Instant Pot Thai Larb (Thai Minced Pork)
This delicious Instant Pot Thai Pork Larb Recipe (Thai Minced Pork) brings you a new way of using mince
Equipment
- 1 Pressure Cooker
Ingredients
- 500 g minced pork or try beef, chicken or turkey
- 1 onion chopped
- 2 cloves garlic finely chopped
- 25 g fresh ginger chopped small. Love ginger? You can increase to 50 g or anything between 25 to 50 g
- ½ fresh red chilli deseeded (optional. Tip: I keep chillies in the freezer and use them from frozen), chopped. You can add more chilli, to taste
- 1 carrot finely chopped
- 1 red pepper chopped
- 2 tablespoons light soy sauce or whatever soy sauce you have
- 1 teaspoons fish sauce
To serve
- Lime wedges
- Fresh coriander or Thai basil unless you're seven years old and fresh herbs are just weird...
Other ingredients you can add to bulk it up
- Mushrooms
Instructions
- Press Sauté and brown the mince. Break it down with a spoon.
- Add the vegetables. Stir. Let them Sauté for 3-5 minutes.
- Add the soy sauce and fish sauce. Make sure you deglaze well by scraping any burnt-on caramelised bits off the bottom of the inner pot with a wooden spoon.
- Lock the lid in. Steam release se to Sealing. Pressure cook on high pressure anywhere between 5 and 15 minutes, this will always depend on how hungry you are (more time = more flavour.
- At the end of pressure cooking, do a natural pressure release of 5 minutes minimum, this means doing nothing for at least 5 minutes once pressure cooking ends and then releasing the rest of the steam trapped inside manually. It will also do well on warm for however long you need it to be on warm.
- Serve with the lime wedges and fresh herbs if using.
Notes
Note for Thermomix users
If you have a Thermomix, make your life easier by chopping the vegetables in it. Start with the onion, ginger, carrot and garlic (and chilli if using): 5 seconds, speed 5. Add red pepper: 2 seconds speed 5.
Note
It does well on Keep Warm if you want to prepare ahead and leave it keeping warm.
*Terminology
Quick release means venting the steam as soon as the pressure cooking process finishes.
Natural release means letting the float valve pop back down of its own accord, if it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
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