Ingredients
- 1 (10 ounce) package frozen edamame in the pod
- 1 cup water
- 1 tablespoon toasted sesame oil
- 2 teaspoons Sriracha sauce
- 1 teaspoon minced garlic
- 1 teaspoon soy sauce
What Makes This Dish So Tasty
Perfect for a quick snack or appetizer. It comes together in minutes and packs a flavorful spicy punch. Plus, using the Instant Pot® makes cooking edamame faster and hassle-free.
Tips For Perfect Results
- Use fresh or frozen edamame pods for the best texture.
- Adjust the spice level by adding more or less chili flakes.
- Release the pressure quickly to keep the edamame tender but firm.
- Adjust the spice level by adding more or less chili flakes.
- Release the pressure quickly to keep the edamame tender but firm.
Directions
Put the edamame and water into your Instant Pot or any similar pressure cooker. Secure the lid and set it to cook on high pressure for zero minutes—don’t worry, this just helps steam the beans perfectly. It’ll take about 10 minutes for the pressure to build up. While you wait, mix together the sesame oil, Sriracha, garlic, and soy sauce in a small bowl until everything’s well combined. Once the cooking time is up, carefully release the pressure using the quick-release method. Open the lid, drain the edamame, and then toss them in the spicy sauce you made. Give everything a good stir and enjoy!
Serving Options
Serve warm as a tasty starter or side dish. It pairs well with cold beers or as part of an Asian-inspired meal. You can also sprinkle toasted sesame seeds or a squeeze of fresh lime for extra flavor.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to keep the edamame from becoming too soft.
