A blue Japanese bowl containing Nishime, simmered vegetables and chicken.

Instant Pot Nishime

Course: Side Dish
Cuisine: Japanese
Keyword: Japanese New Year, nishime, osechi
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 6 (as a side)
Author: Nami
Simmered in a savory dashi based sauce, Nishime is a classic one-pot vegetable stew to serve in Osechi for the Japanese New Years celebration. 


For Dashi

For Nishime Ingredients



  1. Gather all the ingredients.
    Instant Pot Nishime Ingredients

To Make Dashi

  1. In a small saucepan, add 1 cup water and 1 dashi packet. Slowly bring to a boil on medium-low heat, while gently shaking the bag a few times to get more flavors. Once boiling, lower the heat and cook for 1 minute. Then turn off the heat.

    Instant Pot Nishime 1
  2. Remove the pot from heat and remove the dashi packet. Add the dried shiitake mushrooms in dashi to rehydrate for 15 minutes.

    Instant Pot Nishime 2

To Prepare Ingredients

  1. Remove the tough strings off the snow peas.

    Instant Pot Nishime 3
  2. Make Tazuna Konnyaku. Slice konnyaku to about 1/8 to 1/4 inch (7-8 mm) thick. At the center of each slice, make a 1 ½ inch slit.

    Instant Pot Nishime 4
  3. Put the top or bottom part through the hole. Push it in and pull out both ends.
    Instant Pot Nishime 5
  4. Boil water in a saucepan over medium-high heat. Add a pinch of salt and blanch the snow peas for 30-60 seconds, until crisp but tender enough to eat. Transfer snow peas to a sieve/plate.
    Instant Pot Nishime 6
  5. In the same boiling water, add the konnyaku and cook for 2-3 minutes to remove the smell (which is why you cook after snow peas).
    Instant Pot Nishime 7
  6. Cut the bamboo shoot into quarters. Keep the tip into 1 ½ inch length (so it will look pretty), and slice the rest (bottom) of the piece.
    Instant Pot Nishime 8
  7. Peel the lotus root skin and cut in half.
    Instant Pot Nishime 9
  8. [Optional] If you want to make Hana Renkon (Flower Lotus Root), here is the tutorial.

    Instant Pot Nishime 10
  9. Slice the lotus root into ¼ inches and soak in water (or 2 cups water + 1 tsp vinegar to make the lotus root whiter).
    Instant Pot Nishime 11
  10. Peel and cut the carrot using Rangiri Japanese cutting technique. [Optional] If you like the flower shape carrot, then first cut the top 2 inches into ¼ inch slices. And cut the rest of carrot using Rangiri cutting technique.
    Instant Pot Nishime 12
  11. [Optional] Cut out the carrot into a flower shape. You can eat the cutout carrot (mince it and use in fried rice or soup).

    Instant Pot Nishime 13
  12. Peel the taro skin with a sharp knife. It’s very tough, so I don’t recommend using the vegetable peeler. Instead, use a knife to slowly peel the skin. For taro, it’s recommended to peel the skin thick (It’s not considered wasteful to remove skin with more flesh attached).
    Instant Pot Nishime 14
  13. Cut each taro in half and soak in water to get rid of starch and astringent taste.
    Instant Pot Nishime 15
  14. Lightly peel the gobo skin with the back of your knife (unlike taro, you want to preserve the flesh as much as possible as the flavor of gobo stay right under the skin). Cut the gobo using Rangiri Japanese cutting technique and soak in water to get rid of starch and astringent taste.

    Instant Pot Nishime 16
  15. By now the dried shiitake mushrooms should be soft and hydrated in the dashi. Squeeze the liquid out from the shiitake mushrooms. And strain the dashi over a fine mesh sieve over a measuring cup. You will need 200 ml (= take away 2 Tbsp from 1 cup).

    Instant Pot Nishime 17
  16. Discard the stem of shiitake mushrooms. [Optional] Cut the edges to make into a hexagon, which represents turtle shape for longevity.

    Instant Pot Nishime 18
  17. Cut the chicken tender using Sogigiri. cutting technique. It creates more surface which allows the chicken to cook faster and absorb more flavors.

    Instant Pot Nishime 19

To Cook Ingredients in Instant Pot

  1. Press the “Sauté” button on your Instant Pot and heat 1 ½ Tbsp sesame oil.
    Instant Pot Nishime 20
  2. Add the chicken tender and coat with oil.
    Instant Pot Nishime 21
  3. When the chicken is no longer pink outside, add the lotus root, taro, gobo, and bamboo shoot. Then add the dashi.
    Instant Pot Nishime 22
  4. Add 1 Tbsp sugar, 2 ½ Tbsp mirin, 1 Tbsp sake, 3 Tbsp usukuchi soy sauce (light color), and ½ tsp kosher salt.
    Instant Pot Nishime 23
  5. Mix well with seasonings and ingredients. Add carrot, konnyaku, and shiitake mushrooms (save the snow pea for garnish).

    Instant Pot Nishime 24
  6. Press “Cancel” to stop “Saute” mode. Close the lid and set HIGH pressure for 3 minutes.
    Instant Pot Nishime 25
  7. Make sure the steam release handle points at “sealing” and not “venting”. The float valve goes up when pressurized.
    Steam Release Handle vent

Once Pressure Cooking Is Done...

  1. When it’s finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally.
  2. Open the lid and gently mix the ingredients. Serve individually or in a large bowl. Garnish with snow peas (I cut each diagonally in half).

    Instant Pot Nishime 26

To Store

  1. Transfer Nishime in an airtight container and let cool completely before storing in the refrigerator. You can keep in the fridge up to 5 days. Reheat in a pot and serve. The flavor will intensify as time passes. If you plan to serve later on, you may consider reducing the amount of seasoning. Nishime also freezes well. Defrost overnight and reheat in a pot.

Recipe Notes

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.