Instant Pot Hot Pot: Cozy Comfort Made Easy

Hot Pot with an Instant Pot? Yes, You Can!

If you’re like me and don’t have space (or budget) for a fancy induction cooker just for hot pot nights, the Instant Pot steps in like a champ. It keeps the broth bubbling steadily without any fuss, and you won’t have to worry about setting up a whole new gadget on the table.

Here’s what I usually do: prep all the hot pot goodies—thinly sliced meat, greens, tofu, mushrooms, noodles—then bring the broth to a boil right in the Instant Pot using the “Sauté” mode.

Once everything’s laid out, just keep it on a low simmer and let everyone cook what they like at the table. It’s fun, cozy, and honestly feels like a little piece of home even in my small German kitchen.

What is Hot Pot? A Cozy Meal Worth Sharing

Hot pot is one of those meals that brings everyone together—literally. It’s a bubbling pot of broth in the middle of the table, surrounded by fresh veggies, thinly sliced meat, tofu, mushrooms, and noodles. Everyone picks what they like, cooks it in the broth, then dips it in their favorite sauce. It’s casual, interactive, and just plain fun.

Different countries have their own versions and names for it. In China, it’s Huo Guo (火锅); in Korea, it’s Jeongol (전골); in Japan, Nabe (鍋)—with Shabu Shabu being a more specific style. Back home in Vietnam, we call it Lẩu, and it’s one of my favorite ways to enjoy a meal with family and friends.

What You’ll Need for a Hot Pot Night

• Instant Pot (or any electric hot pot): This is your MVP—the pot that keeps everything hot and bubbling. I use my Instant Pot on “Sauté” mode, and it does the job perfectly.
• Chopsticks: You need chopsticks for hot pot—trust me. I once tried eating hot pot without them, and let’s just say… never again. I highly recommend wooden ones: they’re heat-resistant, unlike plastic, and they won’t burn your hand like metal chopsticks might.
• Bowls & Plates: You’ll want a bowl for dipping sauce, one for your cooked food, and maybe a small plate for raw stuff while you wait your turn. Keep it chill—no need for matching sets.
• Ladles: These are super helpful, especially if you’re tossing noodles into the pot. A ladle makes it easy to scoop up broth and serve it alongside everything else.

Hot Pot Broth: Between Homemade Love and Store-Bought Ease

For this version, I’m going with a Chinese-style hot pot broth—mostly because the ready-made soup bases are easy to grab at any Asian grocery store, and they taste pretty solid. My friend Annie from Beijing actually walked me through the basics once, and it’s been my go-to ever since. Super handy when you’re short on time but still want that comforting hot pot fix.

But back in Vietnam, things are a bit different. My mom—and most people from her generation—would never use instant broth. She always starts with a homemade bone broth, then adds fresh ingredients like tomatoes, lemongrass, and pineapple to build flavor. It’s vibrant, fragrant, and full of soul.

Now that I live in Germany, I always try to bring back a stash of Vietnamese hot pot seasonings whenever I visit home. They’re gold when you can’t find the real stuff nearby—and they honestly make a world of difference.

If you’re heading to Vietnam and love the local dishes like Phở, Bún Chả, Bún Bò Huế, or Lẩu Thái, I seriously recommend picking up a few seasoning packets.

Ingredients

When I go for Chinese-style hot pot, I usually grab a soup base from Haidilao—it’s easy to find and pretty flavorful.

• For a spicy kick: go for Sichuan spicy or Tom Yum broth.
• Prefer something milder? Try tomato, mushroom, or seafood broth.

I usually pick a few things from each group below—whatever I can find fresh at the Asian market or tucked in my freezer. A good rule of thumb: at least 3 types of protein and veg, plus 1 noodle or dumpling.

Protein (choose your favorites):

• Meat: thinly sliced beef, lamb, or pork (the kind labeled “for hot pot” cooks super fast).
• Seafood: shrimp, fish fillets, fish balls, beef balls, squid, cuttlefish, fish tofu, fish cake.
• Tofu & soy-based stuff: tofu puffs, frozen tofu, tofu skin (fresh or dried), bean curd rolls.

