inside.
7. Set the chicken breast-side up on the trivet so it steams evenly.
8. Lock the lid, set the valve to sealing, and pressure cook on high for 25 minutes.
9. When the cycle ends, let the pressure release naturally for 15 minutes, then quick release any remaining steam.
10. Carefully remove the chicken using tongs or a spatula and let it rest on a cutting board for 5 minutes before carving.
11. For crispy skin, place the chicken under a preheated broiler for 2-3 minutes until the skin crackles.

Unlike a standard roast chicken, this salt-baked version is exceptionally moist and aromatic. The Sichuan peppercorns add a subtle floral heat that complements the natural flavor of the chicken. Serve it with a side of ginger-scallion oil for an extra punch.

Instant Pot Three-Cup Chicken

Starting with a classic Taiwanese dish, this Instant Pot three-cup chicken delivers tender thighs in a rich, savory sauce of soy, sesame, and rice wine. The pressure cooker speeds up the process without sacrificing depth of flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1.5 lbs boneless, skin-on chicken thighs (about 4-6 pieces)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons dark sesame oil
• ¼ cup Shaoxing rice wine
• 1 tablespoon granulated sugar
• 1 (2-inch) piece fresh ginger, thinly sliced (about 10 slices)
• 6 garlic cloves, smashed
• ½ cup fresh Thai basil leaves, loosely packed

Instructions

1. Pat the chicken thighs dry with paper towels. This ensures better browning and prevents steaming.
2. Turn the Instant Pot to the sauté setting (high) and add the sesame oil. Once shimmering, place the chicken thighs skin-side down in a single layer. Cook without moving for 4 minutes, until the skin is deep golden brown. Flip and cook for 2 more minutes. Transfer chicken to a plate.
3. In the same pot, add the ginger slices and smashed garlic cloves. Sauté for 1 minute, stirring constantly, until fragrant. Tip: Smashing the garlic releases more flavor than mincing.
4. Add the soy sauce, rice wine, and sugar to the pot. Stir with a wooden spoon to deglaze, scraping up any browned bits from the bottom. This prevents a burn warning later.
5. Return the chicken thighs to the pot, skin-side up, along with any accumulated juices. They should be partially submerged. Do not stir.
6. Close the lid and set the pressure valve to sealing. Select manual high pressure for 10 minutes. Tip: For extra tender chicken, use a natural release for 5 minutes after the timer ends, then carefully turn the valve to venting to release remaining steam.
7. Once the pin drops, open the lid and stir in the fresh Thai basil leaves until wilted, about 30 seconds. The sauce will be thin but will thicken as it cools.
8. Transfer the chicken to a serving platter and spoon the sauce over the top. For a thicker sauce, you can simmer on sauté for 2-3 minutes after removing the chicken.

A perfect balance of salty, sweet, and aromatic, this dish pairs beautifully with steamed jasmine rice to soak up the luscious sauce. The basil adds a fresh, peppery note that cuts through the richness. For a complete meal, serve with a side of blistered green beans or a crunchy cucumber salad.

Instant Pot Braised Beef Shank

Savor the rich, fall-apart tenderness of braised beef shank, infused with a spiced soy broth that transforms into a savory jelly when chilled. This Instant Pot method delivers deep flavor in a fraction of the time, perfect for meal prep or a special dinner.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

• 2 lbs (about 1 kg) beef shank, cross-cut slices (1.5 inches thick)
• 1 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 1 tablespoon toasted sesame oil
• 1 (2-inch) piece fresh ginger, unpeeled and sliced
• 4 cloves garlic, lightly smashed
• 2 whole star anise pods
• 1 (3-inch) cinnamon stick
• 2 green onions, cut into 2-inch pieces (whites and greens separated)
• 2 tablespoons Shaoxing rice wine (or dry sherry)
• 1/2 cup low-sodium soy sauce
• 1 cup water
• 2 tablespoons light brown sugar, packed

