By Anonymous Pancetta
Instant Pot Shabu Shabu Chicken
7 steps
Prep:10minCook:10min
This recipe is inspired by the Japanese hot pot dish prepared with an Instant Pot. Making it a quick and easy meal ready in only 20 minutes.
Updated at: Thu, 11 Jan 2024 00:32:08 GMT
Nutrition balance score
Good
Glycemic Index
24
Low
Glycemic Load
2
Low
Nutrition per serving
Calories251.1 kcal (13%)
Total Fat7.9 g (11%)
Carbs8 g (3%)
Sugars3.5 g (4%)
Protein35.4 g (71%)
Sodium1427.6 mg (71%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
15 ouncesboneless skinless chicken breast
thinly sliced
4 cupschicken broth
1 tablespoonkombu seaweed
2shiitake mushrooms
sliced
1green onion
thinly sliced
Baby bok choy
dipping
napa cabbage
vegetables
for
dipping sauce
shabu - shabu, store - bought or make your own with a mixture of soy sauce , mirin , rice vinegar, and sesame oil
Instructions
Step 1
Add the chicken broth, kombu seaweed, and shiitake mushrooms to the Instant Pot. Close the lid and set to pressure cook on high for 2 minutes.
Step 2
Let the pressure release naturally for 10 minutes.
Step 3
Remove the kombu seaweed from the broth.
Step 4
Add the thinly sliced chicken breast to the hot broth. Cook for 1-2 minutes, or until the chicken is cooked through.
Step 5
To serve, arrange the cooked chicken, green onion, and your desired dipping vegetables on a platter.
Step 6
Heat the shabu shabu dipping sauce in a small pot or bowl.
Step 7
Dip the cooked chicken and vegetables in the hot sauce and enjoy!
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