Instant Pot Shabu Shabu

plate of shabu shabu vegetables on plate in front of sliced pork rolls and noodles on a plate next to pot of water and bowls of soy sauce

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.

Prep Time15

Cook Time5

Eating time1

Total Time1 20

Course: Instant Pot Recipes

Cuisine: Japanese

Keyword: homemade hot pot, homemade shabu shabu, how to make shabu shabu, Instant Pot, Instant Pot shabu shabu, japanese hot pot, japanese shabu shabu, shabu shabu recipe

Servings: Adults

Calories: 364kcal

Author: Lisa Childs

Equipment

Ingredients

Broth

water to the max line
[4 inch piece of Kombu dried kelp]

Sauces

[Ponzu sauce] 1 cup per person, divided
[Goma sauce] 1/2 cup per person

Shabu Shabu Ingredients

3/4-1 pound per person Thinly sliced Shabu Shabu meat (we like beef and pork, but you can get any special shabu shabu meat like lamb, seafood, and/or fishcakes)
1 Large Napa Cabbage washed and cut into 2 inch pieces
14 oz Silken Tofu cut into 1 1/2 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
1 frozen portion of Udon noodles per person
200 gram package of Enoki Mushrooms
one bunch Beech Mushrooms brown
one bunch Seafood Mushrooms
2 Cups dried Shiitake Mushrooms rehydrated and rinsed

Instructions

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!
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.
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 inch pieces, and everything arranged on a platter.
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.
Each place setting should have two or three small bowls (about the size of a ramekin). One that is empty for dripping/gathering cooked food, and two more for dipping sauces (one with 1/2 cup ponzu and the other with 1/2 cup goma). Each person should also have chopsticks or small tongs.
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.
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 out the meat, along with some of the veggies and noodles when they are cooked through.
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).
Grab the perfect bite (my favorite bite is napa cabbage, pork, and noodles with some pieces of shiitake mushrooms) and dip it into your separate small ponzu bowl.
Devour, then repeat!

Video

Notes

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! I start with 1/2 cup, but plan on about 1 cup per person.

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 tight mesh strainer/skimmer.

Nutrition