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