19 healthy instant pot recipes vegetarian asian ideas

This Instant Pot Brown Fried Rice is a healthier version of Instant Pot Chinese Fried Rice because it uses brown rice. The recipe is a great way to add flavor to plain brown rice with minimal effort. To make the recipe non-vegetarian, stir in ham, rotisserie chicken and/or a fried egg to the cooked rice.

This Instant Pot Brown Fried Rice is a healthier version of Instant Pot Chinese Fried Rice because it uses brown rice. The recipe is a great way to add flavor to plain brown rice with minimal effort. To make the recipe non-vegetarian, stir in ham, rotisserie chicken and/or a fried egg to the cooked rice.

This Instant Pot Brown Fried Rice is a healthier version of Instant Pot Chinese Fried Rice because it uses brown rice. The recipe is a great way to add flavor to plain brown rice with minimal effort. To make the recipe non-vegetarian, stir in ham, rotisserie chicken and/or a fried egg to the cooked rice.

This Instant Pot Brown Fried Rice is a healthier version of Instant Pot Chinese Fried Rice because it uses brown rice. The recipe is a great way to add flavor to plain brown rice with minimal effort. To make the recipe non-vegetarian, stir in ham, rotisserie chicken and/or a fried egg to the cooked rice.

Use the Instant Pot to make steamed edamame; a great snack or starter for an Asian meal. Make it even more delicious by adding garlic and chili flakes. 10 minute recipe that you need to check out! Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. Edamame, pods of soybean make a great snack or appetizer in minutes! We LOVE this for a quick snack while watching our favorite movie at home. We first tried this version of the steamed beans at a sushi place and have been addicted since! Have you tried this snack yet? It takes less than 10 minutes to prepare in the Instant Pot, is healthy, good for you and definitely delicious. If you have not tried it yet, I would strongly suggest you try it once. It is addictive and will have you hooked on to it quickly! For those who do not know edamame; these are pods of tender soybeans that are enjoyed by separating the beans from the pods. It makes a quick snack that can be enjoyed by everybody. It needs a handful of ingredients that are generally easy to find. Video Recipe Why make Edamame in the Instant Pot? The most basic recipe of making edamame involves boiling them in salted water, draining and enjoying immediately. I have made that version over and over again. This version of the recipe is made in the Instant Pot and is way simpler than boiling in hot water. The pods need to be boiled for ATLEAST 10 minutes to get them perfectly tender. Using the Instant Pot makes the recipe very simple. All it needs is to pressure cook the pods for zero minutes. If you are wondering what that means; here is what it is. When the time for pressure cooking is set to zero minutes; the Instant Pot comes to pressure and once the pressure is built, it releases all the pressure. This makes sure the vegetables do not become mushy or tasteless. The same method is used to steam broccoli, beans, cauliflower and others. Plus, sometimes the method comes handy to make beans or carrots. It is a popular way to cook ramen or Indian Maggi in the Instant Pot too! Spicy version of Edamame The traditional version of steamed or boiled edamame is often served with sushi or other Asian dishes. It is generally topped with coarse sea salt and is bland for a lot of people. To make this I use frozen edamame pods. They are perfect to buy at Trader Joe’s or buy them online. This brand is something that I like to get pretty often. The same edamame can be spiced using minced garlic, chili flakes and sesame seeds. This addition takes the dish to a whole new level! Like most Asian dishes, this one is BEST made in sesame oil. The pungent flavors from the oil give the dish a great flavor. For all my Asian recipes I like to use this Chili Oil. Made from infusing chilies in sesame oil, this one is flavorful and pretty spicy. A little oil goes a LONG way! I always have a bottle in my pantry. Apart from the oil and edamame, the other ingredients can be modified as you like. If you are a garlic fan, get a couple of extra cloves in the dish. If you like some soy sauce, add that in the bowl too. I sometimes add some sesame seeds too. The crunch from the garlic and sesame is great with the creamy edamame beans. Variations A great snack for anyone looking for a spicy treat; this edamame recipe is easy to make. However, if you like a non spicy version, skip the last step of adding chili oil and garlic to the pods. You might just want to add sesame oil and sesame seeds in the edamame and make a delicious version. Making a soy glaze using soy sauce, water and some oil is a great idea too. Just make sure the salt is balanced as the soy sauce is generally salted. Just pour that on steamed edamame and enjoy! If you would like to use the edamame beans in a recipe, steam them and shell them. Use the beans as desired in any kind if Asian recipe. They are healthy, yummy and super awesome in rice, noodles or curries. If you are looking for Asian recipes to enjoy with steamed edamame; try these: Baked Tofu Bowl with Carrot Noodles Cheese and Vegetable Dumplings Japchae | Korean Stir-Fry Noodles Pan Fried Vegetable Dumplings Rainbow Shirataki Noodles Ingredients Frozen Edamame 10 oz Coarse Sea Salt 1/2 tsp Chili Oil 1 tsp Sesame Oil 1 tsp Garlic 3-4 cloves, minced Chili Flakes 1/2 tsp Method In the base of the Instant Pot add 1 cup water. Place a trivet in the water. In a steamer basket add the edamame. Place the steamer basket in the Instant Pot and close the lid. Press Pressure Cook and set the mode to Normal. Adjust the time to 0 (ZERO) minutes. Close the lid and move the vent to sealing. Once the Instant Pot beeps, move the vent to venting and let all the steam out. When the silver valve drops, open the pot and remove the steamer basket. Transfer the edamame to a bowl or plate and sprinkle Coarse Sea Salt over it. In a small pan, heat Chili Oil and Sesame Oil. Once hot, add garlic and chili flakes. Let the garlic sauté for a minute and transfer everything on the edamame. Mix well and enjoy topped with black sesame seeds (optional). DISCLOSURE: WE ARE A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES.

