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Instant Pot Lemony Mince in Oyster Sauce with Pot in Pot (PIP) Rice

Maria Bravo
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Ingredients
  

For the Mince

  • 1 teaspoon oil of your preference I used olive oil
  • 400 g

    steak / beef / pork mince


  • 30 g piece of ginger

    would definitely increase next time, finely chopped or grated


  • 3 cloves garlic peeled and finely chopped
  • 1 red chilli

    finely chopped (deseeded if you want less heat), finely chopped


  • 1 red pepper chopped
  • 80 ml oyster sauce
  • 3 lemons or limes or both

    juiced, approx 100 ml 


  • 3 mushrooms sliced

For the Rice

  • 200 g basmati or long grain rice white
  • 200 ml water cold / room temperature

To serve

  • 1 handful fresh coriander chopped (optional, to serve)

Instructions
 

  • Note for Thermomix users: I chopped the ginger, garlic and chilli together, 5 seconds speed 7, then added the quartered red pepper and did 2 seconds on speed 5.

For the Mince

  • Add the oil to the pot and brown the mince over a medium-high heat. Let the block of mince start sizzling really nicely, then break it up with a wooden spoon and let it keep browning for a few more minutes, 5 minutes or so.
    1 teaspoon oil of your preference, 400 g steak / beef / pork mince

  • Add the chopped ginger, garlic, chilli and red pepper, stir and sauté over a medium heat for 5 minutes or so.
    30 g piece of ginger, 3 cloves garlic, 1 red chilli, 1 red pepper
  • Add the oyster sauce, the lemon juice and the sliced mushrooms and stir.
    80 ml oyster sauce, 3 lemons or limes or both, 3 mushrooms

For the PIP Rice (see photos below in the post)

  • Rinse the rice well a few times. Place rice in the pot you're going to use for pot in pot cooking (bearing in mind this pot needs to be 2 cm smaller in diameter than your inner pot and that metal or enamel are best for the material of the pot (they transfer heat better). The pot I use for pot in pot has a lid but if your bowl doesn’t, that’s perfectly ok, use it without.
    200 g basmati or long grain rice, 200 ml water
  • Place a trivet or steam rack in the inner pot mince so that the PIP pot sits above the meat. Place the pot containing the rice on top of the trivet.
  • Make sure the sealing ring is properly in place. Lock the lid in. Steam release Sealed.
  • Pressure cook 7 minutes, high pressure, then wait for 5 minutes when it finishes before releasing the rest of the pressure / steam trapped inside (if any). Serve.

To Serve

  • Once the float valve is down, open up, remove the pot with the rice carefully. Remove the trivet.
  • Stir the mince and enjoy with the rice sprinkled with fresh coriander leaves
    1 handful fresh coriander
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