Here’s how to make bok choy in Instant Pot or as a Ninja Foodi recipe with pressure cooker function. It’s easy! This leafy vegetable comes out tender with tons of great Asian flavors.
Wondering how to cook bok choy quickly and just as good as the restaurants do? We’ve got the answer here! Made as an easy Instant Pot recipe this time, but any pressure cooker will work. Best way to make it. (affiliate links present)
This is kinda’ an overlooked vegetable, don’t you think?? We have it at our favorite Asian place all the time but rarely see it on the menu elsewhere. SO when I had a craving for this and our pressure cooker teriyaki chicken the other night I thought I’d figure out how to replicate that dish we love.
If you love this side dish but have never bought it yourself you can find it in the produce section. You want bright green colors with a stalk that is still firm.
Ingredient Notes
You will need the star of the show which will be a bunch of fresh bok choy. You can find this in the produce section near the lettuce typically. It will shrink a bit and you will remove the ends so plan on 1 bunch for 4-5 people or so. You could double this if you were feeding a crowd.
Chicken broth is better than water for the liquid because the first will offer more flavor of course, and a bit of sodium too. Otherwise there is not much flavor to this green veggie.
Soy sauce is used to pack with Asian flavors, or you could use amino acids for a gluten free option to your meal.
Garlic minced is a flavor that goes well with some Rice wine vinegar that will give it a pop of flavor and tanginess to the sauce. You could add a bit of chili flakes for heat to make a little or a lot spicy.
That is all I used to make this bok choy recipe. A side dish we love. If you do not have this high pressure pot you could use the same ingredients plus oil in a large skillet. Add baby bok choy with your sauce and maybe fresh ginger diced. Cook stirring intermittently until tender.
Instant Pot Bok Choy Recipe
Equipment
Ingredients
- 1 head bok choy, rinsed, thick ends removed
- 1/4 c water, or vegetable broth
- 1/4 c soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp minced garlic
Instructions
- Cut thick ends off bok choy if you have a large bunch.
- Add ingredients other than bok choy into pressure cooker.
- Separate pieces and lay vegetable pieces into the pot. The bottom pieces will be more tender so put smaller pieces on top.
- Close lid and steam valve and set to 1 minute on high pressure. If you like it really tender, set to 2 minutes.
- Do a quick release. Remove and put into a bowl. Pour sauce on top and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
You’ll want to cut off the very bottom, thickest portion that is white at the bottom first. You can keep the rest in tact or slice into 1″ sections to get more tender if you desire. Then cook bok choy as desired.
You can eat all of this Chinese white cabbage if you want. It is safe to consume raw or cooked. Most discard the very end and eat the dark green leaves + thinner white stalk portions.
Timing will depend on how soft you want it but either way is super quick and easy. It is fabulous next to or in a Instant Pot stir fry or pressure cooker fried rice.
Cooking Tips
The smaller the bok choy cut the faster it will tenderize. Serve as is right out of the pot or pan and sprinkle a few sesame seeds or sesame oil on top and enjoy. If you wanted to make this on the stovetop put a lid on tight to trap the steam and let it cook for 3-5 minutes rotating top and bottom pieces once. Remove when as tender as desired.
Here are basic step by step directions. I have a printable recipe card at the bottom of this post too though that you can keep on hand. It has nutritional information in it as well if you use the exact ingredients listed.
What can I do with too much bok choy?
This has never been an issue ourselves but if we decided to grow it in our vegetable garden it might be. There are TONS of things to serve this with but you can cut it into smaller pieces and add it into other dishes like cabbage salad for cold and into casseroles for warm options.
Similar to many of our simple cabbage recipes it adds a bit of texture to rice or casserole dishes for sure. You could use this and follow our Instant Pot fried cabbage recipe but it would use this leafy green instead!
Can you use frozen bok choy?
I personally do not like frozen vegetables, unless it’s corn on the cob really. It really does alter the texture of it once it is defrosted and you use it in a recipe. Personally I’d rather just take a trip to the store and get fresh. But if this is all you have, thaw on the counter for an hour before following the steps above.
What should I serve with bok choy?
From air fryer frozen chicken breast sliced and thrown next to brown rice. Add into our Instant Pot vegetable ramen dish is just so easy. You can make with our Asian chicken recipe for a veggie combo. If you are on the Asian kick, make a bowl of black pepper chicken is another favorite dish too.
All you need for the one you see above is a bit of olive oil spray, or vegetable oil works too. A trip in your hot air machine, sprinkle with green onions and seasonings. It goes from rock hard frozen to perfectly tender in minutes. My oven has been crying lately for sure. I hardly ever use anything other than these 2 devices to cook anymore.
I hope this helps you understand how to cook bok choy so you too can enjoy it at home. Like I said, the IP is my preferred method but a pan is just as good if that is all you have for sure. Good for you and delish!!
Ninja Foodi Option
If you are using this brand of multi cooker you will use the lid that is not attached with the pressure cook button on the front. New to this veggie? Oh you’ll love it. The trick is the sauce you use really, and getting it nice and tender. That is subjective though. Some prefer it very soft, I like a little bite to it. I include both methods below though.
Was so good