Recipes for Electric Hot Pot



olive oil

1 cucumber, cut into strips

1 carrots, peeled and cut into strips

1/4 cup thinly sliced green onions

3 cloves garlic, mincedkosher salt

3 cups (750ml) water

1 packages ramen noodles (seasoning packets discarded)

1 cup shredded rotisserie chicken

1/4 cup freshly chopped cilantro


  • Select /[150W] powerpre-heat the pot, heat oil.
  • Add carrots, green onions, and garlic and season with salt. Cook until soft, 6 to 8 minutes.
  • Add water and bring to a simmer. Add ramen noodles and cook until tender, 2 to 3 minutes, then stir in chicken, cilantro. Simmer until heated through.
  •  Add with cucumber.





 2 tbsp. butter

1/2 cup sliced fresh mushrooms

1/4 cup chopped onion

3 tbsp. all-purpose flour

1/2 tsp salt

1/8 tsp pepper

3 cups (500ml) chicken broth

1/2 cup (125ml) cream


  • Select [600W] power pre-heat the pot. Heat butter and sauté mushrooms and onion until tender.

  • Mix flour, salt, pepper and one can broth until smooth; stir into mushroom mixture. Stir in remaining broth. Bring to a boil.

  • Cook and stir until thickened, about 2 minutes.

  • Stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.



 Healthy Egg Salad


6 hard boiled eggs

1 avocado, cut into chunks

10 cherry tomato

1/3 cup plain non-fat Greek yogurt

2 tsp Dijon mustard

½ tsp lemon zest

1/2 tsp kosher salt

1/4 tsp black pepper

3 celery stalks chopped

1 tbsp. parsley chopped 


  • Place eggs in the electric hot pot. Cover them with cool water.

  • Cover the pot with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 7 minutes for perfect hard boiled eggs.

  • Peel the eggs and cut into chunks; set aside.

  • In a large bowl, whisk together the greek yogurt, dijon mustard, lemon zest, salt and pepper. Add the chopped celery and parsley, and stir to combine. Place the eggs, avocado and cherry tomato into the bowl and stir again to combine with the dressing.





1/2 lb. Macaroni

3 cups water

2 tbsp butter

1/2 tsp. kosher salt

1/2 tsp. ground mustard

1/2 tsp. smoked paprika

1 (5-oz.) can evaporated milk

1 cup shredded Cheddar

1/2 cup freshly grated Parmesan

kosher salt

Freshly ground black pepper 


  • In a pot of boiling water. Select [150W] power and add macaroni, water, butter, salt and mustard. Secure lid, and set to manual on high pressure. Cook until softened, about 10 minutes.

  • Then remove lid. Stir in evaporated milk and cheeses and stir until melted and fully combined.

  • Season with salt and pepper and serve.






1/2 lb. pasta

2 tbsp. butter, divided

1 tbsp. extra-virgin olive oil Coarsely ground black pepper

1/2 cup freshly grated Pecorino, plus more for garnish 

1/2 cup freshly grated Parmesan, plus more for garnish 


  • In a pot of boiling salted water, cook pasta according to package instructions until al dente. Reserve ⅔ cup pasta water and drain pasta.

  • Select [600W] power pre-heat the pot, melt 1 tbsp. butter with oil. Add a generous amount of black pepper and toast until fragrant, about 1 minute.

  • Add ⅓ cup reserved pasta water and bring to simmer. Whisk in butter then, using tongs, toss pasta into butter mixture.

  • Add cheeses and toss constantly until cheese melts, turn off the pot when about half the cheese has melted. (If sauce is too thick, loosen with more pasta water.)





2 tbsp. extra-virgin olive oil

1 leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed

1 small carrots, halved lengthwise and thinly sliced

1 small celery stalks, thinly sliced

1 cloves garlic, smashed

2 cups low-sodium chicken broth

1/2 cup diced pork



  • Heat the olive oil in the pot at [600W] power. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes.

  • Add 1 cups water, the chicken broth. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.

  • Add the tortellini and diced pork; season with pepper. Cook until the tortellini are tender, 4 to 5 minutes.



Quicker Chicken and Dumplings   


2 cups(500ml) milk

1 cups frozen mixed vegetables, thawed

1/2 cups cubed cooked chicken

1 cup condensed cream of chicken soup, undiluted

1/2 tsp garlic powder

1/4 tsp poultry seasoning


1 cup biscuit/baking mix

1/3 cup French-fried onions, coarsely chopped

7 tbsp. milk

1/2 tsp dried parsley flakes


  • Select the pot in [600W] power, combine the first six ingredients; bring to a boil, stirring occasionally.

  • Meanwhile, in a small bowl, combine the biscuit mix, onions, milk and parsley just until moistened. Drop by heaping teaspoonfuls onto simmering stew. Cook, uncovered, for 10 minutes.

  • Cover and select [150W] power, simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).






1/2 snow fungus

3 cups(750ml) water

1 apple(s)

4 red dates

0.5 tbsp apricot seeds (north)

0.5 tbsp apricot seeds (south)

50g rock sugar 


  • Hydrate snow fungus by soaking them in water overnight or for at least 4 hours. Once snow fungus softens, remove areas which are hard.

  • Remove the skin and core of the apple. Then, chop apple into equal chunks. In a pot, add water and select in [600W] power.

  • Once the water boils, add apple, red dates, apricot seeds and snow fungus. When it begins boiling again, reduce the heat to the [150W] and simmer soup for about 30 minutes or until apple softens.

  • Sweeten with rock sugar.