Instant Pot Rice Recipe (Beef Plov)
Total Time
50 mins
Prep Time
20 mins
Cook Time
30 mins
Rating
4.86 out of 5 stars
(293)
Ingredients
8 servings
- 2 1/2 cups short grain brown rice (500 grams), rinsed and drained
- 1 lb beef chuck or beef stew meat, cut into 3/4" pieces
- 4 Tbsp olive oil
- 4 Tbsp unsalted butter
- 1 large onion, diced
- 3 large carrots, thickly julienned
- 3 cups (720 ml) very warm water
- 1 Tbsp salt (fine sea salt used)
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- 1/2 tsp ground coriander
- 1 whole head garlic, unpeeled, cut in half crosswise
- 1 Tbsp freshly chopped parsley to garnish – optional
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Preparation
Step 1
Rinse and drain rice and set aside.
Step 2
Set Instant pot to sauté on high heat and add 4 Tbsp olive oil. Once oil is hot, add beef in a single layer and sauté until lightly browned, stirring occasionally (approx. 5 min).
Step 3
Add 4 Tbsp butter and chopped onion, stir for 3 minutes until softened.
Step 4
Add julienned carrots along with all seasonings (salt, pepper, cumin, paprika, coriander) and sauté for 5 minutes, stirring occasionally.
Step 5
Spread rice evenly over the top (do not stir). Push garlic halves cut-side-down into the rice. Pour very warm water directly over the garlic cloves. Use a wooden spoon to poke 5-7 holes through the rice to the bottom of the pot.
Step 6
Cover and cook on high pressure for 30 min (use the 'Multigrain' setting). Let instant pot rest and naturally depressurize for 10 min before switching to venting position to release steam.
Step 7
Ensure steam is released and pressure valve has floated down before opening the pot.
Step 8
Remove garlic and set aside. Stir rice well to combine ingredients. Optionally, squeeze garlic back into the pot.
Step 9
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Chef's notes
* Organic short grain brown rice is recommended. Do not use quick cooking rice, parboiled or white rice as they require different timing and water modifications.
** Let meat reach room temperature for 30 minutes before cooking to ensure browning.
