Bok Choy is an Asian superfood, packed with nutrients like vitamin A and C, fiber, minerals and proteins. It is also low in calories, so it’s the perfect veggie for health-conscious people watching their caloric intake.
Its bitter but delicate taste combines very well with the sweetness of soy sauce, making this Instant Pot Bok Choy a delicious Chinese-style side dish.
Is this Recipe Vegan?
Yes! This Instant Pot soy glazed bok choy recipe is vegetarian and vegan friendly.
Is it Gluten Free?
This recipe is not gluten free since soy sauce contains gluten. Use tamari instead of soy sauce to make this pressure cooker recipe gluten free!
What Does Bok Choy Taste Like?
Bok choy is part of the cabbage family, so it’s often compared to cabbage in terms of taste and texture. It’s pretty mild but has a slightly bitter flavor.
Bok choy is one of my favorite vegetables. I love the difference in taste and texture between green leaves and the white stalk. The whole plant is edible and all of it is delicious too!
Do I Need to Use Fresh Ginger?
I highly recommend using fresh ginger in this recipe. It’s incredibly aromatic and adds a lot of flavor to this simple dish with a short list of ingredients.
Fresh ginger lasts for a few weeks in the refrigerator or about 6 months in the freezer. So even if you only need a small amount for this recipe, it’s still worth buying! You can also grate ginger right from frozen making it super convenient.
If you can’t find fresh ginger, you can substitute ½ teaspoon of dried ginger. Ginger paste or pre-minced ginger is also a good option. It’s easier to use than grating fresh ginger, although it’s not quite as aromatic and often contains added preservatives and sweeteners.
No matter which form you go with, don’t skip on the ginger! Ginger has a ton of amazing health benefits, including alleviating nausea, lowering blood sugar, and lessening risk of heart disease.
How Do I Prep Bok Choy?
For this recipe and for most other recipes that call for baby bok choy, I would trim the outer leaves and just a little of the root, then slice in half the long way.
Bok choy is commonly sold in two varieties—baby bok choy and regular or mature bok choy. You could use either for this recipe. I prefer baby bok choy if it’s available to you, since it’s a little more tender and less bitter.
While baby bok choy is typically about 6 inches in size, a large head of bok choy can weigh up to 2-3 lb! If using large bok choy, I would cut it into quarters lengthwise. It will wilt a lot while cooking making it more manageable to eat.
What Should I Serve with this Dish?
If you’re looking for a lighter vegetarian meal, this recipe is perfect served over jasmine rice or a bowl of udon noodles.
- 1 tbsp sesame oil
- 1 lb bok choy
- 1/2 cup water
- 1 cm grated ginger root
- 1 clove garlic minced
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar optional
- Pour sesame oil into your Instant Pot, then add garlic and ginger.
- Press “Sauté” and cook for 1 minute.
- Add bok choy leaves.
- Pour water into your Instant Pot, then cook at high pressure for 5 minutes.
- Once done, do a quick pressure release.
- Serve your bok choy warm and seasoned with the prepared dressing.
- Serve with soy sauce.