JAMAICAN SPICE BUN RECIPES

Steps:

• In a medium bowl, combine Spice Mixture ingredients and rub over trimmed brisket. Place brisket in a large ziplock bag or other tightly covered container and refrigerate 8 hours or overnight.
• Pour one cup of water in the Instant Pot and insert the steam rack. Stack the brisket pieces on the rack, fat side up.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 75 minutes.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Carefully remove the meat from the pot to a foil-covered baking sheet and brush with BBQ sauce.
• Set the brisket under the broiler for 4-5 minutes until caramelized and bubbly.
• Slice meat against the grain and serve.

Steps:

• Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
• Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
• When oil gets hot, add onion to the pot and saute 2 minutes.
• Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
• Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
• Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
• Serve warm with sliced green onions and additional sesame seeds for garnish (optional)