Instant Pot Rice Recipe

Instant Pot Rice Recipe (Beef Plov)

Instant Pot Rice Recipe

This Instant Pot Rice recipe is a healthier, juicier, and flavor-packed rice pilaf called plov. It all comes together in 1 pot (the instant pot!) and you won’t believe how quick and easy this is.

Traditionally, beef plov is made with white rice, but we used brown rice which was perfect for the instant pot because it doesn’t get mushy while the beef becomes melt-in-your-mouth tender. Brown rice is also way healthier and your hungry people may not even realize it is brown rice. It works so well in this recipe!

Instant Pot Rice Recipe (Beef Plov) 1

Ingredients for Instant Pot Rice Beef Plov:

  • 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 butter
  • 1 large onion, diced
  • 3 large carrots, thickly julienned
  • 3 cups (720 ml) very warm water
  • 1 Tbsp salt (we used fine sea salt)
  • 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

*TIPS FOR SUCCESS: We used organic short grain brown rice (I buy the “Lundberg” brand bag sold in Costco). DO NOT USE quick-cooking rice, parboiled or white rice – these would all need modifications in timing and water. Use a standard measuring cup or a kitchen scale to measure the rice (not the measuring cup that comes with your instant pot).

If you don’t own an instant pot yet, you can still make beef plov on the stovetop with this recipe and check out the creative grain we used in this newer version – wildly delicious!!

 

Instant Pot Rice (Beef Plov)

Making beef plov in an instant pot is so quick and easy and using brown rice is genius. This Instant Pot Rice recipe is a healthier, juicier and flavor packed version of beef plov.

  • 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 we used fine sea salt
  • 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. Rinse and drain rice and set aside. Set Instant pot to sauté on high heat (push sauté twice to switch to high heat) and add 4 Tbsp olive oil. Once oil is hot (but not smoking), add beef in a single layer and sauté until lightly browned (5 min), stirring occasionally.

  2. Add 4 Tbsp butter and chopped onion and stir 3 minutes until softened.

  3. Add julienned carrots along with all seasonings (1 Tbsp salt, 1/2 tsp pepper, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp coriander) and sauté 5 minutes until softened, stirring occasionally.

  4. Spread rice evenly over the top (do not stir). Push garlic halves cut-side-down, halfway into the rice. Pour very warm (or hot) water directly over the garlic cloves so you don't disturb the rice. Use the back of a wooden spoon to poke 5-7 holes through the rice to the bottom of the pot (this helps disburse flavor).

  5. Cover and cook on high pressure 30 min (I used the "Multigrain" setting). Let instant pot rest and naturally depressurize 10 min before switching to the venting position to release steam. Make sure the steam is fully released and the pressure valve has floated down before opening the pot.

  6. Remove garlic and set aside. Stir rice well to combine ingredients. We squeeze the garlic cloves back into the pot because they are melt-in-your mouth delicious.

*We used organic short grain brown rice (I buy the bag sold in Costco)
**The meat will brown easier if you leave it at room temperature 30 minutes before starting to cook it.

Dinner, Main Course
Russian, Ukrainian
Beef Plov, Instant Pot Rice

Nutrition Information

Instant Pot Rice (Beef Plov) nutrition

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