Instructions

1. Pat the beef shanks dry with paper towels. Season evenly on all sides with kosher salt and white pepper. Let rest at room temperature for 10 minutes.
2. Set the Instant Pot to Sauté mode on high. Add toasted sesame oil and heat until shimmering, about 2 minutes.
3. Working in batches to avoid overcrowding, sear the beef shanks until deeply browned, about 4 minutes per side. Transfer to a plate (tip: a good sear builds the foundation of flavor).
4. Add the ginger, garlic, star anise, cinnamon stick, and the white parts of the green onions to the pot. Sauté for 1 minute until fragrant, stirring constantly.
5. Pour in the Shaoxing rice wine and scrape up any browned bits from the bottom of the pot (degreasing ensures no burnt flavors).
6. Add the soy sauce, water, and brown sugar. Stir until the sugar is fully dissolved.
7. Return the beef shanks to the pot along with any accumulated juices. Tuck them into the liquid.
8. Lock the lid and set the valve to Sealing. Pressure cook on High for 60 minutes (tip: for a firmer, sliceable texture, 60 minutes is ideal; for fork-tender, increase to 75 minutes).
9. Allow the pressure to release naturally for 20 minutes (do not quick release — this prevents the meat from becoming tough).
10. Carefully open the lid. Transfer the beef shanks to a plate and let them cool slightly. The broth will be thin; strain if desired.
11. For sliceable cold beef, wrap each shank tightly in plastic wrap and refrigerate for at least 6 hours or overnight (tip: chilling firms the meat for clean, thin slices).
12. When ready to serve, unwrap and slice the beef against the grain into 1/4-inch thick slices.
13. Arrange the slices on a platter. Strain the broth and drizzle a little over the beef or serve alongside. Garnish with the reserved green onion greens.

For a stunning presentation, slice the chilled beef shank thinly and arrange on a platter with a drizzle of the reduced broth. The jelly-like broth will cling to each slice, offering a burst of savory, spiced flavor with every bite. This make-ahead dish is ideal for sandwiches, salads, or a cold appetizer.

Instant Pot Pork Rib and Corn Soup

During the cooler months, nothing warms the soul like a bowl of clear, nourishing soup. This Instant Pot Pork Rib and Corn Soup delivers a deeply savory broth with sweet corn and tender carrots, all in under an hour. Perfect for busy weeknights when you crave homemade comfort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Soup Base

• 1 lb (450g) pork spare ribs (flanken cut or separated into individual bones)
• 2 ears fresh corn, cut into 1-inch rounds
• 2 medium carrots, peeled and cut into 2-inch chunks
• 1 (2-inch) piece fresh ginger, peeled and smashed
• 2 scallions, white and light green parts only, halved crosswise
• 6 cups water
• 1 tsp fine sea salt
• 1/4 tsp ground white pepper (optional)

Instructions

1. Fill a large pot with water and bring to a boil. Add the pork ribs and blanch for 5 minutes. Drain and rinse the ribs under cold running water. Discard the blanching water. Clean the Instant Pot inner pot.
2. Place the blanched ribs, corn rounds, carrot chunks, smashed ginger, and scallion halves into the Instant Pot inner pot. Add 6 cups of water.
3. Secure the lid and set the steam release valve to 'Sealing'. Select the 'Pressure Cook' (or 'Manual') function and set to high pressure for 25 minutes.
4. Once the cooking cycle ends, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to 'Venting' to release any remaining steam.
5. Open the lid and remove the scallion halves and ginger pieces (they have given their flavor).
6. Stir in the salt and white pepper, if using. Taste and adjust seasoning. The broth should be clear and lightly savory.
7. Ladle the soup into bowls, ensuring each serving gets ribs, corn, and carrots. Serve hot.

Sip the broth first to appreciate its clean, sweet-savory depth—the corn and pork meld beautifully, while the carrots add a subtle earthiness. For a heartier meal, serve over steamed rice or with crusty bread to soak up every drop.

Instant Pot Chinese Herbal Chicken Soup

Since the weather's turning chilly, there's nothing quite like a bowl of nourishing Chinese Herbal Chicken Soup made effortlessly in the Instant Pot. This medicinal recipe combines tender chicken with sweet red dates and earthy ginseng for a warming, immune-boosting broth.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 whole chicken (about 3–4 lbs), giblets removed
• 8 cups cold water
• 3 slices fresh ginger (1/4-inch thick)
• 8 red dates (jujubes), pitted
• 1 small dried ginseng root (or 2 tsp ginseng slices)
• 1 tablespoon goji berries
• 1 teaspoon fine sea salt

