Instant Pot Asian Recipes: 15 Chinese, Thai & Korean Meals

You’ll sear 1 kg pork belly, brown each side 4–5 minutes, then add 1/2 cup soy, 1/4 cup Shaoxing, 2 tbsp sugar, 3 slices ginger and 2 star anise before pressure cooking 35 minutes. You’ll follow precise timings for tender, sliceable meat, glossy reductions, and quick‑release tricks that protect texture — and there’s more technique and timing to master…

Key Takeaways

• Use Instant Pot for quick braises: pork belly 20 minutes High with 10-minute natural release yields tender, sticky braised pork.
• Sear proteins to develop fond, then deglaze with stock or rice wine before pressure cooking for deeper flavor.
• Marinate char siu or soy‑glazed chicken 2–6 hours; pressure‑cook, then broil or air‑fry to caramelize the glaze.
• Sichuan dishes use doubanjiang, toasted peppercorns, star anise and cinnamon; pressure cook beef 35 minutes High with 15-minute natural release.
• Finish sauces on Sauté to reduce, add sesame oil and scallions, and glaze before broiling for shine and authentic flavor.

Sticky Chinese Braised Pork Belly (Hong Shao Rou)

Start by cutting 1.5 lb (700 g) pork belly into 1-inch (2.5 cm) cubes, then pat dry; heat the Instant Pot on Sauté (High), add 1 tbsp vegetable oil and brown the pork 4–5 minutes until edges caramelize. Add 2 tbsp light soy, 1 tbsp dark soy, 2 tbsp Shaoxing wine, 3 tbsp rock sugar or 2 tbsp granulated sugar, 1 cup water; deglaze, seal and cook on Manual High for 20 minutes, then natural release 10 minutes. Finish with 1 tbsp sesame oil and 2 sliced scallions. You’ll balance sweet-salty glaze with rendered fat for rich mouthfeel and texture contrast between silky fat and tender meat. Note regional variations: add star anise, cinnamon or black vinegar to innovate subtle aromatics. Serve over steamed rice.

Sichuan Beef Noodle Soup

For a bold, numbing-spicy Sichuan beef noodle soup, brown 1 lb (450 g) beef chuck cut into 1–1.5‑inch (2.5–3.5 cm) cubes in the Instant Pot on Sauté (High) with 1 tbsp vegetable oil, 4–5 minutes until edges caramelize; remove beef, then add 1 tbsp minced ginger and 3 minced garlic cloves, cook 30 seconds, stir in 2 tbsp doubanjiang, 1 tbsp chili oil, 1 tbsp toasted Sichuan peppercorns (lightly crushed), 2 star anise and 1 small cinnamon stick. Add 6 cups beef stock, 2 tbsp soy, 1 tbsp rice vinegar; return beef, seal and Pressure Cook on High 35 minutes, natural release 15. You blanch 8 oz noodles, ladle broth, top with scallions. Explore regional variations; plan leftover uses like beef fried rice dish.

Cantonese Soy-Glazed Chicken Thighs

You mix 3 tbsp light soy sauce, 1 tbsp dark soy, 2 tbsp honey, 1 tbsp rice wine, 1 tsp grated ginger and 2 minced garlic cloves; marinate 1.5 lb bone‑in chicken thighs for 30 minutes and reserve 2 tbsp for glazing. You sear thighs on Sauté 4 minutes per side, add 1 cup chicken stock, seal and cook on High Pressure 8 minutes with a quick release, then brush with reserved glaze and broil 2–3 minutes to caramelize. You serve the thighs over steamed jasmine rice, garnish with sliced scallions and toasted sesame seeds, and pair with 2 cups stir‑fried bok choy or 1 cup quick‑pickled cucumbers.

Marinade and Glaze

Marinating the thighs concentrates Cantonese soy-glaze flavors: whisk 3 tbsp light soy sauce, 1 tbsp dark soy, 2 tbsp Shaoxing wine, 1 tbsp honey (or 2 tbsp brown sugar), 1 tsp sesame oil, 1 tbsp grated ginger, 3 minced garlic cloves and 2 chopped scallions; add 1/2 tsp white pepper and 1 tsp oyster sauce if you want extra umami. Acidity balance and Application timing determine tender meat and glossy glaze: marinate 30–60 minutes for surface flavor, 4 hours for deeper penetration. Pat dry before glazing. For the glaze, reduce 1/2 cup reserved marinade plus 1 tbsp honey and 1 tsp cornstarch slurry. Finish by brushing twice in 5 minutes of resting for shine.

