Yes – you can add the cole slaw and other veggies after pressure cooking, just as I do in my beef and broccoli recipe https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/ – which is fabulous 🙂

Hi Sheila – glad you enjoyed the flavor. When you increase the ingredients significantly, it takes much longer for the pressure cooker to come to pressure, which is part of the cook time. So you could do a zero minute cook time when adding additional ingredients. Some models let you set the time to zero minutes, but if yours doesn’t, you can cancel the cooking cycle as soon as the time shows up and then immediately release the pressure.

Would it be food-safe to only bring this recipe to pressure and stop, so that everything stay a bit more crunchy?

Thanks!

Thanks for your feedback.

Hi Lindsey – yes, you can substitute fresh ginger. I would add 2 tablespoons finely grated fresh ginger with the other spices.

We did enjoy, Barbara! The dish was very tasty and your suggestion of adding a minute to the timing for a pan-in-pot version worked perfectly. I used a soy-vinegar dipping sauce and a Thai Sweet Chili Sauce as a spicy substitute for the usual duck sauce. There weren’t any leftovers, so the grandsons asked me to make it again for their school lunches. I did serve it with rice. Loved the crispy crackers. I added a little toasted sesame oil to the oil that I brushed on them. This is a fun recipe.

Thanks Rita! I would probably add another minute if you’re cooking it pot in pot. Metal heats up faster typically, but the original is such a short time, I think either would work fine. Enjoy!

That’s great – thanks Kathi!