Instant pot rustle up rice
Welcome to my recipe for instant pot rustle up rice. A perfect recipe for using up all those leftover ingredients.
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Servings: 6
Calories: 748kcal
Equipment
- Instant pot
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
Instructions
- Put the rice in a bowl and soak in cold water.
- Set the instant pot to saute and add the coconut oil.
- When the oil is hot add the sausages and onion. Fry until the sausages are roughly browned.
- Add all the other ingredients. Drain the rice and add this as well.
- Crack the eggs on top of the rice (keep the eggs separated if possible).
- Put the lid on and set on high pressure for 5 minutes.
- Leave under pressure for 10 minutes and then do a quick release if necessary.
- Stir everything together making sure the eggs are evenly distributed.
- Serve and enjoy.
Video
Nutrition
Calories: 748kcal | Carbohydrates: 82g | Protein: 28g | Fat: 33g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 977mg | Potassium: 679mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2809IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 3mg