Instructions

1. Rinse the chicken under cold water and pat dry with paper towels. Trim any excess fat from the cavity and skin.
2. In a small bowl, soak the red dates and ginseng in warm water for 10 minutes to rehydrate. Drain and set aside.
3. Place the chicken breast-side up into the Instant Pot insert. Add the ginger slices, rehydrated red dates, and ginseng around the chicken.
4. Pour the 8 cups of cold water into the pot, ensuring the chicken is mostly submerged. Do not exceed the max fill line.
5. Secure the lid, set the valve to 'Sealing', and select 'Pressure Cook' (High) for 30 minutes. (Tip: Natural release for at least 15 minutes to keep the chicken tender.)
6. Once pressure is fully released, carefully open the lid. Use tongs to transfer the chicken to a cutting board. Let it rest until cool enough to handle.
7. While the chicken cools, skim any foam or excess fat from the broth with a ladle for a clearer soup. (Tip: For a richer flavor, leave a thin layer of fat.)
8. Set the Instant Pot to 'Sauté' mode (Low). Add the goji berries and salt, stirring gently. Simmer for 5 minutes, until goji berries are plump.
9. Remove the chicken meat from the bones, discarding skin and bones. Shred the meat into bite-sized pieces.
10. Return the shredded chicken to the pot and stir to combine. Taste and adjust salt if needed (remember the broth will be served with rice).
11. Ladle the soup into bowls, ensuring each serving gets some red dates and ginger slices. (Tip: Serve immediately while piping hot for the best medicinal aroma.)

For a truly comforting meal, serve this soup alongside steamed jasmine rice and a drizzle of soy sauce. The tender chicken and subtly sweet, earthy broth will leave you feeling nourished and warm from the inside out.

Instant Pot Steamed Egg Custard

Many home cooks find steamed egg custard intimidating, but with the Instant Pot, you can achieve a silky, smooth texture every time. This delicate dish highlights the natural flavor of pasture-raised eggs, gently seasoned with soy sauce.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

For the Custard

• 3 large pasture-raised eggs, lightly beaten
• 1 cup low-sodium chicken broth or water
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• Thinly sliced green onions for garnish (optional)

Instructions

1. In a medium bowl, gently whisk the lightly beaten eggs until just combined—avoid creating bubbles, as they can mar the silkiness.
2. Add the chicken broth or water, low-sodium soy sauce, and toasted sesame oil to the eggs. Whisk gently in one direction until fully incorporated; do not overmix.
3. Pour the custard mixture through a fine-mesh sieve into a greased heatproof bowl that fits inside your Instant Pot. Straining removes any chalaza and bubbles for an ultrasmooth texture.
4. Pour 1 cup of water into the Instant Pot insert. Place the trivet inside and carefully lower the bowl onto the trivet. Cover the bowl loosely with foil to prevent condensation from dripping onto the custard.
5. Close the lid, set the valve to sealing, and pressure cook on high for 8 minutes. For a firmer custard, cook 10 minutes.
6. When the cooking cycle ends, allow a 5-minute natural pressure release, then carefully quick-release any remaining steam. Remove the lid and use oven mitts to lift the bowl out.
7. If desired, garnish with thinly sliced green onions and an extra drizzle of soy sauce. Serve warm or at room temperature.

Once you taste this velvety custard, you'll understand why it's a beloved comfort dish. The subtle umami from soy sauce pairs beautifully with the richness of the eggs. Serve it as a side or a light breakfast with jasmine rice.

Instant Pot Sichuan Braised Beef

When you're craving deep, complex flavors without hours of stovetop watching, this Instant Pot version of Sichuan braised beef delivers fork-tender brisket in a fraction of the time. The combination of chili bean paste and Sichuan peppercorns creates a rich, numbing-spicy broth that infuses every bite.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Main

• 2 lbs beef brisket, trimmed and cut into 2-inch cubes
• 2 tablespoons vegetable oil

Aromatics and Spices

• 4 slices fresh ginger (1/4-inch thick)
• 6 garlic cloves, smashed
• 3 scallions, cut into 2-inch lengths
• 2 star anise
• 1 cassia cinnamon stick
• 1 tablespoon Sichuan peppercorns, toasted and ground

Sauce and Liquid

• 2 tablespoons Sichuan doubanjiang (chili bean paste)
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons Shaoxing wine
• 1 tablespoon rock sugar (or brown sugar)
• 1 1/2 cups unsalted beef broth

