Instant Pot HK Garlic Beef Rice Bowl (Pot in Pot)

Easy Instant Pot HK Garlic Beef Rice Bowl in pressure cooker: Comforting One Pot Meal with Pot-in-Pot rice, tender beef in fragrant garlic sauce.

Make this Easy Instant Pot HK Garlic Beef Rice Bowl in your pressure cooker! Comforting one-of-a-kind Instant Pot One Pot Meal. Pot-in-Pot rice topped with tender beef soaked in fragrant classic garlicky sauce.

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We’ve been overwhelmed with readers’ love for our Instant Pot Pork Chops in HK Tomato Sauce Recipe & Instant Pot Pork Chops in HK Onion Sauce Recipe. Thank you 🙂

So, it’s about time to continue our Cha Chaan Teng 港式茶餐廳 (Hong Kong Style Cafes) series!

What are Cha Chaan Tengs?

Cha Chaan Tengs are everywhere in Hong Kong! They serve local Hong Kong style comfort food at cheap prices, with super fast service to suit the hectic city life.

It’s a part of who we are, inseparable part of our lives, and deeply rooted in our Hong Kong culture and identity (just like Dim Sum).

Easy Instant Pot HK Garlic Beef Rice Bowl in pressure cooker: Comforting One Pot Meal with Pot-in-Pot rice, tender beef in fragrant garlic sauce.

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When we’re in the mood for something a teeny bit more pricey and fancy at Cha Chaan Tengs, we’d jump at the opportunity to order Hong Kong Style Sizzling Plates 鐵板餐.

The sizzling hot plate makes the “average Joe” steak or seafood all the more special that somehow we feel legit they’re charging more.

The show comes on when the server drizzle the rich meat sauce onto the sizzling plate as you peek through the napkin in front of your face. And out comes the smoke & sounds of deliciousness…

HK Garlic Beef Sauce 蒜茸汁 is one of our favorite sauces to drizzle onto our sizzling plates.

So, we developed this Instant Pot HK Garlic Beef Rice Bowl with the soul being inspired by this classic HK Garlic Beef Sauce.

Let’s get cooking!! 😀

Pressure Cooker Beef in HK Garlic Sauce Rice Bowl Recipe

You’ll Enjoy Instant Pot HK Garlic Beef Rice Bowl Because:

  • Deliciously simple to make
  • Comforting & satisfying to eat – the classic HK garlic beef sauce is simple but yummy!!
  • Made with mostly healthy whole, real ingredients
  • One-of-a-kind “One Pot Meal” using the Pot-in-Pot method – meaning you can cook the beef and rice separately at the same time in the same pot! Plus, just throw in the frozen veggies straight from the freezer at the last step. Easy peasy. 😉

Ingredients for Instant Pot HK Garlic Beef Rice Bowl


Instant Pot HK Garlic Beef Rice Bowl Recipe Ingredients
  • 1 1/4 pound (567g) chuck roast steak, 1.5 inch in thickness
  • 1 whole garlic, about 12 cloves (30g), minced
  • 1 (150g) small onion, diced
  • 1 tablespoon (15ml) peanut oil
  • 2 tablespoons (28g) unsalted butter
  • 200 grams frozen mixed vegetables
  • Kosher salt and ground black pepper to taste

Chicken Stock Mixture

Thickener

  • 2 tablespoons (18g) cornstarch
  • 2 tablespoons (30ml) cold water

Pot in Pot Rice

  • 230 grams (~1 cup) Jasmine rice
  • 250 ml (1 cup) cold running water

Instant Pot HK Garlic Beef Rice Bowl Recipe

Tools for Instant Pot HK Garlic Beef Rice Bowl


Instructions for Instant Pot HK Garlic Beef Rice Bowl


Step 1
Prepare Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

First, heat up your pressure cooker over medium high heat.

  • Instant Pot: press Sauté button and click the adjust button to go to Sauté More function (as shown in photo below).