1. Amber
2. Silky
3. Ginger aroma
4. Clean finish

Instant Pot Technique

When using the Instant Pot, sear thighs 2–3 minutes per side on Sauté (High) until mahogany to lock flavor and render fat. You pat dry, season 1 tsp salt, 1/2 tsp white pepper. Deglaze with 60 ml rice wine vinegar, scraping fond. Add 120 ml low-sodium soy, 2 tbsp brown sugar, 1 tbsp oyster sauce, 2 cloves minced garlic, 1 tsp grated ginger. Use sealing techniques: set valve to Sealing, select Meat/Manual, 6 minutes high pressure. Natural release 8 minutes, then quick release remaining pressure. For texture, remove thighs, switch to Sauté (Medium), reduce glaze 3–4 minutes to coat. Layering strategies: place thighs skin-side up over sauce when returning to pot to meld glaze without overcooking skin. Garnish with scallions and toasted sesame seeds.

Serving and Sides

Plating the Cantonese soy-glazed thighs is a three-step, precision-driven process: let the 4 cooked thighs rest 5 minutes, reserving 60–80 ml of reduced glaze; meanwhile cook 2 cups (360 g) jasmine rice with 2 1/2 cups (600 ml) water (rinse, bring to a boil, simmer 12–14 minutes, rest 10). You’ll arrange components with intent: slice thighs across the grain, spoon glaze, and citrus or scallion garnish. For innovative service, balance texture and acidity, and suggest Tea pairings to elevate umami. Follow these Plating techniques to deliver a composed plate:

1. Fan 1 thigh per plate, 2–3 slices.
2. Nest 1/2 cup (90 g) rice beside meat.
3. Drizzle 15–20 ml reserved glaze.
4. Finish with 3 g chopped scallion and 1 tsp toasted sesame.

Mapo Tofu With Ground Pork

Begin by heating 1 tablespoon vegetable oil in the Instant Pot on Sauté, then brown 12 oz (340 g) ground pork until crumbly. Add 1 tablespoon doubanjiang, 1 teaspoon fermented black beans (rinsed), 2 cloves minced garlic, 1 tablespoon minced ginger; sauté 1 minute. Stir in 14 oz (400 g) soft tofu, cut 1-inch cubes, gently fold. Pour 1/2 cup (120 ml) chicken stock, 1 tablespoon soy sauce, 1 teaspoon sugar. Seal and cook on Manual High 3 minutes; quick release. Open, stir in 1 teaspoon sesame oil, 2 tablespoons cornstarch slurry for desired thickness. Finish with 2 teaspoons Sichuan peppercorn oil for Numbing Heat and 2 scallions. Taste for Texture Balance; adjust salt, heat, or starch for preferred consistency before serving with rice.

Char Siu Style BBQ Pork

You whisk 3 tbsp hoisin, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp Shaoxing wine, 1 tsp five‑spice, 1 tsp grated ginger and 2 crushed garlic cloves, coat 1 lb pork shoulder and marinate 2–4 hours. You set the Instant Pot to Sauté, sear the pork 2 minutes per side, then add 1 cup water and scrape up browned bits. You pressure cook on High for 20 minutes with a 10‑minute natural release, then glaze with reserved marinade and broil or air‑fry until caramelized.

Marinade Ingredients

A small bowl holds the marinade: 1/4 cup hoisin sauce, 2 tbsp light soy sauce, 1 tbsp dark soy sauce (for color), 2 tbsp Shaoxing wine, 1 tbsp oyster sauce, 2 tbsp honey, 1 tsp Chinese five‑spice powder, 1 tsp sesame oil, 3 cloves garlic (minced) and 1 tbsp grated fresh ginger; optionally mash 1 red fermented bean curd or add a drop of red food coloring for authentic char siu hue. You’ll combine and taste for acid balance, adjust sweetness or wine, and consider herb combinations like cilantro stems. Massage evenly into 2 lb pork shoulder and refrigerate at least 6 hours. Then proceed to cooking steps.

