INGREDIENTS
Instant Pot
125 g
Turkey Breast
250 milliliters
Turkey Stock
125 g
Brown Sugar
250 g
Soy Sauce
70 g
White Wine Vinegar
Sweetcorn
1
Large Carrot (peeled and diced)
250 g
White Rice
1
Cm Fresh Ginger (grated)
2 tbsp
Honey
2 tbsp
Worcester Sauce
4 tbsp
Chinese Five Spice
1 tbsp
Garlic Puree
2 tsp
Mixed Spice
1 tsp
Coriander
Salt & Pepper