Pressure cooker, Side dish, Time Lapse Video
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Pressure Cooker Baby Bok Choy

Pressure Cooker Baby Bok Choy |

Pressure Cooker Baby Bok Choy

After Dim Sum with family and a friends last week (hi, Rhonda!), I went to the Asian market that’s right next door: Park To Shop on 30th Ave in Cleveland. As usual, I had a fantastic time, and bought a lot more than I should have. Hoisin sauce! Pocky! Sriracha and Sambal Olek! Ramune soda! I almost cracked and bought a 5 gallon tub of soy sauce…but I came to my senses and bought a 64 ounce bottle instead.

One of my Asian market staples is baby bok choy. There are always “grab and go” bags in the produce section, and they make a great side dish for a weeknight stir fry. Baby bok choy are the cute little sized ones – 4 to 6 inches long  – instead of the full-sized heads of bok choy. They’re also quicker to deal with;  trim the tough stem piece from the bottom and they’re ready to cook.

Instead of stir frying, I thought, what if I use my pressure cooker? Bok Choy  a tough vegetable on the bottom – similar to cabbage – and could use a little extra cooking. So I borrowed my pressure cooker kale technique, with a final drizzle of soy/vinegar/sesame oil. (I learned that trick from Fuschia Dunlop’s Every Grain of Rice.) Oh, and I added a sprinkle of red pepper flakes, for those who can take the heat.

Pressure Cooker Baby Bok Choy |

Pressure Cooker Baby Bok Choy

The results were fantastic, and now I have a simple, hands-off side dish for Asian food. I love my pressure cooker!

Inspired by: Fuschia Dunlop, Blanched Choy Sum in Sizzling Oil, Every Grain of Rice

Video: Pressure Cooker Cooker Baby Bok Choy – Time Lapse (1:05)

Pressure Cooker Baby Bok Choy – Time Lapse []

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Pressure Cooker Baby Bok Choy |

Pressure Cooker Baby Bok Choy

  • Author: Mike Vrobel
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x


Pressure Cooker Baby Bok Choy recipe – a quick asian side dish from the pressure cooker.


  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 clove garlic, crushed
  • 1/2 inch slice of ginger, peeled and crushed
  • 1 pound baby bok choy, tough bottoms trimmed
  • 1/2 teaspoon fine sea salt (or Sichuan Roasted Pepper Salt)
  • 1/2 cup water (or the minimum amount for your cooker)
  • Sprinkle of red pepper flakes (optional)



  1. Lightly sauté the garlic and ginger, then add the bok choy: Pour the oil into the bottom of the pressure cooker pot, add the garlic and ginger, and then start sauté mode in an electric PC or set the pot over medium heat in a stovetop PC. Heat the oil until the garlic and ginger just start to sizzle – we want it to bubble around the edges, but not brown – about 3 minutes. Add the trimmed baby bok choy, stem side down. Don’t worry about the max fill line on the cooker – the bok choy will wilt quickly – but you need to pack it in enough to close the lid. Sprinkle the bok choy with the salt, then pour the water over the top of everything.
  2. Pressure cook the bok choy: Lock the lid on the pressure cooker, bring it up to high pressure, and cook at high pressure for 5 minutes (for either electric or stovetop PC). Quick release the pressure. Remove the lid carefully – the steam is hot enough to scald.
  3. Season and serve: Scoop the bok choy out of the pot with a slotted spoon, leaving as much liquid behind as possible, and arrange on a platter. Drizzle with the sauce, sprinkle with the optional and serve.


  • This recipe fits in a 6 quart or larger pressure cooker. (I love my 6 quart Instant Pot)
  • Most of the bok choy heads will fall apart when you trim the tough bottoms – that’s OK. Just gather them all up and stuff them in the pot.
  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: Chinese
Pressure Cooker Baby Bok Choy |

Pressure Cooker Baby Bok Choy

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Pressure Cooker Baby Bok Choy |

Pressure Cooker Baby Bok Choy

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My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos


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Filed under: Pressure cooker, Side dish, Time Lapse Video


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Simple and awesome. Lots of flavor! I did not use the soy sauce. I just sauteed the garlic and ginger, threw in the baby bok choy with red pepper flakes and the water and it was heaven.

  2. Logan says

    This was delicious! I don’t know that I’ve ever had bok choy like this, but will absolutely be making again. The recipe couldn’t be easier!

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