25 Instant Pot Chinese Recipes That Are Better Than Takeout (2024)

FAQs

How to make homemade Chinese food taste like takeout? ›

“Instant pot recipes are absolutely healthy as long as what you put in the recipe is healthy,” she says.

In our recipes, we generally use light soy sauce and add sugar plus other seasonings rather than bottled seasoned soy sauce. That said, some like to keep seasoned soy sauce in the pantry because it's convenient and quick. Some also have MSG for a little extra kick of savoriness.

The ingredients used by Chinese chefs to cook dishes are fantastic. Herbs and spices included in Chinese cuisine make each dish taste like heaven. We also can't forget about all the delicious types of sauces that make the dishes mouth-watering.

Con– The Instant Pot uses steam under pressure to cook food and not everything is meant to be cooked in the Instant Pot. I attempted a crustless quiche which turned out well but it was too wet and moist to my liking and I prefer to cook it in the oven with dry heat.

They are most commonly used in industrial settings to quickly prepare meat or stocks. However, in most scenarios, Elite Chefs avoid using pressure cookers because they provide less control over the final dish. Chefs often prefer slow cooking techniques that accentuate and pull out the flavors of the food.

Mostly we boil potatoes in a pressure cooker, but like rice, potatoes also contain a lot of starch. This is the reason why boiling or cooking in this pressure cooker is not considered good for health. If you still plan to use cooker for the same, add a lot of water and wash them thoroughly post cooking.

An Instant Pot is a countertop appliance that slow-cooks—and then some. It is a brand of multicooker, an appliance known for having lots of features, typically including slow cooking, pressure cooking, rice cooking, steaming, searing, fermenting, and more. In sum, multicookers do more than slow cookers.

Do professional chefs use Instant Pot? ›

Despite its popularity in professional kitchens, a pressure cooker is rarely featured on cooking shows. But that doesn't mean celebrity chefs don't appreciate their value. In fact, many renowned chefs have sung the praises of pressure cookers.

It is safe to cook frozen food in a pressure cooker because it uses pressure to move food through the "Danger Zone" quickly. As a result, you don't run into the issues that you would find by cooking frozen food in a slow cooker, where it can stay too long in the Danger Zone and could become unsafe.

Because pressure cooking is an enclosed form of cooking, there is no contact with air. Therefore, some nutritionists argue that the ingredients may remain uncooked from within which can hamper your digestion on being consumed.

Is cooking in a pressure cooker healthy? Yes, cooking in a pressure cooker is healthy. Unlike a slow cooker, which cooks foods for a long time at a lower temperature, pressure cookers do use high heat when cooking - but not for a long time. This means that most of the nutrients won't be lost.

Unlike nonstick cooking surfaces, the stainless steel pot presents no threat of harmful chemicals. Instant Pot also switches to a “warm” setting when it's done cooking, keeping food at a safe temperature for up to 10 hours.

Regular soy sauce will give the noodles a flavor boost, and dark soy sauce will give it a nice brown color. Depending on your preference, you can also add other ingredients like sesame oil and oyster sauce. Some people also like to add chicken stock or MSG to bring out an umami flavor.

A blend of cinnamon, cloves, Sichuan peppercorns, fennel and star anise, these five spices give the sour, bitter, pungent, sweet and salty flavors found in Chinese cooking.

Monosodium Glutamate (MSG) is a flavor enhancer that has been widely used for roughly 100 years ( 1 ). In addition to being naturally present in certain foods, it's a common food additive in Chinese recipes, canned vegetables and soups, and other processed goods.

Soy sauce is the #1 ingredient used in Chinese cuisine.

We use soy sauce in almost every savory dish -- to add flavor to marinades, sauces, dips, stir-fries, noodle dishes, rice dishes, and more!