Simple Hibachi Vegetables and More: Your Pressure Cooker Guide
Quick and flavorful hibachi-style zucchini and onions cooked in a pressure cooker with sesame and soy seasoning. Ready in under 15 minutes for a fresh side dish.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 medium zucchinis washed and sliced into ¼-inch half-moons
- 1 medium onion peeled and sliced into thin strips
- 1 tablespoon vegetable or olive oil for sautéing
- 2 tablespoons soy sauce for that umami punch
- 1 tablespoon sesame oil to bring the flavor together
- 1 tablespoon sesame seeds for that crunchy sprinkle
- ½ teaspoon Kosher salt to season
- ¼ teaspoon pepper for a subtle kick
Instructions
Instructions
- Wash your zucchinis and slice them into ¼-inch thick half-moons.
- Peel and slice onion into thin strips.
- Heat vegetable or olive oil in the pressure cooker on sauté mode or in a separate skillet.
- Add onions and sauté for 2–3 minutes until soft but not browned.
- Add zucchini slices and stir-fry for 5–7 minutes until tender-crisp.
- Drizzle in soy sauce and sesame oil. Stir well to coat the vegetables.
- Add kosher salt and pepper. Stir to season evenly.
- Sprinkle sesame seeds over the top and stir for another 1–2 minutes.
- Remove from heat and serve immediately while hot.
Notes
Cool before storing for best texture. Reheat with splash of water or broth. Try pairing with hibachi fried rice or Japanese sauces.