Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 1 tbsp corn oil
• 3 tbsp cashews
• 1 onion
• 6 spring onions
• 2 green chillies
• 450 g can pineapple chunks
• 4 tbsp fresh basil leaves
• 1/2 tsp curry powder
• 1/4 tsp ground turmeric
• 2 tsp soy sauce
• 1 tsp kosher salt
• 220 g rice
• 250 ml Water

Instructions

1. Select Sauté, and add the oil. Once hot, add the cashews and stir for 1 minute.
2. Add the onion, spring onions, and chilies, and sauté for 3 to 4 minutes, until the onion is translucent
3. Mix in the drained pineapple, 2 tbsp of basil, curry powder, turmeric, soy sauce, and salt, then add the rice and water, and mix again. Press cancel.
4. Secure the lid in place, select Pressure Cook and adjust the time to 3 minutes.
5. When the cooking program has finished, allow the pressure to release naturally for 5 minutes, before quick releasing any remaining pressure.
6. Unlock and remove the lid. Let the rice cool for 15 minutes. Using a fork, fluff the rice. Serve hot topped with the final 2 tbsp of basil