Instant Pot Kung Pao Cauliflower

This Instant Pot Kung Pao Cauliflower takes less than 20 minutes to put together.

Made with cauliflower florets pressure cooked with Kung Pao ingredients, this dish has the perfect balance of savory, sweet, and somewhat spicy flavors surrounding cauliflower that has a texture like chicken.

What makes Kung Pao so good?

Kung Pao, usually made with chicken, is a classic Sichuan Chinese dish known for its perfect balance of sweet, spicy, savory, and tangy flavors coming together in a mouthwatering good meal.

I like that this recipe can be made easily in a pressure cooker and as a vegan or vegetarian friendly option.

Have you tried my Instant Pot Tofu Curry?

Made with extra firm tofu and chopped ginger, that simple recipe has a nice combination of sweet, savory, and spicy flavors in a creamy sauce. Both this recipe for Kung Pao Cauliflower and that recipe for Tofu Curry are great tasting vegan diet friendly recipes that can be made in an Instant Pot.

Hoisin sauce helps to give this recipe a savory flavor. You can find hoisin sauce here.

What you need to make Kung Pao Cauliflower.

• Cauliflower Rinsed and broken down into florets.
• Seasonings Ginger Powder and Garlic Powder.
• Brown Sugar Added as a sweet element used in this recipe.
• Water. Used as a base in the sauce.
• Sauces Soy Sauce and Hoisin Sauce.
• Rice Vinegar. Adds a tangy element.
• Sesame Oil For flavor and moisture.
• Slurry. Cornstarch and Water helps to thicken the sauce.
• Garnish. Peanuts and chopped Green Onions.

How to Make Instant Pot Kung Pao Cauliflower

• Prep Time: 15 minutes .
• Pressure Cook Time: 2 minutes .
• Servings: 4.
• How to Serve: over rice or noodles.
• Notes: You will need bowls, a slotted spoon, and a whisk .

1. Toss. Place your cauliflower florets into a large bowl. In a small bowl, use a whisk or a fork to combine together the ginger, a half cup of water, soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour half of this mixture over the cauliflower, toss the ingredients, and repeat this process with the remaining mixture.
2. Instant Pot. Transfer the tossed ingredients to your Instant Pot. Close and lock the lid and set the steam valve to 'sealing'.
3. Cook. Cook the ingredients on manual / high pressure fortwo minutes and then immediately release the pressure . Use a slotted spoon to scoop out the cauliflower and transfer it to a serving bowl, leaving the liquid in the cooker.
4. Sauté Set you pressure cooker to sauté mode. In a small bowl, whisk together the cornstarch and remaining water (two tablespoons) until combined and then add it to the pot. Simmer the sauce until thickened (about a couple of minutes).
5. Serve. You can serve your cauliflower over rice or noodles and topped with peanuts and chopped green onions.

Tips for making the best Kung Pao Cauliflower"

When selecting cauliflower, select one with a firm and compact head. The florets should be very white, without spots

More helpful tips for you.

1. When breaking up your cauliflower florets, try to make the pieces in a uniform size that is also easy to eat. This will help the cauliflower pressure cook evenly.
2. While I am using cauliflower, you could personalize your dish by adding other vegetables. Chopped carrots and pea pods are nice choices.
3. This Kung Pao Cauliflower can be served just like the regular chicken version. You can serve this dish over rice, vermicelli or udon noodles for example.

How to store Kung Pao Cauliflower

Once your cauliflower has fully cooled it can be stored in an airtight container. When properly stored and refrigerated, it should keep for up to a few days. .

Here are some more recipes that can be made in an Instant Pot.

• 3 Ingredient Instant Pot Tomato Sauce
• Instant Pot No Drain Mashed Potatoes
• Instant Pot Bean Soup
• Instant Pot Garlic Butter Knots
• Instant Pot Stuffed Peppers
• Instant Pot Spicy Thai Peanut Noodles