Instant Pot Beef & Tomato Rice

Ingredients

• 1 tbsp vegetable oil
• 400g beef mince
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp tomato purée
• 250g long grain rice
• 300ml hot beef stock (1 stock cube)
• 400g tin chopped tomatoes
• 100g frozen peas
• Salt and black pepper to taste

Method

1. Rinse the rice in a sieve under cold running water until the water runs clear, then drain well.

2. Select Sauté and heat the oil. Brown the mince for 5 minutes, breaking it up, then spoon off any excess fat.

3. Add the onion and cook for 3 minutes. Add the garlic, paprika, oregano and tomato purée and cook for 1 minute.

4. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the rice and stir once, then level it out.

5. Pour the tinned tomatoes over the top and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 6 minutes.

6. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

7. Open the lid, scatter over the peas, replace the lid and leave for 5 minutes. Stir well, fluff with a fork, season to taste and serve.