Soak the rice in a bowl of water whilst preparing the other ingredients.
Set the pot to saute and add the oil and butter.
When the butter has melted, add the onion and fry until softened.
Now add the curry powder and season to taste.
Drain the rice and then add it to the pot. Mix together to gather up the spices.
Add the fish followed by the stock. Deglaze the pot if necessary.
Put a tall trivet in the pot and place the eggs on top.
Put the lid on and set on high pressure for 4 minutes. When the time is up, leave under pressure for another 4 minutes and then do a quick release.
Remove the eggs and place in a bowl of cold (preferably iced) water for around 1 minute.
Remove the trivet. Add the lemon juice and stir the kedgeree together.
Peel the eggs and serve the kedgeree with one halved egg for each portion.