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Shabu Shabu Recipe in the Instant Pot

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This Shabu Shabu recipe is one of our favorite Japanese dishes! And now, even easier in the Instant Pot! Instant Pot Shabu Shabu is incredibly healthy, easy, fun, and fresh.

shabu shabu recipe in the instant pot
shabu shabu recipe in the instant pot COLLAGE

what is shabu shabu?

If you’ve never heard of Shabu Shabu, don’t be scared! It’s basically Japanese fondue and I know a LOT of Americans that LOVE it! It seems foreign, but you’ll easily fall in love with this Instant Pot Shabu Shabu recipe!

You enjoy shabu shabu by dipping thinly sliced meats and vegetables in a boiling broth to cook, then dip in a delectably citrusy soy sauce called Ponzu (pōwn-zoo).

“Shabu Shabu” is actually an onomatopoeia (a word that is formed by the associated sound) of the paper-thin meat swishing in the boiling broth.

Vegetables for Shabu Shabu
Vegetables for Shabu Shabu

homemade shabu shabu recipe

There’s a fun new Shabu Shabu restaurant in SLC that we really like, but if we can’t make it there, we make homemade shabu shabu! We love making our Shabu Shabu recipe at home in the Instant Pot on saute mode. That way, you don’t have to purchase any special equipment.

Traditionally, Shabu Shabu is served in a beautiful clay pot on a portable burner. If you make it in the Instant Pot, it’s a super easy shabu shabu recipe!

In this post, you’ll learn how to make shabu shabu, how to cook shabu shabu, and the best shabu shabu ingredients and sauce.

How to Make homemade Shabu Shabu Video

Key Shabu Shabu Ingredients

In general, these are the ingredients you need for Shabu Shabu. The ingredients should be cut and prepared to cook as quickly as possible.

Shabu Shabu Broth recipe

  • Broth: Water, Kombu
    • Kombu is dried kelp (NOT nori like you have on sushi), which is what flavors the broth. Honestly, you can skip it if you can’t find a small package of it. When I went to the Asian grocery store last week, there was no small package and I wouldn’t worry about buying a large one since I doubt you’ll use it for anything else.
    • If you can’t find kombu, just add about 2 Tablespoons of soy sauce to the water and two stalks worth of cut up green onion to flavor the broth.
Kikkoman Ponzu bottle in front of an Instant Pot
This is a large size bottle we bought because we love making shabu shabu for friends and we would never want to run out of ponzu!

Shabu Shabu Sauce Recipe

  • Sauce: Ponzu and Goma sauce
    • Ponzu is a totally essential ingredient to make Shabu Shabu! Do not substitute! It is the brightest, freshest, most delicious sauce ever. My mouth is literally salivating as I type. You can find Ponzu at a lot of regular grocery stores (I’ve seen it at Walmart and Winco), but you’ll definitely be able to find it in an Asian grocery store. I’ll be sharing this recipe on Youtube in a couple of weeks with a tour of where you can find it.
    • Goma Sauce (goma=sesame in Japanese) is a very creamy, savory, and nutty sauce that is made from sesame seeds. Brett loves it, but I prefer to only use ponzu.
    • Traditional shabu shabu is served with both Ponzu and Goma! (in separate bowls, not mixed 😉 )

Shabu Shabu Ingredients

cut enoki mushrooms
  • What to cook in the broth:
    • Thinly sliced meat (we like beef and pork, but you can get any special shabu shabu meat like lamb and/or seafood or fishcakes)
    • Napa Cabbage
    • Mushrooms like Enoki mushrooms (the tiny white skinny ones), Beech mushrooms (the medium sized brown mushrooms), Seafood mushrooms (the fatter, taller white mushrooms), and Shitake mushrooms (I like to rehydrate dried ones)
    • Silken Tofu
    • Green Onions
    • Carrots (I like to get the fattest carrot I can find, then take a vegetable peeler and press down really hard to make long but thin ribbons of carrots. Roll them into little rosettes and they are SO pretty on your serving tray! They add such a beautiful pop of color and flavor!)
    • Shirataki (Harusame) Noodles
    • Udon Noodles
harusame noodles
how to make homemade shabu shabu recipe in the instant pot

