Bobotie

"This bobotie recipe is made entirely in the Instant Pot. From the mincemeat to the egg topping. The Instant Pot helps lock in the flavours of the mince, keeps it moist, creates a perfectly fluffy egg custard topping and cooks your rice to perfection. It also reduces the time you need to spend cooking and washing up.

At the end you’ll notice we put it into the oven to crisp up. At this point the egg is set entirely (and can be eaten right away), but if you want a crisper and browned topping it’ll need a few minutes on grill.”

• 2 tablespoons olive oil
  
• 1 onion, finely diced
  
• 1 tablespoon Cape Malay Curry Powder
  
• 1 teaspoon, dried mixed herbs
  
• ½ teaspoon salt
  
• ½ teaspoon black pepper
  
• 500g lean minced beef
  
• 1 carrot, peeled and grated
  
• 1/3 cup raisins
  
• 5 dried apricots
  
• 2 pieces of bread, crust off
• ½ cup coconut milk

 
Custard

• 3 eggs
  
• ¾ cup coconut milk
  
• ½ teaspoon corn starch
  
• Pinch salt
• 2 Bay leaves 

 
For serving

• 1 cup Basmati Rice
  
• 2 cups water
• ½ teaspoon salt

 
You will also need

• A 18cm springform cake tin
• Tin foil

 

Prepare a 18cm springform pan, by spraying it and placing it on a piece of tinfoil large enough to go up the sides but not cover the top.

Soak your raisins and apricots in warm water for 3-5 minutes until softened. When soft, drain, chop the apricot into small pieces and set aside.

Add coconut milk to a shallow dish with the bread and let it soak.

Turn the instant pot onto sauté and add the olive oil. Allow for it to warm up and then add in the finely diced onion. Sauté for 3 minutes, stirring often.

Add in the spices and stir to coat the onion, 1 minute

Add in the mince, break it up with a spoon and mix to combine with the onion and spices. Sauté for 8 minutes, stirring often, until the meat is fully browned.

Squeeze out the milk from the bread and crumble it into the mince mixture. Add the grated carrots and dried fruit into to the mince mixture and stir to combine properly. Sauté for another 3 minutes.

Switch off your Instant Pot and add your cooked mince mixture to your prepared pan.

Whisk your eggs, coconut milk and corn-starch together in a bowl.

Pour a quarter of the mixture in the mince, mix it in and then flatten the meat mixture so it’s tightly packed. Pour the remaining egg mixture on top of the mince and set aside.

Wipe down the Instant Pot bowl (Tip: If you remove it from the Instant Pot it cools fast and is easier to wipe down)

Rinse your rice and add it to the clean bowl in the Instant Pot along with the water and salt. Mix to combine.

Place the steaming rack on top of the rice.

Place the springform pan with the mince on top of the steaming rack. It must still be in the tinfoil as that will prevent it from leaking out onto the rice from the bottom of the pan. Do not cover the mince with tinfoil, or the custard won’t set. The tinfoil is there to cover the bottom to prevent leaks and it helps you lift it out once it’s cooked.

Place the lid onto the Instant Pot and cook on High Pressure for 5 minutes. Let it slow release for 10 minutes before opening the lid. While that is cooking, preheat your oven to 200C

Remove the springform pan with the mince, add bay leaves to the top and put it in the oven to finish setting and crisp up for 5-10 minutes.

Add rice to a serving dish and serve it with the Bobotie.