When pressure cooking, it’s important to adjust the heat at the end to enhance the flavours. You can do this by adding grated frozen chilli or chilli flakes/powder. This will give your dish an extra kick of spice and flavour.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 200g mushrooms sliced
- 500g beef mince
- 1tbs tomato paste
- 400g carton passata
- 400g can red kidney beans
- sugar
- 2 red chillies
- chilli powder
Instructions
- Begin by heating oil in a pan and sautéing onions until they are softened.
- Next, add garlic and cook for 2 minutes until it becomes fragrant, being careful not to brown it.
- Stir in the rice, ensuring it is well coated in the oil.
- Add mushrooms and continue cooking for an additional 2 minutes.
- Deglaze the pan by pouring in the wine and allowing it to reduce.
- Introduce the chicken and stock to the mixture, stirring well.
- Secure the lid and cook on medium heat for 7 minutes, then release the pressure quickly.
- Once cooking is complete, add parmesan and butter, stirring until the mixture becomes thick and creamy.
- Serve immediately, garnished with additional parmesan for an extra touch of flavour.
