Instant Pot Beef And Rice Pilaf Recipes

INSTANT POT RICE (BEEF PLOV)

Steps:

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

EASY BEEF AND RICE PILAF INSTANT POT

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!

INSTANT POT BEEF RICE PILAF (BEEF PLOV)

Steps:

• Turn the Instant Pot to "Saute" function (30 min). When the display says "Hot" add 2 tbsp of oil and the 1 large diced onion and saute until lightly golden in color, about 5 minutes. Then add 2 cut up carrots, 1.5 lb of cubed beef and stir.
• Next, add 1 tsp of ground pepper, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp beef seasoning (if using), 2 tsp salt, 1/2 cup tomato sauce, and 1 bay leaf and the 1.5 cups of beef stock. Stir.
• Cover the Instant Pot with a lid, turn the steam valve to "sealing". Turn the pressure cooker to "Manual" and "High" heat for 45 minutes. Then once the time expires, cover the steam valve with a kitchen towel and turn it to "venting" to release pressure. Open the lid when the pressure is down.
• Remove the bay leaf. Sprinkle 1.5 cups of rice over the top (do not stir) and spread it evenly with a spoon (so all rice is covered with liquid). Press halved garlic head, cut side into the rice. Cover with lid, turn the steam valve to "sealing". Turn the Instant pot to "Manual" on "High" heat and set the timer to 15 minutes.
• After the time expires turn the Instant Pot off and allow to depressurize naturally for 15-20 minutes (this step is important). Next, turn the steam valve to "venting" and allow the rest of the steam to escape. Now open the lid, remove the garlic and squeeze it back into the rice (optional), add the parsley and gently fluff the rice with a fork for the ingredients to be evenly distributed.

INSTANT POT BEEF AND RICE PILAF

Steps:

• Turn on the Instant Pot. Using the "Saute" function on the Instant Pot, adjust the heat to "More". Add the oil and when the oil is hot, brown the beef in batches, until golden brown on both sides.
• Don't crowd the beef. If you add too much beef, it will begin to steam and you won't get a sear on the meat. As you brown on batch of meat, remove it from the Instant Pot and set it aside in another bowl. If the bottom of the Instant Pot starts to burn, pour in a bit of water, scrape out the burned bit, pour out the water, wipe out the inner chamber and start again.
• When you start a new batch of beef browning in the Instant Pot, add a bit more oil, enough to cover the bottom of the pot, and heat it up until the oil is shimmering again before adding the beef. This should happen very quickly.
• When you have browned all the beef (just get it brown on the outside, it will still be raw in the center), add more oil, if needed, heat it again and add the onions, carrots and garlic. Season with salt and ground black pepper to taste.
• Mix to combine and cook for about 5 minutes, until the vegetables start to soften.
• Return the beef to the Instant Pot and season with more salt, ground black pepper, paprika, cumin and other dry herbs or seasoning blends that you like.
• Pour in about 2 1/2 cups of water, enough to just cover the meat and vegetables. Add the bay leaf. Cover the Instant Pot with the lid. Turn the valve to "Sealing".
• Turn on the "Manual" mode, high pressure, for 15 minutes.
• Use the quick release option to release the pressure and open the Instant Pot.
• Remove the bay leaf and discard.
• Add the rice, spreading it out on top of the meat and vegetables, being careful not to mix it in too much, leaving it on the top layer.
• Pour in another 2 1/2 cups of hot water on top of the rice, once again being careful not to disturb the rice too much. Add about 1 teaspoon of salt to the water. Cover the Instant Pot again and turn the valve to "Sealing".
• Turn on the "Manual" mode, High Pressure, for 3 minutes. When the Instant Pot turns off, let it stand for 3-5 minutes and then use the Quick Release option to release the pressure and open the Instant Pot. Use a fork to fluff up the rice and mix the rice with the beef and vegetables.

INSTANT POT® RICE AND ORZO PILAF WITH MUSHROOMS

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.

INSTANT POT® WILD RICE AND BARLEY PILAF

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.

INSTANT POT LEMON RICE PILAF

Steps:

• Using the saute feature on your instant pot, melt your butter and saute garlic and chopped onion in the butter until the garlic begins to turn a golden brown and onions become translucent (about 5 minutes).
• Add rice and continue stirring until rice is coated in butter and begins to turn clear.
• Add chicken broth, lemon juice, and salt, and stir it until mixed.
• Place your lid on and set it to sealing.
• Use your "rice" setting, or set it manually, for 12 minutes.
• Let it release naturally for 10 minutes after your 12 minutes is up.
• After 10 minutes, do a quick release (there shouldn't be much steam left).
• Stir in your fresh parsley, and top with more lemon juice as desired.