rice

Name: Instant Pot Korean Beef and Rice
Yield: 6 people
Cuisine: Korean
Ingredients: 500 g minced beef; 200 g short grain brown rice ((1 1/4 Instant Pot cups)); 400 g can of chopped tomatoes; 4 tbsp gochujang paste; 4 tbsp dark soy sauce; 300 g beansprouts

Instant Pot Korean Beef and Rice

July 10, 2018 by Catherine Leave a Comment

I confess, this Instant Pot Korean Beef and Rice recipe is Nigella Lawson’s Slow-Cooker Korean Beef and Rice Pot, from Simply Nigella, but pressure cooked instead. The recipe is fantastically simple (only 6 ingredients and NO CHOPPING!) and gives a satisfying, salty, spiky one-pot dish to dig into. Yes, no chopping and only one pot to wash up. You can’t say fairer than that.

: Ingredients in Instant Pot

: After cooking

: Adding beantsprouts

If you’re feeling fancy, then snip some fresh coriander onto the beef and rice as you serve. And if you could handle a tiny bit more prep and washing up then the Instant Pot Korean Beef and Rice is beautifully complemented by some steamed pak choi or tenderstem broccoli with a sprinkling of soy sauce and sesame seeds.

This Instant Pot Korean beef and rice calls for gochujang which is a Korean fermented chilli paste that simultaneously brings savoury, sweet and spicy notes to the dish. The good news is that you can now buy this in some supermarkets (certainly Waitrose at time of writing) but the slightly less good news is that it’s definitely better from an Asian grocery store, like the tub shown in the photo. Also I definitely prefer dark rather than light soy sauce for this as it is less salty and gives a darker, stickier finish. But don’t worry, whichever gochujang or soy you use, the results will still be great!

For some alternative versions of the recipe, try throwing in approx. 250g frozen soy beans at the start. They do lose their bite and vibrant colour but they are still a worthy addition and act as the equivalent of kidney beans in chilli.

Alternative rice or grains are also excellent in this. I happened to have a mix of short-grain white rice, farro & pearl barley which worked really well, but I suspect any rice or grains would go down a treat.

To slow cook: at step 3 cook on low for 4 hours until the rice has lost its chalky rawness, the beef is tender and the water has been absorbed leaving a sticky sauce. Stir in the beansprouts and leave to stand for 5 minutes before serving.

To oven cook: preheat to 180°C/gas mark 4. Mix all of the ingredients (except beansprouts) in an ovenproof dish with a tight-fitting lid. Stir in the can of water as specified as well as an extra 125ml of water. Put the lid on and cook for 2-2.5 hours until the rice has lost its chalky rawness, the beef is tender and the water has been absorbed leaving a sticky sauce. Stir in the beansprouts and leave to stand for 5 minutes before serving.

Instant Pot Korean Beef and Rice

CourseMain Dish
CuisineKorean

Servings

6 people

Servings

6 people

Instant Pot Korean Beef and Rice

CourseMain Dish
CuisineKorean

Servings

6 people

Servings

6 people

Ingredients

500 g minced beef
200 g short grain brown rice (1 1/4 Instant Pot cups)
400 g can of chopped tomatoes
4 tbsp gochujang paste
4 tbsp dark soy sauce
300 g beansprouts

Servings: people

Instructions

Put all of the ingredients, except the beansprouts, into the Instant Pot.
Fill the empty tomato can with cold tapwater and add to the rest of the ingredients, swilling the can as you go to extract the last remnants of the tomatoes.
Stir to combine then put the lid on the Instant Pot. Set the valve to "sealing" and cook on high pressure for 20 minutes.
When the time is up, carefully open the valve to do quick press release. The rice will have lost its chalky rawness, the beef will be tender and the water will have been absorbed leaving a sticky sauce.
Remove the lid and stir in the beansprouts.
Leave to stand for five minutes for the beansprouts to soften, then serve.

Recipe Notes

This Instant Pot Korean beef and rice calls for gochujang which is a Korean fermented chilli paste that simultaneously brings savoury, sweet and spicy notes to the dish. The good news is that you can now buy this in some supermarkets (certainly Waitrose at time of writing) but the slightly less good news is that it's definitely better from an Asian grocery store, like the tub shown in the photo. Also I definitely prefer dark rather than light soy sauce for this as it is less salty and gives a darker, stickier finish. But don't worry, whichever gochujang or soy you use, the results will still be great!

