Instant Pot Beef And Rice Pilaf With Vegetables Recipes

EASY BEEF AND RICE PILAF INSTANT POT

Easy Beef And Rice Pilaf Instant Pot image

Easy Beef And Rice Pilaf Instant Pot - delicious beef flavored rice pilaf cooked in instant pot.

Provided by Love Keil

Number Of Ingredients 12

Ingredients

2 tablespoons avocado oil (or any oil of your choice)
6 slices bacon (sliced)
2 cups onion (diced, about 1 big onion)
1-2 lb beef (stew beef or chuck, cut into 1 inch bite pieces)
2 teaspoons Montereal Steak Spice (or to taste)
2 teaspoons Kosher salt (or to taste)
1 teaspoon turmeric
1 teaspoon ground coriander
2 cups water
2 dry bay leaves
2 cups carrots (cut into thick strips)
2 cups long grain rice (washed, I also love using Jasmine rice!)

Steps:

Turn Instant Pot on "SAUTE" mode. Add oil and bacon pieces and saute for 5 minutes, stirring few times. Next add 2 cups of diced onion and cook/stir for another 5 minutes (If you don't like cooking with bacon grease, now it will be a good time to take a spoon and remove it from the Instant Pot. I personally like to cook with bacon grease!) .
Now, add beef and stir. Add 2 teaspoons Montereal Steak Spice, 2 teaspoons Kosher salt, 1 teaspoon turmeric, 1 teaspoon coriander and 2 cups of water. Place 2 bay leaves over the top and give it a nice stir.
Cover & lock the lid of the Instant Pot. Cook on Meat/Stew Mode for 30 minutes. After Quick Release the pressure and add 2 cups of carrots and 2 cups of washed rice to the top of the meat. Do Not Stir.
Close and lock the lid. Cook on Meat/Stew Pressure for 5 minutes. Natural Release the Pressure for 15 minutes. After open the lid and give the beef and rice a nice stir. Garnish with chopped parsley. Serve with Easy Greek Salad Recipe. Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 591 kcal, Carbohydrate 59 g, Protein 21 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 68 mg, Sodium 1012 mg, Fiber 3 g, Sugar 4 g

INSTANT POT RICE PILAF

Instant Pot Rice Pilaf image

Instant Pot Rice Pilaf is an easy side dish that is perfect to pair with anything. 5 ingredients is all you need for this rice pilaf recipe.

Provided by Kelsey Apley

Categories Side Dish

Time 15m

Number Of Ingredients 5

Ingredients

1 tablespoon unsalted butter
2 shallots (roughly chopped)
2 small carrots (minced)
2 cups of medium Calrose rice (or substitute other rice)
2 ½ cups of chicken broth

Steps:

Turn your Instant Pot to saute and add in your butter and let it melt. Then stir in your thinly sliced shallots. Make sure to stir continously or it will burn.
Once your shallots are fragrant you will add in your rice, carrots, and chicken broth. Turn off the saute feature.
Place your lid on your Instant Pot and select high pressure for 5 minutes. Make sure your Instant Pot is set to sealing.
Then once your timer goes off allow it to natural release for 5 minutes. Then follow a quick release to push off the rest of the pressure.
Stir well and then garnish with parsley.
Serve up your rice pilaf and enjoy.

Nutrition Facts : ServingSize 1 g, Calories 107 kcal, Carbohydrate 19 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 396 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 1 g

INSTANT POT RICE PILAF - UZBEK BEEF PLOV

Instant Pot Rice Pilaf - Uzbek Beef Plov image

This Instant Pot rice pilaf is a variation of the beef plov I grew up enjoying. This dish includes stewing beef, onion, spices, carrots, and rice that culminate in a hearty main meal. While the traditional version gets cooked outside in a large cast iron pan, you can make this one with the convenience of your pressure cooker.