1. Whisk until glossy.
2. Reserve 2 tbsp.
3. Turn meat hourly.
4. Rest before cooking.

Pressure Cook Time

How long should you pressure cook a 2 lb pork shoulder for char siu texture and flavor? Start: trim fat to 1/4″, score surface, rub 1 tbsp hoisin, 2 tsp soy, 1 tbsp honey, 1 tsp five-spice. Add 1 cup liquid (50/50 water and rice wine) to pot. Set Instant Pot to High Pressure for 45 minutes for tender, shreddable char siu; for sliceable but moist, set 35 minutes. Natural release 10 minutes, then quick release. If at high elevation, apply Altitude Adjustment: add 5–10 minutes per 3,000 ft. Account for Appliance Variance: older models may need +5 minutes. After cooking, broil 3–5 minutes with 1 tbsp glaze to caramelize. Rest 10 minutes, then slice against grain. Serve with scallions and toasted sesame seeds.

Korean Spicy Braised Chicken (Dakbokkeumtang)

Start by cutting 1.5 lb (700 g) bone-in chicken into serving pieces and patting them dry.

1. Sear chicken 3–4 minutes per side.
2. Mix 3 tbsp gochujang, 2 tbsp soy, 1 tbsp brown sugar, 1 cup water.
3. Seal and cook High Pressure 10 minutes; natural release 10.
4. Add 1 cup potatoes, 1 large carrot before sealing for texture.

You’ll sear in 1 tbsp neutral oil on Sauté setting, deglaze pot with sauce to capture fond; this intensifies flavor and yields glossy glaze. Finish: adjust 1 tsp sesame oil, 1 tbsp scallions. Note Regional variations affect ingredient choices; preserve Spice balance for authentic, innovative results. Serve with steamed rice and pickled radish on side.

Kimchi Jjigae (Kimchi Stew) With Tofu

Use 2 cups kimchi with 1 cup kimchi juice, 3 cups anchovy or vegetable stock, 200 g firm tofu (cubed), 1 tbsp gochujang, 1 tbsp gochugaru, 1 tsp soy sauce, and 1 tsp sugar for authentic balance. In the Instant Pot, sauté kimchi 3 minutes on Sauté, add seasonings and stock, seal and cook on High Pressure 10 minutes, then quick-release and stir in tofu. Cool to room temperature, refrigerate in an airtight container up to 3 days (freeze up to 1 month), and reheat on the stovetop simmering 5–7 minutes or microwave 2 minutes, stirring once.

Essential Ingredients

You’ll need these measured components to build authentic kimchi jjigae: 3 cups (450 g) well‑fermented kimchi plus 2 tbsp kimchi juice, 1 tbsp gochugaru, 1 tbsp gochujang, 1 tbsp soy sauce, 4 cups (1 L) anchovy or vegetable broth, 200 g soft (silken/medium) tofu, 150–200 g pork shoulder or 1 can tuna (optional), 1/2 medium onion sliced, 2 cloves garlic minced, 1 tsp sugar, 1 tbsp sesame oil, 2 scallions sliced, and salt to taste. Treat these as Pantry Staples; prioritize Ingredient Sourcing for fresh kimchi and quality broth.

1. Layer kimchi and paste
2. Add broth, soy, sugar
3. Brown pork (optional)
4. Add tofu last

Add tofu and scallions last to preserve texture. Adjust salt and gochugaru. Serve hot; taste and refine.

Instant Pot Method

Layering 3 cups (450 g) well‑fermented kimchi with 1 tbsp gochugaru, 1 tbsp gochujang, 1 tbsp soy sauce and 1 tsp sugar in the Instant Pot builds the spicy, tangy base. You add 3 cups broth, 200 g firm tofu cut into 1‑inch cubes, 1 onion, 2 garlic cloves and 1 scallion. You seal lid, set to High Pressure 7 minutes; allow Natural Release 5 minutes then Quick Release. Use the Instant Pot’s safety features: check seal, float valve position, and venting before opening. You finish with 1 tsp sesame oil and 1 tsp rice vinegar to brighten. For cleanup, you let pressure normalize, remove gasket for cleaning hacks—soak gasket and inner pot in warm soapy water; dry and reassemble. Serve immediately. Enjoy. Now.

