Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 250 g white rice
• 500 ml water
• 3 tbsp sesame oil
• 1 small onion
• 250 g frozen peas and carrots mixture
• 1 tbsp butter
• 6 eggs
• 2 tbsp soy sauce
• 1 tbsp sesame seeds
• Salt and pepper to taste
• Garnish with sliced spring onion

Instructions

1. Add the rice and water to the Instant Pot and secure the lid.
2. Select PRESSURE COOK and program the time for 4 minutes, followed by 10 minutes natural pressure release, then quick release the remaining pressure.
3. Fluff the rice with a fork, remove to a separate bowl and cover. Rinse the pot liner (just get any stuck rice grains out–you don’t need to wash it out completely).
4. Add sesame oil to the Instant Pot and select the SAUTE function.
5. Once the oil gets hot, add onion to the pot and cook for 2 minutes, then add the peas, carrots and butter to the pot and cook for another 2 minutes.
6. Deglaze the inner pot, then push ingredients to the side of the pot and add beaten eggs.
7. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable mixture until egg is cooked through.
8. Turn the pot off, and fold in the cooked rice, soy sauce, sesame seeds and salt and pepper.
9. Serve warm with sliced spring onion.