Looking for a well-balanced pressure cooker recipe? Try Nikujaga, a comforting Japanese home cooked dish, featuring sliced meat, vegetables and potatoes simmered in dashi broth.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Side Dish
Cuisine: Japanese
Keyword: beef potato, instant pot, nimono
Servings: 4
Calories: 272kcal
Author: Namiko Chen
Ingredients
10green beans
1onion
1carrot
2potatoes(I use Yukon gold potatoes as they don‘t break easily compared to russet potatoes)
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 sautéing. Press the Meat/Stew button to switch to the pressure cooking mode. Press the - (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 the 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 ⅛ tsp Diamond Crystal kosher salt. Toss in the blanched green beans to heat up a little, and transfer to a serving dish.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month. Potatoes will change their texture, so I recommend removing them first before freezing.