4 Serves
40 Mins
Set the pressure cooker to the saute function and add the cooking oil. Once the oil is shimmering, sear the meat pieces until browned on all sides.
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Vitamin K
135 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
40 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
428 µg / 400 µgCalcium
462 mg / 1,300 mgIron
24 mg / 18 mgMagnesium
436 mg / 420 mgPhosphorus
1308 mg / 1,250 mgPotassium
3802 mg / 4,700 mgSodium
2427 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
34 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Arrange the seared meat in the pressure cooker and pour the teriyaki sauce over it. If the sauce is very thick, stir in a small amount of water to prevent scorching.
Seal the pressure cooker lid and cook on manual high pressure for 20 minutes. Allow the pressure to release naturally before opening.
While the meat rests, steam the jasmine rice and broccoli until tender.
Slice the cooked meat and serve alongside the steamed rice and broccoli. Garnish the dish with toasted sesame seeds and chopped green onions.
47
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Tanzanian
Indian