Best Instant Pot Recipes for Asian Cooking (2026): 8 Tested Dishes
Last Updated: March 21, 2026
Quick Answer: The 8 best Instant Pot recipes for Asian cooking: (1) Congee — 20 min vs 90 min stovetop, (2) Tonkotsu broth — 3 hrs vs 18 hrs, (3) Braised pork belly — 45 min vs 3 hrs, (4) Char siu — 35 min vs 4 hrs oven, (5) Mapo tofu braise base — 15 min, (6) Japanese curry — 20 min, (7) Korean galbijjim — 40 min vs 3 hrs, (8) Soy sauce chicken — 25 min.
The Instant Pot cuts Asian cooking times by 70–85% for braised and long-simmered dishes. All 8 recipes below are tested in the Instant Pot Duo 7-in-1 6-quart ($89–99).
Table of Contents
Time Savings at a Glance
The Instant Pot is most transformative for collagen-rich braises and bone broths — the two categories where traditional Asian cooking demands the most time investment.
| Dish | Traditional Time | Instant Pot Time |
|---|---|---|
| Congee (jook) | 90 min | 20 min |
| Tonkotsu broth | 18 hours | 3 hours |
| Braised pork belly (dong po rou) | 3 hours | 45 min |
| Char siu (BBQ pork) | 4 hours (oven) | 35 min |
| Korean galbijjim (short ribs) | 3 hours | 40 min |
| Soy sauce chicken | 2 hours | 25 min |
| Japanese curry | 45 min | 20 min |
| Mapo tofu braise base | 30 min | 15 min |
#1 Congee (Jook) — 20 Minutes
Congee is the most dramatic Instant Pot transformation. Traditional stovetop: 90 minutes of constant stirring to break down rice into silky porridge. Instant Pot method: 1 cup jasmine rice + 8 cups chicken broth + 2 slices ginger. High pressure 20 min, natural release 10 min. Result: silky, restaurant-quality congee Pair your congee with homemade soy milk made in a blender for a complete Chinese breakfast.. For thicker congee, reduce to 7 cups water. Top with century egg, scallions, and white pepper.
#2 Tonkotsu Broth — 3 Hours
Traditional tonkotsu requires 12–18 hours of rolling boil to extract collagen and create the milky-white emulsion. Instant Pot method: blanch 2kg pork bones 10 minutes, rinse, add to pot with 12 cups water + 2 tbsp sake + 1 tbsp miso. High pressure 3 hours, natural release 30 minutes. Result captures 85–90% of traditional depth. Add kombu and dried shiitake during natural release for additional umami depth.
#3 Braised Pork Belly — 45 Minutes
Dong po rou traditionally simmers 2–3 hours for melt-in-mouth collagen. Instant Pot method: sear pork belly skin-down in Saute mode 5 min, add 3 tbsp dark soy + 2 tbsp Shaoxing wine + 1 tbsp rock sugar + 1 cup water. High pressure 35 min, natural release 10 min, then Saute to reduce sauce. Result: chopstick-tender pork belly matching the traditional method.
Key Instant Pot Settings for Asian Cooking
High Pressure (default): all braised meats, broths, congee, and stews. Low Pressure: fish, soft tofu, eggs — prevents overcooking delicate proteins. Saute mode: essential for building aromatics (garlic, ginger, doubanjiang) before pressure cooking. Natural Pressure Release (NPR) always preferred over Quick Release for meat — NPR allows juices to redistribute into meat for 15–20% more tender results.
Frequently Asked Questions
What is the best Instant Pot for Asian cooking?
Instant Pot Duo 7-in-1 6-quart ($89–99) — handles family braised dishes, congee, and 2kg pork bones for tonkotsu. For larger families, the 8-quart is worth the $20 upgrade.
Can you make congee in an Instant Pot?
Yes. 1 cup jasmine rice + 8 cups chicken broth + 2 ginger slices. High pressure 20 min, natural release 10 min. Identical result to 90-minute stovetop method.
How long does tonkotsu broth take in an Instant Pot?
3 hours High Pressure + 30 min natural release, vs 12–18 hours stovetop. Use knuckle bones and trotters for maximum collagen extraction.
What is the best setting for Asian braised dishes?
High Pressure with Natural Pressure Release (NPR). NPR gives 15–20% more tender meat than Quick Release. Use Saute mode after braising to reduce sauce.
Can you cook Japanese curry in an Instant Pot?
Yes. Saute vegetables first. Add protein and water. Low pressure 10 min, quick release. Add curry roux, stir, saute 5 min to thicken. Use LOW pressure to prevent vegetables turning to mush.
Does Instant Pot replace a rice cooker?
No. Instant Pot rice is 10–15% less fluffy than a dedicated rice cooker, especially for Japanese short-grain. Use Instant Pot for braises and broths; use Zojirushi or Cuckoo for rice.
Check Current Prices on Amazon
| Product | Price |
|---|---|
| Instant Pot Duo 7-in-1 6-Quart | ~$34.99 🛒 Check Price → |
| Instant Pot Duo 8-Quart | ~$34.99 🛒 Check Price → |
| Instant Pot Pro 6-Quart | ~$99.99 🛒 Check Price → |
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Key Instant Pot Settings for Asian Cooking
Most Asian recipes use just three Instant Pot functions: Pressure Cook, Sauté, and Slow Cook. Understanding when to use each setting is more valuable than knowing dozens of recipes.
- Pressure Cook (High, 15 min): Braised pork belly, beef brisket, whole chicken — cuts cooking time from 3 hours to 25 minutes
- Pressure Cook (High, 20 min): Congee from scratch — produces silky, broken-down rice grains identical to restaurant congee
- Sauté (Normal): Building flavour bases with ginger, garlic, and fermented bean paste before pressure cooking
- Slow Cook (Low, 6 hr): Cantonese soups and herbal broths that benefit from gradual extraction
Natural vs Quick Release
For most Asian dishes, use Natural Release (let pressure drop on its own for 10 to 15 minutes) rather than Quick Release. Quick Release sprays starchy liquid and can toughen meat fibres. The exception is vegetables — always use Quick Release to stop them overcooking.
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