Instant Pot HK Garlic Beef Rice Bowl: how to use instant pot - saute more function

Make sure your pot is as hot as it can be.

  • Instant Pot: wait until the indicator says HOT.

Step 2
Prep Ingredients

Ingredients

1 whole garlic, about 12 cloves (30g), minced
1 (150g) small onion, diced

While the pressure cooker is heating up, you can prepare the ingredients.

*Note: You should have about 24 mins including the time to brown the chuck steak.

Step 3
Brown Chuck Steak

Ingredients

1 1/4 pound (567g) chuck roast steak, 1.5 inch in thickness
Kosher salt and ground black pepper to taste
1 tablespoon (15ml) peanut oil

Season one side of the chuck steak generously with kosher salt and freshly ground black pepper.

Instant Pot HK Garlic Beef Rice Bowl (Pot in Pot): season chuck steak with salt and pepper

Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot.

Carefully place the seasoned side of chuck steak in pressure cooker.

Generously season the other side with kosher salt and freshly ground black pepper.

Brown for 6 mins on each side without flipping.

Remove and set aside in a large mixing bowl.

Step 4
Make Chicken Stock Mixture

Ingredients

3/4 cup (188ml) unsalted chicken stock
1 teaspoon (5ml) Worcestershire sauce
1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)

Instant Pot HK Garlic Beef Rice Bowl (Pot in Pot): Instant Pot Chicken Stock Mixture

While the chuck steak is browning in pressure cooker, mix 1 tsp (5ml) Worcestershire sauce and 1 tbsp (15ml) light soy sauce with 3/4 cup (188ml) unsalted chicken stock.

Step 5
Sauté Onion & Garlic

Ingredients

Diced onion
2 tablespoons (28g) unsalted butter
Minced garlic cloves
Kosher salt and ground black pepper to taste

Change heat to medium.

  • Instant Pot: press Cancel button, then Sauté button, and click the Adjust button until it reaches Saute Normal Setting

Add diced onion (150g) to the pressure cooker. Sauté for 1 minute.

Add in 2 tbsp (28g) unsalted butter and let the butter melt.

Add minced garlic cloves and stir for roughly 90 seconds until fragrant. Do not let the garlic burn.

Season with kosher salt and freshly ground black pepper if desired.

Step 6
Deglaze

Ingredient

Chicken stock mixture (from Step 4)

Pour in 1/2 cup (125ml) chicken stock mixture and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with wooden spoon.

Pour in the remaining ¼ cup (63ml) chicken stock mixture.

Step 7
Cut Chuck Steak

Ingredient

Chuck steak

After deglazing, cut the chuck steak into 1.5 – 2 inches stew cubes (as shown in photo below).

Instant Pot HK Garlic Beef Rice Bowl: Cubed chuck steak

Place all chuck stew meat and the flavorful meat juice into the pressure cooker.

Step 8
Pressure Cook Beef & Rice

Ingredients & Tool

230 grams (~1 cup) Jasmine rice
250 ml (1 cup) cold running water

Stainless Steel Steaming Rack Stand
Stainless steel bowl (for PIP rice)

Layer a stainless steel bowl filled with 1 cup (230g) of Jasmine rice on top of a steamer rack (as shown in photo below).

Instant Pot HK Garlic Beef Rice Bowl Recipe: Pot in Pot

Add 1 cup (250ml) cold water in the rice bowl. Make sure all the rice is covered with water (as shown in above photo).

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 32 minutes
  • Pressure Release Method: 10 minutes Natural Release

Turn off the heat. Release the remaining pressure. Open the lid carefully.

Fluff & set aside cooked rice.

Step 9
Thicken Sauce and Add Mixed Vegetables

Ingredients

200 grams frozen mixed vegetables
2 tablespoons (18g) cornstarch
2 tablespoons (30ml) cold water 

Add frozen mixed vegetables in the Instant Pot. They will warm up in 30 seconds.

