Instant Pot Rice Pilaf Uzbek Beef Plov Recipes

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 PILAF - UZBEK BEEF PLOV

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.

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.

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.

UZBEK PLOV (LAMB AND RICE PILAF)

Steps:

• Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
• Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
• Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.