This Instant Pot method delivers tender hot pot results with minimal effort. The pressure cooker infuses the broth with deep flavor while keeping meats and vegetables perfectly cooked.
You’ll achieve restaurant-quality hot pot at home, with rich broth and ingredients that retain their natural textures. The hands-free approach means more time enjoying the meal with family and friends.
Ingredients for Hot Pot Instant Pot
Quality proteins and fresh vegetables create this flavorful hot pot with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Pork Belly 🥓 | ½ lb | Thinly sliced for hot pot |
| Shrimp 🦐 | ½ lb | Large, peeled and deveined |
| Firm Tofu 🧈 | 14 oz | Pressed and cubed |
| Napa Cabbage 🥬 | 1 whole | Chopped into 2-inch pieces |
| Shiitake Mushrooms 🍄 | 8 oz | Fresh or rehydrated dried |
| Baby Bok Choy 🥬 | 4 whole | Halved lengthwise |
| Carrots 🥕 | 2 whole | Peeled and sliced into thin rounds |
| Chicken Broth 🍲 | 6 cups | Low-sodium preferred |
| Soy Sauce 🫒 | ½ cup | Low-sodium or light variety |
| Rice Wine 🍶 | ¼ cup | Dry sherry works as substitute |
| Ginger 🌿 | 1 whole | 2-inch piece, sliced into coins |
| Garlic Cloves 🧄 | 6 cloves | Smashed lightly |
| Green Onions 🧅 | 4 whole | Cut into 2-inch pieces |
| Sesame Oil 🫒 | 2 tbsp | Toasted for finishing |
[recipeingredientscaler]
The broth base is critical. Low-sodium chicken broth allows you to control the seasoning precisely. Whole Foods or Trader Joe’s carry excellent organic options. For the proteins, freshness is non-negotiable—source your shrimp and pork belly from a reputable butcher or seafood counter. The tofu should be firm or extra-firm to hold its shape during cooking.
No pork belly? Thinly sliced beef like ribeye or sirloin works beautifully. Shrimp can be swapped for scallops or mussels. If rice wine isn’t available, dry sherry at half the amount provides similar depth. For a vegetarian option, mushroom broth and additional tofu varieties maintain the dish’s richness. Napa cabbage can be replaced with regular cabbage in a pinch.
The broth can be prepared 1 day ahead and reheated. Store cooked proteins and vegetables separately in airtight containers for up to 3 days. Reheat gently to avoid overcooking. Frozen shrimp and tofu work well—thaw overnight in the fridge before using.
Why You’ll Love This Recipe
- I’ll be real: the napa cabbage and tofu taste even better the next day, and it stretches for lunches all week.
- One-Pot Wonder: I toss in chicken thighs, pork belly, and shrimp, set the Instant Pot, and let it work its magic—no babysitting required.
- Umami Bomb: The pork belly and shrimp broth is so rich, even the tofu soaks up flavor like a sponge. Honestly, it’s ridiculous how good it tastes.
- Weeknight Hero: Between us, this is my secret for feeding a crowd without slaving in the kitchen. (Yes, even on a Tuesday night)
Step-by-Step Instructions for Hot Pot Instant Pot
This method delivers a rich, aromatic broth with perfectly cooked proteins and vegetables every time.
Step 1: Prepare the Aromatic Broth Base
Set your Instant Pot to the sauté function on normal heat. Add the 6 cups chicken broth, 0.5 cup soy sauce, and 0.25 cup rice wine. Stir in the ginger coins and 6 cloves garlic cloves.
Let this mixture come to a gentle simmer for 5 minutes to allow the flavors to infuse. The broth should become fragrant with the sharp notes of ginger and the depth of soy. This aromatic base is crucial for achieving the authentic hot pot taste that defines the dish.
Step 2: Pressure Cook the Hearty Ingredients
Add the 1.5 lb chicken thighs, 0.5 lb pork belly, 2 whole carrots, and 8 oz shiitake mushrooms to the pot. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
The pressure cooking process ensures the chicken and pork belly become tender while absorbing the rich broth flavors. The carrots will soften slightly but retain a pleasing bite. Once the cooking cycle completes, perform a quick release to stop the cooking process immediately.
