Cabbage and Egg Pancake

If you read this blog today, it means you love cabbage and eggs. I know I do! They are a very complete combination for good nutrition. This is a dish that Asians often eat every day because the price of cabbage and eggs is very cheap. In Asian meals, there are always scrambled eggs with tomatoes or sautéed with cabbage. However, today I want to share a recipe for an egg and cabbage dish made in the style of a pancake or a Western pizza. It's super easy and delicious, and you can customize it. This recipe is for vegans, but you can add tuna, ham, ground meat, or sausage if you want some extra protein. This is a great recipe for breakfast, lunch, or dinner. It's filling, healthy, and budget-friendly. You can also make it ahead and reheat it in the microwave. I hope you try it and let me know what you think. Thanks for reading!

Ingredients:

- 2 cups shredded cabbage

- 2 eggs

- 1 green onion, chopped

- 1 garlic clove, minced

- 1/4 cup cornstarch

- Seasoning ingredients:

  - 1 tsp salt

  - 1 tsp sugar

  - 1 tsp mushroom seasoning

  - 1/4 tsp black pepper

  - 1 tsp sriracha hot sauce

- Other item:

  - 2 tbsp peanut oil or your choice of oil

Directions:

- In a medium bowl, beat eggs and add cabbage, cornstarch, garlic and green onion. 

- Add the seasoning and mix well.

- Heat oil in an 8-inch nonstick saucepan and add the cabbage and egg mixture.

- Pan fry over low medium heat each side (5 minutes).

- Enjoy the cabbage-egg pancake with some ketchup or soy sauce on top.

How to Find Inner Peace and Happiness

Many people today are unhappy and dissatisfied with their lives. They chase after external things, such as money, fame, power, or pleasure, hoping to find happiness and fulfillment. But they often end up feeling empty, insecure, and restless. They compare themselves to others and feel inadequate or superior. They worry about the past or the future and miss the present moment. They are disconnected from their true selves and their purpose in life.

If you are one of these people, you may wonder: Is there a better way to live? Is it possible to find inner peace and happiness, regardless of the circumstances? The answer is yes, but it requires a shift in your mindset and attitude. You need to stop looking for happiness outside and start finding it within. You need to stop chasing after things that don't matter and start focusing on what does. You need to stop living in fear and start living in love.

Here are some tips to help you find inner peace and happiness:

- Remind yourself of the truth. The truth is that you are a spiritual being having a human experience. You are not your body, your mind, your emotions, or your personality. You are not your achievements, your failures, your roles, or your labels. You are not defined by what you have, what you do, or what others think of you. You are a unique expression of the divine, a spark of the infinite, a child of God. You have inherent worth and dignity, and you are loved unconditionally. You have a soul mission and a reason for being here. Remind yourself of this truth every day and let it guide your choices and actions.

- Let go of what doesn't serve you. Many things in life are beyond your control and don't contribute to your happiness. These include things like meaningless social gatherings, people who don't respect or appreciate you, situations that drain your energy or harm your health, habits that waste your time or money, thoughts that limit your potential or cause you stress, emotions that hurt you or others, beliefs that deceive you or hold you back. Let go of these things as much as possible and make room for what matters.

- Focus on what matters. What matters in life is not how much you have, but how much you give. Not how much you know, but how much you learn. Not how much you achieve, but how much you grow. Not how much you impress, but how much you inspire. Not how much you enjoy, but how much you appreciate. Not how much you take, but how much you share. Focus on these things and you will find more meaning and joy in life.

- Live in the present moment. The present moment is the only reality there is. The past is gone, and the future is uncertain. The present moment is where life happens, where miracles occur, where opportunities arise, and where happiness dwells. Live in the present moment and be fully aware of what is happening within you and around you. Don't let your mind wander to the past or the future and miss the beauty and wonder of the now. Don't let your emotions cloud your perception and distort your reality. Don't let your ego interfere with your intuition and wisdom. Live in the present moment and be grateful for every breath, every heartbeat, every sensation, every experience.

- Connect with your true self and your higher power. Your true self is the essence of who you are, beyond the layers of conditioning and illusion. Your true self is pure awareness, peace, love, joy, creativity, intelligence, power, and freedom. Your true self is one with your higher power, whatever name you give it: God, Source, Spirit, Universe, etc. Your higher power is the source of all life, all love, all wisdom, all abundance. Connect with your true self and your higher power through meditation, prayer, contemplation, silence, nature, music, art, or any other way that resonates with you. Connect with your true self and your higher power and feel their presence in every aspect of your life.

