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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