Instant Pot Bobotie
- 200 g Basmati Rice, rinsed well
- 300 mL water
- 2 g sea salt
Ingredients for the meat layer:
- 15 mL olive oil
- 1 small onion, diced
- 15 g roasted garlic purée
- 20 g curry powder
- 30 mL tamarind chutney
- 15 mL Worcestershire sauce
- 5 g turmeric
- 15 mL apple cider vinegar
- 500 g lean ground beef
- 40 g raisins, soaked in water and drained
- 150 mL beef stock
Ingredients for the custard topping:
- 2 large eggs
- 80 mL mill
- pinch of turmeric
- pinch of sea salt
- 2-3 bay leaves
Directions:
- Add the rice, water, and salt to the Instant Pot and secure the pressure cooking lid. Select Pressure Cook for 5 minutes and allow steam to escape naturally for 10 minutes. Generously butter a round casserole heat-proof dish that fits into the Instant Pot using the trivet. Fluff the rice and pour it into the prepared round casserole, patting it down flat and evenly in the dish. Set aside.
- Set the Instant Pot to Sauté on High, add 15 mL oil and heat the oil. Add the onions and cook until translucent and soft.
- Add the curry powder, salt, tamarind chutney, Worcestershire sauce, turmeric, and vinegar and mix well. Add the ground beef and sauté for a minute and mix well. Add the raisins and the beef stock. Stir well and scrape off any bits that may have stuck to the pot. Pressure Cook on Low for 4 minutes, and quick release the pressure when complete.
- Pour the meat mixture into the casserole with the rice and spread it out evenly. (The dish can be made in advance until this step, cooled and refrigerated. Bring to room temperature before reheating).
- Carefully lower the casserole dish into the Instant Pot with the trivet. Beat the eggs, milk, and turmeric and spoon over the meat mixture in the round casserole dish. Place the Bay leaves on top.
- Set the Air-Fryer lid and Air-Fry at 350˚ F for 15 minutes or until the custard is set and is golden brown.
Notes:
- Oops, I forgot to add the Bay leaves at the end.
- Bobotie usually uses white bread soaked in milk to give the stew body but I omitted it.
- Bobotie is usually served with rice and chutney separately but I wanted to make it a one-pot meal in the Instant Pot so I layered the rice into the casserole dish.
- Like most stew-type meals, this will taste better the next day.
- I made this recipe using a small casserole dish because that is what the original recipe indicated but next time, I will omit the second dish and make it directly in the Instant Pot.
This recipe has truly captured my attention! The fusion of South African flavors with the convenience of the Instant Pot is a brilliant idea that promises a flavorful and satisfying meal. Your detailed instructions make it easy for anyone to recreate this culinary masterpiece. The combination of spices, ground meat, and egg custard sounds like a symphony of flavors that’s bound to delight the taste buds. Thank you for sharing your expertise!
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Wow! So that Pyrex/PYREX thing is real! What an awful way to find out!
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Bobotie? I’ve never heard this name, so I even quickly googled it. How interesting! And of course the combination of meat and rice always is delicious and comforting.
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Eva, this reminds of shepherd pie. Lots of good ingredients especially the curry (love curry).
Yikes on the Pyrex. Definitely not uncommon for glass to crack or break with extreme temp changes. I suspect there was a mess in your microwave after the break-UGH.
Thanks for sharing your great recipes.
Velva
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Oh goodness. I never would have suspected Pyrex would do that. So sad. Great looking bobotie!
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I’m a fan of one pot meals and your bobotie is packed full of flavor!!! The IP is great for the heat of the summer, too.
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