For an alternative version of the recipe, try throwing in approx. 250g frozen soy beans at the start. They do lose their bite and vibrant colour but they are still a worthy addition and act as the equivalent of kidney beans in chilli.

Alternative rice or grains are also excellent in this. I happened to have a mix of short-grain white rice, farro & pearl barley which worked really well, but I suspect any rice or grains would go down a treat.

Instant Pot Pork Vindaloo

May 1, 2018 by Catherine Leave a Comment

Another hotty! This Instant Pot Pork Vindaloo recipe makes its presence known without being a thug.

Vindaloo derives its name from Portugese and usually includes garlic and vinegar, the vinegar lifting the rest of the ingredients. This dish is usually claimed as a dish of the Indian region of Goa where it was imported with the Portugese settlers and was first adopted as an Indian curry. Today it is famous, or perhaps infamous, as a fiery UK restaurant staple.

This Instant Pot Pork Vindaloo is slightly unusual as its main ingredient is pork but it would work equally well with lamb, beef or chicken. Pork is a less common meat used in the mainly Hindu and Muslim dominated India, but Indian Christians do.

Vindaloos are notoriously VERY, VERY hot but you can temper the heat to your own taste by increasing or decreasing the amount of chilli included. This version, a very simplfied version for the Instant Pot adapted from Madhur Jaffrey’s Indian Cooking, gives a gratifying kick of heat without blowing your socks off!

Notes

*If you have time or wish to do some prep ahead, marinate the pork in the spice/vinegar mix overnight. In this case add all of the marinated pork in its spice mix in step 3 and skip step 4. This is the method used in the photographs and will not only deepen the flavours but will tenderize the pork while it’s in contact with the vinegar.

*Vindaloo often includes potato. If you fancy this tweak add approx 500g of peeled, 2cm-cubed potatoes with the water.

*As with most curries or stew-type dishes, this Instant Pot Pork Vindaloo will develop in flavour if prepared a day or two in advance, stored in the fridge then thoroughly reheated for serving.

*For a traditional stovetop version, follow the same method but in a saucepan on the hob and replace steps 6 & 7 by simmering gently for 1 hour.

If you’re looking for some easy rice to mop up all that spiky sauce then look no further than my Instant Pot Rice. And for a vegetable curry to serve alongside it try my Instant Pot Aubergine and Tomato Curry. Or if you’re looking for spice but that’s not a curry, try my Instant Pot Chilli recipe.

Instant Pot Pork Vindaloo

CourseMain Dish
CuisineIndian

Servings

Instant Pot Pork Vindaloo

CourseMain Dish
CuisineIndian

Servings

Ingredients

4 tbsp vegetable oil
2 onions peeled and sliced thinly into rings
1 cup water (180ml)
1 kg boneless pork shoulder cut into 2cm cubes

Spice Paste

2 tsp ground cumin
1 tsp hot chilli powder
1 tsp ground black pepper
1 tsp ground cardamom
1/2 tbsp ground cinnamon
1/2 tbsp mustard powder
1 tsp ground fenugreek
5 tbsp white wine vinegar
1/2 tbsp salt
1 tsp brown sugar
2.5 cm fresh root ginger unpeeled and finely grated
1 head of garlic cloves separated, peeled and crushed
1 tbsp ground coriander
1/2 tsp ground turmeric

Servings:

Instructions

Set the Instant Pot to Sauté on "normal".
Heat 2 tbsp of the the oil in the Instant Pot then add the onions. Cook until softened and starting to brown - approx. 10 minutes.
Remove the onions from the pan and set aside. Add the rest of the oil and brown the pork cubes. Do this in batches so the meat sears and doesn't poach in its own juices. Once all of the pork is browned set to one side.
Mix all of the spice paste ingredients in a bowl then add to the Instant Pot. Cook through for approximately 1 minutes then return the pork and the onions to the pot.
Stir in one Instant Pot cup of water (180ml).
Turn the Instant Pot valve to "sealing", and press the Meat/Stew function button. The Instant Pot will automatically cook the curry on high pressure for 35 minutes.
At the end of cooking time you can either do a quick pressure release or leave the pot to release pressure naturally if you don't need to eat straight away.

Recipe Notes

*Vindaloo often includes potato. If you fancy this tweak add approx 500g of peeled, 2cm-cubed potatoes with the water.