Provided by Regina | Leelalicious

Categories Dinner Main Course

Number Of Ingredients 13

Ingredients

1 pound stewing beef (cut into bite-sized pieces)
2 tablespoons cooking oil (I like olive or avocado)
1 medium onion (chopped)
2 teaspoons salt (divided)
1/2 teaspoon black pepper (freshly ground)
1 teaspoon paprika powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 bay leaves
3 cups water (divided)
2 medium carrots (cut into matchsticks)
2 cups long grain rice (like Jasmine or Basmati)
1 head of garlic (halved)

Steps:

Press the Sauté button on your pressure cooker. When the display shows HOT add the oil. Add the beef and brown it well from all sides, stirring frequently.
Now add the chopped onion and sauté until softened. Press Cancel to stop the Sauté mode. Stir in 1 teaspoon of the salt, the black pepper, paprika, cumin, coriander and add the bay leaves. Add 1 cup of water and stir to loosen up any browned bits from the bottom.
Close the Instant Pot lid, turn the pressure valve to sealing, and cook on high pressure for 15 minutes. This will tenderize the beef. Quick release the pressure after cooking.
Open the lid. Stir in the carrots. Then spread the rice over top (DON'T stir) and sprinkle the remaining teaspoon of salt over the rice. Slowly pour in the remaining 2 cups of water. Push the garlic head halves into the rice.
Close the lid again and pressure cook on high for 6-8 more minutes (use your usual rice cooking time. For me that is 6 minutes for Jasmine rice). Quick release the pressure after cooking.
Open the lid and remove the garlic and bay leaves. Stir everything gently to combine the meat, carrots, and rice.

Nutrition Facts : Carbohydrate 54 g, Protein 22 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 842 mg, Fiber 2 g, Sugar 2 g, Calories 391 kcal, ServingSize 1 serving

INSTANT POT® RICE AND ORZO PILAF WITH MUSHROOMS

Instant Pot® Rice and Orzo Pilaf with Mushrooms image

This rice and orzo recipe is very mildly seasoned. I didn't add any salt to the recipe as the salt content in different brands varies greatly; taste and adjust accordingly.

Provided by Bren

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

4 tablespoons avocado oil, divided
¾ cup basmati rice, well rinsed
¼ cup orzo
1 ½ cups low-sodium vegetable broth, divided
1 teaspoon granulated garlic
¼ teaspoon smoked paprika
1 ½ teaspoons onion powder
½ (10 ounce) package sliced cremini mushrooms
2 tablespoons chopped fresh parsley
1 pinch salt to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons oil, rice, and orzo. Saute, stirring and scraping the bottom of the pot constantly, until orzo is brown, about 5 minutes. Pour in 1/4 cup broth and bring to a boil while scraping the browned bits of food off the bottom.
Turn cooker off and add remaining broth, garlic, paprika, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.
Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Carefully release remaining pressure using quick-release method, about 5 minutes. Unlock and remove the lid. Fluff the rice. Add mushrooms and parsley. Taste and adjust salt as needed.

Nutrition Facts : Calories 318.1 calories, Carbohydrate 41.2 g, Fat 14.6 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 1.8 g, Sodium 130.2 mg, Sugar 1.3 g

INSTANT POT® WILD RICE AND BARLEY PILAF

Instant Pot® Wild Rice and Barley Pilaf image

This Instant Pot® wild rice pilaf is hearty and earthy and pairs well with pork or chicken.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Green Peas

Time 1h10m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
1 small onion, chopped
1 clove garlic, minced
1 teaspoon dried dill weed
½ teaspoon dried oregano
3 cups chicken broth
¾ cup wild rice
½ cup quick-cooking pearl barley
½ cup frozen peas, thawed
1 pinch salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 22.3 g, Cholesterol 3 mg, Fat 3 g, Fiber 4.2 g, Protein 5.1 g, SaturatedFat 0.4 g, Sodium 626.7 mg, Sugar 2.7 g