Pressure Cooker Green Beans Shiitake Mushrooms
2020-06-25- Cuisine: Thai
- Course: Main Dish
- Skill Level: Beginner
-
Add to favorites
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 2m
- Ready In: 12m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Slow Cooker Garbure
-
Instant Pot French Onion Soup
-
Slow Cooker Beef Pares
-
Slow Cooker Honey-Garlic Beef
-
Slow Cooker Creamy Chicken Tortellini Soup
Nutritional Info
This information is per serving.
-
Calories
108.4 -
Fat
3.8 g -
Saturated Fat
0.5 g -
Polyunsaturated Fat
0.5 g -
Cholesterol
0.0 mg -
Sodium
239.1 mg -
Potassium
587.0 mg -
Carbohydrate
16.8 g -
Fiber
7.0 g -
Sugars
1.1 g -
Protein
5.5 g
Pressure cooker green beans shiitake mushrooms. Green beans or haricots with ginger, soy sauce, and mushrooms cooked in a pressure cooker. Easy and tasty vegetarian recipe. I used homemade vegetable broth to make this yummy Asian recipe.
You may also like Pressure Cooker Mongolian Chicken Recipe
Pressure Cooker Green Beans Shiitake Mushrooms
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium yellow onions, peeled and sliced
- 5 oz (150 g) fresh shiitake mushrooms, sliced
- 1 tablespoon grated ginger
- 1 ½ pounds (720 g) green beans or haricots vert,ends trimmed
- 1/2 cup (125 ml) vegetable broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinagar
Method
Step 1
Heat the oil in an electric instant pot turned to the sauté function. Add sliced onions and cook, stirring a few times, until soft. (do not brown)
Step 2
Add mushrooms and ginger and continue cooking and stirring a few times, for a further 2 minutes. Stir in green beans, vegetable broth, soy sauce, and rice vinegar.
Step 3
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 4 minutes.
Step 4
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Transfer green beans and mushrooms to serving platter. Serve immediately.
