This recipe for a Pressure Cooker Low Carb Szechuan Pork Soup is a family favorite. In fact, everyone I have ever made it for has loved it. Moreover, I’ve had people who are familiar with Szechuan cooking make it and report back that they thought it was delicious.
Pressure Cooker Low Carb Szechuan Pork Soup
I love Sichuan food, but living where I do, I have to drive for 45 mins each way to get decent Szechuan cuisine so I’m trying to make a few dishes at home instead.
Traditionally this Szechuan Pork Soup has pork that is slow cooked, and once it is cooked, you add noodles into the rich flavorful broth. But of course, there’s no way to do that and stay low-carb.
So I made the meat and the broth and then added bok choy to add substance to it. I also cooked this in a Instant Pot because I really didn’t have two hours to spend on making this right.
Turned out pretty well, we think. It is definitely spicy but also flavorful. It also requires you to have dobanjiang which you may not have lying around. It’s a very distinctively-odored (is that a real phrase?) paste in that red bag.
If you don’t have sichuan peppercorns and don’t want to get any, just use extra black pepper. I used so little in this soup, they didn’t impart their regular tingle.
Made a very nice change to our routine, because it really doesn’t taste like what I make everyday. I’d love to hear from you if you make this, or if you have a different way of making this soup.
EQUIPMENT & INGREDIENTS YOU MAY NEED TO MAKE PRESSURE COOKER LOW CARB SZECHUAN PORK SOUP
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Measuring cups
- Measuring Spoons
- Cutting Board (my fav one)
- Good set of Kitchen knives
- Doubanjiang
- Chinese Black Vinegar
- Szechuan Peppercorns
THE STEPS TO MAKING PRESSURE COOKER LOW CARB SZECHUAN PORK SOUP ARE:
- Pour all ingredients except bok choy and cilantro into your pressure cooker
- 20mins HP, 10 mins NPR
- Add bok choy and cilantro, close lid and let bok choy steam
Flavorful, low carb version of Szechuan Pork Soup substitutes bok choy for the noodles, while keeping the traditional flavors of this soup. Pressure cooking makes the meat super tender.
- 2 tablespoons soy sauce
- 2 tablespoons black vinegar
- 1-2 teaspoons sugar
- 2 teaspoons Szechuan peppers, roughly crushed
- 1-2 teaspoons salt, to taste
- 6 cloves garlic, minced
- 3 inch minced ginger minced
- 1/2 onion, sliced
- 2 tablespoons peanut oil, or other cooking oil
- 1 pound pork shoulder, cut into chunks
- 2 tablespoons doban jiang paste (Chinese fermented broad bean paste)
- 3 cups water
- 3-4 cup bok choy, chopped
- 1/4 cup cilantro
Heat oil in Instant Pot and when hot, add ginger and garlic and fry for a couple of minutes.
Add all the other ingredients except bok choy and cilantro in the pressure cooker and stir well.
Set the cooker to high pressure for 20 minutes. Allow it to release pressure naturally for 10 minutes and then release remaining pressure.
Open the pot and add in bok choy Close the lid and let it rest for 10 minutes. The bok choy will cook in residual heat and the cilantro will add flavor but won't be completely smushed.
Garnish with cilantro, serve and enjoy!
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
Absolutely fantastic…thank you!
I have been cooking Chinese food for nearly 40 years and I would never have believed it was possible to make something this delicious so quickly and easily. I had never run across this particular bean sauce and now I plan to make use of it often. So good. And I got to use up the bok choy I had left over from the chicken adobo dish of yours from a few nights ago. You are my hero.
This was excellent! My husband rated it 8 out of ten. I made it with kale because that is what I had.
I need to make this again! We love it. Glad you guys did too.