Instant Pot Spicy Edamame -Asian Restaurant Edamame coated with garlic, soy sauce, sriracha, and olive oil…..I am sure you can imagine how delicious these are! This edamame recipe is awesome as a snack, appetizer, or a side dish.
Above all, I always order these at Asian restaurants. In addition, they are finger licking good!
I found a big bag of frozen organic edamame in Costco. I decided to replicate the restaurant style edamame I typically order. The instant pot to the RESCUE.
I love how super easy and convenient these are to make. They are a great after school snack for kids. I typically make edamame with just salt for the kiddos since they cant handle very spicy food.
How do we make Instant Pot Spicy Edamame -Asian Restaurant Edamame?
Firstly, add 3 cups of frozen edamame in 1 cup of water in the inner pot. Moreover, you dont need a trivet. You can place the edamame in the pot directly. Then, close the lid and select manual/ high pressure for zero minutes.
Additionally, while you are waiting for the edamame to cook, mix the olive oil, stir in the garlic paste, soy sauce, salt, and sriracha sauce. Furthermore, mix it well.
Lastly, once the edamame is cooked toss it in the sauce and mix well. That’s all! It is ready to eat!
Stir in garlic:
I use the store bought stir in garlic paste. I always have that in the refrigerator. Alternatively, you can mince fresh garlic too. Clearly, whatever works for you.
I use the store bought soy sauce and sriracha sauce. You will find it in any grocery store in the Asian aisle or even on amazon.
I use the frozen organic edamame in the pod from Costco. You can use fresh edamame too.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Finally, try some of our other recipes:
Instant Pot Spicy Edamame -Asian Restaurant Edamame
- Place the edamame in the inner pot.
- Pour water in the inner pot.
- Secure the lid on the pot and close the pressure-release valve.
- Select manual and cook at high pressure for 0 minutes.
- Meanwhile, mix the oil, garlic, soy sauce, salt, and sriracha sauce in a mixing bowl.
- When cooking is complete in the instant pot, quick release the pressure. Open the lid.
- Drain the water thoroughly and toss the cooked drained edamame in the sauce mix.
- Serve warm or at room temperature.
- This recipe has been tried on a 6-quart instant pot.
- This recipe is spicy. On a scale of 1 to 5, I would place it at level 3.5 to 4. If you don’t like your food spicy, you can reduce the amount of sriracha.