Ginger, Garlic and Soy Pulled Jackfruit

Serves 2-4

A while ago I said that I would give you a vegan version of my Instant Pot Garlic And Soy Chicken Thighs and here it is. It’s a super speedy dinner to dump in the Instant Pot. If you don’t have a pressure cooker, it could be made on the hob. Sweat the peppers for a few minutes first in some vegetable oil before adding the rest of the ingredients and cooking down over a medium-low heat for 15-20 minutes, stirring every now and again. Either way, enjoy!

Ingredients:

1/2 tsp Sesame oil

1/2 Instant Pot cup or 80ml (gluten-free if required) soy sauce

1/2 Instant Pot cup or 80ml (gluten-free if required) tomato ketchup

1/2 Instant Pot cup (up to 80ml on measure) loosely packed soft light brown sugar

1/2 Instant Pot (80ml) water

4 cloves of garlic, crushed

2 inches ginger, grated

1/2 tsp Chilli flakes (optional)

2 tins of jack fruit, drained

2 peppers deseeded and cut into strips

Step 1: In the Instant Pot add all the ingredients. Place the lid on, ensuring it is set to sealing mode. Then press manual, and set for eight minutes at high pressure. When the time is up, switch it off and then cover the seal with a tea towel and then carefully switch to venting (I use a wooden spoon).

Step 2: Remove the lid and stir. If the jackfruit did not come pre-shredded then now is the time to use forks to pull the jackfruit apart. Next switch to sauté mode for a few minutes to reduce the sauce.

Serve with rice and steamed vegetables.