Instant Pot Asian Garlic Noodles Recipes

ASIAN POT ROAST IN AN INSTANT POT®

Asian Pot Roast in an Instant Pot® image

A very good-tasting way to make pot roast. Serve with Japanese zucchini and onion.

Provided by dlc1955dec

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 (2 pound) chuck roast trimmed of excess fat, or more to taste
1 onion, chopped
2 tablespoons minced fresh ginger
3 cloves garlic, minced
salt and ground black pepper to taste
⅔ cup water
¼ cup tamari
15 drops liquid stevia
1 beef bouillon cube
2 tablespoons arrowroot powder
2 red bell peppers, cut into strips
¼ cup chopped cilantro

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil; when hot, add chuck roast and brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining olive oil to the pot. Add onion, ginger, garlic, salt, and pepper; cook and stir for 5 minutes. Add water, tamari, stevia, and bouillon cube.
Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast and transfer to a plate.
Add red bell peppers to the pot and whisk in arrowroot. Set pot to Saute mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes. Return roast to pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 9.8 g, Cholesterol 68.8 mg, Fat 24 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 7.7 g, Sodium 882.3 mg, Sugar 3.6 g

INSTANT POT ASIAN GARLIC NOODLES

Instant Pot Asian Garlic Noodles image

One of the most popular new recipes I have in my bestselling cookbook is my simple and accessible approach to Asian Garlic Noodles. We're talking something you'd get at the best of Asian-fusion restaurants but done with

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

1/4 cup sesame oil (any kind)
1 pound shiitake or baby bella mushrooms, sliced
1 large bell pepper, sliced into matchsticks
9 cloves garlic, minced or pressed
2 1/2 cups garlic or chicken broth (I used 2 1/2 teaspoons of Garlic Better Than Bouillon + 2 cups water)
1 pound spaghetti
2 tablespoons (1/4 stick) salted butter
2 teaspoons dried tarragon
1/4 cup oyster sauce
1/4 cup hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon ginger, minced or pressed (I use Squeeze Ginger)
2 teaspoons chili-garlic sauce or sriracha (optional, for spice)
1 bunch scallions, sliced with some reserved for garnish
2 tablespoons sesame seeds, with some reserved for garnish

Steps:

Add the sesame oil to the Instant Pot, hit Sauté and Adjust so it's on the More or High setting. After 3 minutes of heating, add the mushrooms, pepper and garlic and sauté for 3 minutes.
Pour in the broth and stir well, deglazing (scraping) the bottom of the pot to remove any browned bits from the previous step.
Break the spaghetti in half (see "Jeffrey Sez" section) and add it to the pot, making sure it's submerged in the broth, but DO NOT STIR. Some of the spaghetti may stick up above the broth and that's fine. Top with the butter and tarragon.
Secure the lid and hit Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done.
While the spaghetti's cooking, whisk together the oyster sauce, hoisin sauce, soy sauce, ginger and chili-garlic sauce (if using), and set aside.
When done pressure cooking, remove the lid and stir in the sauce mixture. Let sit in the pot for 5 minutes to allow the sauce to thicken. Toss in the scallions and sesame seeds and serve.

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