Instant Pot Sichuan Hot Pot Broth

How to Make Instant Pot Sichuan Hot Pot Broth

1. 1

   Step 1: Bloom the chilies and peppercorns

   Set the Instant Pot to Sauté (Normal/High). Add the neutral oil and when shimmering, add the dried chilies and Sichuan peppercorns. Toast briefly, stirring, until fragrant and the chilies darken slightly, about 1–2 minutes — take care not to burn them.

   For this step

   • 3 tbspneutral cooking oil (vegetable or canola)
   • 8 piecesdried red chilies (whole; seeds optional)
   • 1 tbspSichuan peppercorns
   
2. 2

   Step 2: Add doubanjiang and aromatics

   Reduce heat by letting the saute function settle and add the doubanjiang, garlic and ginger. Stir and fry for 1–2 minutes until the paste releases bright red oil and the aromatics are fragrant, scrapping any browned bits from the pot bottom.

   For this step

   • 3 tbspdoubanjiang (Sichuan chili bean paste)
   • 6 clovesgarlic, smashed or finely chopped
   • 2 tbspfresh ginger, peeled and sliced or julienned
   
3. 3

   Step 3: Deglaze and add stock

   Pour in the Shaoxing wine to deglaze, scraping the bottom, then add the light soy sauce and chicken (or vegetable) stock. Give everything a stir to combine and ensure no paste is stuck to the bottom.

   For this step

   • 6 cupschicken or vegetable stock
   • 2 tbsplight soy sauce
   • 2 tbspShaoxing cooking wine (or dry sherry)
   
4. 4

   Step 4: Pressure-cook the broth

   Secure the lid and set the Instant Pot to Manual/High Pressure for 15 minutes. When the cook time ends, let the pressure release naturally for 10 minutes, then perform a quick release for any remaining pressure.
   
5. 5

   Step 5: Strain and finish

   Carefully remove the lid and strain the broth through a fine-mesh sieve into a clean pot or back into the Instant Pot on Sauté (Low). Stir in the toasted sesame oil, taste, and adjust seasoning with additional soy sauce or salt if needed.

   For this step

   • 1 tbspto finish: toasted sesame oil
   
6. 6

   Step 6: Keep warm and serve for hot pot

   Transfer the finished broth to a tabletop hot pot or leave it in the Instant Pot on Keep Warm. Arrange thinly sliced meats, vegetables, tofu and dipping sauces at the table and cook pieces in the simmering mala broth to taste.
   

1. Set the Instant Pot to Sauté (Normal/High). Add the neutral oil and when shimmering, add the dried chilies and Sichuan peppercorns. Toast briefly, stirring, until fragrant and the chilies darken slightly, about 1–2 minutes — take care not to burn them.
2. Reduce heat by letting the saute function settle and add the doubanjiang, garlic and ginger. Stir and fry for 1–2 minutes until the paste releases bright red oil and the aromatics are fragrant, scrapping any browned bits from the pot bottom.
3. Pour in the Shaoxing wine to deglaze, scraping the bottom, then add the light soy sauce and chicken (or vegetable) stock. Give everything a stir to combine and ensure no paste is stuck to the bottom.
4. Secure the lid and set the Instant Pot to Manual/High Pressure for 15 minutes. When the cook time ends, let the pressure release naturally for 10 minutes, then perform a quick release for any remaining pressure.
5. Carefully remove the lid and strain the broth through a fine-mesh sieve into a clean pot or back into the Instant Pot on Sauté (Low). Stir in the toasted sesame oil, taste, and adjust seasoning with additional soy sauce or salt if needed.
6. Transfer the finished broth to a tabletop hot pot or leave it in the Instant Pot on Keep Warm. Arrange thinly sliced meats, vegetables, tofu and dipping sauces at the table and cook pieces in the simmering mala broth to taste.