NATURAL RELEASE / CAN BE GLUTEN-FREE
Pork Belly Mapo Dofu
4 to 6 servings
Mapo dofu (literally, “old pock-marked grandmother’s tofu”) is a traditional Sichuan braise that’s notorious in North America for being absurdly hot. More authentic versions are balanced and aromatic. The dish is usually made with a little ground pork or maybe ground beef. We couldn’t resist swapping out those for pork belly since the Instant Pot cooks it so quickly.
Our version has some tweaks to fit most modern American supermarkets with one exception: Sichuan peppercorns, the one ingredient for which we broke our local-supermarket-only rule. These are not peppercorns at all but rather the dried hulls from seeds of a citrus plant. They are highly prized for their spicy and numbing quality, an absolutely essential flavor for this dish. Look for Sichuan peppercorns at Asian markets and from an almost endless array of online sellers. For a more authentic version of the sauce, see the Beyond attached to this recipe.
1 tablespoon toasted sesame oil
1 pound skinless pork belly, cut into ½-inch pieces
4 medium scallions, trimmed and thinly sliced
1 tablespoon minced peeled fresh ginger
1 teaspoon Sichuan peppercorns
2 tablespoons chili paste, such as sambal oelek
1 teaspoon granulated white sugar
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 pound extra-firm silken tofu, such as Mori-Nu brand, drained and cut into ½-inch cubes
1 tablespoon cornstarch
1 tablespoon water
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 10 minutes
If necessary, press: START
2. Warm the oil in a 3- or 6-quart cooker for a minute or two. Add the pork belly and cook, stirring often, until the pieces are lightly browned at the edges, about 4 minutes. Stir in the scallions, ginger, and peppercorns until aromatic, about 1 minute.
3. Add the chili paste and sugar; cook until bubbling and sizzling with the meat, about 1 minute. Stir in the broth and scrape up any browned bits on the pot’s bottom. Turn off the SAUTÉ function and stir in the soy sauce, balsamic vinegar, and Worcestershire sauce. Lock the lid onto the pot.
4.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 10 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: MEAT/STEW, PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 12 minutes with the KEEP WARM setting off
If necessary, press: START
5. When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker.
6.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 5 minutes
If necessary, press: START
7. Stir the dish as it comes to a simmer. Add the tofu and cook, stirring gently once or twice, for 1 minute. Meanwhile, whisk the cornstarch and water in a small bowl or teacup until smooth, then gently stir this slurry into the simmering sauce. Cook, stirring gently a few times, until thickened, less than 1 minute. Turn off the SAUTÉ function and remove the hot insert from the machine. Set the lid askew over the insert and set aside for 5 minutes to blend the flavors.