Use the Instant Pot to make steamed edamame; a great snack or starter for an Asian meal. Make it even more delicious by adding garlic and chili flakes. 10 minute recipe that you need to check out! Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. Edamame, pods of soybean make a great snack or appetizer in minutes! We LOVE this for a quick snack while watching our favorite movie at home. We first tried this version of the steamed beans at a sushi place and have been addicted since! Have you tried this snack yet? It takes less than 10 minutes to prepare in the Instant Pot, is healthy, good for you and definitely delicious. If you have not tried it yet, I would strongly suggest you try it once. It is addictive and will have you hooked on to it quickly! For those who do not know edamame; these are pods of tender soybeans that are enjoyed by separating the beans from the pods. It makes a quick snack that can be enjoyed by everybody. It needs a handful of ingredients that are generally easy to find. Video Recipe Why make Edamame in the Instant Pot? The most basic recipe of making edamame involves boiling them in salted water, draining and enjoying immediately. I have made that version over and over again. This version of the recipe is made in the Instant Pot and is way simpler than boiling in hot water. The pods need to be boiled for ATLEAST 10 minutes to get them perfectly tender. Using the Instant Pot makes the recipe very simple. All it needs is to pressure cook the pods for zero minutes. If you are wondering what that means; here is what it is. When the time for pressure cooking is set to zero minutes; the Instant Pot comes to pressure and once the pressure is built, it releases all the pressure. This makes sure the vegetables do not become mushy or tasteless. The same method is used to steam broccoli, beans, cauliflower and others. Plus, sometimes the method comes handy to make beans or carrots. It is a popular way to cook ramen or Indian Maggi in the Instant Pot too! Spicy version of Edamame The traditional version of steamed or boiled edamame is often served with sushi or other Asian dishes. It is generally topped with coarse sea salt and is bland for a lot of people. To make this I use frozen edamame pods. They are perfect to buy at Trader Joe’s or buy them online. This brand is something that I like to get pretty often. The same edamame can be spiced using minced garlic, chili flakes and sesame seeds. This addition takes the dish to a whole new level! Like most Asian dishes, this one is BEST made in sesame oil. The pungent flavors from the oil give the dish a great flavor. For all my Asian recipes I like to use this Chili Oil. Made from infusing chilies in sesame oil, this one is flavorful and pretty spicy. A little oil goes a LONG way! I always have a bottle in my pantry. Apart from the oil and edamame, the other ingredients can be modified as you like. If you are a garlic fan, get a couple of extra cloves in the dish. If you like some soy sauce, add that in the bowl too. I sometimes add some sesame seeds too. The crunch from the garlic and sesame is great with the creamy edamame beans. Variations A great snack for anyone looking for a spicy treat; this edamame recipe is easy to make. However, if you like a non spicy version, skip the last step of adding chili oil and garlic to the pods. You might just want to add sesame oil and sesame seeds in the edamame and make a delicious version. Making a soy glaze using soy sauce, water and some oil is a great idea too. Just make sure the salt is balanced as the soy sauce is generally salted. Just pour that on steamed edamame and enjoy! If you would like to use the edamame beans in a recipe, steam them and shell them. Use the beans as desired in any kind if Asian recipe. They are healthy, yummy and super awesome in rice, noodles or curries. If you are looking for Asian recipes to enjoy with steamed edamame; try these: Baked Tofu Bowl with Carrot Noodles Cheese and Vegetable Dumplings Japchae | Korean Stir-Fry Noodles Pan Fried Vegetable Dumplings Rainbow Shirataki Noodles Ingredients Frozen Edamame 10 oz Coarse Sea Salt 1/2 tsp Chili Oil 1 tsp Sesame Oil 1 tsp Garlic 3-4 cloves, minced Chili Flakes 1/2 tsp Method In the base of the Instant Pot add 1 cup water. Place a trivet in the water. In a steamer basket add the edamame. Place the steamer basket in the Instant Pot and close the lid. Press Pressure Cook and set the mode to Normal. Adjust the time to 0 (ZERO) minutes. Close the lid and move the vent to sealing. Once the Instant Pot beeps, move the vent to venting and let all the steam out. When the silver valve drops, open the pot and remove the steamer basket. Transfer the edamame to a bowl or plate and sprinkle Coarse Sea Salt over it. In a small pan, heat Chili Oil and Sesame Oil. Once hot, add garlic and chili flakes. Let the garlic sauté for a minute and transfer everything on the edamame. Mix well and enjoy topped with black sesame seeds (optional). DISCLOSURE: WE ARE A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES.