*As with most curries or stew-type dishes, this Instant Pot Pork Vindaloo will develop in flavour if prepared a day or two in advance, stored in the fridge then thoroughly reheated for serving.

*For a traditional stovetop version, follow the same method but in a saucepan on the hob and replace steps 6 & 7 by simmering gently for 1 hour.

Instant Pot Rice

April 25, 2018 by Catherine Leave a Comment

I love rice. I cook a lot of Chinese, Indian and Thai food and more often than not these need a big spoon of rice on the side to absorb all of those delicious sauces and spices. And I’ve found that Instant Pot rice makes the job a much simpler prospect.

However, despite cooking rice probably once or twice a week for more than twenty years I’m yet to cook it without ruining my hob. I just haven’t the patience to keep a proper eye on it while it comes to the boil and then maintain a simmer. Then, whoops, there’s starchy water all over my cooker again. I want to spend my time cooking not cleaning!

But those frustrating days are over. Since cooking Instant Pot rice, I’ve been making this ubiquitous carbohydrate with abandon and had no more frustrating clean ups.

Now, I’m sure that rice purists will be horrified to hear that I never bother rinsing the rice first. I’ve just never found the need. When cooking in the Instant Pot I find that rice that should be sticky comes out sticky, and the rice that should be free-flowing is just so. Thus, no rinsing, no messy clean ups – at last, the path to Asian food happiness! (And Mexican, Spanish, American…)

If you’d like something simple and tasty to eat with your rice then check out my Instant Pot Chilli, Instant Pot Beef Short Rib Phall, or Instant Pot Aubergine Tomato Curry.

Instant Pot Rice

CourseSide
CuisineChinese, Indian, Thai

Servings

Instant Pot Rice

CourseSide
CuisineChinese, Indian, Thai

Servings

Ingredients

1 cup long-grain rice inc basmati and jasmine (Instant Pot cup = 180ml)
1 1/2 cup water (Instant Pot cup = 180ml)

Servings:

Instructions

Put rice and water in the Instant Pot. Set Manual for 5 minutes then do quick pressure release. Rice - done!

Instant Pot Aubergine Tomato Curry

January 31, 2018 by Catherine Leave a Comment

In honour of the very last day of Veganuary (yes, apparently that’s a ‘thing’ now), here’s a tasty little number that will definitely drag you through to the inevitable flesh and dairy binge that will come tomorrow. This Instant Pot aubergine tomato curry not only has no meat or dairy but is spicy vegetable treat that is quick to fix.

Now, don’t get me wrong, you eat what you like, when you like. Far be it for me to criticise or judge. I’m just not a massive fan of the guilt associated with the fundamental daily need for eating. I’m not claiming I don’t succumb to that guilt as much as the next person but I try to not get too hung up when choosing my next delicious mouthful. A moment on the lips IS NOT a lifetime on the hips – it’s just food, get over it.

Anyway, I applaud those choosing Veganuary – going vegan for January – as an altruistic act in aid of animal welfare. But for most of us I imagine the appeal is that we’re faced with the usual state of affairs of having commenced the month with an over-indulgent Christmas and New Year, and wanting to cut back a bit. It does make sense but it also smacks a little of holier-than-though self-flagellation at a time which is already statistically proven to be the most depressing period of the year. (Trust me. My birthday’s in January and it barely touches the sides in perking the loathsome month up).

So maybe it’s not the idea but just the timing. Perhaps what I’m actually saying is, yes, let’s give veganism a go, even for a whole month if you must, but just don’t make it January. So how about Vegebruary? Or, possibly wait until we’re feeling properly on top with the year and do Vegust? (Ok, that’s ridiculous, we’ll definitely want the BBQs out then and I don’t know about you but a vegan BBQ just doesn’t cut the mustard). Ok, as we’re friends, let’s meet somewhere in the middle and go for Vegay. Yep, that’s the one, Vegay it is. I’ll start my petition now.

Where was I? Oh yes, a tasty little number. So as much as I have issues with this whole going vegan for January thing, there’s one aspect that is definitely in it’s favour and that’s the little push to try something new, and hence this recipe. Indeed there’s a whole new movement coming out of the brewing industry called Tryanuary. The philosophy here being to support local producers and try new beers. But it inspires me to try new things generally in January, to spice things up a bit against the bleak, grey backdrop.

So in pursuit of trying something new this January, I tried this Instant Pot aubergine tomato curry.

