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Instant Pot Plov (Rice Pilaf with meat) – Easy and Delicious

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Instant Pot Plov (Rice Pilaf with meat) is nutritious one pot meal that is easy to make and delicious. I really like how Pilaf turns out in Instant pot. The rice comes out fluffy, fragrant, doesn’t burn or stick. And the meat comes out melt in your mouth tender. Perfect one pot meal and perfect combination!
Instant Pot Plov (rice pilaf with meat)
        There are many variations of pilaf and today I’m sharing this easy Instant Pot Plov – Beef Rice Pilaf recipe, made in pressure cooker. My beef pilaf is a Russian/Uzbek style.
       I usually choose lamb or beef for pilaf dish, however you can cook it with chicken, pork or no meat. The cooking process is the same.
PS: Please save this photo-pin below. If your’re not making Instant Pot Plov right now, you will easy find it in your saves later.
Instant Pot Plov recipe, Beef rice Pilaf

You need: Ingredients for Instant Pot Plov

1 pound beef, cubed – you can select beef chuck, sirloin or beef stew meat
2 1/2 cups short grain or long grain brown rice, rinsed and drained
2 Tbsp oil (olive oil or avocado oil), more if needed
4 Tbsp butter
1 large onion, diced
3-4 large carrots, julienned
3 cups hot water
1 garlic head (unpeeled)
1 tsp salt
1/2 tsp ground pepper
1/2 tsp ground cumin
1/2 tsp ground paprika
1/’2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground garlic
1/2 tsp ground onion 
1-2 TBSP freshly chopped parsley or freshly chopped green onion to garnish (optional)
If you don’t have all the above spices individually, you can get the Plov spice mix specifically for Pilaf (or any Eastern European supermarket should sell it).
Uzbek Plov recipe, cooked by uzbeks in giant wok (kazan)

Instructions

  1. Rinse and drain rice and set aside. Set Instant pot to sauté on high heat and add oil.
  2. Add beef in a single layer and sauté until lightly browned (5 min), stirring occasionally.
  3. Add butter and chopped onion and stir 5 minutes until softened.
  4. Add julienned carrots along with all seasonings and sauté 5 minutes until softened, stirring occasionally.
  5. Spread rice evenly over the top (do not stir). Push garlic head, halfway into the rice. Pour warm (or hot) water directly over the rice.
  6. Use the back of a wooden spoon to poke 4-5 holes through the rice to the bottom of the pot (this helps disburse flavor).
  7. Cover, seal the vent and cook on high pressure 30 min. Let instant pot rest and naturally depressurize 10 min before switching to the venting position to release steam.
  8. Remove garlic head and set aside. Stir rice well to combine ingredients.

Instant pot Plov, Beef rice pilaf

Recipe Notes

Notes: I use organic long grain brown rice (I buy the “Wellsley Farms” brand bag sold at Bj’s).
DO NOT USE quick cooking rice
If cooking white rice (Jasmine or Basmati is great), set cooking time to 15 minutes
You can squeeze the garlic cloves back into the pot, because they are melt in your mouth delicious.
Alternative to cooking with the whole garlic head – you can add 3-4 garlic cloves, minced
Recipe adaptation from Natasha’s Kitchen
Uzbek Plov cooking in Giant Wok (Kazan) on fire

My friend slow cooks Uzbek Plov in a Giant Wok (Kazan) on fire. He uses lamb meat with the bone for this dish. You can cook Plov on stove top or in kazan wok on fire. Add the same ingredients and follow the same procedure. Cook your rice according to instructions and keep stirring lightly until the water evaporates

I hope you enjoy! Handy printable is below.
5.0 from 1 reviews
Instant Pot Plov (Rice Pilaf with meat) - Easy and Delicious
 
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Author:
Serves: 6
Ingredients
  • 1 pound beef, cubed - you can select beef chuck, sirloin or beef stew meat
  • 2½ cups short grain brown rice, rinsed and drained
  • 2 Tbsp oil (olive oil or avocado), more if needed
  • 4 Tbsp butter
  • 1 large onion, diced
  • 3-4 large carrots, julienned
  • 3 cups hot water
  • 1 garlic head (unpeeled)
  • 1 tsp salt
  • ½ tsp ground pepper
  • ½ tsp ground cumin
  • ½ tsp ground paprika
  • 1/'2 tsp ground turmeric
  • ½ tsp ground coriander
  • ½ tsp ground garlic
  • ½ tsp ground onion
  • 1-2 TBSP freshly chopped parsley or freshly chopped green onion to garnish (optional)
Instructions
  1. Rinse and drain rice and set aside.
  2. Set Instant pot to sauté on high heat and add oil.
  3. Add beef in a single layer and sauté until lightly browned (5 min), stirring occasionally.
  4. Add butter and chopped onion and stir 5 minutes until softened.
  5. Add julienned carrots along with all seasonings and sauté 5 minutes until softened, stirring occasionally.
  6. Spread rice evenly over the top (do not stir).
  7. Push garlic head, halfway into the rice.
  8. Pour warm (or hot) water directly over the rice.
  9. Use the back of a wooden spoon to poke 4-5 holes through the rice to the bottom of the pot (this helps disburse flavor).
  10. Cover, seal the vent and cook on high pressure 30 min.
  11. Let instant pot rest and naturally depressurize 10 min before switching to the venting position to release steam.
  12. Remove garlic head and set aside.
  13. Stir rice well to combine ingredients.
Notes
I use organic short grain brown rice (I buy the “Della Rice” brand bag sold in Costco or Bj's).
DO NOT USE quick cooking rice
If cooking white rice (Jasmine or Basmati is great), set cooking time to 15 minutes
You can squeeze the garlic cloves back into the pot, because they are melt in your mouth delicious.
Alternative to cooking with the whole garlic head - you can add 3-4 garlic cloves, minced
Irina

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