Storage and Reheating

Storing kimchi jjigae correctly preserves its bright, tangy heat and prevents tofu from turning mushy: cool the stew to room temperature within 1 hour, transfer to airtight containers leaving 1 cm headspace, and refrigerate for up to 3–4 days or freeze for up to 8 weeks (with date). You’ll portion 300–400 g per container; vacuum sealing at 1–2 servings per bag maximizes shelf life. Thaw frozen stew overnight in fridge.

1. Portion: 300–400 g/container
2. Seal: vacuum sealing for 8 weeks
3. Thaw: overnight in fridge
4. Reheat: simmer 5–7 min or microwave 2–3 min

If tofu’s texture softened, add 50–100 g firm tofu after reheating and simmer 2 minutes. For brightness, squeeze 5–10 ml lemon or add 5 g chopped scallion before serving.

Bulgogi Beef With Scallions

When pressure-cooking bulgogi, marinate 1 lb thinly sliced beef ribeye in 3 tbsp soy sauce, 1 tbsp sesame oil, 2 tbsp packed brown sugar, 1 tbsp grated Asian pear (or 2 tsp pear juice), 2 cloves minced garlic, 1 tsp grated ginger, and 1/4 tsp black pepper for 30 minutes. Drain excess liquid, load beef into the Instant Pot with 1/4 cup beef broth, seal, and cook on high pressure for 6 minutes; quick-release. Stir in 2 sliced scallions and 1 tsp toasted sesame seeds. For Cooking Origins, note the balance of sweet, savory, and umami from pear and soy. Presentation Tips: slice scallions on bias, garnish, and serve over steamed rice. Adjust heat with 1 tsp gochujang if you’ll want more spice now.

Thai Green Curry With Chicken

Sauté 2 tbsp green curry paste in 1 tbsp neutral oil using the Instant Pot’s Sauté mode for 1-2 minutes until fragrant; stir in 14 oz full-fat coconut milk and 1/2 cup chicken broth to deglaze. Add 1 lb boneless chicken thighs, 1 cup Thai eggplant, 2 tbsp fish sauce and 1 tbsp palm sugar; seal and cook on Manual for 5 minutes, quick release. Stir in 1 cup pepper and 2 tbsp lime juice; simmer 2min. Focus on Herb pairing with basil and cilantro and on Heat balancing by adjusting paste and chiles. You serve over 2 cups jasmine rice.

Sauté green curry, simmer coconut chicken and Thai eggplant, finish with basil, cilantro, lime over jasmine

1. Bright green sauce clinging to chicken.
2. Glossy eggplant slices.
3. Flecks of basil.
4. Balanced spice, sweet and acidic notes.

Massaman Curry With Potatoes and Peanuts

Layering flavors starts by heating 1 tbsp neutral oil in the Instant Pot on Sauté (Normal) and frying 3 tbsp Massaman curry paste for 1–2 minutes until fragrant; stir in one 14‑oz can full‑fat coconut milk and 1 cup beef broth to deglaze. Add 1 lb boneless beef or tofu, 2 cups 1-inch diced Yukon Gold potatoes (or other Potato varieties like red or fingerling), 2 tbsp fish sauce, 1 tbsp palm sugar, and 2 bay leaves. You seal and cook on Manual High for 20 minutes, release 10. Stir in 1/3 cup roasted peanuts or approved Peanut substitutes (toasted cashews or soy crunch) and 2 tbsp lime juice. Adjust seasoning: add 1 tsp salt or 1 tbsp tamari. Serve over jasmine rice hot.

Thai Red Curry Vegetables With Coconut Milk

After finishing the Massaman, you’ll switch to a brighter Thai red curry: heat 1 tbsp neutral oil in the Instant Pot on Sauté (Normal), fry 2 tbsp Thai red curry paste 45–60 seconds until fragrant, then stir in one 13.5‑oz can full‑fat coconut milk and 1/2 cup vegetable broth to deglaze. Add 3 cups seasonal vegetables (carrot, bell pepper), 1 cup sweet potato, 1 tbsp fish sauce, 1 tbsp sugar. Seal, cook High Pressure 3 minutes, release. Finish with 2 tbsp lime juice and 1/4 cup chopped basil. For coconut alternatives try 3/4 cup cashew cream plus 3/4 cup broth. Serve over jasmine rice; garnish with sliced chilies, shallots.

