LUGAW INSTANT POT RECIPES

Steps:

• Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes.
• Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic in the hot oil until golden brown, 5 minutes. Transfer half of the garlic to a small bowl.
• Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until softened, about 5 minutes. Add chicken; season with fish sauce and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Stir chicken mixture into the rice. Dust annatto powder over rice using a strainer; stir until dissolved. Add hard-boiled eggs. Simmer on low, stirring constantly, until rice reaches a porridge-like consistency, about 5 minutes. Remove from heat and stir in spring onions.
• Garnish bowls of congee with reserved fried garlic.

Steps:

• To make the meatballs, in a bowl, combine the turkey, garlic, panko, cheese, egg, tomato paste, oregano, 1 teaspoon salt, and ¼ teaspoon pepper. Using your hands or a wooden spoon, mix gently just until all the ingredients are evenly distributed. Be careful not to overmix, or the meatballs will be tough. To shape each meatball, scoop up a heaping teaspoon of the turkey mixture and, using lightly dampened hands, roll it into a ball between your palms. As the meatballs are shaped, set them aside on a large plate. You should have about 30 meatballs.
• Select Sauté on the Instant Pot® and heat the oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring, for about 1 minute to blend well. Press the Cancel button to reset the program.
• Add the farro, stock, and meatballs to the pot and stir gently to mix. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 15 minutes at high pressure.
• Let the steam release naturally for 10 minutes before turning the valve to Venting to quick-release any residual steam. Carefully remove the lid. Immediately add the chard and stir to mix. The chard will wilt in the hot liquid in about 3 minutes. Taste and adjust the seasoning as needed.
• Ladle the soup into bowls and sprinkle with cheese.