Instant Pot Soya Chunks Biryani is a perfect one pot dish which is healthy, flavorful and high in protein and can be prepared under 30 minutes.Its good lunchbox option for both kids and adults.

Instant Pot Soya Chunks Biryani is a perfect one pot dish which is healthy, flavorful and high in protein and can be prepared under 30 minutes.Its good lunchbox option for both kids and adults.

This Instant Pot Brown Fried Rice is a healthier version of Instant Pot Chinese Fried Rice because it uses brown rice. The recipe is a great way to add flavor to plain brown rice with minimal effort. To make the recipe non-vegetarian, stir in ham, rotisserie chicken and/or a fried egg to the cooked rice.

Looking for a good meatless Instant Pot recipe? I have 37 Instant Pot vegetarian recipes to share with you today! #instantpot #instantpotrecipes #instantpotvegetarianrecipes #vegetarian #vegetarianrecipe #meatless #meatlessmonday There’s not a better tool than the Instant Pot to cook dried beans and grains and other vegetarian dishes. Here are 37 Instant Pot vegetarian recipes.

There’s not a better tool than the Instant Pot to cook dried beans and grains and other vegetarian dishes. Here are 37 Instant Pot vegetarian recipes.

There’s not a better tool than the Instant Pot to cook dried beans and grains and other vegetarian dishes. Here are 37 Instant Pot vegetarian recipes.

Aloo Gobi is a delicious vegetarian side-dish in northern-Indian cuisine, in which potato (aloo) and cauliflower (Gobi) are cooked with aromatics and seasoned with mild Indian spices. Make this vegan and gluten-free Punjabi delicacy in your Instant Pot or skillet in under 30 minutes. #spicecravings #indian #vegetarian #sidedish #indiancuisine #instantpot Aloo Gobi is a delicious vegetarian side-dish in northern-Indian cuisine, in which potato (aloo) and cauliflower (Gobi) are cooked with aromatics and seasoned with mild Indian spices. Make this vegan and gluten-free Punjabi delicacy in your Instant Pot or skillet in under 30 minutes.

Aloo Gobi is a delicious vegetarian side-dish in northern-Indian cuisine, in which potato (aloo) and cauliflower (Gobi) are cooked with aromatics and seasoned with mild Indian spices. Make this vegan and gluten-free Punjabi delicacy in your Instant Pot or skillet in under 30 minutes.