Instructions

1. Select the Sauté function on your Instant Pot and set to high. Add vegetable oil and heat until shimmering.
2. Working in batches to avoid crowding, sear the brisket cubes for 2–3 minutes per side until deeply browned. Transfer to a plate. Tip: Crowding the pot steams the meat instead of browning, which reduces flavor.
3. Add ginger slices, garlic cloves, and scallion pieces to the pot. Sauté for 1 minute until fragrant.
4. Add the doubanjiang and stir constantly for 30 seconds to bloom the chili paste.
5. Pour in Shaoxing wine, scraping up any browned bits from the bottom—this deglazing step prevents a burn warning later.
6. Return the seared brisket to the pot along with accumulated juices. Add light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon stick, and ground Sichuan peppercorns.
7. Pour in beef broth and stir to combine, ensuring the brisket is mostly submerged.
8. Secure the lid, set the valve to sealing, and pressure cook on High for 45 minutes. Tip: For extra tenderness, use natural pressure release for at least 15 minutes—quick release can toughen the meat.
9. Once pressure has released naturally, open the lid and transfer the brisket to a serving bowl. If desired, skim excess fat from the sauce before spooning it over the beef.

Finally, the brisket will be so tender it yields to a gentle fork, bathed in a glossy, spicy-savory sauce with a lingering tingle from the Sichuan peppercorns. Serve over steamed jasmine rice or with wide rice noodles, and garnish with fresh cilantro and sliced scallions for a bright finish.

Instant Pot Glutinous Rice Stuffed Chicken

Yearning for a dish that's both impressive and surprisingly hands-off? This Instant Pot Glutinous Rice Stuffed Chicken delivers tender meat and savory sticky rice filling in a fraction of the time it would take to roast. Perfect for a Sunday dinner or special occasion, it's a complete meal in one pot.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 1 whole chicken (about 4-5 lbs), patted dry
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil

For the Stuffing

• 1 cup glutinous rice (sticky rice), soaked at least 4 hours or overnight
• 4 dried shiitake mushrooms, soaked in hot water until soft, then sliced
• 1/2 cup chopped scallions
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon white pepper

For the Steaming Liquid

• 1 cup chicken broth
• 2 tablespoons soy sauce
• 1 star anise

Instructions

1. Pat the chicken dry with paper towels. Season inside and out with salt and pepper. Mix soy sauce and sesame oil in a small bowl and brush the mixture over the entire chicken.
2. Drain the soaked glutinous rice. In a bowl, combine the rice, sliced shiitake mushrooms, scallions, garlic, ginger, oyster sauce, sugar, and white pepper. Mix well.
3. Spoon the rice mixture into the cavity of the chicken, packing loosely to allow room for expansion. Secure the opening with toothpicks or kitchen twine.
4. Pour chicken broth, soy sauce, and star anise into the Instant Pot. Place a trivet or steamer basket inside.
5. Set the stuffed chicken on the trivet, breast side up. Close the lid, set the valve to sealing. Select Manual/Pressure Cook on High Pressure for 25 minutes.
6. After cooking, allow the pressure to release naturally for 10 minutes (this keeps the chicken moist). Then quick release any remaining pressure.
7. Carefully remove the chicken to a cutting board. Let rest 10 minutes before carving. The internal temperature in the thigh should register 165°F. For crispy skin, broil for 3-4 minutes.
8. Carve the chicken and serve with the stuffing and pan juices. Enjoy!

Dinner is served with a delightful contrast of tender, juicy chicken and savory, slightly sticky rice studded with earthy mushrooms. The subtle star anise in the steaming liquid infuses the meat with a gentle warmth. For a complete meal, serve alongside a crisp green salad dressed with a light vinaigrette.