how to cook shabu shabu recipe

  • Assemble and clean/prepare your ingredients.
  • Fill up your Instant Pot liner with water and set the Instant Pot to high saute.
  • Once the water starts simmering, add a piece of kombu to flavor.
  • Once the water starts boiling, add in some of the larger pieces of vegetable that will take the longest to cook (cabbage, noodles, large mushrooms). Don’t overcrowd the pot, though!
  • Using chopsticks or mini tongs, grab a piece of meat and swish it in the boiling water. It will only take a moment to cook!
  • Take it out, along with some of the veggies.
  • Place the freshly cooked food in an empty bowl to “drip.”
  • Grab the perfect bite (my favorite bite is napa cabbage, pork, and noodles) and dip it into your separate small ponzu bowl.
  • Devour, then repeat!
  • If your Instant Pot turns off (it will automatically after 30 minutes, press the CANCEL button and press the SAUTE button again.
  • When your ponzu or goma sauce gets diluted, dump the bowl and grab a fresh one!
  • Once you start making the meat, you will notice a foam start to appear on the surface of the water. These are just impurities from the meat that float to the top and it is not harmful to eat. However, you may prefer to skim off this foam with a special scoop.

How to Eat Shabu Shabu

The best part about this Shabu Shabu recipe is that you can eat a ton without it feeling heavy, and it’s just a FUN eating experience!

We always keep the pot pretty full of ingredients, so there’s always something hot and fresh to take out and enjoy. Who knew it would be so easy to make shabu shabu at home?

Instant Pot shabu shabu with kombu in the broth

shabu shabu broth recipe

Kombu (kelp) usually flavors Shabu shabu broth, but I never worry if I don’t have it! It really doesn’t make a huge difference. Just add a splash of soy sauce and some green onion to the water for an easy shabu shabu broth recipe.

Next to the Instant Pot, I like to have a “drip bowl” that is a shallow bowl with a flat strainer/net on top. That way, I can use a large spider net or tongs to take out a lot of food at once for the whole table, and it drips on top of the strainer into that bowl.

beautiful shabu shabu plate

If you take your bite directly from the Instant Pot to your ponzu, your ponzu will become diluted much faster. When your ponzu becomes diluted, just discard it and get a fresh serving!

homemade shabu shabu recipe for vegetables and noodles
Look at how beautiful these vegetables look!

shabu shabu broth recipe spicy

If you are at the Asian market anyway, you can find a lot of Chinese flavored broth mixes and concentrates to use in your shabu shabu, though this makes it more Chinese and less Japanese.

Chinese hot pot has a much richer, flavored broth to dip your ingredients into. If you like spicy foods, you could definitely get one of those as well!

Lisa Childs holding trays of her homemade shabu shabu recipe
You’ve GOT to try it!

Leftover shabu shabu Ingredients

If you happen to have any leftover ingredients and don’t plan on doing shabu shabu again the next night, just throw everything into the Instant Pot to cook for a couple minutes.

Remove the food out of the Instant Pot with a skimmer. Let it drain, then put it in a tupperware and enjoy it the next day with a fresh bowl of ponzu to dip! Or, you could make a delicious stir fry with the ingredients, too!

Homemade easy simple shabu shabu recipe

Other Asian or Asian Inspired Recipes you might enjoy

Vegetables for Shabu Shabu

Instant Pot Shabu Shabu

Yield: 4 Adults
Prep Time: 15 minutes
Cook Time: 5 minutes
Eating time: 1 hour
Total Time: 1 hour 20 minutes

Homemade Shabu Shabu is one of our favorite Japanese dishes! And now, even easier in the Instant Pot! Instant Pot Shabu Shabu is incredibly healthy, low fat, easy, fun, and fresh.

