Making beef plov in an instant pot is so quick and easy and using brown rice is genius. This Instant Pot Rice recipe is a healthier, juicier and flavor packed version of beef plov | natashaskitchen.com

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This Instant Pot Rice recipe is a healthier, juicier and flavor packed rice pilaf called plov. It all comes together in 1 pot (the instant pot!) and you won’t believe how quick and easy this is.

Traditionally, beef plov is made with white rice, but we used a brown rice which was perfect for the instant pot because it doesn’t get mushy while the beef becomes melt-in-your mouth tender. Brown rice is also way healthier and your hungry people may not even realize it is brown rice. It works so well in this recipe!

P.S. We’ve included our Amazon affiliate links below for the tools we used to make this recipe.

Watch How to Make Instant Pot Rice Beef Plov:

My husband gave me this Instant Pot for Christmas and I am already completely smitten with it! If you own an instant pot, chances are you are obsessed with it also. Let me know about your favorite instant pot recipes in a comment below. I’m so excited to put this amazing little pot to work!

Making beef plov in an instant pot is so quick and easy and using brown rice is genius. This Instant Pot Rice recipe is a healthier, juicier and flavor packed version of beef plov.

Ingredients for Instant Pot Rice Beef Plov:

2 1/2 cups short grain brown rice (500 grams), rinsed and drained*
1 lb beef chuck or beef stew meat, cut into 3/4″ pieces
4 Tbsp olive oil
4 Tbsp butter
1 large onion, diced
3 large carrots, thickly julienned
3 cups (720 ml) very warm water
1 Tbsp salt (we used fine sea salt)
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp ground paprika
1/2 tsp ground coriander
1 whole head garlic, unpeeled, cut in half crosswise.
1 Tbsp freshly chopped parsley to garnish – optional

*TIPS FOR SUCCESS: We used organic short grain brown rice (I buy the “Lundberg” brand bag sold in Costco). DO NOT USE quick cooking rice, parboiled or white rice – these would all need modifications in timing and water. Use a standard measuring cup or a kitchen scale to measure the rice (not the measuring cup that comes with your instant pot).

Making beef plov in an instant pot is so quick and easy and using brown rice is genius. This Instant Pot Rice recipe is a healthier, juicier and flavor packed version of beef plov.

If you don’t own an instant pot yet, you can still make beef plov on the stovetop with this recipe and check out the creative grain we used in this newer version – wildly delicious!!

⬇Print-Friendly Instant Pot Rice (Beef Plov):

Instant Pot Rice (Beef Plov)

4.86 from 294 votes
Author: Natasha of NatashasKitchen.com
Making beef plov in an instant pot is so quick and easy and using brown rice is genius. This Instant Pot Rice recipe is a healthier, juicier and flavor packed version of beef plov | natashaskitchen.com
Making beef plov in an instant pot is so quick and easy and using brown rice is genius. This Instant Pot Rice recipe is a healthier, juicier and flavor packed version of beef plov.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients 

Servings: 8 as a side dish
  • 2 1/2 cups short grain brown rice, 500 grams, rinsed and drained*
  • 1 lb beef chuck or beef stew meat, cut into 3/4" pieces**
  • 4 Tbsp olive oil
  • 4 Tbsp unsalted butter
  • 1 large onion, diced
  • 3 large carrots, thickly julienned
  • 3 cups 720 ml very warm water
  • 1 Tbsp salt, we used fine sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/2 tsp ground coriander
  • 1 whole head garlic, unpeeled, cut in half crosswise.

Instructions

  • 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.

Notes

*We used organic short grain brown rice (I buy the bag sold in Costco)
**The meat will brown easier if you leave it at room temperature 30 minutes before starting to cook it.

Nutrition Per Serving

502kcal Calories60g Carbs21g Protein19g Fat6g Saturated Fat59mg Cholesterol917mg Sodium417mg Potassium3g Fiber1g Sugar4070IU Vitamin A2.7mg Vitamin C43mg Calcium2.9mg Iron
Nutrition Facts
Instant Pot Rice (Beef Plov)
Amount per Serving
Calories
502
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
59
mg
20
%
Sodium
 
917
mg
40
%
Potassium
 
417
mg
12
%
Carbohydrates
 
60
g
20
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
21
g
42
%
Vitamin A
 
4070
IU
81
%
Vitamin C
 
2.7
mg
3
%
Calcium
 
43
mg
4
%
Iron
 
2.9
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: Russian, Ukrainian
Keyword: Beef Plov, Instant Pot Rice
Skill Level: Easy
Cost to Make: $$
Calories: 502
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This instant pot plov also reheats really well on a skillet the next day so leftovers are a great thing!

