Instant Pot Wild Goose Breasts with Cream Sauce and Brown Rice

1

Rinse some brown rice and set it aside to drain. Add olive oil to the Instant Pot. Turn the Pot to the saute function. When hot add goose breasts.

2

Sear on both sides. Remove meat from Pot.

3

Add chicken broth to the Pot and use it to deglaze. Add some rosemary, parsley, peppercorns, onion powder, thyme and salt.

4

Place a trivet in the Pot with the 2 goose breasts on it.

5

Add the brown rice to a pressure cooker safe pan and pour 2 cups of water over it. Push rice into liquid if necessary.

6

Place lid on Instant Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 20 minutes.

7

When Pot is done cooking, allow it to natural release for 10 minutes. Then turn steam release handle to venting position. Lift out cake pan of rice and cover it with foil.

8

Carefully remove the goose breasts from the Pot and cover them with tinfoil.

9

Add some almond milk to the liquid remaining in the pot. Use another 1/4 cup almond milk and some gluten free flour to create a slurry.

10

Turn the Instant Pot to Saute Normal and stir in the slurry to thicken the liquid. Once thickened turn off Pot.

11

Slice the goose breasts thin and keep your eyes open for pellets.

12

Cover the goose breasts with the cream sauce.

13

Fluff up rice with a fork and serve.

14

Enjoy!