Eggplant Stirfried with Miso and Garlic

Are you looking for a delicious and easy way to cook eggplant when you do not have time? Then you will love this stir-fried eggplant with garlic recipe! It's a vegan dish that is full of flavor and nutrition. You only need a few ingredients and less than 20 minutes to make it. The secret is to soak the eggplant in salted water before cooking, which reduces its bitterness and makes it tenderer. Then you stir-fry it with garlic, green onions, and a savory sauce made with miso paste, soy sauce, mirin, sugar, water, and mushroom seasoning. Miso paste adds a rich and umami taste to the dish, which goes well with the soft and juicy eggplant. You can serve this dish with rice or noodles or enjoy it on its own. It's a great way to eat more vegetables and try something new. If you like the Japanese cuisine, you will love this recipe. Follow me to the kitchen and let's make this amazing, stir-fried eggplant with garlic together!

Ingredients:

2 Japanese eggplants

4 garlic cloves, minced

2 stalks of green onions, finely chopped

Stir-fry sauce ingredients:

1 teaspoon of miso paste

2 tablespoons of soy sauce

2 tablespoons of mirin

1 tablespoon of sugar

1/4 cup of water

1 teaspoon of mushroom seasoning

Serving options:

Rice or noodles

Directions:

Cut the eggplant into bite-sized pieces and soak them in salted water for about 10 minutes. This will help to remove the bitterness and make them tenderer.

Drain the eggplant and pat it dry with paper towels.

Heat a large skillet over medium-high heat and add 1 tablespoon of sesame oil and 1 tablespoon of peanut oil. Add the garlic and sauté until fragrant, about 20 seconds.

Add the eggplant and stir-fry for 4 minutes, stirring occasionally.

In a small bowl, whisk together the miso paste, soy sauce, mirin, sugar, water, and mushroom seasoning. Pour the sauce over the eggplant and bring it to a boil. Reduce the heat and simmer for 3 minutes, or until the sauce has thickened and the eggplant is cooked through.

Sprinkle the green onions on top and turn off the heat.

If you have some basil or cilantro, you can garnish the dish with them for extra flavor and color.

Serve hot with rice or noodles or enjoy as it is.

Enjoy your stir-fried eggplant with garlic!

Steamed Banana Cake

Steamed banana cake is a rustic dish of Vietnamese street food. I have posted a few recipes for this cake. There have been many recipes introduced on YouTube sites you can refer to learn about this cake. Today, I am going to share a very simple recipe that guarantees your success the first time you do it with a few simple steps. The finished product of this cake will have a light flavor of pandan leaves, the fatness of coconut milk, and crispy peanuts when biting in the mouth. You can start an afternoon ceremony with your friends or loved ones following the tradition of the British. You will have a wonderful time chatting and enjoying a simple delicious cake.

Ingredients:

5 or 6 ripe bananas (I used the bananas from Costco)

1/2 cup tapioca starch

1/4 cup rice flour

1/4 cup Arrow root flour

1/2 cup cold water

1/2 cup hot water

1/4 tsp salt

1/2 cup sugar

4 pandan leaves

1 tsp vanilla

1/4 tsp turmeric or yellow food color  

Others:

8 inch diameter cake pan.

few plastic wrap sheets

Steamer

Coconut sauce:

Ingredients:

2 cups coconut milk or cream

1 tbsp cornstarch

2 tbsp water

1/4 cup sugar

1/4 tsp salt

Directions:

Slice bananas into thin round coin shapes. Place in a bowl and add sugar. Mix well and let stand for 1 hour.

In another bowl, combine all the flour with salt and mix well. Stir in cold water first. then add the hot water. Stir to make a batter. Add turmeric or yellow food coloring.

Add the bananas with the batter and mix well. 

Use the plastic wrap to cover the bottom of the cake pan with over hang. Cut the plastic wrap long enough to cover the batter.

Pour the bananas into the cake pan; place the pandan leaves on top of the batter and use the overhang plastic warp to cover the batter. This method is used to prevent the water from coming into the cake while steaming, 

Bring the steamer to the boiling stage and place the cake inside the steamer. Steam for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let it cool before cutting.

