My good friend, Lorry Silver, cracked a joke about her multi-cooker having a faxing option, if only she could locate the instructions. Ha-ha! But did you know that if you get food stuck to the bottom of your Instant Pot, you can pressure cook a little dish soap and water to make it clean as a whistle?
Thank Hip Pressure Cooking, by Laura D. A. Pazzaglia for this Instant Pot Beijing Style Hot and Sour Cabbage recipe. She says it’s a tangy, salty side dish favourite that can convert anyone into a cabbage lover.
Instant Pot Beijing Style Hot and Sour Cabbage
- 1 T olive oil
- 5 garlic cloves, halved
- 1 T fresh ginger, chopped
- 1/2 t red pepper flakes
- 1 Napa cabbage, cut into 4 wedges
- 1/4 c white vinegar
- 1/4 c soy sauce
- 1/2 c water
- 1/2 t cornstarch
- 1 t sugar
In an Instant Pot, use the sauté function to heat the olive oil on medium heat, then add garlic, ginger and red pepper. Stand cabbage wedges with root end down, tips up. Pour in vinegar, soy sauce and water. Cook on high pressure, with vent closed, for 7 minutes, releasing pressure when time is up. Use tongs to transfer cabbage onto a plate. Add sugar and cornstarch and use sauté function to boil the sauce, stirring frequently to reduce and concentrate, until thickened a tad. Pour sauce over cabbage and serve. Tasty hot or cold, serves 6.
- I’ve experimented with my Instant Pot numerous times and shared these JC Instant Pot recipes: Cauliflower Black Bean Soup, Curried Spinach, Easy Veggie Beer Soup, and Asian Style Lettuce Wrap.
- Here are 10 Napa cabbage recipes from She Knows, sautéed Napa Cabbage from Jacques Pepin, and how to buy, store and use Napa cabbage from Food52.
- The Cultured Cook, by Michelle Schoffro Cook touts delicious fermented foods. If you’ve a mad scientist approach to cooking and are looking for vegan, gluten-free recipes, you can make your own dairy free yogurt, vegan cheeses, sauerkraut, pickles, cultured vegetables, fruits and beverages. Want to be included in a draw on January 31 for a copy of The Cultured Cook? Then leave a comment below. I love your comments — almost as much as I love my Instant Pot!