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Instant Pot Venison and Bok Choy Scramble

Ground venison, ginger, and bok choy scrambled with soft eggs in one Instant Pot, using only the Sauté setting.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, Main Course
Cuisine: American-Asian inspired
Calories: 410
Ingredients Method

Ingredients
  

  • For the Venison
  • 1 lb 450g ground venison
  • 2 tablespoons 28g butter, divided
  • 1 small onion about 120g, finely diced
  • 3 garlic cloves minced
  • 1 tablespoon 6g fresh ginger, grated
  • 1 tablespoon 15ml soy sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • For the Bok Choy and Eggs
  • 12 oz 340g baby bok choy (about 4 heads), stalks sliced 1/2-inch (1.3cm) thick, leaves cut into ribbons
  • 8 large eggs
  • 2 tablespoons 30ml whole milk
  • 1/2 teaspoon salt
  • 2 scallions thinly sliced, for serving
  • Chili crisp or hot sauce for serving (optional)

Method
 

  1. Whisk the eggs with the milk and salt until no streaks of white remain. Set aside.
  2. Set the Instant Pot to Sauté on Normal. When the display reads Hot, add 1 tablespoon butter and the onion. Cook for 3 minutes, stirring, until soft and translucent.
  3. Add the venison in a thin layer. Let it sit for 2 minutes without stirring, until the underside browns, then break it up and cook for 4 to 5 minutes more, until no pink remains and a thermometer reads 71°C (160°F). Add the garlic, ginger, paprika, and pepper and stir for 30 seconds, until fragrant.
  4. Add the soy sauce and stir, scraping the bottom of the pot to lift any browned bits. Transfer the meat mixture to a bowl and leave about 1 teaspoon of fat in the pot.
  5. Add the bok choy stalks and cook for 3 minutes, stirring, until bright and just tender. Add the leaves and cook for 1 minute, until wilted. Drain any liquid by tilting the pot and spooning it out.
  6. Switch the pot to Sauté Less (or cancel the heat). Add the remaining butter, return the venison, and pour in the eggs.
  7. Stir gently with a spatula, pulling the eggs from the edges to the center, for 2 to 3 minutes, until they form soft curds, look glossy but not wet, and no raw liquid remains. Turn off the pot and let it sit for 30 seconds.
  8. Spoon into bowls, top with scallions and chili crisp, and serve immediately.