Coconut sauce:

Put the coconut cream or milk into a saucepan. Add sugar, salt and pandan leaves. Bring to boil.

Whisk cornstarch and water and add to the coconut sauce. Stir and cook until the sauce has thickened.

Serve the coconut sauce on top of the cake. Sprinkle some of crushed roasted peanuts.

Enjoy!

 

 

 

Vegetarian Kimchi

Today I want to share with you a delicious vegan recipe for Napa kimchi. Kimchi is a traditional Korean fermented vegetable dish with many health benefits and a great flavor. It is usually made with fish sauce and small salted shrimp, which give it a distinctive taste and smell. But if you are vegan, like me, you might want to avoid those ingredients and still enjoy the sweet and spicy taste of kimchi. Don't worry, I have a solution for you! This recipe is for a small batch of kimchi, using only one small napa cabbage. You can find napa cabbage in most Asian markets or grocery stores. It is a large, leafy vegetable that weighs about 4 pounds. The process of making kimchi is simple but takes some time and patience. You need to salt the cabbage for a few hours to draw out the moisture and make it crunchy. Then you need to rinse it and drain it well. You can add Chinese chives and green onions to the kimchi for extra color and flavor. The jar of kimchi can be placed at room temperature to ferment for a day or two. You will notice some bubbles forming in the jar or container, which means the kimchi is alive and active. You can taste the kimchi after a day or two and see if it is sour enough for you. If not, you can let it ferment longer until it reaches your desired sourness level. Once the kimchi is ready, you can store it in the refrigerator for up to a month or longer. You can enjoy it as a side dish with rice or noodles, or use it as an ingredient in other dishes, such as soups, stews, pancakes, or sandwiches. Kimchi is very versatile and adds a lot of flavor and nutrition to your meals. I hope you try this vegan recipe for Napa kimchi and write some comment to let me know what you think. Happy fermenting!

The ingredients:

1 small napa cabbage, about 1 ½ pounds

1 small carrot, peeled and julienned

2 oz. radish, peel and julienned

1 small bunch of Chinese chives, washed and cut into 2 inch pieces

1 small white onion, roughly chopped

6 garlic cloves

1 tbsp ginger (small piece of fresh ginger)

Total 1/3 cup salt

Sweet rice pastes for Kimchi

1 tbsp sweet rice flour

1/2 cup water

Sauce ingredients:

1 tbsp red pepper powder

All the sweet rice flour

All the chopped white onion, garlic, and ginger

2 tbsp sugar

1 tbsp salt

1 tbsp soy sauce

Directions:

Cut the Napa cabbage into bite-sized pieces and wash well.

Put the cabbage in a medium bowl and sprinkle the salt evenly over the cabbage. Pour enough water to cover the cabbage. Let it soak for 3 hours; you have to turn the cabbage every 30 minutes.  Drain and wash the cabbage under running water and let it dry.

Add the chives, radish, and carrots with the Napa cabbage. Toss them well.

You will also need some other ingredients, such as salt, sugar, garlic, ginger, green onions, red pepper flakes, and rice flour. The rice flour helps to thicken the kimchi paste and make it stick to the cabbage.

To make the sweet rice paste:

Mix the sweet rice and water and bring to boil. Stir and cook for 1 minute until the mixture reaches the thickness of a pancake batter. Let it cool off.

In a food processor, blend the white onion, ginger and garlic well. Add this mixture with the rice mixture. You can adjust the amount of sugar and red pepper flakes according to your taste preference. Some people like their kimchi sweeter or spicier than others. 

Pour the Kimchi sauce into the mixture of cabbage and toss them well. Make sure all the sauce coats the vegetables.

Put them in the container with a lid and close the lid. Let it sit at room temperature for one or two days before placing the container in the refrigerator.

Black Beans and Rice

Rice and beans are a wonderful combination of two cheap and easy-to-find ingredients that can fill you up with their amazing flavor. This dish is not only yummy but also simple to prepare. You can use canned black beans or cook your own beans in an instant pot after soaking them overnight. There are endless ways to season your rice and beans, depending on what kind of cuisine you prefer. I'm from Vietnam, so I like to add some of the spices that I have in my pantry. Trust me that this recipe is not only tasty but also very healthy. Do you love rice and beans as much as I do? They are so easy to make and so delicious! Here's how I cook them in my instant pot and rice cooker. You can also use a regular pot if you don't have these appliances.