Instant Pot HK Garlic Beef Rice Bowl (Pot in Pot): frozen mixed vegetables

Press Cancel and Sauté button to heat up the sauce.

In a small mixing bowl, mix cornstarch with water and mix it into the HK Garlic Sauce one third at a time until desired thickness.

Taste and adjust the seasoning with kosher salt if necessary.

Step 10
Serve Instant Pot HK Garlic Beef Rice Bowl


Place the beef & mixed vegetables over Jasmine rice and drizzle the HK Garlic Sauce.

Serve immediately & enjoy! 🙂

Easy Instant Pot HK Garlic Beef Rice Bowl in pressure cooker: Comforting One Pot Meal with Pot-in-Pot rice, tender beef in fragrant garlic sauce.

Cooking Tips for Instant Pot HK Garlic Beef Rice Bowl


1. Why are we browning the chuck steak as a whole before cutting it up?
  • Retain More Moisture: Browning the chuck steak as a whole retains more moisture due to less surface area.
  • Brown Faster & Better: Since maillard reaction excels in dry and high heat environment, the chuck steak will brown faster and better when compared to cubed stew.
  • Richer & Flavorful: The caramelized flavors from browning results in a richer & more flavorful dish.

2. Can I use other beef cuts for this recipe?

  • Chuck roast is one of the most suitable cuts for pressure cooking. For optimal result, choose one that is well marbled!

3. Can I skip all the sauté steps and dump everything into the pressure cooker for this recipe?
Yes, you can dump everything in the pressure cooker and cook for 32 minutes. But if you want to beef up your rice bowl, give it some time and labor of love.

4. Can I skip the rice & only make the Instant Pot HK Garlic Beef?
Yes! You can make the HK Garlic Beef on its own and you don’t have to change the cooking time! 🙂

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5.0 from 7 reviews
Instant Pot HK Garlic Beef Rice Bowl (Pot in Pot)
 
Prep
Cook
Total
 
Make this Easy Instant Pot HK Garlic Beef Rice Bowl in pressure cooker! Comforting One Pot Meal with Pot-in-Pot rice, tender beef in fragrant garlic sauce.
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, One Pot Meals, Rice, Easy
Cuisine: Hong Kong
Serving: 2 - 4
Ingredients
  • 1¼ pound (567g) chuck roast steak, 1.5 inch in thickness
  • 1 whole garlic, about 12 cloves (30g), minced
  • 1 (150g) small onion, diced
  • 1 tablespoon (15ml) peanut oil
  • 2 tablespoons (28g) unsalted butter
  • 200 grams frozen mixed vegetables
  • Kosher salt and ground black pepper to taste
Chicken Stock Mixture
Thickener
  • 2 tablespoons (18g) cornstarch
  • 2 tablespoons (30ml) cold water
Pot in Pot Rice
  • 230 grams (~1 cup) Jasmine rice
  • 250 ml (1 cup) cold running tap water
Instructions
  1. Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
  2. Prep Ingredients: While the pressure cooker is heating up, you can prepare the ingredients. You should have about 24 mins including the time to brown the chuck steak.
  3. Brown Chuck Steak: Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 6 mins on each side without flipping. Remove and set aside in a large mixing bowl.
  4. Make Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 1 tsp (5ml) Worcestershire sauce and 1 tbsp (15ml) light soy sauce with ¾ cup (188ml) unsalted chicken stock.
  5. Sauté Onion & Garlic: Change heat to medium. (Instant Pot: press Cancel button, then Sauté button, and click the Adjust button until it reaches Saute Normal Setting) Add diced onion (150g) to the pressure cooker. Sauté for 1 minute. Add in 2 tbsp (28g) unsalted butter and let the butter melt. Add minced garlic cloves and stir for roughly 90 seconds until fragrant. Do not let the garlic burn. Season with kosher salt and freshly ground black pepper if desired.
  6. Deglaze: Pour in ½ cup (125ml) chicken stock mixture and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Pour in the remaining ¼ cup (63ml) chicken stock mixture.
  7. Cut Chuck Steak: After deglazing, cut the chuck steak into 1.5 – 2 inches stew cubes. Place all chuck stew meat and the flavorful meat juice into the pressure cooker.
  8. Pressure Cook Beef & Rice: Layer a stainless steel bowl filled with 1 cup (230g) of Jasmine rice on top of a steamer rack. Add 1 cup (250ml) cold water in the rice bowl. Make sure all the rice is covered with water. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid carefully. Fluff & set aside cooked rice.
  9. Thicken Sauce and Add Mixed Vegetables: Add frozen mixed vegetables in the Instant Pot. They will warm up in 30 seconds. Press cancel and sauté button to heat up the sauce. In a small mixing bowl, mix cornstarch with water and mix it into the HK Garlic Sauce one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt if necessary.
  10. Serve: Place the beef & mixed vegetables over Jasmine rice and drizzle the HK Garlic Sauce. Serve immediately
Easy Instant Pot HK Garlic Beef Rice Bowl in pressure cooker: Comforting One Pot Meal with Pot-in-Pot rice, tender beef in fragrant garlic sauce.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
    1. Hi Bryan,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Beef broth will also work fine!