A super flavorful broth, crispy tofu, herbs and banh pho; this Vegetarian take on Vietnamese Pho is super delicious. Plus it takes less than an hour thanks to the Instant Pot! Have you ever tried Pho?? The super yummy Vietnamese broth FULL of flavor and served with a LOT of toppings? If you have tried this, you will know how good this on a cold windy evening. It is August yet but the evenings here in the Bay Area are getting chilly. All i am craving for is something like a broth based meal that is healthy, easy to make and full of flavor! For those who do not know, Pho is a Vietnamese broth based soup. Pronounced as ‘fuh’, this is probably the MOST well known Vietnamese dish here in the US. It consists of a flavorful broth, rice noodles called banh pho, herbs and protein of your choice. It can be customized to be spicy using chilli flakes in the broth or as a topping. But don’t fret; this tastes amazing even without the spice. Traditionally Vietnamese Pho has some kind of meat in it and the broth takes HOURS of simmering time to extract the flavors. However, this recipe breaks away from both the ideas. It is a vegetarian recipe that has tofu as the protein and the broth is made quickly in the Instant Pot. Ready in under an hour, this Pho recipe can easily be customized to suit your tastes. With the cold days not far away, I am already dreaming of bowls full of pho and other soups. If you are like me; you have to check out these Asian Soup recipes for the cold days: Asian Ginger Broth Sweet Corn Vegetable Soup Vegetable Dumpling Soup Vegetable Manchow Soup Thai Lemongrass Soup Pho has been something that I have always been wanting to make at home. The only reason I pushed it out so much is because I hated to stand by the stove as the broth simmers to infuse the flavors. With the Instant Pot it was as easy as dump, saute and cook! The broth was just as flavorful as I have had at the Vietnamese restaurants here in the Bay Area. The greatest contributor to the soup is the broth. Once you have the broth ready; the rest is just adding in your favorite toppings to make something that you would enjoy on a cold evening. So I would urge you to get the ingredients fresh and use them right away. That way the flavors come through really well and the soup is ALWAYS a hit! Variations I made the broth using spices just like they do in North Vietnam. Feel free to drop any spice you would not want in your soup. For the toppings I used what I see most in the restaurants. However, adding basil leaves, protein of your choice, shiitake mushrooms and edamame is an option. Tofu is generally not THE ingredient in Pho, but it works well in the vegetarian version. The Instant Pot makes this recipe in NO time compared to the traditional method without compromising on the taste. If you are looking for more Instant Pot recipe, try one of these: 30-Minute Vegetable Biryani Matki Misal Peanut Tofu Curry with Rice Vegan Tofu Lettuce Wraps Spinach Artichoke Mac & Cheese Perfect 5 Minute Quinoa Simple Plain Yogurt Strawberry Chia Jam Plus, follow my Pinterest board All Instant Pot recipes in ONE for more recipes from all the contributors. There are TONS of recipes on the board for you to try! Now, head straight to the recipe below! Ingredients For the Broth Onion 1 medium, diced Garlic 3-4 cloves, peeled Ginger 2 inch piece, cubed Lemongrass 2-3 stalks, tied together Cinnamon 4-5 sticks Cloves 5-6 Star Anise 3-4 Coriander seeds 1 tsp Sesame Oil/Vegetable Oil 2 tsp Vegetable Broth 4 cups Salt and Pepper as required Five Spice Seasoning 1 tsp For the toppings Firm Tofu 14 oz Corn Starch 1 tsp Wide/thin Rice Noodles 1 cup Bean Sprouts 1/2 cup Jalapeño 1 sliced Lemon slices 1-2 Mint Leaves a handful Scallions 2-3 stalks Salt 1 tsp Pepper Powder 1 tsp Chilli Oil/Vegetable Oil 2 tsp Optional: Sriracha Sauce or hot sauce of your choice Method To make the Tofu Drain and press the tofu between a couple of kitchen towels. Once the water drains, cut the tofu into equal size cubes. Toss them in salt, pepper and corn starch. Mix well. In a pan heat oil or chilli oil. Place the tofu pieces and let them brown. Turn them around to allow the tofu pieces to brown evenly on all sides. Remove and set aside. To make the Broth Set the Instant Pot to ‘Saute’ mode and ‘Normal’. Add oil and let it heat. Once the display reads ‘HOT’ add star anise, cloves, cinnamon and coriander seeds. Let them roast for a minute and then add garlic, ginger and onion. Mix and let the onions and ginger char. Then add in the lemongrass, vegetable broth, salt, pepper and five spice powder. Set the mode to ‘Pressure Cook’ and ‘High Pressure’. Close the lid, set the valve to sealing and set time to 15 minutes. Once done, let the pressure release naturally for 10 minutes and then move the valve to venting. Once the pressure is released, open the lid and use a fine mesh sieve to remove the solids from the broth. To build the Pho Cook the rice noodles as per the package instructions. Prepare all the vegetables as mentioned. In a bowl add the broth. Top with rice noodles, tofu, jalapeño, mint leaves, scallions and lemon slices. Add hot sauce or chilli oil of you like that. To enjoy, squeeze the lemon, mix everything together and enjoy!

