Pressure Cooker Nikujaga
Try this Pressure Cooker Nikujaga recipe, or contribute your own.
Try this Pressure Cooker Nikujaga recipe, or contribute your own.
- 1 onion
- 1 carrot
- pinch kosher salt
- 1 tbsp neutral flavor oil (vegetable canola, etc)
- 10 green beans
- 2 potatoes ((i use russet or yukon gold))
- 1 package shirataki noodles ((1 package = 7 oz = 198 g))
- 1/2 lb thinly sliced beef (chuck or rib eye) ((1/2 lb =
- 1 tbsp granulated sugar ((1 tbsp = 13 g))
- 1 cup dashi ((1 cup = 240 ml))
- 3 tbsp mirin ((3 tbsp = 45 ml))
- 2 tbsp sake ((2 tbsp = 30 ml))
- 3 tbsp soy sauce ((3 tbsp = 45 ml))
- Carbohydrate 5.87642950160772 g
- Cholesterol 0 mg
- Fat 0.0951852090032154 g
- Fiber 1.77524761897 g
- Protein 0.915784003215434 g
- Saturated Fat 0.0239276286173633 g
- Serving Size 1 1 Serving (125g)
- Sodium 13.1767604501608 mg
- Sugar 4.10118188263772 g
- Trans Fat 0.0264513022508038 g
- Calories 25 calories
Step-by-step
- Gather all the ingredients.
- Cut the green beans in half or thirds, and bring water to a boil in a small saucepan.
- Blanch the green beans for a few minutes until tender. Drain and set aside.
- Cut the onion into wedges then cut them in half.
- Peel and cut the carrot into rolling wedges.
- Peel and cut the potatoes into quarters and soak them in water for 10 minutes to remove starch.
- Open the shirataki noodle package and drain the liquid. Cut the shirataki noodles into thirds (or shorter length).
- Cut the thinly sliced meat into smaller pieces.
- Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil.
- When the pot is hot, sauté the onion. When the onion is coated with oil, add the meat and stir all together.
- Add the potatoes and carrots. And add the shirataki noodles.
- Add 1 Tbsp. sugar, 1 cup (240 ml) dashi, 3 Tbsp. mirin, 2 Tbsp. sake, and 3 Tbsp. soy sauce.
- Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauté. Press the “meat/Stew” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.
- If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes.
- When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins).
- Unlock the lid and taste the Nikujaga. If necessary, season with kosher salt. Toss in blanched green beans to heat up a little, and transfer to a serving dish.
My Simple Weeknight Pressure Cooker Nikujaga
Life as a working mom is a whirlwind. Between early morning school runs, demanding deadlines at the office, and the endless cycle of laundry, dinner often feels like the last thing I can manage. But feeding my family healthy, delicious meals is a priority. That's where my trusty pressure cooker comes in, a true lifesaver in my busy kitchen. This Pressure Cooker Nikujaga recipe has become a go-to weeknight staple, a comforting and flavorful dish that’s surprisingly easy to whip up even on my most hectic days.
Nikujaga, a Japanese stew, is traditionally simmered for hours, allowing the flavors to meld beautifully. The pressure cooker drastically reduces the cooking time, meaning I can have a delicious, home-cooked meal on the table in under 30 minutes, without compromising on taste. The best part? It’s incredibly versatile; I can easily adjust the ingredients based on what I have on hand, making it perfect for using up leftover vegetables or experimenting with different cuts of meat.
The beauty of this recipe lies in its simplicity. It's not about fancy techniques or obscure ingredients; it’s about letting the natural flavors of the vegetables and meat shine through. The sweetness of the carrots and potatoes, the savory depth of the soy sauce and dashi, and the delicate hint of mirin all combine to create a harmony of flavors that my family absolutely loves. And let’s not forget the satisfyingly soft texture of the potatoes and meat after pressure cooking – it's pure comfort food.
I’ve found that this dish is particularly appealing to my kids. They love the tender pieces of meat, the sweet potatoes, and the subtle savory notes. It’s a great way to sneak in extra vegetables, knowing they're happily gobbling down a healthy and nutritious meal without complaint. The pressure cooker even makes cleaning up a breeze! Less scrubbing means more time to spend with my family – a win-win situation.
This recipe isn't just for weeknights; it's also perfect for a relaxing weekend brunch. The leftover Nikujaga is just as delicious the next day, making it a great choice for meal prepping. I often double the recipe to have leftovers for lunch throughout the week, saving me precious time and effort during the busy workdays. It’s a testament to how a simple, yet flavorful, dish can become a cornerstone of a balanced and fulfilling life, even amidst the chaos of everyday routines.
Beyond its convenience and deliciousness, Nikujaga holds a special place in my heart. It’s a reminder to slow down, savor the moment, and appreciate the simple pleasure of sharing a heartwarming meal with loved ones. It's a dish that embodies the spirit of home, comfort, and the joy of nourishing those we care about. It’s more than just a recipe; it's a cherished tradition, a comforting hug in a bowl, a testament to the power of simple ingredients transformed into something extraordinary.
So, the next time you find yourself short on time but craving a delicious and satisfying meal, give my Pressure Cooker Nikujaga a try. I guarantee it will become a new family favorite, a recipe that will make even your busiest weeknights feel a little bit brighter. It’s the perfect example of how even the most time-pressed individuals can create healthy, flavorful meals that nourish both the body and the soul.
Ingredients you will need:
