Instapot oxtail ho fun soup

From this 

Ingredients

• 3 -4 lbs of oxtails trim off some excess fat, but not all, you need some for flavor
• 1 Tbsp cooking oil
• 1 large cinnamon stick
• 3 inch knob fresh ginger peeled and slice into 1/4-inch thick
• 1 large onion peeled and halved
• 6 cups water

Seasonings:

• 1 tsp salt or more to taste
• 1 tsp sugar
• 2 Tbsp fish sauce or more to taste

Spices:

• 3 cloves
• 1 star anise
• 1 cinnamon stick

Serve with:

• 1 lb dry ho fun / wide flat rice noodle sticks soak in warm water for 30 minutes
• 2 -3 bundles of fresh bokchoy separated and wash with water
• 2 cups fresh bean sprouts
• Thai chili doused in soy sauce optional
• Few fresh sprigs of cilantro

One of these cooking equipment recommended:

• Instant Pot
• Slow Cooker

Instructions

Cooking on instant pot:

• Press the saute mode on Instant Pot. When it says hot, add 1 Tbsp of oil. Add oxtail pieces to sear, do this in batches so they sear properly. Flip to the other side to sear, about 3 minutes each side. Once all the oxtails are done searing, remove from Instant pot. In the same pot, add the spices and ginger. Saute for about 2 minutes. Add the oxtail pieces back in along with the onion. Pour the water in. Add seasonings and stir to mix. Turn off the saute mode and close the lid and press the pressure cooker button and set to high pressure. Set the time to 1 hour. Make sure steam release handle is sealed
• It will take about 10 minutes or so for Instant Pot to pressurize and then your 1 hour will start after that
• Once the 1 hour is up, do natural release. Let the float valve comes down on its own, which may take 20 minutes or so. Once the valve is down, open the lid. Remove from Instant Pot. Scoop up any visible scums if you spot any. The soup isn't as cloudy as I thought it would be. Discard the spice packet and cinnamon stick
• Have a taste and add more seasoning to your taste if needed and keep warm for however long you need it to before serving. 

Preparing noodles and bok choy:

• Cook the noodles in hot boiling water until it's soft. It shouldn't take long since we've soaked them, about 5 minutes or so. Drain and refresh with running water. Toss with about 1 tsp of oil to prevent sticking together, but this step is optional.

Assembling and serving:

• Portion the ho fun noodles into an individual serving bowl. You can serve the oxtail whole or shred the meat. The meat is so soft anyway it just falls off the bone. Divide the oxtail into individual bowl. Top with some bean sprouts and steamed bok choy and then ladle the soup generously over the noodles. Garnish with fresh cilantro leaves and chili if using. Serve immediately
• Bring a medium pot of water to a boil and then blanch the bok choy until they are soft but still have that crunch and refresh with water to preserve that bright green colors. Set aside

For non-instant pot method, using slow cooker:

• Follow step 1 on the very top until searing the meat and sauteing the spices .Transfer to slow cooker. Add onion and set slow cooker on low for 4 hours, 6 hours if you can if you have large pieces of oxtail. Add seasonings at the end of cooking. Scoop up any visible scums. Proceed to assemble and serving above

site

No change to their original recipe

Instapot san bei ji three cup chicken

from this site
https://whattocooktoday.com/three-cups-chicken.html

Some changes done: use drumsticks, need to use 2.5 lb drumsticks instead of 1.5lb. 15 minutes in instapot and i left it for hours

Ingredients

• 2.5 lbs bone-in chicken with skin I used wings drummettes
• 1 Tbsp oil
• 1 thumb size fresh ginger peeled and thinly sliced
• 8 cloves garlic peeled and mash with heavy object
• 3 fresh red chilis optional, cut into slices and seeded if you like
• 1 cup fresh basil leaves

Three-cup sauce:

• 4 Tbsp sesame oil
• 4 Tbsp dark soy sauce
• 1 cup rice wine
• 1 Tbsp sugar
• 1/4 cup water only if you cook on the stove, don't add water if cook with instant pot

Thickening agent:

• 3 Tbsp corn starch
• 3 Tbsp water

Seasonings:

• Salt to taste

Instructions

• Cut chicken into small pieces if you choose to or leave them whole. I suggest not using to big cut of chicken like thighs. I use wings drummettes
• Mix all the ingredients for the three cup sauce in a bowl and set aside
• Mix corn starch with water and set aside. Remember to give it a stir before pouring it in later. The starch tends to settle at the bottom

Cooking with Instant Pot:

• Press saute on instant pot and when it says "hot", add 1 Tbsp cooking oil. Add garlic and ginger. Stir fry until really fragrant, about 1 minute. Add the chicken pieces in and stir fry for another minute
• Add the three cup sauce and chili (if using) into the pot. Bring it back to a boil and let it boil for about 5 minutes to cook off the alcohol. Turn off the saute mode. Close the lid. Turn steam release valve to "sealing". Press "pressure cooker" and make sure it's on "high pressure". Set timer to 12 minutes (see notes).Release pressure immediately once it's done cooking
• Bring the sauce back to a boil and then give the corn starch solution a stir and pour it in and stir until the sauce is bubbly and thickened
• Turn off saute mode and scatter the basil leaves and stir to mix. Transfer to serving platter and serve immediately

Korean oxtail dish with instapot

from this site

https://www.koreanbapsang.com/pressure-cooker-braised-oxtail-kkorijjim/

Some changes:
I used only 2 tbs honey total for the 4 pounds oxtail and also add a little but of salt at the end.