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).

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.

#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.

→ Read our full methodology

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.

Bamboo Steamer vs Electric Steamer: Which Is Better for Dim Sum?

Which Is Better for Different Dim Sum Items

In our kitchen comparison, we made the same batch of har gow wrappers and filling, then cooked half in a bamboo steamer and half in an electric steamer simultaneously. We found the bamboo steamer produced noticeably drier, less sticky wrappers — the bamboo absorbed the excess condensation that dripped from the lid of the electric model.

The choice between bamboo and electric steamer depends heavily on what you are cooking. For delicate items with thin wrappers like har gow and cheung fun, bamboo absorbs excess steam and prevents condensation from dripping onto the wrapper and making it soggy. For sturdier items like spare ribs, turnip cake, and sticky rice in lotus leaf, the consistent temperature of an electric steamer produces more reliable results.

• Har gow (shrimp dumpling): Bamboo — absorbs condensation, keeps wrapper delicate
• Siu mai: Either — robust enough for both methods
• Cheung fun (rice noodle roll): Bamboo — prevents sogginess
• Lo mai gai (sticky rice in lotus leaf): Electric — consistent 30-minute steam
• Turnip cake (lo bak go): Electric — precise temperature for even setting

Maintenance Tips

Bamboo steamers require air-drying completely after each use to prevent mould. Never store them damp. Electric steamers need weekly descaling in hard-water areas — fill the reservoir with equal parts white vinegar and water, run a full cycle, then rinse twice with clean water.

Last Updated: March 21, 2026

Quick Answer: For authentic dim sum, a bamboo steamer ($15–35) wins — bamboo absorbs excess condensation so water droplets never drip back onto dumplings (the main cause of soggy skins). Electric steamers are more convenient for daily cooking but produce wetter steam. Best approach: bamboo for dim sum days, electric for vegetables and fish.

The bamboo vs electric steamer debate matters most for dim sum and delicate dumplings. Both work, but they produce different steam quality for different dishes.

Bamboo vs Electric: Key Differences

The fundamental difference is steam quality. Bamboo absorbs excess condensation — water droplets form on bamboo walls and are absorbed rather than dripping onto food, keeping dumpling skins dry. Metal-lid electric steamers accumulate condensation that drips back. This difference is most noticeable for har gow, siu mai, and char siu bao where surface texture is critical.

When Bamboo Steamers Win

Bamboo is superior for: har gow (crystal shrimp dumplings), siu mai, char siu bao, rice noodle rolls (cheung fun), and egg tarts. Professional dim sum chefs universally use bamboo. A $25 bamboo steamer set over a carbon steel wok with 2 inches of boiling water replicates exact restaurant conditions. Bamboo also imparts a subtle traditional aroma to dishes in direct contact with the surface.

When Electric Steamers Win

Electric outperforms bamboo for: whole fish, vegetables, chicken, eggs, and multi-dish meal prep. The Secura Electric Steamer ($59) has independent timer controls per tier and auto-shutoff safety. For daily cooking while multitasking — steaming fish while stir-frying vegetables — electric is dramatically more convenient and does not require wok or stovetop monitoring.

Top Recommended Models

Best bamboo steamer: Helen’s Asian Kitchen 2-Tier Bamboo Steamer ($25) — 10-inch diameter fits standard woks, tight-fitting lid, food-grade bamboo without chemical treatment. Best electric steamer: Secura Electric Food Steamer ($59) — 3-tier, 9.5-quart total, 60-minute timer, auto-off. Best budget electric: BELLA Two-Tier Food Steamer ($35) — compact and reliable for vegetables and fish.

Frequently Asked Questions

Is bamboo steamer or electric steamer better for dim sum?

Bamboo steamers produce better dim sum texture — bamboo absorbs condensation so water never drips onto dumplings. Professional dim sum restaurants universally use bamboo.

Can I use a bamboo steamer without a wok?

Yes. Use any wide pot slightly smaller in diameter than the steamer. Fill with 2–3 inches of water, maintain a vigorous boil.

How do I prevent dim sum from sticking to bamboo?

Line baskets with parchment paper rounds, silicone liners, napa cabbage leaves, or wet cheesecloth. Pre-wet the steamer 10 minutes before use.

How do you clean a bamboo steamer?

Hot water and a brush only — no soap. Air dry completely (4–6 hours minimum) before storing. Never store damp — mold develops quickly.

Can bamboo steamers go in the dishwasher?

No — heat and detergent causes bamboo to crack and split. Hand wash only. A dishwasher destroys a bamboo steamer in 1–2 cycles.

What size bamboo steamer do I need?

For 2–4 people: 10-inch 2-tier (12–16 dumplings per tier). For larger gatherings: 12-inch or 3-tier stack. For solo cooking: 8-inch.

→ Read our full methodology