Chili Garlic Noodles Instant Pot will reward you with perfectly cooked al dente noodles in a spicy sauce every single time. This Instant Pot Chili Garlic Noodles is a 15 mins recipe and so perfect for busy weeknights.

Swap take-out and jarred sauces with this easy Vegetarian Teriyaki Noodle recipe. Quick dinner in 30 minutes in the Instant Pot! #herbivorecucina #teriyaki #noodles #vegetarian #wheatnoodles #instantpot #mealthy #pressurecooker Swap take-out and jarred sauces with this easy to make Vegetarian Teriyaki Noodle recipe. One-pot dinner in 30 minutes is possible using an Electric cooker to make this! Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. Noodles and pasta make an appearance on our dinner menu so often. There is something super satisfying about a bowl of warm noodles. It makes an amazing dinner, especially if is enjoyed with your favorite movie! Eating noodles is amazing, but if the recipe takes forever to make, it no longer remains in the favorites category. Lately, using the electric pressure cooker like Instant Pot or Mealthy Multipot is my favorite way to make them! Just one pot needed to put it together and the meal is served in under 30 minutes. Talking of noodles, we enjoy a lot of different types of noodles for our meals. Hakka Noodles, Japchae, Pad Thai, Chow Mein and so on. These are the more popular ones but lesser known Teriyaki noodles are on our list often. Wondering how to make Teriyaki noodles? Read on! Video Recipe What is Teriyaki? Teriyaki refers to the Japanese method of cooking meat, fish or vegetables in a sweet and sour glaze. The main ingredients of the glaze are soy sauce, vinegar, sugar and ginger. Using dark soy sauce gives the glaze a great shine and color. A lot of brands sell bottled teriyaki sauce with different ingredients and proportions. For this recipe I have made a quick version of the sauce that needs no prior cooking or fancy ingredients. What goes into Teriyaki Noodles? This recipe is inauthentic and can be called as a quick Asian fusion recipe. However, it is delicious, easy to make and needs just one pot to get it together. And so, it is a favorite here! This recipe has three main requirements; noodles, teriyaki sauce and add-ins. I used Vegetarian Wheat noodles from the Asian store. Any thin noodles work for this recipe. If using angel hair or other kinds of noodles, divide the time mentioned on the packet by 2 to get instant pot cooking time. The sauce requires a few pantry essentials and can be easily made by just mixing the ingredients to make it. No cooking required for this. It is cooked along with the noodles and vegetables. I opted for just a handful of vegetables to add to the noodles but tofu or any other protein of your choice can be used. Plus, if you would like more vegetables; they can be added too. I have only used peppers, onion, carrots and mushrooms. If you have a bag of frozen vegetables of any kind; that can be used too. The recipe works perfectly to empty out the refrigerator! Vegetarian Teriyaki Sauce Ingredients This sauce has four main ingredients and all the rest are just for flavors. Having a good dark soy sauce is key to get the glaze. Vinegar or mirin is used along with sugar and ginger to complete the sauce. Adding some honey is great but can be skipped if you