INGREDIENTS
Instant Pot
125 g
Turkey Breast
300 g
Jasmine Rice
300 milliliters
Turkey Stock
1
Red Pepper
1
Small Courgette
2
Large Eggs (beaten)
4 tbsp
Soy Sauce
6 tbsp
Thai Spice
1 tbsp
Coriander
1 tsp
Chilli Powder
1 tsp
Nutmeg
1
Lime (rind and juice)
Salt & Pepper