Instant Pot Russian Garlicky Beef and Rice

I love this simple, fun and delicious dish filled with fluffy and fragrant rice, tender beef and a savory spice blend. It was inspired by a wonderful dish I had at a family friend’s house, which, unfortunately, took hours and hours to make. This tasty version is just as good, and with an Instant Pot (get yours here: https://amzn.to/2QlkaDf), it takes a fraction of the time and still comes out just as flavorful and tasty!

This take on traditional beef plov–an Uzbeki dish that is also commonly found throughout Central Asia–is essentially a brown rice pilaf scented with cumin, paprika and coriander. It’s a one-pot meal that takes very little hands-on time to prepare and is on the table in just one hour. Even better? This recipe makes a big batch and reheats really well.

An extra helping of roasted garlic is the magic of this dish. Far from being overpowering, the garlic lends a sweetness and subtle fragrance to the final product that is simply delicious. Even picky eaters will love this savory dish!

Pro Tip: Consider using pre-shredded carrots from the grocery store. They are thicker and will hold up better to cooking, giving you a prettier end product.

An extra helping of roasted garlic is the magic of this dish.


Ingredients:

  • 1/4 cup olive oil
  • 1 lb beef stew meat cut into 3/4″ pieces
  • 4 tbsp butter
  • 1 large onion, finely diced
  • 1 1/2 cups shredded carrots

Seasoning Mixture:

  • 1 tbsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp each cumin, paprika, coriander

 

  • 2 bay leaves
  • 2 1/2 cups brown rice, rinsed
  • 2 whole heads garlic, unpeeled, top 1/3 removed to expose cloves
  • 3 cups hot water
  • 1/2 cup chopped italian parsley (optional)

Instructions:

  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  2. When oil gets hot, brown the meat for 5 minutes.
  3. Add butter and onion to the pot and saute until onion is soft, 3-4 minutes.
  4. Add carrots and Seasoning Mixture ingredients and cook for 5 minutes more, using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add bay leaves, then spread rinsed rice in an even layer over the top of the vegetables–do not stir.
  6. Push garlic heads, cut side down, into the rice until they are halfway submerged.
  7. Slowly pour the hot water directly over the garlic cloves to soften.
  8. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  9. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  10. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  11. Carefully remove the garlic heads and set aside. Remove bay leaves bay leaves and discard. Stir rice mixture to combine.
  12. Squeeze the garlic cloves back into the pot, add chopped parsley (optional) and stir to combine. Serve warm

*The MANUAL and PRESSURE COOK buttons are interchangeable.