Yesterday I bought a new-but-unboxed Instant Pot on eBay, and tonight I tried a recipe that I would normally do in the slow cooker over 4-5 hours.
This dish went from raw meat to totally cooked deliciousness in 40 minutes.
Ingredients
400g pork mince (20% fat)
400g beef mince (15% fat)
150g mature cheddar cheese, grated
2 eggs
2 Tbsp coconut flour
1 tsp garlic powder
1 tsp onion powder
1 tsp allspice
1/2 tsp salt
1/2 tsp white pepper
—-
2 Tbsp lard/ bacon fat
—
1 cup cold water
1 vegetable stock gel pot (or 1 stock cube, crumbled)
——
1 cup cream
2 Tbsp Worcestershire Sauce
1 Tbsp wholegrain mustard
Method
- Mix mince, cheese, eggs, coconut flour, spices together
- Form into 24 meatballs, roughly the same size
- Drop lard into bowl of Instant Pot
- Set to Sauté
- When lard is melted and bubbling, fry 8 meatballs at a time until all are slightly browned (Maillard effect)
- Press Cancel
- Layer all the meatballs in the bowl, add water and stock pot/ cube
- Close the Instant Pot lid, set valve to steam position
- Select Meat and set to High Pressure for 5 minutes
- When Instant Pot beeps, wait 10 mins for pressure to reduce naturally, then set valve to Vent to release the remaining pressure.
- Open lid, add cream, mustard and Worcestershire sauce - the residual heat warms the cream sauce without it splitting.