Instant Pot Soy Sauce Braised Duck

Bring the rich, aromatic depth of Chinese braising into your kitchen with this Instant Pot Soy Sauce Braised Duck. Duck legs are pressure-cooked until fork-tender in a savory-sweet sauce of dark soy, star anise, and warming spices. This methodical recipe ensures each step builds layers of flavor, perfect for a comforting weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Duck

• 4 duck legs, about 1 lb total
• 1 tsp kosher salt
• 1 tbsp vegetable oil

For the Braising Liquid

• 1/4 cup dark soy sauce
• 2 tbsp light soy sauce
• 1/4 cup dark brown sugar, packed
• 1 cup low-sodium chicken broth
• 3 slices fresh ginger, 1/4-inch thick
• 4 cloves garlic, smashed
• 2 whole star anise
• 1 cinnamon stick (2-inch)
• 1 dried red chili (optional)

Instructions

1. Pat the duck legs dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern (about 1/2-inch apart) without cutting into the meat. This helps render fat and ensures even seasoning.
2. Season the duck legs all over with kosher salt, including the scored skin. Let rest at room temperature for 10 minutes.
3. Turn the Instant Pot to Sauté mode (high). Add vegetable oil and heat until shimmering. Place duck legs skin-side down in a single layer (work in batches if needed) and sear undisturbed for 4–5 minutes until golden brown and crisp. Flip and sear the other side for 2 minutes. Transfer duck to a plate.
4. Pour off all but 1 tablespoon of rendered fat from the pot. Add ginger slices and smashed garlic; sauté for 30 seconds until fragrant.
5. Pour in dark soy sauce, light soy sauce, dark brown sugar, and chicken broth. Stir to dissolve sugar, scraping up browned bits from the bottom.
6. Add star anise, cinnamon stick, and optional dried red chili. Nestle the duck legs skin-side up into the liquid. They should be mostly submerged—add a splash more broth if needed.
7. Close the lid, set steam release to Sealing. Pressure cook on High for 25 minutes. Once done, allow a natural release for 15 minutes, then manually release any remaining pressure.
8. Carefully transfer duck legs to a serving platter. If a thicker sauce is desired, set Instant Pot to Sauté and simmer the liquid for 3–5 minutes until slightly reduced. Tip: Skim off any excess fat before reducing.
9. Spoon the braising sauce over the duck legs. Garnish with thinly sliced scallions or sesame seeds if desired.

Just lift the lid to reveal duck that is luxuriously tender, with a sticky, lacquered glaze. The star anise and cinnamon lend a subtle warmth that pairs beautifully with steamed jasmine rice or tucked into steamed buns with a spoonful of hoisin.

Instant Pot Tofu and Mushroom Stew

A hearty and comforting stew that comes together in your Instant Pot, this tofu and mushroom dish is perfect for busy weeknights. The firm tofu soaks up the umami-rich broth while shiitake mushrooms add a meaty texture.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 tablespoon avocado oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 8 ounces shiitake mushrooms, stems removed and sliced
• 1 block (14-16 ounces) firm tofu, drained, pressed, and cut into 1-inch cubes
• 2 tablespoons tamari or soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 4 cups low-sodium vegetable broth
• 2 tablespoons cornstarch, mixed with 2 tablespoons water (slurry)
• 1 cup frozen peas (optional)
• 2 green onions, sliced for garnish
• Salt to taste

Instructions

1. Set Instant Pot to Sauté mode (high). Add avocado oil and heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until translucent, about 3–4 minutes.
3. Add minced garlic and sliced shiitake mushrooms; cook for 2 minutes, stirring frequently, until mushrooms begin to release their liquid. (Tip: Cooking mushrooms until they release liquid concentrates their umami flavor.)
4. Stir in cubed tofu, tamari, tomato paste, smoked paprika, cumin, and black pepper. Cook for 1 minute, stirring gently to coat tofu without breaking it.
5. Pour in vegetable broth, scraping any browned bits from the bottom of the pot. Cancel Sauté mode. (Tip: Deglazing the pot prevents a burn warning and incorporates flavorful fond.)
6. Close the lid and set valve to sealing. Pressure cook on High for 10 minutes.
7. After cooking, allow a natural pressure release for 10 minutes, then quick release any remaining steam. (Tip: Natural release helps tofu stay firm rather than becoming mushy.)
8. Open lid and set to Sauté mode (More). Stir in cornstarch slurry and cook, stirring constantly, until stew thickens, about 1–2 minutes.
9. Stir in frozen peas (if using) and cook for 1 minute until heated through. Taste and adjust salt if needed.
10. Serve immediately, garnished with sliced green onions.

Your stew is now ready to enjoy! The tofu will have a tender yet firm bite, and the mushrooms provide a savory depth. Serve over steamed rice or with crusty bread to soak up every drop of the broth.