Ingredients:

1 cup Jasmin rice

1/2 cup dried black beans

Seasonings:

2 garlic cloves, minced

1 cup chopped white onion

1/2 cup chopped red, green, and yellow, bell peppers

2 tbsp chopped cilantro

2 tbsp chopped parsley

1 /4 tsp cumin

1/4 tsp chili powder

1/4 tsp black pepper

2 tsp salt

1 tsp mushroom seasoning

1/4 cup oil to cook

Directions:

Soak the beans overnight and drain them. Then, put them in the instant pot with enough water to cover them. Set the pressure cook function for 10 minutes. After that, let the pressure release naturally for 10 minutes. Drain the beans again and save the bean water for later.

Next, wash and drain the rice. 

In a sauté pan, heat 2 tbsp of oil and add all the seasoning ingredients. Cook for 2 minutes, stirring occasionally. Add the rice and toss it with the seasoning and the rest of the oil.

Now, transfer all the rice to the rice cooker. Add the cooked beans and enough bean water to cover the rice. For jasmine rice, you'll need about 1 1/4 cups of water. Close the lid and follow the instructions of your rice cooker.

If you don't have a rice cooker, you can use a medium saucepan instead. Just follow the same steps as above but bring the rice and bean mixture to a boil and then simmer with a lid for 20 minutes or until all the liquid is absorbed.

That's it! You have a hearty and tasty meal ready to enjoy! I hope you like this recipe as much as I do!

 

Vegetarianism soup- Bún riêu chay

If you want to improve your health with a plant-based diet, you need to learn how to cook and plan your meals wisely. One of the tasty dishes that you can try is vegetarian vermicelli soup. It has a simple, savory flavor that will make you enjoy it every time. It is made with soy milk, tofu, mushrooms, tomatoes, and a spicy tomato sauce. The soy milk is curdled with lime or tamarind juice to create a texture similar to crab meat. The soup is served over vermicelli noodles and garnished with fresh herbs. Making vegetarian vermicelli soup is not hard, and it is easier than the meat and crab version. The key is to combine the ingredients and seasonings well to create a harmonious taste. Vegetarian vermicelli soup is a great choice for when you are tired of meat and want a light meal.

Ingredients: 

4 cups soy milk (plain soy milk)

4 cup vegetable broth

8 oz fried tofu

1/2 lbs ripe tomatoes (3 tomatoes)

1 juice of lime or tamarind juice.

1 cup mushroom (your choice)

2 garlic minced.

1 shallot minced.

Seasonings:

Salt, sugar, black pepper mushroom seasoning

2 cutes fermented tofu (chao)

Cooking oil

1 tsp Korean chili flake

Vietnamese vegetable plate

lettuce, water spinach, bean sprouts, perilla, basil, rau ram

Cooked vermicelli

Directions:

- Wash the tomato and chop one tomato. Cut the rest into large slices.

- Heat a saucepan over medium-high heat and add 2 tablespoons of oil. When the oil is hot, add garlic and shallot and cook until fragrant, about 2 minutes. Add the chopped tomato, Korean chili flakes, and salt and cook for another 2-3 minutes, stirring occasionally, until the tomato is soft. Transfer the tomato sauce to a bowl and set aside.

- In the same saucepan, add more oil if needed and sauté the mushrooms and fried tofu over high heat until browned, about 10 minutes. Season with soy sauce, sugar, and fermented tofu to taste. Set aside.

- In an instant pot, pour 4 cups of soy milk and select the broth setting. When the soy milk starts to boil, add lime juice or tamarind juice and continue to boil. The soy milk will curdle and form lumps that resemble crab meat. This is the vegetarian crab. Add the vegetable broth and bring it back to a boil.

- Carefully stir in the tomato sauce, fried tofu, and mushrooms. Add the remaining tomato slices and cook for 5 more minutes until heated through.

- To serve, place some cooked vermicelli in a large bowl and ladle the soup over it. Top with some vegetarian crab and other ingredients such as mushrooms, tomatoes, and tofu. Sprinkle some chopped cilantro on top and serve with lemon wedges, chili slices, and a plate of fresh vegetables.

