Instant Pot Hibachi Soup Recipes
INSTANT POT HIBACHI SOUP
If you love the Hibachi Soup that is served at Japanese Steak House Restaurant, you're going to love this homemade Instant Pot Hibachi Soup recipe!
Provided by Angie - BigBearsWife.com
Categories Soups
Time 30m
Number Of Ingredients 12
Steps:
- Prepare all the vegetables. Dice carrots and celery. Add the celery, carrots, garlic powder, onion powder, grated ginger, sesame oil, soy sauce, sriracha, bouillon and water to the Instant Pot. Set to manual high pressure for 2 minutes. When the cooking is done, allow a natural pressure release for 5 minutes and then quick release any remaining pressure. Place the mushroom slices and scallions in the serving bowls. Strain the broth. Ladle the soup over the veggies and serve. Add additional soy sauce or sriracha if desired.
Nutrition Facts : Calories 30 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 cup, Sodium 228 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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- Add the sesame oil to the Instant Pot and hit Sauté so it’s on the More or High setting. After 3 minutes of heating, add the onion, garlic, ginger and carrot and sauté for 8-10 minutes until the onion and garlic are nicely browned and just slightly charred on the edges.
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