      Happy New Year & please take care
      Jacky

  1. Your suggested cooking (pressure) time for pot in pot for chicken and pork dishes is approximately 6-12 minutes. Your suggested time for pot in pot for beef is 32 minutes. Is this 32 minutes correct.

    Thank you sincerely for all your great recipes. Your site has been my go to since I first started using instant pot.

    1. Hi John,

      Hope you had a wonderful Christmas Holiday 🙂 Thank you so much for your kind words!

      The 32 minutes is correct and the rice will hold up fine for this recipe.

      Please take care & have a wonderful weekend
      Jacky

  2. If i wanted to cook the rice separately in my rice cooker can i do that? or will there not be enough liquid in the pressure cooker for this recipe to work if i do that

  3. Hi! I would like to try this tonight but have sliced chuck steak. Will I need to adjust the cooking time? Thanks for all of your hard work in developing yummy recipes!

    1. Hi Vivian,

      thank you so much for your kind words 🙂

      If the chuck steak slices are around 1/8″ in thickness, they will take 12 minutes at High Pressure + 12 minutes Natural release.

      Take care & have fun cooking
      Jacky

  4. Do you rinse or soak your rice before adding it? When I make only rice in the IP, I rinse it first (because I read somewhere that it was necessary), but would love to be able to skip this step.

    1. Hi Karen,

      thank you for your question 🙂

      Soaking is not necessary and rinsing is a personal choice depending on tradition.

      We usually rinse our rice first before cooking.

      Take care & have fun cooking
      Jacky

  5. I love your recipes. You are one of the 4 trusted sites I refer to for meals. Can this recipe be made in the stackable pans. I would put beef in pan after sautéing etc.

    Thank you

    1. Hi Josie,

      thank you for your kind words and question 🙂

      The beef will take a lot longer in stackable pans so I would recommend cooking the beef directly in the inner pot.

      Take care & have fun cooking
      Jacky

  6. Oh, tried this for my birthday supper tonight -too windy to BBQ! So good. Going to add mushrooms next time I think. This is a keeper! Thanks Amy & Jacky!

  7. This is fantastic! I used a scant less soy sauce because I only had regular, not lite, and it makes a generous amount of gravy. Served with jasmine rice with meat and gravy over the top. I microwaved the veggies and served them on the side, like in the picture, because the color was pretty next to the white rice and brown sauce. Will make again!

  8. Happy New Years! I’m confused with step 9, do I add the veggies in with the meat and liquid, then add the cornstarch mixture? From your photo it looks like the veggies aren’t combined in with the meat. Do I have to put veggies in and close lid on sauté for awhile before thickening gravy?
    So far I’ve tried a chicken recipe, Umami pot roast, and back ribs, all were really good. Did the ribs last night, and finished on BBQ.