Vegeterian Pate __Pate Chay

 If you are vegan and love to enjoy pate then you will enjoy this recipe. It is a simple and delicious way to make Pate Chay without baking or steaming. You can use it as a spread for bread, a side dish for rice, or a snack with crackers. It also works great as a filling for Pate Chaud, a famous Vietnamese pastry. Here is how to make this easy and flavorful Pate Chay in no time.

 Ingredients:

16 oz. firm tofu, drained

2 cups mushrooms chopped (your choice)

1 cup combination of nuts, such as almond, walnut, cashew, pecan roasted

1 cup white onions, chopped

2 garlic cloves, minced

1/2 cup whipping cream

1/4 cup melted butter

Seasoning:

Salt, sugar, mushroom seasoning, soy sauce

Others:

1 tsp cocoa powder

2 tbsp oil

Prepare an 8 x 4” tube pan lined with parchment paper or plastic wrap.

Directions:

Mash the tofu into small pieces.

In a sauté pan, add oil. Stir in onions and garlic and cook for 2 minutes.

Add mushrooms and tofu and continue cooking. Season to your family liking using all the seasoning mentioning. /Continue to cook for 10 minutes.

In a Vitamix blender, add the roasted nuts and blend well. Add cooked tofu and mushrooms mixture into the nuts paste and blend well. Add whipping cream and cocoa powder during the blending process. Adjust the taste at this time to your liking. 

Pour the pate into the prepared pan and top with melted butter. Cover and refrigerate for a few hours and then enjoy!

 

 

 

Yuca Sweet Rice

Yuca sweet rice is typical street food in Vietnam. I posted this recipe on July 15, 2014. It's breakfast, lunch, afternoon or evening. Today, I like to introduce another easier way to make this dish if you already have leftover cooked yuca roots. The recipe is smaller in portions for someone who lives by him or herself. The topping for this dish is very much your choice of what is available to you.

 Ingredients:

1 cup sweet rice, soaked for one hour

2 cups diced cooked yuca

1/2 tsp salt

A few pandan leaves

1 cup coconut milk

1 tbsp coconut oil

Toppings:

2 eggs 

1 cup Vietnamese sausages

Dipping sauce ingredients:

1 tbsp soy sauce

1 tbsp sugar

1 tbsp lime juice or vinegar

1 garlic clove, minced

1 hot Thai chilli, sliced

Others:

Scallion oils

Crispy shallots

Directions:

After soaking the rice, drain in colander for one hour.

In a rice cooker, add cooked yuca, rice pandan leaves and salt.

Pour the coconut milk just enough to cover the rice. Add coconut oil. Close the lid and push the cook rice function. Follow your rice cooker instruction manual to finish this task.

Combine all the ingredients of dipping sauce and mix well. Adjust to your family's liking.

Slice one green onion and add into a microwave safe bowl with 1/4 cup oil, pinch of salt and sugar. Microwave for 20 seconds. Set aside.

You can buy crispy shallot at a Vietnamese supermarket.

For the topping:

Break eggs and beat well. 

Pour 1 tbsp oil onto a sauté pan. Pour battened eggs and make an omelet. Let cool and shred or slice.

Slice the Vietnamese sausages as well.

To serve:

On a serving plate, scoop the cooked rice and yuca in portions of your choice.

Top with scallion oil, eggs, sausages and crispy shallots.

Serve with soy dipping sauce on the side.

Tip:

I posted all the recipes to make scallion oil and Vietnamese sausage using ground turkey and steamed yuca with coconut milk.

 

 

Garlic Coconut Butter Rice

Garlic Rice is the easiest and best-tasting side dish that you can serve with anything, from roast chicken to stir-fries to fish! From Middle Eastern to Mexican food, and Asian dishes, such as steamed vegetables and tofu, this buttery rice is so flavorful you can eat it plain with some soy dipping sauce to complete dinner. 

Ingredients:

1 cup long grain rice or basmati rice

2 tbsp butter 

1 tbsp coconut oil

3 garlic cloves, minced

1 1/2 cups chicken broth, water or vegetable broth
1 tsp salt

Garnish with chopped parsley or cilantro

Directions:

I use a rice cooker to make this recipe.

Wash the rice until the water is clear.

Turn the rice cooker on to the sauté mode. 

Add butter. When butter is foamy, add garlic and cook until fragrant and becomes a light golden color.

Add rice and coat the rice with butter and garlic. Stir and cook for 1 minute.