Vegetables:

• Leafy greens: napa cabbage, bok choy, baby bok choy—whatever’s in season.
• Mushrooms: enoki, oyster, king oyster, shiitake, shimeji, wood ear, even regular button mushrooms.
• Hearty veggies: lotus root, sweet corn, potato, sweet potato.

Noodles & Dumplings:

• Noodles: glass noodles, rice noodles, wheat noodles, egg noodles—all welcome.
• Dumplings: store-bought or homemade dumplings or wontons (I always keep a stash in the freezer just for this!).

This is where you can really play with flavor. Mix and match based on what you have:

• Flavor base: soy sauce, Chinese black vinegar
• Creaminess: Chinese sesame paste or even a spoon of peanut butter
• Fragrance: sesame oil, chili oil (Lao Gan Ma is my fave)
• Herbs: garlic, scallions, cilantro—chopped fresh and ready to sprinkle

Instructions

Wash, slice, and arrange everything neatly on separate plates or trays—grouped by category (veggies, protein, noodles)—so it’s easy to grab while eating.

Veggies & Mushrooms:

• Bok choy / Baby bok choy: rinse thoroughly
• Napa cabbage: rinse and chop into 2.5–5 cm (1–2 inch) pieces
• Enoki mushrooms: trim off the ends, separate into small bundles
• King oyster mushrooms: slice thinly after trimming the base
• Oyster mushrooms: pull apart into smaller pieces
• Shimeji mushrooms: remove ends and separate
• Button mushrooms: thinly sliced
• Shiitake mushrooms: soak until soft if dried
• Wood ear mushrooms: soak to rehydrate, trim off any tough bits

Root Veggies & Others:

• Potatoes, sweet potatoes, lotus root: slice into 0.5 cm (¼ inch) rounds
• Sweet corn: cut into thick 2.5 cm (1 inch) rounds
• Dried tofu skin: soak until soft
• Sweet potato glass noodles: soak in water for at least 1 hour

• Add your hot pot soup base to the Instant Pot. Pour in enough water according to the package instructions or to fill the pot comfortably. Use the “Sauté” mode on High to bring the broth to a rolling boil.
• Once the broth is boiling, start adding your ingredients. A few things to keep in mind:
  • Add items in small batches so the broth stays hot and cooks evenly.
  • Start with longer-cooking ingredients (like root veggies and corn), then move on to quicker-cooking items (like mushrooms, tofu, and thinly sliced meat).
  • Keep a kettle or pot of hot water nearby to top up the broth as it reduces.

Helpful Tips

• Wait for the boil: Don’t rush it—let the broth come to a nice rolling boil before you start adding ingredients. It helps everything cook properly and keeps the texture just right, especially for delicate items like meat or seafood.
• Don’t overcrowd the pot: I know it’s tempting to toss everything in at once (I’ve been there), but too much food at once will cool the broth down and mess with the cooking time. Add things in small batches—it keeps the broth hot and the vibe more relaxed.
• Cook smart, not random: Not everything cooks at the same speed:
  • Thinly sliced meats, seafood, and tofu skin? Just a quick dip and they’re done.
  • Starchier stuff like sweet potatoes, corn, or glass noodles? Give them more time to soften up.
• Keep things clean: Here’s a habit I picked up for solo or group hot pot—if you’re using the same chopsticks to handle raw and cooked food, just dip the tips into the boiling broth for a few seconds. A quick little safety step that goes a long way.
• Hot Pot for One (aka Lazy Day Hack): On a lazy day, I just throw together a hot pot-inspired noodle soup using whatever I have in the fridge. A spoonful of broth base, some leafy greens, a bit of protein, maybe some noodles—toss it all into the pot, and boom, you’ve got yourself a quick, steamy bowl that scratches that malatang itch.