1. Silky red sauce
2. Tender seasonal vegetables
3. Citrusy herb finish
4. Crispy shallots

Korean Short Rib Soup (Galbitang)

Begin with 2 lb beef short ribs (flanken-cut), pat them dry and season with 1 tsp kosher salt and 1/2 tsp ground black pepper; brown in the Instant Pot on Sauté (Normal) with 1 tbsp neutral oil, 2–3 minutes per side.

Ingredient	Amount
Short ribs	2 lb
Water	8 cups
Daikon	1

Add 1 large onion halved, 4 cloves garlic, 2-inch ginger. Seal and cook High Pressure 35 minutes, natural release 15 minutes. Strain solids, perform Broth Clarification for a clear consommé. Return clarified broth, skim fat, adjust 1 tsp soy sauce and 1/2 tsp sesame oil. Garnish with sliced scallions and try Radish Variations: pickled, roasted, pureed. Serve hot. Enjoy now.

Vegetarian Kung Pao Cauliflower

Tossing 1 lb cauliflower florets with 1 tbsp cornstarch, 1 tsp kosher salt, and 2 tbsp neutral oil gives them a crisp, golden exterior when you sauté on Sauté (High) in the Instant Pot for 8–10 minutes, stirring every 2–3 minutes. You’ll make a sauce: 2 tbsp soy, 1 tbsp black vinegar, 1 tbsp hoisin, 1 tsp chili paste, 1 tsp sesame oil, 1 tbsp water, 1 tsp cornstarch; whisk and add after sauté. Toast 2 tbsp peanuts and 4 sliced scallions, then fold with 1 tsp Sichuan peppercorns. Finish for a pronounced crispy coating and balanced heat. Consider pairing beverages: jasmine tea or a citrusy lager. Stepwise list:

1. Sauté cauliflower.
2. Whisk sauce.
3. Combine and thicken.
4. Garnish and serve now.

Congee With Century Egg and Pork

Simmer 1 cup rinsed jasmine rice with 8 cups low‑sodium chicken stock and 1 tsp kosher salt in the Instant Pot on Porridge (or Manual High) for 20–25 minutes, then let it natural‑release for 10 minutes; while it cooks, season 8 oz (225 g) ground pork with 1 tbsp light soy sauce, 1 tsp Shaoxing wine, and ½ tsp white pepper and dice 2 century eggs and 2 scallions. You brown the pork with 1 tsp toasted sesame oil on Sauté until cooked, then fold into the congee and adjust consistency with ½–1 cup hot stock for texture variations. Serve hot, garnish with sliced century egg, scallions, white pepper, and a drizzle of sesame oil. Explore garnishing options like shallots, cilantro, pickled chilies today.

Sesame-Garlic Eggplant With Chili Paste

After you’ve served the congee, wipe the pot and prepare the eggplant: cut 1 lb (450 g) Japanese or Chinese eggplant into 1‑in (2.5 cm) chunks, sprinkle with 1 tsp kosher salt, let sit 10–15 minutes to draw moisture, then pat dry. Toss with 2 tbsp sesame oil and 1 tbsp soy sauce. Set Instant Pot to Sauté, heat 1 tbsp neutral oil, brown eggplant 3–4 minutes per side. Combine 2 cloves minced garlic, 1 tbsp chili paste, 1 tsp rice vinegar; stir in and simmer 2 minutes. Finish with 1 tbsp toasted sesame seeds and 2 tbsp sliced scallions. For presentation plating and seasonal produce, garnish with microgreens.

After congee, brown salted eggplant in sesame oil, glaze with chili and garlic, finish with scallions.

1. Golden-browned cubes
2. Glossy chili glaze
3. Nutty sesame crunch
4. Fresh scallion brightness

Conclusion

You’ll finish these 15 Instant Pot Asian recipes confident: Step 1, sear 2–3 minutes per side to build fond; Step 2, deglaze with 1/4 cup Shaoxing or stock; Step 3, pressure cook 10–45 minutes (10 for tofu, 45 for ribs); Step 4, reduce 2–5 minutes for glossy glaze using 1–2 tbsp sugar and 1 tbsp soy; Step 5, garnish with 1 tsp toasted sesame and scallions. Taste, adjust salt, and serve immediately and enjoy hot.