Name: Instant pot rustle up rice
Prep time: 5 min
Cook time: 5 min
Total time: 30 min
Ingredients: 500 g Long grain white rice (I used basmati.); 2 tbsp Coconut oil (Most vegetable oils will work well.); 454 g Pork sausage (roughly chopped) (Beef, chicken or vegetarian sausages would also be good.); 1 Medium Onion (roughly chopped); 4 Cloves Garlic (roughly chopped); 150 g Mushroom (roughly chopped); 3 Whole Carrots (roughly chopped); 3 tbsp Soy sauce (I used low sodium); Season to taste; 1 tbsp Sesame oil; 150 g Frozen peas; 150 g Frozen or tinned sweetcorn (drained); 600 ml Chicken stock (Vegetable stock or even water would also be good.); 5 Large Eggs

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Welcome to my recipe for instant pot rustle up rice. A perfect recipe for using up all those leftover ingredients.

A perfect combination of egg, rice and sausage all ready in around 30 minutes start to finish.

How do I make rustle up rice?

This was such a simple recipe to make. The eggs were even added at the same time as the rice to make it even easier.

First I soaked the rice in a bowl of cold water. This helps to speed up cooking as the rice will absorb water before the cooking process has even started. It also stops the rice from sticking together as it removes a thin layer of starch from the grains.

Next I set the pot to sauté and added the coconut oil. Once the oil was hot, I added the sausages and onion. These were fried until the onion was softened and the sausage was browned.

Now all the other ingredients are added in the order of the recipe. Drain the rice first and crack the eggs on top. You could use whatever quantity of eggs you like - I found 5 to be the perfect amount for me.

Put the lid on the pot and set on high pressure for 5 minutes. When the time is up leave under pressure for another 10 minutes and then do a quick release. Once the pin has dropped, remove the lid. Stir everything together whilst breaking the eggs.

Serve and enjoy!

What ingredients did I use in the rustle up?

These are really just what I had in the fridge and the store cupboard:

Long grain rice (I used basmati, but any will be fine).
Coconut oil. I like to use coconut as its good at high temperature and there are some health benefits associated with the fat (medium-chain triglycerides).
Pork sausage. I ended up using sausage meat which was really tasty.
Onion.
Garlic.
Mushroom.
Carrots.
Soy sauce (I used low sodium).
Salt and pepper (careful with the salt as there is plenty in the soy sauce).
Sesame oil.
Frozen peas.
Frozen or tinned sweetcorn (I used tinned).
Chicken stock.
Eggs.

An easy list of things that would be found in most peoples kitchen cupboards, but if not they should all be easy to obtain.

Are there any substitutions available if I don't have all the ingredients?

As this is a rustle up, it is intended to be something you can make with most things you have lying around unused and unloved.

Any long grain rice will work, but I would not recommend brown rice in this recipe as it takes too long to cook.
Most vegetable oils will work really well so you don't have to use coconut oil.
I used sausage meat, but you could use any type of sausage you like including vegetarian options.
Red onion could be used instead of white.
Fresh garlic could be replaced with garlic granules or salt.
I used chestnut mushrooms, but most varieties will work well or if you don't like mushrooms, just leave them out.
I added carrots for taste and to make the recipe healthier, but you could leave them out if you don't have them or use frozen carrots instead.
If you have allergies to sesame oil or don't like it, just leave this out although it does add a nice taste in my opinion.
Like the carrots, peas and sweetcorn were added to make the recipe healthier. Use any combination of fresh, frozen or tinned and again you can leave them out if you don't like them or don't have them available. You could also substitute frozen mixed vegetables.
Chicken stock could be substituted for vegetable stock or just water.
Eggs are not necessary, but they add a nice amount of protein and taste.

With all the above substitutions, I would leave the timings the same.

As you can see, this is a very flexible recipe that is designed to work with a lot of things you will most likely already have and need to use up.

Can instant pot rustle up rice be made vegetarian or vegan?

The recipe is easy to make vegetarian - simply use vegetarian sausage (or leave out altogether) and use vegetable stock instead of chicken stock. The recipe can also be made vegan by doing the above and leaving out the eggs.

Is this rustle up healthy?

With no artificial additives and loads of vegetables built in, this is a great recipe to use in any good balanced diet.

IS IT POSSIBLE TO SCALE THE RECIPE UP OR DOWN?

The recipe will fit in well to all instant pot sizes as it is, and will also half well for all pots especially the 3l (3qt). You could double the recipe in the 6l (6qt), 8l (8qt) and 10l (10qt). Whichever you do, all timings would remain the same.

If you have any leftovers, instant pot rustle up rice is really tasty when reheated. It should keep well for up to 4 days in the fridge and will freeze for around 6 months. I usually reheat in a frying pan, but you could also use a microwave or the instant pot on sauté mode.

If you want to batch cook your rustle up, I would recommend leaving out the eggs and adding these whilst reheating.

For the dictionary definition of rustle up, please click here.

I hope you have enjoyed my recipe for instant pot rustle up rice. Please check out some of my other great rice based recipes:

If you have any comments, questions or suggestions, please leave them in the box below and I would be delighted to help.