instant pot

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Chinese cabbage rolls



2 large heads napa cabbage
1 tsp salt
1 lb ground pork
1/2 cup uncooked white rice
1/2 lb shiitake mushrooms, finely chopped
2 large eggs, beaten
1 tablespoon toasted sesame oil
1 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 Tbsp Shaoxing rice wine
One 1-inch piece fresh ginger, peeled and grated
6 cloves garlic, minced
Freshly ground white pepper
1 bunch scallions, chopped


2 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 Tbsp Shaoxing (Chinese cooking wine)
2 cups low sodium chicken broth or water


  1. Remove 24 large outer leaves from the heads of cabbage (take 12 from each). Roll each leaf with a rolling pin gently to flatten and smooth it. Core half the remaining cabbage and chop it very fine. Sprinkle it with 1 tsp salt and set aside in a colander.
  2. In a large bowl, mix the pork, rice, mushrooms, beaten eggs, sesame oil, light and dark soy sauce, Shaoxing wine, ginger, garlic, salt, and a generous amount of black pepper. Stir in the scallions . Press and drain any remaining water off the salted cabbage and stir the cabbage in as well.
  3. Place a steam rack in the instant pot. Combine sauce ingredients and pour in the instant pot, then place a layer of remaining cabbage leaves on the steam rack.
  4. Lay a prepared cabbage leaf down with the stem end facing you. Place about 2⁄3 cup meat mixture onto the stem end of the cabbage leaf. Fold in the sides and roll up the leaf, then place the bundle, seam side down, in the instant pot. Repeat with the rest of the cabbage leaves and meat mixture, placing additional leaves between each layer in the instant pot. (If you have any leftover mixture it can be rolled into meatballs and tucked between the cabbage rolls to cook with them.)
  5. Lay any remaining leaves on top, then cook on high pressure for 17 minutes, then wait ten minutes before releasing the pressure.

Adapted from Serious Eats: Asian Cabbage Rolls with Spicy Pork.