Beijing-Style Hot Pot Lamb (Instant Pot)

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A quick take on the classic northern Chinese feast, this Instant Pot version produces a fragrant clear broth infused with ginger, scallions, and dried shiitake. Paper-thin slices of lamb are cooked tableside in the simmering broth and dipped into a creamy sesame sauce for a deeply savory, comforting meal.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 8 gSugar
• 42 gProtein
• 920 mgSodium
• 850 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Aromatic Broth

• 6 cups low-sodium chicken stock or water
• 1 inch fresh ginger, smashed
• 4 scallions, cut into 2-inch pieces
• 4 cloves garlic, smashed
• 2 tablespoons goji berries
• 6 dried shiitake mushrooms
• 1 tablespoon rock sugar
• 2 star anise pods
• 1 small cinnamon stick

For the Lamb and Dipping Sauce

• 1.5 lbs lamb leg or shoulder, partially frozen and sliced 1/16-inch thick
• 1/2 cup Chinese sesame paste (zhima jiang)
• 3 tablespoons light soy sauce
• 2 tablespoons Chinkiang black vinegar
• 1 tablespoon chili oil with sediment
• 2 cloves garlic, finely minced
• 2 tablespoons chopped cilantro
• 1 tablespoon fermented bean curd, mashed (optional)

Hot Pot Accompaniments

• 1/2 small napa cabbage, cut into 2-inch chunks
• 8 oz firm tofu, cut into 1-inch cubes
• 4 oz mung bean glass noodles
• 6 oz enoki mushrooms, trimmed
• 1 small lotus root, peeled and thinly sliced
• 1 Yukon gold potato, thinly sliced

Directions

1. Add the chicken stock, ginger, scallions, garlic, goji berries, shiitake mushrooms, rock sugar, star anise, and cinnamon to the Instant Pot. Lock the lid, set the valve to Sealing, and pressure cook on Soup/Broth mode for 20 minutes at high pressure.
2. Quick-release the pressure carefully, then strain the broth through a fine sieve back into the pot, discarding the solids. Switch the pot to Sauté-Low or Keep Warm to maintain a gentle simmer.
3. While the broth cooks, arrange the sliced lamb on a large chilled platter and group the napa cabbage, tofu, glass noodles, enoki, lotus root, and potato on separate serving plates.
4. In a small bowl, whisk the sesame paste with 2 tablespoons of warm water until smooth and pourable. Stir in the soy sauce, Chinkiang vinegar, chili oil, garlic, cilantro, and mashed fermented bean curd until fully combined; set aside.
5. Add the lotus root and potato to the simmering broth and cook for 2 minutes until just tender. Follow with the napa cabbage, tofu, enoki mushrooms, and glass noodles, cooking another 2 minutes until heated through.
6. Using chopsticks or tongs, dip individual lamb slices into the simmering broth for 15 to 30 seconds, swirling gently until they turn pale pink and curl slightly.
7. Transfer cooked lamb and vegetables to small plates and serve immediately alongside the sesame dipping sauce. Encourage diners to cook items to taste and refresh the broth as needed throughout the meal.

Cook’s Notes

• Freeze the lamb for 30 to 45 minutes before slicing; a partially frozen block shaves into paper-thin slices far more easily than fully thawed meat.
• Always loosen Chinese sesame paste with warm water before whisking in other sauce ingredients, otherwise it seizes up and stays clumpy.
• Cook the lamb slices last and only briefly to keep the broth clear and flavorful for the entire meal.
• Save any leftover broth and strain it again — it makes an outstanding base for next-day lamb and noodle soup.
• If you do not own an Instant Pot, simmer the aromatics in a stockpot covered for 45 minutes, then proceed with the same cooking steps.

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