Instant Pot Rice

Incredibly yummy Instant Pot Rice Recipe made of Antelope Backstrap meat, rice and vegetables.

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Prep Time: 15 mins

COOK TIME: 40 mins


– 2-3 lbs antelope backstrap or sirloin beef cut into 1 inch chunks – 4-5 tablespoons avocado oil – 2 onions finely chopped – 3 carrots cut into rectangles – 1 teaspoon ground turmeric – 1 teaspoons paprika – 1 teaspoon ground coriander – 2 teaspoons Montreal spice – Kosher salt ground black pepper, to taste – 1 garlic head – 3 cups long grain white rice I use jasmine rice – water

Click on the “Saute” setting on the Instant Pot. Pour in 2 tablespoons of oil and when oil is hot, brown the antelope in batches, until brown on both sides about 5-7 minutes. Try not to add too much meat at the same time and leave a space between each meat piece, to get a nice sear. 

Step 1

Pour in 2-3 tablespoons of oil, when oil gets hot add onion and carrots and saute for 5 minutes, stirring few times.

Step 2

Return cooked antelope to the Instant Pot and season with 1 teaspoon ground turmeric, 1 teaspoon paprika, 1 teaspoon ground coriander and 2 teaspoons Montreal spice, salt and ground black pepper, to taste.

Step 3

Pour in 2½ cup of water, or enough water to cover the meat and veggies. Cover with a lid and cook on meat/stew setting for 15-20 minutes. Quick release the pressure.

Step 4

Open the lid then place rice over the meat, being careful not to mix it in too much, make sure to keep rice on top layer.

Step 5

Add 1 teaspoon of Kosher salt into 2½ cups of hot water and carefully pour it over the rice, be careful not to disturb the rice. Wiggle in 1 garlic head in the middle of the pot. Cover the Instant Pot and turn the valve to “Sealing”. Cook on meat/stew setting for 5 minutes. After let it stand for 5 minutes before releasing the pressure.

Step 6

Quick Release the pressure and open the lid. Using a wooden spoon, mix the rice with the meat and vegetables. Transfer to a plate and garnish with fresh chopped parsley. Enjoy!

Step 7


Bread bun