think it would make the sauce super sweet. I added some hot sauce and garlic powder for flavor. These are optional and can be left out. Corn starch is used here to thicken the sauce a little. again, an optional ingredient and can be skipped! Using the Mealthy Multipot to make Teriyaki Noodles Making this recipe in any electric cooker is a great idea. It helps make the noodles along with cooking the vegetables in one go. The key to NOT have soggy noodles is to release the pressure IMMEDIATELY after the cooking cycle. This is done manually in most cookers except the Mealthy Multipot 2.0. With a setting to release pressure automatically after the cooking cycle is complete, this task only needs the press of a button! Want to know more? Check out my review of the Multipot 2.0 here. Buy your own Multipot here. Remember you can get $10 off on any product from Mealthy (above $59.95) using the code HERBIVORECUCINA. Or get yours from Amazon. Steps to make Vegetarian Teriyaki Noodles 1- Mix together all the ingredients for the sauce till the sugar and cornstarch mix completely. Set aside. 2- Set the mode to sauté at medium intensity. Let the pot display hot. 3- Add oil in the pot and let it heat. Add minced garlic and sliced onion and peppers. Mix well. 4- Now add in carrots and mushroom. Also add salt and pepper. Give it a good stir. 5- Place the noodles above the vegetables. 6- Stir in the prepared teriyaki sauce. Also add water. Do not mix the noodles. 7- Close the lid of the Multipot and set the mode to Pressure cook for 3 minutes on high pressure and do a quick release automatically or manually. 8- Open the pressure cooker and gently mix the noodles. 9- Serve topped with roasted sesame seeds and spring onion greens. Ingredients For the Sauce Dark soy sauce 1/4 cup Vinegar 1/8 cup Hot sauce/ Sriracha 2 tbsp Honey 1 tsp Brown Sugar 1 tsp Garlic powder 1/4 tsp Ground Ginger a pinch Corn starch 1 tsp For the Noodles Thin wheat noodles/ angel hair pasta 200 grams Peppers 1 cup, sliced (mix of green, yellow, orange and red) Pink Onion 1/2 cup, sliced Carrots 1/2 cup, sliced Mushroom 1 cup, halved Garlic 2 tbsp minced Olive/ Sesame Oil 2 tbsp Salt 1 tsp Pepper powder 1 tsp Water 2 cups Roasted sesame seeds 1 tsp Spring onion greens to top Method For the sauce Mix together all the ingredients till the sugar and cornstarch mix completely into the remaining ingredients. Set aside. For the noodles Set the mode to saute at medium intensity. Let the pot display hot. Add oil in the pot and let it heat. Add minced garlic and sliced onion and peppers. Mix well. Now add in carrots and mushroom. Also add salt and pepper. Give it a good stir. Place the noodles above the vegetables. Stir in the prepared teriyaki sauce. Also add water. Do not mix the noodles. Just push them down as much as possible. It is okay if all of them are not submerged in water. Close the lid of the Multipot and set the mode to Pressure cook for 3 minutes on high pressure and do a quick release automatically or manually. Open the pressure cooker and gently mix the noodles. If there is some sauce at the bottom, it will be absorbed by the noodles in a couple of minutes. Serve topped with roasted sesame seeds and spring onion greens. DISCLOSURE: WE ARE A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES.

