Instant Pot Kung Pao Cauliflower

Instant Pot Kung Pao Cauliflower

Instant Pot Kung Pao Cauliflower is a spicy dish! It’s easy to prepare and will become one of your favorite go-to recipes.This recipe is so simple that anyone can do it! Just follow this step-by-step and you’ll be making this amazing meal in no time at all

5 from 2 votes

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Course: main dish

Cuisine: asian

Keyword: Instant Pot

Prep Time: 15

Cook Time: 5

pressure to rise: 20

Total Time: 40

Servings:

Calories: 197kcal

Author: Sophie Viau

Ingredients

1 head head of cauliflower in florets
1 teaspoon ginger powder
1 teaspoon garlic powder
1 tablespoon brown sugar
½ cup water
3 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil toasted
2 tablespoon Cornstarch
2 tablespoon water

Garnish

½ cup Peanuts
Green Onions chopped

Instructions

In a small bowl combine ginger, garlic, ½ cup water, soy sauce, hoisin sauce brown sugar, rice vinegar and sesame oil.
Add the sauce and cauliflower florets in the bowl of an Instant Pot.
Close and lock the lid. Set steam valve Sealing.
Cook on manual / high pressure for 2 minutes.
Release pressure immediately.
Open the lid and scoop out the cauliflower of the instant pot.
Turn on the pressure on sauté mode.
Meanwhile, whisk cornstarch and 2 tablespoon water together until smooth. Add cornstarch mixture to the instant pot bowl.
Simmer for 2 minutes until the sauce thickens. Put back the cauliflower in the instant pot.
Serve over rice if desired
Top with peanuts and chopped green onions.

Notes

This dish can be kept in the fridge in an airtight container for up to 3 days
Serve over rice, vermicelli, or udon noodle
Choose cauliflower with a firm and compact head. Its florets must be very white, without spots, with a fine and tight grain. Finally, trust the freshness of the leaves that surround it.

Nutrition