Add broth and salt. If using the water, then add 1 tsp of chicken powder or vegetable powder. Mix well.

 Close the lid and let the rice finish cooking.

Fluff the rice, then add 1 tbsp coconut oil.  

Sprinkle with chopped parsley or cilantro.

Serve with your choice of grilled fish, chicken, or simple sunny-side-up. 

The Flat Steamed Rice Cake --Bánh Nậm

The flat steamed rice cake is wrapped in a banana leaf and is part of the Hue alongside with clear cake, banh beo. If you have a chance to visit Hue, Vietnam, you will enjoy this cake. The main ingredients for making Banh Nam are rice flour, minced pork, and prawn. When enjoying it, you should eat it with fish sauce and especially keep covering the leaves and spread it on the dish, so the smell of fragrant banana leaves will make the cake more delicious and addictive while eating.

If you are curious about how to make Banh Nam, let’s see the simple way to make Banh Nam.

 Ingredients:

3/4 cup rice flour

1/4 cup sweet rice flour

1/2 cup potato starch

2 cups water

The filling:

1/2 lb. shrimp, shelled. 

2 oz. ground turkey or pork

1 garlic clove, minced

1 shallot, minced

1 tsp annatto oil

Seasoning:

Salt, pepper, fish sauce

Banana leaves for wrapping the cake

Directions:

Combine the flour and water in a saucepan. Add a 1/4 tsp salt and bring to a boil on medium-low heat. Use a spatula to stir the flour mixture until your hand feels heavy, and the flour mixture turns a white shade. Turn the heat off and continue to stir the flour mixture until it looks shiny and smooth.

To make a filling:

Clean the shrimp well and marinate with salt and pepper. In a sauté pan, add a little oil and fry the shrimp until turning pink. Remove from heat.

Put shrimp in a food processor and turn the machine on to finely chop the shrimp.

In the same sauté pan, add oil, garlic and shallot. Stir and cook until fragrant. Add ground turkey and cook until turkey is no longer pink. Add shrimp and cook for 10 minutes. Seasoning with salt, pepper, sugar, mushroom seasoning annatto oil and fish sauce to your liking

To assemble the cake:

Wash and clean the banana leaves well and cut into 7x7 inches. This recipe will end up with 12 cakes. You can cook the banana leaves in the oven for 1 to 2 minutes for the banana leaves to slightly flatten and soften.

Place the banana leaves in front of you horizontally, with the back of the leaves up. Add a little oil so that the cake dough does not stick to the leaves. Take one tablespoon of dough and spread thin on the leaves. Remember, the smaller and thinner the cake, the better the cake. Stir one tablespoon of the filling all over the dough. Pull two slices of the leaf in front of you to cover the cake slightly and fold the leaves from two sides of the cake . The cake has a straight shape.

Tear the banana leaves to make a string and tie two cakes together.

To steam the cake:

Bring a steamer to boil. Place the cake into the steamer in layers of three in the style of tower, horizontal layer, vertical layer, and then horizontal so that the cake is exposed to the most heat, helping the cake to cook faster and evenly. It takes about 17 to 20 minutes.

The cake serves well with fish dipping sauce.

The ratio of ingredients to make this dipping sauce is:

1 tbsp sugar

1 tbsp fish sauce

4 tbsp water

Some garlic, chili and oil 

 

Instant Pot Pull Chicken

Pull chicken is a mirror of pulling pork. You can use the boneless chicken breast or thighs to make this recipe. However, for this recipe, I will share with you my way to make this recipe if you have leftover roasted chicken for grilled chicken. 

Ingredients:

1 roasted chicken breast or thigh

1 cup sliced white onions\

1 garlic clove, minced

Sauce ingredients:

1/3 cup BBQ sauce (your choice)

1/4 cup chicken broth

1 tsp salt

1 tsp smoke liquid

1 tsp Worcestershire sauce

Instructions:

Place breast or thigh into an instant pot.

Top with a slice of white onion.

Sprinkle with the seasoning.

Add the chicken broth. 

Close the lid and pressure cook on high for 8 minutes. Allow for a natural release for 10 minutes before opening the valve to release any remaining pressure.

Remove the chicken from the instant pot and shred it with two forks. 

Put it back into the instant pot and add the BBQ sauce.

Turn to a sauté pan and cook for 5 minutes. Mix well.

Enjoy!