Lẩu Chay Instant Pot (Vegetarian Hot Pot)
Author: Katie Le | Katie’s Test Kitchen
Ingredients
Broth:
- 18 cups of water (you can use hot water to speed up pressure building time)
- 1/2 to 1 whole jicama (peeled outer thick skin, cut into large chunks)
- 3-4 carrots (peeled, halved)
- 1 whole daikon, about 1 lb (peeled and cut into large chunks)
- 1 white or yellow onion (peeled outer dry skin)
- 2 stalks of lemongrass (use bottom white part only)
- 1.5 tsp of sea salt
- 2 tbsp of Mushroom Seasoning
- 1 tbsp size of rock sugar
- 5-6 tbsp of Vegetarian Tom Yum Paste
Protein Option (more or less of each is up to you!):
- vegetarian balls (can be found in the frozen section of most Asian stores)
- vegetarian dumplings, sui cao (can be found in the frozen section of most Asian stores)
- white soft tofu, 1- 2 packages
- soy puffs, 1-2 packages
Vegetables (more or less of each is up to you!):
- 2 tomatoes (cut into large chunks)
- spinach, 1-2 bunches (washed well)
- watercress, 1-2 bunches (washed well)
- Napa cabbage (washed well, cut into bite sizes)
- water spinach/rau muong (washed well, cut into length of about 3 inches)
- mushroom options: Enoki, Seafood, Oyster, King Oyster… etc. (washed well)
Carb Options:
- yam thread, 1-2 packages (this is my favorite, ready to add directly to your hot pot)
- rice noodles (cook according to the packaging instructions, flushed with cold water, pressed against it to release extra water, drained)
- Udon noodles (typically ready to add directly to your hot pot)
Others:
- portable gas/electric tabletop stove
- a shallow stock pot, option to have divider in the middle
- hot pot strainer scoops
- dipping sauce (Maggi Seasoning with slices of fresh chili pepper)
Directions
- Add all solid ingredients under “broth” section (jicama, carrots, daikon, lemongrass, and onion) to inner pot. Pour in 18 cups of water (use hot water to speed up pressure building time). Close lid, be sure knob is on Sealing, set Manual/Pressure Cook, 20 minutes, NPR.
- Allow the IP to release pressure of its own if you are not in a rush. Broth can be made ahead of time and keep in the refrigerator. Otherwise, 10 minutes NPR is sufficient. After releasing pressure, open lid and discard all solid ingredients. I prefer to keep the lemongrass. Season the broth with 1.5 tsp of sea salt, 2 tbsp of Mushroom Seasoning, 1 tbsp size of rock sugar and 5-6 tbsp of Vegetarian Tom Yum Paste. Please cater to your taste by adding more of those seasoning if needed. If it’s too salty you can dilute with more water.
- Set up the gas/electric stove on your table along with the vegetables, protein choices and noodles. Place the shallow stock pot on top and pour in hot broth. Add the chunks of tomatoes. Turn on the stove and bring to a boil and dip/cook your vegetables, carbs and proteins options from above. Most of these items cook in minutes and the vegetables cook in seconds. Dipping sauce of Maggie Seasoning and fresh chili can be served on the side. Enjoy!
