Instant Pot Garlic Edamame

Garlic Edamame in a pan with minced garlic, sesame oil and soy sauce on it.

5 from 1 vote

Garlic Edamame is the perfect appetizer, side or snack to enjoy. Ready in under 15 minutes; this protein rich recipe needs only a handful of ingredients.

Made partially in the Instant Pot; this is full of spice and umami flavors and always loved by everyone!

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Side Dish, Snack

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 146kcal

Author: Smruti

Ingredients

10 oz Frozen Edamame
1 cup Water
½ teaspoon Coarse Sea Salt
2 teaspoon Toasted Sesame Oil
3-4 cloves Garlic (minced)
½ teaspoon Chili Flakes
1½ teaspoon Soy Sauce

Instructions

In the insert of the Instant Pot add water. Place a trivet in the water.
1 cup Water
In a steamer basket add the edamame. Place the steamer basket in the Instant Pot and close the lid.
10 oz Frozen Edamame
Press Pressure Cook and set the mode to Normal. Adjust the time to 0 (ZERO) minutes. Close the lid and move the vent to sealing.
Once the Instant Pot beeps, move the vent to venting and let all the steam out.
When the valve drops, open the instant pot.
In a small pan, heat toasted sesame oil.
2 teaspoon Toasted Sesame Oil
Once hot, add minced garlic. Let the garlic sauté for a minutes till flavorful.
3-4 cloves Garlic
Add the chili flakes and sauté till the flakes are crisp.
½ teaspoon Chili Flakes
Then add in the edamame.
Season with soy sauce.
1½ teaspoon Soy Sauce
Add in the flakey salt as well.
½ teaspoon Coarse Sea Salt
Mix well and enjoy topped with finely chopped scallions.

Video

Notes

Use edamame in the pod: The recipe is designed to works for the edamame thats still in it's pod. Most stores carry these as well as shelled edamame. While the one with shell is best enjoyed as an appetizer, the shelled ones work better for salads and bowls like this Vegan Sushi Bowl or Shirataki Noodles.

Do not overcook the pods: We only need to quickly steam the edamame pods. They are often blanched before freezing. So just cook them enough to soften but not disintegrate. Overcooked pods are generally difficult to eat as the skin tends to get in the mouth.

Adjust the spice: This recipe is moderately spicy. However, adjust the chili flakes to make it more or less spicy. Moreover, add some Sambal Oelek or Gochugaru flakes to make the garlic edamame more spicy. Leave out all the flakes to keep it plain.

Storing leftovers: The leftover garlic edamame is great to cool down to room temperature and then refrigerate as is. Moreover, it is also okay to remove the kernels and store in the refrigerator. To reheat, simply microwave the pods or kernels in the microwave.

Instant Pot: Remember to always account for the time needed for the Instant Pot to come to pressure. The cook time listed does not account for this.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition