Instant Pot Sichuan Hot Pot Broth

This Instant Pot Sichuan Hot Pot Broth is my short-cut answer to the throat-tingling, aromatic mala you get at a good Chongqing table — but without babysitting a simmer for hours. The backbone is bold: doubanjiang lends fermented umami and tang, while toasted Sichuan peppercorns give that citrusy, numbing pop that defines mala. Toasting the whole dried chilies and peppercorns in oil first and then pressure-cooking the mixture mellows any raw bitterness and quickly extracts deep, layered flavor so the broth tastes like it’s been on the stove all afternoon.

It’s a practical, restaurant-style base that scales easily for a friend-filled hot pot night or a quiet solo meal where you want vivid flavor with minimum fuss. Using the Instant Pot conserves both time and aromatics — the sealed environment preserves volatile oils and builds a clean, sharp mala note. Strain at the end to keep the cooking surface clear for simmering thin meats and delicate vegetables, and finish with a whisper of toasted sesame oil to lift the richness. This version is for home cooks who want authentic, spicy-sour heat but prefer streamlined technique and dependable results every time.