Who needs meat and dairy when you have an easy, satisfying Instant Pot aubergine tomato curry in front of you with a simple helping of basmati rice on the side? And for a simple rice method, you can do this in the Instant Pot too: Instant Pot rice.

This recipe is an adaptation from The Hairy Bikers Great Curries book. As always, I’ve simplified and adapted the recipe for pressure cooking in the Instant Pot, but it can be cooked on the hob following the same method, just simmer for 20 minutes in a pan on the hob at the end.

This curry is ample on its own but of course from tomorrow feel free to pair it with some meat curries too and a dash of raita on the side. Happy Veganuary!

If you’d like some more vegan inspiration then check out my Instant Pot lentil and lemon soup or Instant Pot courgette pasta sauce. Or if you’re planning a curry night and would like a meat option too, try my Instant Pot beef short rib phall.

Instant Pot Aubergine and Tomato Curry

CourseMain Dish, Side
CuisineIndian

Servings

Instant Pot Aubergine and Tomato Curry

CourseMain Dish, Side
CuisineIndian

Servings

Ingredients

3 small aubergines approx 800g in total
5 tbsp vegetable oil
2 medium onions sliced
4 cloves of garlic crushed
2 tsp garam masala
1/2 tsp hot chilli powder
400 g can chopped tomatoes
1 cup cold water (180ml)
1 tsp caster sugar
1/2 tsp flaked sea salt
1 bay leaf
1 tbsp lemon juice freshly squeezed
1 handful fresh coriander roughly chopped
freshly ground black pepper

Servings:

Instructions

Trim the aubergine and chop them into 1.5cm cubes. Put them in a large bowl, season with lots of black pepper and toss with 3 tbsp of the vegetable oil.
Set the Instant Pot to Sauté "normal". When it's ready fry the aubergine in 3 or more batches so it is browned on all sides. Don't let it stew in its own juices. Drain the cubes on a tray lined with kitchen paper.
Pour another tablespoon of oil into the Pot and sauté the onions, stirring regularly, until soft and golden brown.
Add the remaining tablespoon of oil to the onions in the pot. Add the garlic, garam masala and chilli powder. Cook for 2 minutes stirring constantly.
Add the water, sugar, salt, and bay leaf to the pot. Return the aubergines then finally add the tomatoes.
Set the Instant Pot to manual for 5 minutes on high pressure. when the Pot is finished, do quick pressure release. Give the curry a good stir and if it seems a little runny then reduce the sauce by simmering using the Sauté function on "more".
To finish stir through the lemon juice and fresh coriander and season to taste with salt and freshly ground black pepper.

Recipe Notes

This curry can also be cooked on the hob following the same method, just simmer for 20 minutes in a pan on the hob at the end.

Instant Pot Rice Pudding

October 10, 2017 by Catherine Leave a Comment

Mmm, mm, mmmmm, mmm, mmmmmmmm! Who doesn’t like rice pudding? This is totally fabulous yet simple – you just chuck it in the pot, press the button and voilà!

Now, there’s a contentious issue that must be addressed at this stage. Skin or no skin? I’m rice-pudding-skin ambivalent so the fact that none forms in this method of cooking doesn’t bother me. If you’re wedded to the notion that rice pudding isn’t rice pudding without the skin then I’m afraid you’re going to have to go back to the oven method. That said, go on, give it a go anyway. The ease and relative speed of this method might just make you rethink.

To make things extra easy I don’t bother weighing the ingredients for this one, instead going by volume (and roughly at that). This isn’t precision-baking but comfort-pudding making, so get stuck in!

Save

Instant Pot Rice Pudding

CourseDessert

Servings

Instant Pot Rice Pudding

CourseDessert

Servings

Ingredients

80 ml short-grain rice I used arborio rice but any short-grain will do.
200 ml double cream
400 ml milk
2 tbsp sugar
1/2 nutmeg grated
1 tbsp butter

Servings:

Instructions

Mix everything together in the Instant Pot.
Press "Manual" once to select high pressure cooking then press a second time to deactivate the "keep warm" function (to avoid the bottom of the rice pudding scorching at the end). Adjust the time to 25 minutes.
Once the time is up allow 10 minutes of natural pressure release before manually releasing the remaining pressure. This will allow the pudding to thicken and if you release the pressure too soon it has a tendency to spatter through the valve.
Serve with jam, honey, maple syrup - whatever floats your boat.

Main navigation

rice