Swap take-out and jarred sauces with this easy to make Vegetarian Teriyaki Noodle recipe. One-pot dinner in 30 minutes is possible using an Electric cooker to make this! Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. Noodles and pasta make an appearance on our dinner menu so often. There is something super satisfying about a bowl of warm noodles. It makes an amazing dinner, especially if is enjoyed with your favorite movie! Eating noodles is amazing, but if the recipe takes forever to make, it no longer remains in the favorites category. Lately, using the electric pressure cooker like Instant Pot or Mealthy Multipot is my favorite way to make them! Just one pot needed to put it together and the meal is served in under 30 minutes. Talking of noodles, we enjoy a lot of different types of noodles for our meals. Hakka Noodles, Japchae, Pad Thai, Chow Mein and so on. These are the more popular ones but lesser known Teriyaki noodles are on our list often. Wondering how to make Teriyaki noodles? Read on! Video Recipe What is Teriyaki? Teriyaki refers to the Japanese method of cooking meat, fish or vegetables in a sweet and sour glaze. The main ingredients of the glaze are soy sauce, vinegar, sugar and ginger. Using dark soy sauce gives the glaze a great shine and color. A lot of brands sell bottled teriyaki sauce with different ingredients and proportions. For this recipe I have made a quick version of the sauce that needs no prior cooking or fancy ingredients. What goes into Teriyaki Noodles? This recipe is inauthentic and can be called as a quick Asian fusion recipe. However, it is delicious, easy to make and needs just one pot to get it together. And so, it is a favorite here! This recipe has three main requirements; noodles, teriyaki sauce and add-ins. I used Vegetarian Wheat noodles from the Asian store. Any thin noodles work for this recipe. If using angel hair or other kinds of noodles, divide the time mentioned on the packet by 2 to get instant pot cooking time. The sauce requires a few pantry essentials and can be easily made by just mixing the ingredients to make it. No cooking required for this. It is cooked along with the noodles and vegetables. I opted for just a handful of vegetables to add to the noodles but tofu or any other protein of your choice can be used. Plus, if you would like more vegetables; they can be added too. I have only used peppers, onion, carrots and mushrooms. If you have a bag of frozen vegetables of any kind; that can be used too. The recipe works perfectly to empty out the refrigerator! Vegetarian Teriyaki Sauce Ingredients This sauce has four main ingredients and all the rest are just for flavors. Having a good dark soy sauce is key to get the glaze. Vinegar or mirin is used along with sugar and ginger to complete the sauce. Adding some honey is great but can be skipped if you think it would make the sauce super sweet. I added some hot sauce and garlic powder for flavor. These are optional and can be left out. Corn starch is used here to thicken the sauce a little. again, an optional ingredient and can be skipped! Using the Mealthy Multipot to make Teriyaki Noodles Making this recipe in any electric cooker is a great idea. It helps make the noodles along with cooking the vegetables in one go. The key to NOT have soggy noodles is to release the pressure IMMEDIATELY after the cooking cycle. This is done manually in most cookers except the Mealthy Multipot 2.0. With a setting to release pressure automatically after the cooking cycle is complete, this task only needs the press of a button! Want to know more? Check out my review of the Multipot 2.0 here. Buy your own Multipot here. Remember you can get $10 off on any product from Mealthy (above $59.95) using the code HERBIVORECUCINA. Or get yours from Amazon. Steps to make Vegetarian Teriyaki Noodles 1- Mix together all the ingredients for the sauce till the sugar and cornstarch mix completely. Set aside. 2- Set the mode to sauté at medium intensity. Let the pot display hot. 3- Add oil in the pot and let it heat. Add minced garlic and sliced onion and peppers. Mix well. 4- Now add in carrots and mushroom. Also add salt and pepper. Give it a good stir. 5- Place the noodles above the vegetables. 6- Stir in the prepared teriyaki sauce. Also add water. Do not mix the noodles. 7- Close the lid of the Multipot and set the mode to Pressure cook for 3 minutes on high pressure and do a quick release automatically or manually. 8- Open the pressure cooker and gently mix the noodles. 9- Serve topped with roasted sesame seeds and spring onion greens. Ingredients For the Sauce Dark soy sauce 1/4 cup Vinegar 1/8 cup Hot sauce/ Sriracha 2 tbsp Honey 1 tsp Brown Sugar 1 tsp Garlic powder 1/4 tsp Ground Ginger a pinch Corn starch 1 tsp For the Noodles Thin wheat noodles/ angel hair pasta 200 grams Peppers 1 cup, sliced (mix of green, yellow, orange and red) Pink Onion 1/2 cup, sliced Carrots 1/2 cup, sliced Mushroom 1 cup, halved Garlic 2 tbsp minced Olive/ Sesame Oil 2 tbsp Salt 1 tsp Pepper powder 1 tsp Water 2 cups Roasted sesame seeds 1 tsp Spring onion greens to top Method For the sauce Mix together all the ingredients till the sugar and cornstarch mix completely into the remaining ingredients. Set aside. For the noodles Set the mode to saute at medium intensity. Let the pot display hot. Add oil in the pot and let it heat. Add minced garlic and sliced onion and peppers. Mix well. Now add in carrots and mushroom. Also add salt and pepper. Give it a good stir. Place the noodles above the vegetables. Stir in the prepared teriyaki sauce. Also add water. Do not mix the noodles. Just push them down as much as possible. It is okay if all of them are not submerged in water. Close the lid of the Multipot and set the mode to Pressure cook for 3 minutes on high pressure and do a quick release automatically or manually. Open the pressure cooker and gently mix the noodles. If there is some sauce at the bottom, it will be absorbed by the noodles in a couple of minutes. Serve topped with roasted sesame seeds and spring onion greens. DISCLOSURE: WE ARE A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES.

Instant Pot Chickpea Biryani is an easy and wholesome vegetarian recipe with plump chickpeas cooked in caramelized onions and spices over fragrant basmati rice. #ministryofcurry #biryani #instantpot An easy and wholesome vegetarian Biryani with plump chickpeas cooked in caramelized onions and spices over fragrant basmati rice.