Instant Pot Braised Pork Hock

Using an Instant Pot transforms tough pork hocks into a succulent, fall-off-the-bone dish with a sticky garlicky glaze. This methodical approach ensures consistent results every time, turning a humble cut into a showstopping centerpiece.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

For the Pork Hocks

• 2 pasture-raised pork hocks (about 2 lbs each)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon avocado oil
• 12 large garlic cloves, smacked and peeled
• 1/2 cup low-sodium soy sauce
• 1/4 cup organic low-sodium chicken broth
• 1/4 cup dark brown sugar, packed
• 2 slices fresh ginger (1/4-inch thick)
• 3 whole star anise pods
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. Trim any excess fat from the pork hocks and pat them dry with paper towels. Season all sides evenly with the kosher salt and black pepper.
2. Select the Sauté function on your Instant Pot and heat the avocado oil until it shimmers. Tip: Work in batches if both hocks don't fit without crowding—proper browning is key to deep flavor.
3. Place the hocks in the pot and sear without moving for 3 minutes per side, until well-browned. Use tongs to transfer them to a plate.
4. Add the smashed garlic cloves to the pot and stir constantly for 30 seconds, until fragrant but not colored.
5. Pour in the chicken broth and soy sauce, scraping the bottom with a wooden spoon to release any browned bits (this deglazes and prevents a burn warning).
6. Stir in the dark brown sugar, ginger slices, and star anise until the sugar dissolves.
7. Return the pork hocks to the pot, nestling them into the liquid. The liquid should come about halfway up the hocks—add a splash more broth if needed.
8. Close the lid, set the pressure valve to Sealing, and cook on High Pressure for 50 minutes. Tip: A full natural release of at least 15 minutes is crucial for tender meat; do not quick-release immediately.
9. After 50 minutes, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to Quick Release to release any remaining steam.
10. Using tongs, transfer the hocks to a serving platter and tent loosely with foil to keep warm.
11. Select Sauté mode again and bring the braising liquid to a gentle simmer. In a small bowl, whisk the cornstarch and water into a slurry. Tip: Whisk the slurry constantly while adding to the pot to avoid lumps.
12. Cook, stirring frequently, for about 2 minutes until the glaze thickens to a syrupy consistency. Spoon the glaze generously over the pork hocks.

Glazed to perfection, each bite delivers a savory-sweet punch with tender meat that pulls apart effortlessly. Serve over steamed rice or alongside crusty bread to soak up every last drop of the glossy sauce.

Instant Pot Chinese Sausage Rice

Perfect for busy weeknights, this Instant Pot Chinese Sausage Rice combines fragrant jasmine rice with savory lap cheong for a satisfying one-pot meal that comes together with minimal effort.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup premium jasmine rice, thoroughly rinsed and drained
• 1 cup water
• 2 links Chinese sausage (lap cheong), thinly sliced
• 2 fresh scallions, thinly sliced (green and white parts separated)
• 1 teaspoon toasted sesame oil (optional, for drizzling)

Instructions

1. Rinse the jasmine rice in a fine-mesh strainer under cold running water until the water runs clear, about 30 seconds. (Tip: Thorough rinsing removes excess starch, which can make the rice mushy.)
2. Set the Instant Pot to Sauté mode and add the sliced Chinese sausage. Cook, stirring occasionally, until the sausage renders fat and begins to brown, about 2 minutes. (Tip: The rendered fat adds deep, savory flavor to the rice.)
3. Add the rinsed rice to the pot and stir to coat with the rendered fat. Cook for 1 minute, stirring constantly, to lightly toast the grains.
4. Pour in the water and deglaze the bottom of the pot by scraping up any browned bits with a wooden spoon. (Tip: Deglazing prevents a burn notice and ensures all the flavor from the sausage is incorporated.)
5. Cancel Sauté mode. Close the lid, set the steam release valve to Sealing, and pressure cook on High for 3 minutes.
6. When the cooking cycle ends, allow a natural pressure release for 10 minutes, then carefully turn the valve to Quick Release to release any remaining steam.
7. Open the lid and fluff the rice with a fork. Garnish with the sliced scallion greens and drizzle with toasted sesame oil, if desired. Serve immediately.

With its fragrant, slightly chewy rice and pockets of savory sausage, this dish is a comforting one-pot meal on its own. Serve it alongside steamed greens or a simple cucumber salad for a complete dinner, or enjoy it straight from the bowl for a quick lunch.