Ingredients

Broth

Sauces

Shabu Shabu Ingredients

  • .75-1 lb per person, Thinly sliced Shabu Shabu meat (we like beef and pork, but you can get any special shabu shabu meat like lamb and/or seafood or fishcakes)
  • 1 Large Napa Cabbage, washed and cut into 2 inch pieces
  • 14 oz Silken Tofu, cut into 1.5 inch squares
  • 1 bunch Green Onions, cut into 2 inch pieces
  • Carrots (I like to get the fattest carrot I can find, then take a vegetable peeler and press down really hard to make long but thin ribbons of carrots. Roll them into little rosettes and they are SO pretty on your serving tray! They add such a beautiful pop of color and flavor!)
  • 1 package Shirataki (Harusame) Noodles or any other kind of noodle (Udon noodles are great!)
  • 200 gram package of Enoki Mushrooms
  • One bunch Beech Mushrooms (brown)
  • One bunch Seafood Mushrooms
  • 2 Cups Dried Shitake Mushrooms, reyhdrated and rinsed

Instructions

  1. Fill up your Instant Pot liner with water to the max line and set the Instant Pot to high saute. The pot should be at the table or wherever you will be eating. This is a collaborative, interaction dining experience!
  2. Clean/wash and prepare your ingredients. Mushrooms need to have the bottoms removed that have dirt on them, dry noodles should be placed in a cup or plate, carrots should be thinly sliced or shaved, cabbage should be cut into 2-3 inch pieces, and everything arranged on a platter.
  3. 10 minutes before serving, remove meat from the freezer and assemble on a separate tray or platter. The meat should be semi-frozen for easiest preparation, otherwise the meat will all stick together.
  4. Once the water starts simmering, add a piece of kombu to flavor. If you do not have kombu, just add a splash of soy sauce, dashi seasoning, and/or green onions to flavor the broth. You can also purchase Chinese-style broth seasonings which are usually spicy and much more potent.
  5. Each place setting should have two or three small bowls (about the size of ramekins). One that is empty for dripping/ gathering food, and two more (one with 1/2 cup ponzu and the other with 1/2 cup goma). Each person should also have chopsticks or small tongs.
  6. Once the water starts boiling you're ready to gather and eat! Add in some of the larger pieces of vegetable that will take the longest to cook (cabbage, noodles, large mushrooms). Don't overcrowd the pot, though! We have done this with two Instant Pots on the table at once!
  7. Using chopsticks or mini tongs, grab a piece of meat and swish it in the boiling water. It will only take a moment to cook!
  8. Take out the meat, along with some of the veggies when they are cooked through.
  9. Place the freshly cooked food in an empty bowl to "drip" (I actually scoop everything out and put it in a communal serving dish that has a flat net/strainer type rack so things drip better)
  10. Grab the perfect bite (my favorite bite is napa cabbage, pork, and noodles with some pieces of shitake mushrooms) and dip it into your separate small ponzu bowl.
  11. Devour, then repeat!

    Notes

  1. If your Instant Pot turns off (it will automatically after 30 minutes, press the CANCEL button and press the SAUTE button again.
  2. When your ponzu or goma sauce gets diluted, dump the bowl and grab a fresh one! I start with 1/2 cup, but plan on about 1 cup per person.
  3. Once you start making the meat, you will notice a foam start to appear on the surface of the water. These are just impurities from the meat that float to the top and it is not harmful to eat. However, you may prefer to skim off this foam with a special scoop.
  4. Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 364Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 65mgSodium: 465mgCarbohydrates: 26gNet Carbohydrates: 0gFiber: 5gSugar: 6gSugar Alcohols: 0gProtein: 36g

    Did you make this recipe?

    Tag me @tried_tested_true on Instagram!

    Samantha

    Saturday 22nd of February 2020

    I served my mission in Japan so when I saw you made a recipe for this I jumped at the chance to make it. I have made it twice already and love it. It taste so good and just like how I wanted it to! Thank you for another easy family favorite!

    Della

    Sunday 2nd of February 2020

    Just watched your shabu shabu video! I don't know how to comment on YouTube because I'm a 30 year old dinosaur, but I wanted to say THANK YOU!!! I have wanted to try this since I first saw you talk about it on IG. I thought about going to a restaurant but was self conscious because I wouldn't have a guide to show me how. I love that you took us to the store to show us exactly what to look for and then how to eat it! Next time I'm in the city (small town life) I'm going to go to the Asian store and make it happen! I feel super empowered, and I am definitely throwing a party! We don't have any eating opportunities like this for at least 100 miles where I live. So fun to be able to make it happen at home. Thank you!

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