Tip: feel free to turn this recipe into burgers (to fry or steam, around 7-10 minutes), meatballs (if you roll them small they only need 5 minutes in a steamer basket), anything you can think of. If you turn it into meatballs, make sure you make them small and try them in my Sausage Pasta. Or even into meat loaves using the Sainsbury’s mini meat loaf moulds mentioned above (15 minutes for those). All these timings could do with a natural release.
If you don’t have an Instant Pot (yet) and you fancy giving this a go, place in the oven preheated at around 200ºC covered in foil for a good 30 minutes, then remove the foil and keep cooking for a few minutes until cooked through.
Meatballs or patties for frying
Easy, just turn into meatballs or patties and just shallow fry in a bit of oil until cooked through.
Just barbecue until cooked through.
Quick release (also called quick pressure release or QPR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural release (also called natural pressure release or NPR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example, a recipe can have a 4 minute NPR followed by a QPR. This means that you wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.