Instant Pot Red Bean Soup

Lovingly known as Hong Dou Tang in Chinese cuisine, this Instant Pot Red Bean Soup transforms humble adzuki beans into a luscious, thick dessert soup sweetened with rock sugar. It’s a beloved comfort food that’s surprisingly easy to make with your pressure cooker.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Soup

• 1 cup organic adzuki beans, rinsed and sorted
• 4 cups filtered water
• 1/2 cup crushed premium rock sugar, or to taste
• 1/4 teaspoon fine sea salt

Instructions

1. Rinse the adzuki beans in a fine-mesh sieve under cold running water, discarding any debris or shriveled beans. No need to pre-soak – the pressure cooker handles them beautifully.
2. Transfer the beans to the Instant Pot insert. Add exactly 4 cups of cold filtered water – this ratio yields a thick, velvety texture – and stir in the fine sea salt.
3. Secure the lid and set the valve to sealing. Select Manual/Pressure Cook on high pressure for 35 minutes.
4. When the cycle completes, allow the pressure to release naturally for 15 minutes. This slow release ensures the beans become tender without bursting and prevents hot liquid from splattering.
5. Carefully turn the valve to venting to release any remaining steam, then open the lid. The beans should be soft but still hold their shape.
6. Add the crushed rock sugar and stir until fully dissolved. Taste and adjust sweetness if desired. For a thicker consistency, use a potato masher to lightly mash about one-third of the beans directly in the pot. Alternatively, use an immersion blender for a completely smooth soup.
7. Serve warm immediately, or transfer to a bowl and chill for at least 2 hours to enjoy as a refreshing cold dessert. Store leftover soup in an airtight container in the refrigerator for up to one week.

Many enjoy this soup as a sweet breakfast or light dessert; try topping it with a splash of coconut milk and toasted sesame seeds for a nutty twist. The beans retain a slight bite yet melt on the tongue, and the rock sugar lends a clean sweetness that doesn’t overpower. Make a double batch – it keeps wonderfully in the fridge for up to a week.

Instant Pot Braised Eggplant with Garlic

For a dish that delivers deep, savory flavor with minimal effort, this Instant Pot Braised Eggplant with Garlic is a game-changer. The Japanese eggplant becomes luxuriously tender, absorbing a rich soy-garlic sauce that's perfect over steamed rice.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Main Ingredients

• 1 1/2 pounds Japanese eggplant (about 4-5 medium), halved lengthwise and cut into 3-inch pieces
• 6 cloves garlic, thinly sliced
• 1/4 cup low-sodium soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake or dry white wine
• 1 teaspoon granulated sugar
• 1/2 cup water or vegetable broth
• 2 tablespoons toasted sesame oil, divided

For Garnish (optional)

• 1 tablespoon toasted white sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Place the eggplant pieces in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
2. Turn the Instant Pot to the Sauté setting (high). Add 1 tablespoon of the sesame oil and heat until shimmering.
3. Add the sliced garlic and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
4. In a small bowl, whisk together the soy sauce, mirin, sake, sugar, and water until sugar dissolves.
5. Pour the soy mixture into the Instant Pot and bring to a simmer, scraping up any browned bits from the bottom.
6. Add the eggplant pieces and gently toss to coat with the sauce.
7. Cancel the Sauté mode. Close the lid and set the steam release valve to Sealing.
8. Pressure cook on Manual (High Pressure) for 4 minutes. It will take about 10 minutes to come to pressure.
9. When the cooking time ends, let the pressure release naturally for 5 minutes (Natural Release), then carefully quick-release any remaining steam.
10. Open the lid and stir in the remaining 1 tablespoon sesame oil. The eggplant should be very tender and glossy.
11. Transfer to a serving dish. Sprinkle with toasted sesame seeds and green onions if desired.

A fork-tender bite reveals layers of garlicky, umami-rich sauce clinging to each piece of eggplant. Serve it over a bed of jasmine rice or alongside a simple green salad for a complete meal that feels both indulgent and effortless.

Conclusion

Go ahead and dive into these 19 Chinese Instant Pot recipes—they’re the perfect shortcut to bold, homemade flavors without the fuss. I’d love to hear which one becomes your go-to! Drop a comment below, and don’t forget to save this roundup on Pinterest for later. Happy cooking!

Laura Hauser

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