Tired of the same old steamed greens? It’s time to transform humble bok choy into a rich, creamy, and utterly comforting side dish that will steal the show. Using the magic of the Instant Pot, this recipe delivers a restaurant-quality vegetable dish in just 20 minutes. The tender-crisp bok choy is bathed in a savory, tangy cream sauce infused with garlic and smoked paprika. It’s the perfect, elegant accompaniment to any meal or a satisfying light main course on its own.
Ingredients
• 2 lbs (about 900g) bok choy, chopped
• 4 garlic cloves, crushed
• ½ cup (120g) sour cream
• ½ cup (120ml) vegetable stock
• 1 small onion, chopped
• 2 tbsp (30ml) olive oil
• Spices
• 1 tsp sea salt
• ½ tsp ground black pepper
• ¼ tsp ground smoked paprika
Instructions
1. Directions
2. Prep the Greens: Thoroughly rinse the bok choy under cold running water. Drain well and chop into bite-sized pieces, keeping the tougher white stems separate from the delicate green leaves if you prefer a varied texture.
3. Sauté the Aromatics: Set your Instant Pot to the ”Sauté” function. Add the olive oil, and once it’s shimmering, add the chopped onion and crushed garlic. Stir-fry for 2-3 minutes until the onion becomes fragrant and translucent.
4. Cook the Bok Choy: Add the chopped bok choy to the pot and cook for another 2-3 minutes, stirring occasionally until it begins to wilt.
5. Build the Sauce: Pour in the vegetable stock and sour cream, stirring everything together to create a creamy sauce. Sprinkle in the sea salt, black pepper, and smoked paprika.
6. Simmer to Perfection: Bring the mixture to a gentle boil and allow it to simmer for 5 minutes, letting the flavors meld together beautifully.
7. Serve and Garnish: Turn off the Instant Pot. Carefully transfer the creamy bok choy to a serving dish. For a bright finish, add an optional drizzle of fresh lemon juice before serving. Enjoy!
Nutritional Information
• Nutrition Information
• Per Serving: Calories 219 | Total Fats 18.1g | Net Carbs: 8.4g | Protein 6.4g | Fiber: 3.8g
Pro Tips
• For a more complex flavor, deglaze the pot with a splash of dry white wine after sautéing the onions and garlic, scraping up any browned bits from the bottom before adding the bok choy.
• To make this a dairy-free recipe, substitute the sour cream with an equal amount of full-fat coconut cream and add a teaspoon of lemon juice to replicate the tang.
• For a bit more texture, separate the bok choy stems from the leaves. Add the chopped stems with the onions, and stir in the delicate leaves during the final 2-3 minutes of simmering to prevent them from overcooking.
• Turn this side into a main course by stirring in a can of drained chickpeas or some pre-cooked shredded chicken at the end of the cooking time.
FAQ
Q: Can I make this creamy bok choy dairy-free
A: Yes, you can easily make this recipe dairy-free. Simply substitute the sour cream with an equal amount of full-fat coconut cream and add a teaspoon of lemon juice to replicate the tangy flavor.
Q: How do I prevent the bok choy leaves from getting soggy
A: For the best texture, separate the tougher white stems from the delicate green leaves. Add the chopped stems with the onions and garlic, then stir in the leaves during the final 2-3 minutes of simmering to keep them tender-crisp.
Q: What can I serve with this Instant Pot bok choy
A: This dish is a perfect, elegant side for any main course. You can also turn it into a satisfying main meal by stirring in a can of drained chickpeas or some pre-cooked shredded chicken at the end.
Q: Is this creamy bok choy recipe low carb
A: Yes, with only 8.4g of net carbs per serving, this creamy bok choy recipe is a great option for a low-carb side dish.
