Easy Instant Pot Recipes (2024)

What? You’ve got an INSTANT POT but it’s been sitting on the shelf like a picture on the wall…? Don’t worry about it! From now on, your instant pot will become a magic cooking pot.

#1 BAKED EGGS (Korean Sauna Style)

Ingredients:

10 large eggs
1 cup (240ml) water
1 tsp kosher salt
1 tsp white vinegar

Instructions:

1. Take the eggs out of the fridge at least 60 minutes before.

2. In a small container, stir together the water, salt, and white vinegar.

3. Place a trivet in your instant pot. Add the water mixture and gently place the eggs. Cover with a lid and make sure it’s sealed.Push the Pressure Cook button and put it on High Pressure for 70 minutes.

4. Release the steam. Serve with some salt. Enjoy~!

NOTE:

They can be stored in the fridge for up to 7 days.

#2 GEYRAN JJIM (School Lunch Style)

Ingredients:

1 green onion
0.5 oz (15g) carrot
6 large eggs
3/4 cup (180ml) water
1 tbsp mirin
Generous pinch of sugar
Pinch of kosher salt
1/2 tbsp chicken bouillon powder (or fish sauce)
Toasted sesame oil, to coat
Generous pinch of toasted sesame seeds, to garnish

Instructions:

1. Thinly slice the green onion. Finely chop the carrot.

2. Into a container, beat the eggs. Put it through a fine sieve. Add 3/4 cup (180 ml) of water along with the mirin, sugar, salt, and chicken bouillon powder. Mix together.

3. Lightly coat a heatproof container with a little bit of sesame oil. Pour the egg mixture in. Sprinkle the green onion and carrot on top. Cover with a lid (or foil).

4. Put a trivet into the instant pot and add 1 cup (240 ml) water. Gently place the egg mixture. Lock the lid. Push the Pressure Cook button and set the timer for 10 minutes.

#3 KOREAN BOILED PORK (4 servings)

Ingredients:

5-6 green onions (85g)
1/2 yellow onion
1 tbsp neutral-tasting oil
2 lb (900g) pork belly (or pork shoulder)
6 cloves garlic
5 cups (1.2 liters) water
1.5 tbsp Korean soybean paste (doenjang)
1 tbsp soy sauce
3 tbsp mirin
1 tsp black peppercorns
3 dried bay leaves

To Serve:

Steamed rice
Fresh garlic slices
Chili pepper slices
Kimchi
Ssamjang
Lettuce

Instructions:

1. Chop the green onions into nice, big chunks. Cut the onion in half.

2. Add the cooking oil (1 tbsp) to the instant pot and put it on the Saute mode. Once the oil begins to shimmer, add the pork belly and get a nice sear on all sides. Remove from the pot and set aside.

3. To the pot, add the green onions, half of the onion, and garlic. Cook for 3 to 4 minutes.

4. Add the pork back into the pot. Add 5 cups (1.2 liters) of water along with the Korean soybean paste, soy sauce, mirin, black peppercorns, and dried bay leaves. Stir until thoroughly combined. Close the lid. Push the Pressure Cook button and set the timer for 15 minutes.

5. Once it’s done pressure cooking, let it steam for another 10 minutes and release the steam. Take out the pork and let it rest for about 10 minutes. Cut into thin slices. Place them on a plate.

6. Serve with hot rice, garlic, chilies, kimchi, ssamjang, and any kind of lettuce. Enjoy~!

#4 SUYUK RAMYUN (1 serving)

Ingredients:

2.5 cups (600ml) pork broth
1 spicy Korean instant ramyun (or any noodles, chicken bouillon powder to taste)
1 tsp minced garlic
Handful of fresh (or blanched) mung bean sprouts (optional)
1 sliced green onion
Slices of suyuk
1 hard-(or soft-) boiled egg

Instructions:

1. Strain the broth. Use a ladle and skim off some of the fat.

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More Instant Pot Recipes:

Steamed Rice
Steamed Eggs
Japchae (Korean Glass Noodle Stir Fry)
Jjimdak (Korean Braised Chicken)

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