Instant Pot Pressure Cooker Cookbook 2019 by Olivia Jenkins

Author:Olivia Jenkins
Language: eng
Format: mobi
Published: 2019-05-31T04:00:00+00:00

(Ready in about 10 minutes | Servings 4)

Per serving: 206 Calories; 15.3g Fat; 5.5g Carbs; 11.1g Protein; 2.2g Sugars

Ingredients

4 eggs

3/4 cup dashi, cold

1/4 sour cream

2 teaspoons light soy sauce

1 tablespoon sesame oil

1 tablespoon mirin

1/2 yellow onion, minced

2 garlic cloves, minced

Salt and pepper, to taste

1/2 cup scallions, chopped

Directions

Prepare the Instant Pot by adding 1 ½ cups of water and a metal rack to its bottom.

Whisk the eggs, dashi, sour cream, soy sauce, sesame oil, and mirin in a mixing bowl. Now, strain this mixture over a fine mesh strainer into a baking dish.

Add the onions, garlic, salt, and pepper; stir to combine well. Lower the cooking dish onto the rack.

Secure the lid. Choose “Steam” mode and High pressure; cook for 6 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.

Serve garnished with chopped scallions. Enjoy!

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