Blistered Shishito Peppers, made in your Instant Pot in less than 15 minutes, are proof that you can play with your food as an adult! Serve them as an appetizer or snack with a creamy Asian honey-mustard sauce and watch the fun unfold when someone gets a spicy one!
Add the mayonnaise, yogurt, mustard, honey, vinegar, horseradish, chili-garlic sauce, and salt to a small bowl. Whisk to combine.
Press "Sauté." Add the sesame oil, 1 tablespoon of the yogurt-honey mustard sauce, and the peppers to the pot. Toss with tongs to combine.
Sauté for about 10 minutes, turning and tossing the peppers three or four times only. You want them to char on the outside.
After 10 minutes, remove the peppers. Add the water and steam trivet to the pot. Place a small square of foil on top of the trivet. Add the peppers back to the pot, placing them on top of the foil.
Secure the lid with the steam vent closed. Press "Pressure Cook" until the display light is beneath "Low Pressure." Adjust the "-/+" button until the time display reads 2 minutes.
When the timer sounds, quick release the pressure. Use tongs to transfer the peppers to a serving platter. Garnish with sesame seeds and serve with sauce on the side for dipping.
Heat sesame oil in a cast iron skillet over medium-high heat. Add peppers and 1 tablespoon of honey mustard sauce and toss with tongs to coat.
Sauté 7-10 minutes, turning occasionally to char the sides of the peppers to your liking. Transfer the peppers to a serving platter. Garnish with sesame seeds and serve with sauce on the side for dipping.