Ingredients
The following ingredients have 5 Servings
- 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
Instruction
- 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. Transfer to a plate.
- Pour in 2-3 tablespoons of oil, when oil gets hot add onion and carrots and saute for 5 minutes, stirring few times.
- 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. Pour in 2 1/2 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.
- 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.
- Add 1 teaspoon of salt into 2 1/2 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.
- 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!