    1. Hi Sue,

      Thank you for your question 🙂

      Both ways will work. You can thicken the sauce first then add in the veggies or you can add in the veggies first and then thicken the sauce.

      We did the vegetables on stovetop for a more colorful photo 🙂

      Have a great week ahead!
      Jacky

  9. For the hk garlic sauce? I get confused, where is it come from? It is from after cooking the beef, I got it from the pressure cooker ? Or those are the workashire sauce plus chicken broth and set aside??

    1. Hi Dominica! Hope you have been doing well 🙂

      thank you for your question.

      It is a combination of all things. The HK garlic sauce is the final liquid from after cooking the beef.

      Happy New Year to you and your family!!
      Jacky

    1. Hi Shelly,

      thank you for your question 🙂

      If you cut the pork loin into Pork loin chops, they will only take 1 minute + Natural release.

      Happy New Year to you and your family
      Jacky

  10. I made this with frozen beef and it came out great. Also, my son was more in the mood for potatoes than rice so I balanced the rack on top of the beef and put quartered potatoes on top of it and it was all cooked perfectly

    1. Thank you so much for your kind words and sharing your cooking experience with us Mamiel.

      This will be very useful to our readers.

      Happy New Year to you and your family
      Jacky

  11. Would it be possible to substitute chicken parts in this recipe? If so, how long would you cook them? I love your recipes! Thank you so much!

    1. Hi Carolynn,

      thank you for your question and kind words 🙂

      it will take 6 minutes and natural release for chicken thighs.

      Happy New Year to you and your family!!
      Jacky

  12. Thank you for the response! This will be my first dish since I bought my instant pot lux 8… I worry that 32 mins on high will be too much for the rice… how can it survive that long?

    1. Hi Sue,

      thank you for your question 🙂

      32 minutes on high will still be fine for rice.

      Rice will become quite soft after roughly 45 minutes.

      Take care & have fun cooking
      Jacky

  13. Thank you for the recipe. Can I use beef shank instead of chuck roast? How would you suggest I change the cooking time? Do I still saute the meat initially?

    1. Hi Mary,

      thank you for your kind words and question 🙂

      Beef Shank will take 35 minutes + Natural release.

      Sauteing the meat initially will increase the flavor.

      Take care & have a great week
      Jacky

  14. Amy and Jacky, I love your recipes and this one looks like another one to try. 32 minutes plus 10 NPR seems like a long time for rice. So it isn’t mushy? Thank you!

    1. Hi Karen,

      thank you for your kind words and question 🙂

      We did a test and Jasmine rice will lose it texture if it is cooked for 50 minutes or longer + Natural release.

      32 minutes + 10 minutes Natural Release will still be fine 🙂

      Take care & have fun cooking
      Jacky

  15. I made this last night and it was another hit with the kids and hubby! I used rump roast because I already had it, but will definitely use chuck roast next time. Thanks for all the wonderful recipes, Amy and Jacky!

    1. So happy to hear from you again Marie 🙂

      Thank you for your kind words again!

      How did the rump roast turn out with the cooking time?

      Take care & have an amazing week
      Jacky

  16. Hi
    I’m making the tonite and I’m new to instant pots. It is unclear as to whether I remove the garlic sauce or leave it in whIle cooking the beef. I’m cooking the rice separately. The time allocated for the beef seems like a long time. Should I cut back on the time for the beef?

    Thanks
    Mjg

    1. Hi Madeleine,

      thank you for your question 🙂

      You will need the liquid to cook with the beef. Chuck roast cubes at that thickness will take this much time to tenderize.

      Take care & have fun cooking
      Jacky

    1. Hi Melanie,

      thank you for your question 🙂

      You will not have to change the cooking time to make this without the pot-in-pot rice.

      Take care & have fun cooking
      Jacky

  17. Hi Amy & Jacky, what type of stainless steel bowl can be used inside the inner pot of Instant Pot Duo60? Thank you!

    1. Hi Karissa,

      thank you for your question ?

      Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.
      We bought ours (7.5″ x 3″ stand) at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.

      They are also called Tiffin in Indian markets.

      Take care & have fun cooking
      Jacky

  18. I made the meat tonight, it was wonderful, made me think of the meals my Mom fixed when i was young! Oddly the website wouldn’t let me rate the recipe. I’d give it a five!

    1. Hi Bj,

      thank you so much for your kind words and review on the recipe 🙂

      The rating system is buggy sometimes. I have added the rating for you!

      Take care & have fun cooking
      Jacky

  19. Made this for dinner tonight. It was perfect for a coolish rainy evening.
    We were amazed at the flavors for such a simple list of ingredients. Awesome!

    1. Hi Bkhuna,

      Great to hear from you again 🙂

      After pressure cooking, you can place the broccoli into the pressure cooker and close the lid for a few minutes to allow them to cook in the residue heat.

      Take care & have fun cooking
      Jacky

  20. Can you please give me the dimensions of the stainless steel bowl you use for the rice? How deep is it and what diameter? There’s so many out there, I want to make sure I get one that fits nicely on the tall steam rack that goes above the meat. Thanks so much for your reply!

    Andrea

    1. Hi Andrea,

      It’s great to hear from you again 🙂

      Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.
      We bought ours (7.5″ x 3″ stand) at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.

      They are also called Tiffin in Indian markets.

      Take care & have fun cooking
      Jacky

  21. Another great tasting dish! I’m a big fan of your 茶餐廳 series of recipes and I loved the garlic sauce so much that I used the leftover sauce to cook more potatoes and vegetables in.

    Keep up the great work!

  22. Looking forward to trying this! Is there a substitute for the worchestershire sauce? I am allergic to this sauce.

    1. Hi Kim,
      Congrats on your new IP and thank you for your question 🙂

      It will depend on how thick the meat is. You will probably want to cook it as a whole as it will be hard to cut a frozen piece of meat into smaller pieces.

      Please use the timing in this recipe

      Take care & have fun cooking
      Jacky

  23. This was delicious!!! I would love to make some and have leftovers. To double the recipe, do I double everything and just brown the meat separately? Do you recommended doing the 2nd steak in a different pan? Thank you!

    1. Hi Yin,

      Thank you for your kind review and question 🙂

      Unless you want to, you don’t have to double the chicken stock mixture, garlic, onion.

      Just double up on the beef and everything else stays the same.

      It will be faster to brown the 2nd steak in a different pan at the same time. Make sure to deglaze the second pan and pour the flavorful brown bits back into the pressure cooker.

      Take care & have fun cooking
      Jacky

  24. Can I substitute brown rice for the Jasmine rice? How long should I pressure cook so that the rice is done as well as the beef?
    Thanks!

    1. Hi NanH,

      It’s great to hear from you again 🙂
      Thank you for your question.

      You can substitute brown rice for Jasmine rice without changing the cooking time 🙂

      For water to rice ratio, please see this brown rice experiment to see which ratio is preference..

      take care & have fun cooking
      Jacky

  25. This is for Holly. I purchased a couple of stainless steel bowls at WalMart to use in the Instant Pot. Just measure from side to side of the main insert and get a bowl that is at least 1″ narrower! You need to be able to get a pair of tongs down each side to grasp the bowl to remove it easily without spilling everything or burning yourself. I prefer a bowl that is 2″ narrower.

  26. I have never used the pot in pot method. Do I use an ordinary stainless bowl sitting on top of the steamer rack? What size should it be, or is this a special Instant Pot bowl?

    1. Hi Holly,

      thank you for your question. Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP will work.
      We bought ours at Daiso and you can probably find them in local Asian supermarkets 🙂

      Take care & have fun cooking
      Jacky

  27. I know jasmine rice would be more awesome with this dish but I have brown basmati rice. Is it possible to substitute this and what measurements would one use for the rice and water? Really appreciate your website. Thank you so much!

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