Category: Recipes

1. Set Ninja Air Fryer to “air crisp”, 350 degrees, 5 minutes
2. Add raw almonds to air fryer. Spray with oil. Sprinkle salt.
3. When done, put almonds in bowl to cool.

This is an easy and sure-fire way to make hard-boiled eggs. Boiling eggs in water is often inconsistent. Steaming is fool-proof and also makes peeling easy. This is known as the 5-5-5 method.

• About six eggs
• 1 cup water
• Some ice

Directions

1. Put 1 cup water in Instant Pot
2. Place the trivet in the pot
3. Place eggs on the trivet
4. Steam at high pressure for five minutes
5. Natural release for five minutes
6. Place eggs in iced water for five minutes
7. Peeled, will last 3 days in the fridge. Unpeeled, eat within 5 days.

This recipe will yield very tender pork in a little time. Please add your own sauce for flavor, or use it for stir-fries or soups.

INGREDIENTS

• 1.5 to 2.5 lb. pork tenderloin
• 1 teaspoon salt
• 1/2 teaspoon of fresh ground black pepper
• 1 tablespoon of oil
• 1 cup chicken broth

DIRECTIONS

1. Sprinkle the pork loin with salt and pepper.
2. Put Instant Pot in saute mode. Heat oil for about 3 minutes.
3. Put the pork tenderloin in the pot, and sear until brown.
4. Put the pork tenderloin on a plate
5. Pour the chicken broth into the pot, and stir to scrape loose any bits of pork stuck in the pot.
6. Put a trivet into the pot, and set the pork on top of the trivet.
7. Pressure cook on high for 3 minutes (or zero if small piece). Note: this recipe will work for pork loin also, but pressure cook for 15 minutes (not 3 minutes).
8. Natural release for 12 minutes
9. Let the pork rest for five minutes
10. Slice pieces of pork as needed for stir-fries, soups, etc.

This quick recipe results in a moist, tender chicken.

INGREDIENTS

• A 4 – 5 lb chicken
• 1 cup chicken broth (or water)
• Lemon pepper seasoning

DIRECTIONS

1. Weigh chicken to determine the cooking time
2. Rinse chicken
3. Sprinkle both sides of the chicken with lemon pepper
4. Put 1 cup of chicken broth in the pot
5. Put trivet in the pot
6. Place chicken on the trivet breast up
7. Cook on high pressure for 6 minutes for each lb of chicken (e.g. 4.0 lb chicken is 24 minutes)
8. Natural release 15-minutes

INGREDIENTS

• 1/2 yellow onion
• 2 large carrots
• 1 large russet potato
• 1 lb. of diced beef stew chucks
• 1/2 cup beef or chicken broth
• 2 Tbsp Curry Powder
• 1 Tbsp Cornstarch

DIRECTIONS

1. Toss the beef with salt and pepper. Heat 1 tablespoon of vegetable oil in Instant Pot on Saute setting until shimmering. Add the beef and sear until brown on the bottom (about 7-10 minutes).
2. Move beef from Instant Pot using tongs to a large bowl.
3. Cut the vegetables.
4. Add onion and garlic to the cooker and stir (3-4 minutes)
5. Add 1/2 cup broth and 2 Tablespoon Curry Powder
6. Add vegetables and seared beef
7. Cook on high for 25 minutes
8. Natural release for 10 minutes
9. Whisk 1 tablespoon cornstarch and 1 tablespoon water into slurry
10. Open the lid, turn on saute, add the cornstarch slurry and stir for 1-2 minutes to thicken.

[Click here for the Recipe]

INGREDIENTS

• 1 lb Daikon
• 2 Tablespoon oil
• 1 Tablespoon minced garlic
• 2 Scallion (chopped)
• 1 Tablespoon dried shrimp (soaked, rinsed, and chopped)
• 1 lap cheong (boiled, and finely chopped)
• 14 oz of packaged Radish cake flour (or 1 cup rice flour + 1/2 cup tapioca flour)
• 3 cups water
• Mushroom powder (optional)
• White pepper (optional)

DIRECTIONS

1. Grate daikon into a large mixing bowl.
2. In wok, heat oil. Add garlic and scallion and fry until fragrant. Stir in shrimp, lap cheong, grated daikon, and stir fry until soft.
3. In a pot, add 3 cups of water. Whisk in rice flour, and tapioca flour. Heat up to medium-high, while stirring until the mixture thickens.
4. Turn off the heat. Stir in the mixture of shrimp, scallion, lap cheong, and grated daikon. Optionally, season with mushroom powder and white pepper.
5. Grease a glass pie pan. Pour the mixture in.
6. Steam for 30-40 minutes until done.
7. Let cool for about 1 hour. Cut the cake into rectangles or triangles.
8. Optionally, pan fry before serving (best pan-fried after the turnip cake sets)

Ingredients

• 2 pork feet (~2 pounds) chopped up
• 1 thumb-sized piece of ginger thickly sliced
• 1 cup water
• 2 tablespoon light soy sauce
• 2 tablespoon dark soy sauce
• 3 tablespoon Shaoxing wine
• 1 tablespoon brown sugar
• 1 thumb-sized piece of ginger, smashed
• White part of (4) scallions, cut into sections (optional)
• 2 dried chili peppers
• 2 bay leaves
• 3 star anise
• 1 stick cinnamon

Directions

1. Place pork feet and ginger slices in a large pot. Add water to cover pork feet. Bring water to boil, and boil for ~5 minutes. Discard water, and wash pork feet carefully.
2. In 1 cup water, add light soy sauce, dark soy sauce, Shaoxing wine, and brown sugar. Pour into Instant Pot.
3. Add pigs feet and other ingredients.
4. Pressure cook on high for 60 minutes.
5. Natural release for 60 minutes.

This recipe for Pork Trotter Vinegar uses both sweet vinegar and Chinese black vinegar to create a sweet-savory aromatic stew.

INGREDIENTS

• (2) Pork trotters, cut into smaller pieces
• A large ginger, sliced
• 1 bottle of Chinese black vinegar
• 1/4 cup dark soy sauce
• 2 slabs of Chinese slab sugar
• 3 tbsp of avocado oil
• 3 stalks of scallions

DIRECTIONS

1. In a large pot, cover the trotters with water and boil ~5 minutes. Scum will appear. Drain the water. Wash the trotters clean in clear water.
2. Set Instant Pot to saute, add the oil, toss in the ginger and stir fry until fragrant. Add in pork trotter and continue to stir fry until brown
3. Pour in sweet vinegar and black rice vinegar, slab sugar, and scallions
4. Pressure cook for 60 minutes, under “soup” setting
5. Natural release for 20 minutes
6. Add more sugar/vinegar to suit your taste

Ingredients

• About 6 small tarot root
• 1 cup water

Directions

1. Put one cup water in Instant Pot
2. Place trivet in the pot
3. Wash tarot root, and place on trivet
4. Set to “Steam” for 13 minutes
5. Natural release (about 15 minutes)
6. Peel and eat