Step 1

Turn the Instant Pot and press the Saute function key. Once hot, add the oil, onions, celery, peppers and bacon and cook for 2 minutes, stirring a couple of times.

Step 2

Add garlic and beef and cook for 2 more minutes, breaking the meat apart with a spatula until its color turned from red/pink to greyish.

Step 3

Add 1.25 cups of well-rinsed rice, about 2 tablespoons of Cajun spice mix (see notes), a tablespoon of Worcestershire sauce and 350 ml of veggie or chicken stock. Mix through and press Cancel to stop the Saute function.

Step 4

Pop the lid on top, lock and make sure the top valve is pointing to Sealing. Press Manual/Pressure Cook and set the time to 4 minutes at HIGH pressure. The Instant Pot will take 5-8 minutes to build up the pressure first. Once the timer is finished, allow about 5 minutes for natural pressure release (NPR) but not much longer as the rice will keep cooking.

Step 5

Use the quick release (point the valve to Venting) to let off the remaining pressure and open the lid. Stir through the rice and serve garnished with chopped scallions and parsley. We topped our rice with some fried shallots as well.