Step 3: Add Delicate Proteins and Vegetables
Open the lid and add the 0.5 lb shrimp, 14 oz firm tofu, 1 whole napa cabbage, and 4 whole baby bok choy. These ingredients require minimal cooking to maintain their texture and freshness.
Set the Instant Pot to sauté function again and cook for 3-4 minutes until the shrimp turn opaque and pink, the tofu absorbs some broth flavor, and the leafy greens wilt slightly. Stir gently to avoid breaking the tofu cubes.
Step 4: Finish and Serve
Turn off the Instant Pot and stir in the 4 whole green onions. Drizzle with 2 tbsp sesame oil for a nutty finishing touch that enhances the overall aroma.
Ladle the hot pot into individual bowls, ensuring each serving contains a variety of proteins, vegetables, and plenty of the flavorful broth. The dish should present with vibrant colors and an inviting steam, ready for immediate enjoyment with your favorite dipping sauces.
Pro Tips For Making Hot Pot Instant Pot
- Sear the Meats First: I learned this the hard way—tossing raw chicken thighs and pork belly straight into the broth makes them boil instead of brown. A quick sear on the Instant Pot’s sauté function for 2-3 minutes per side adds depth the broth can’t.
- Blanch the Cabbage: Napa cabbage can get slimy if cooked too long in the hot pot. I blanch the leaves in boiling water for 30 seconds before adding them to the Instant Pot—keeps them crisp and bright.
- Skip Overcrowding: Sounds obvious, but I used to cram in all the shrimp and tofu at once. Now I add shrimp last (they cook in 2-3 minutes) and tofu in chunks no thicker than 1 inch so everything heats evenly.
- Use Dashi for Broth: After a few bland batches, I switched to dashi stock as the base instead of plain water. It costs the same as bouillon but makes the pork belly and chicken taste like they simmered for hours.
Best Sauces and Condiments for This Dish
Classic Sesame Sauce
Whisk together ¼ cup tahini, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp honey. Thin with 2-3 tbsp hot water until smooth. This creamy, nutty sauce balances the rich broth beautifully. I always double this recipe for leftovers. 💛
Spicy Garlic Dipping
Combine 3 tbsp soy sauce, 1 tbsp chili oil, 1 minced garlic clove, 1 tsp sugar, and 1 tsp lime juice. Adjust heat with sriracha to taste. The acidity cuts through the pork belly’s richness perfectly.
Cilantro Lime Dressing
Blend ½ cup cilantro leaves, 3 tbsp lime juice, 2 tbsp olive oil, 1 tbsp honey, and 1 tsp fish sauce. This bright, herbaceous sauce adds freshness to every bite. I use my Ninja blender for ultra-smooth texture.
Peanut Satay
Mix ¼ cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp hoisin, 1 tsp grated ginger, and 1 tsp sesame oil. Thin with warm water as needed. The nutty depth complements the chicken and tofu wonderfully.
Scallion Oil
Heat ½ cup neutral oil until shimmering, then pour over ½ cup thinly sliced green onions. Add 1 tsp salt and 1 tsp sugar. Use within 3 days for best flavor. This aromatic oil elevates every ingredient it touches. ✨
Nutrition Facts
Frequently Asked Questions
Can I use frozen proteins in this method?
Yes, but thaw them first in the fridge overnight. Frozen items added directly can lower the broth temperature and affect cooking times.
What if my Instant Pot doesn’t have a sauté function?
Use a stovetop pot to simmer the broth base for 5 minutes, then transfer to the Instant Pot for pressure cooking. The results will be just as flavorful.
How do I prevent tofu from breaking apart?
Press tofu for 30 minutes before cooking and handle gently. Use firm or extra-firm tofu for best results.
Can I make this vegetarian?
Swap chicken broth for mushroom or vegetable broth and use extra tofu, mushrooms, and leafy greens. The 8-minute pressure cook time remains the same.
- 4C Bread Crumbs Meatballs Recipe: Crispy Crust and Juicy Centers - September 25, 2026
- 6 Oz Chocolate Chip Cookie Recipe: Perfectly Balanced Crispy Edges and Chewy Hearts - September 25, 2026
- 6-Inch Coffee Cake Recipe: Vanilla Bean Swirls and Buttery Streusel Topping - September 25, 2026