STEAM INSTANT POT RECIPES

Steps:

• Place mushrooms in a medium bowl and pour in 1½ cups hot water to cover. Let sit 30 minutes to rehydrate.
• Squeeze out rehydrated mushrooms over bowl to catch soaking liquid; thinly slice mushrooms.
• Add eggs and hon-dashi to bowl of mushroom soaking liquid and whisk to combine. Strain through a fine-mesh sieve into a heatproof serving bowl (you will steam and serve from this bowl) to remove bubbles. Using a spoon, skim off any remaining bubbles, then gently sprinkle mushrooms over egg mixture.
• Place a steaming rack or basket in a large pot with a lid (make sure your bowl will fit in the pot when covered with lid). Pour in water to come 2" up sides of pot and bring to a simmer over medium heat. If using a Tatung steamer instead, add 1 cup water to steamer.
• Carefully place bowl with egg mixture into steamer and cover immediately, leaving lid slightly askew for steam to escape. Reduce heat to medium-low and steam, adjusting heat as needed to keep water at a gentle boil, until egg mixture is set and jiggly when shaken, 12–15 minutes. If using a Tatung steamer, place bowl with egg mixture in steamer and cover with lid, propping open with a folded paper towel. Press cook switch and wait until switch bounces back, about 15 minutes.
• Carefully remove bowl from steamer (use a hot dish clip or heatproof gloves). Top steamed eggs with soy sauce, scallion, and chili crisp as desired.

Steps:

• Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the ground beef and cook for 3 minutes, using a spatula to break up the meat.
• Press Cancel and add the onion powder, garlic powder, chili powder, tomato purée, ketchup, soy sauce, and brown sugar. Stir to combine.
• Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release the remaining pressure.
• Unlock and remove the lid. Stir the Sloppy Joe mixture to make sure it’s well combined.
• Serve immediately garnished with purple slaw and parsley, if desired, or place the Sloppy Joes in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months