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–+ servings
David Murphy

Instant Pot Kung Pao Cauliflower

The soft and tender cauliflower florets soak up all the rich flavors of the sauce and seasoning, providing a refreshing change to meat while still providing a hearty Chinese-American meal with the same level of deliciousness.
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Prep Time 15 minutes
Cook Time 2 minutes
Additional Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Instant Pot
Cuisine: Entree

Ingredients
  

  • 1 head of cauliflower florets
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • 1 tbsp brown sugar
  • ½ cup water
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 tbsp Cornstarch
  • 2 tbsp water

Instructions
 

  1. In a small bowl combine ginger, garlic, 1/2 cup water, soy sauce, hoisin sauce brown sugar, rice vinegar and sesame oil.
  2. Add the sauce and cauliflower florets in the bowl of an Instant Pot.
  3. Close and lock the lid. Set steam valve Sealing.
  4. Cook on manual / high pressure for 2 minutes.
  5. Release pressure immediately.
  6. Open the lid and scoop out the cauliflower of the instant pot.
  7. Turn on the pressure on sauté mode.
  8. Meanwhile, whisk cornstarch and 2 Tbsp water together until smooth. Add cornstarch mixture to the instant pot bowl.
  9. Simmer for 1 to 2 minutes until the sauce thickens.
  10. Top with peanuts and chopped green onions.

Notes

Use peanuts and green onions for garnishment!

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