Making beef plov in an instant pot is so quick and easy and using brown rice is genius. This Instant Pot Rice recipe is a healthier, juicier and flavor packed version of beef plov.

Have you gotten on the instant pot wagon? It was actually this recipe that made me fall in love with my Instant pot (ahem 2 hours instead of 15 hours? YES!!!).

What is your favorite recipe to cook in the Instant Pot? I am always looking for new ideas. Thanks in advance my friends. I always love hearing from you :).

Making beef plov in an instant pot is so quick and easy and using brown rice is genius. This Instant Pot Rice recipe is a healthier, juicier and flavor packed version of beef plov. | natashaskitchen.com
4.86 from 294 votes (81 ratings without comment)

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Recipe Rating




Comments

  • Natalia
    February 12, 2018

    This was really really good! My whole family liked it and that’s surprising for us! 😉 I love your idea of using brown rice – it’s so smart for the instant pot and a better option health-wise.

    Reply

    • Natasha
      natashaskitchen
      February 12, 2018

      I’m so glad you all enjoyed it! 🙂

      Reply

  • Joel
    February 12, 2018

    I thought it lacked flavor. This recipe could really benefit from fresh herbs.

    Reply

    • Natasha
      natashaskitchen
      February 12, 2018

      Hi Joel, we add fresh herbs at the end (parsley) and I think dill would be a great addition at the end as well. You wouldn’t want to add fresh herbs into the pot before turning it on or they would dissolve in a pressure cooker. You can add more spices if you prefer – this was the most family friendly version.

      Reply

  • Jody
    February 12, 2018

    I made this today. I was so exited about this recipe after reviewing all the positive comments. I was disappointed. I follow recipe to the exact. It turned out very mushy and moist. I used short gain brown rice. It taste ok. The recipe call for 3 cups 💦. In my opinion, that’s too much water when cooking rice. Maybe that’s how it supposed to be. Or it could be the setting too. I follow the direction set it on multigrain for 30 minutes and 10 minutes natural release.

    Reply

    • Natasha
      natashaskitchen
      February 12, 2018

      Hi Jody, please see the note at the top about rice and double check that it wasn’t quick cooking or parboiled rice. Also, did you make sure to measure the rice with a regular dry ingredients measuring cup rather than the measuring cup that comes with the instant pot?

      Reply

  • Lori
    February 11, 2018

    Can I use crockpot instead of instant pot and white rice?

    Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      Hi Lori, both the instant pot and use of white rice would need significant modifications. I haven’t tested plov in a slow cooker so I can’t provide specific instructions. Sorry I can’t be more helpful. I do have a few stove-top versions as well if you don’t have an instant pot. They are also very good

      Reply

  • Inna
    February 10, 2018

    Hello, I’m trying to make this dish for a big crowd. I have the same pressure cooker as you. Can I double it up?

    Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      Hi Inna, I haven’t tried doubling the recipe, but I think it should work in the same amount of time even if it is doubled since the timer doesn’t start on the pressure cooker until the proper heat and pressure are reached so it should cook in the same amount of time. That is my best guess 🙂 Let me know if you experiment! P.S. If the rice is too firm for you, you can run it for an extra 10 min.

      Reply

  • Natasha
    February 10, 2018

    Hi Natasha.
    I did this recipe tonight with white rice and it came out awesome. I had to adjust the water and rice though. Also instead of pressing “multigrain” option I did “white rice” and it cooked for 15 minutes instead of 30. It was just right, not dry and not wet. I loved it. Thanks for the recipe. Will look forward to more instant pot recipes.😊

    Reply

    • Natasha's Kitchen
      February 10, 2018

      You’re welcome Natasha! I’m glad to hear the recipe was a success. Thanks for sharing your great review! 🙂

      Reply

    • Janet VanDusen
      February 12, 2018

      Natasha, did you use the same amount of water (3 cups) for the white rice?

      Reply

  • Lana
    February 10, 2018

    Hey there! I own an instant pot and the best thing I love to use it for is BBQ ribs. We love ribs but they take a while in the oven, but not in the instant pot. I make a brine for the ribs… season up the ribs, sear them in the instant pot and theyre done in 25 minutes! Just falling off the bone. After that I take them out, slather them with barbecue sauce, and broil for about 6 to 10 minutes. No one ever leaves our house disappointed after having ribs…..they are the main star of the evening!

    Reply

    • Natasha's Kitchen
      February 10, 2018

      Yum, sounds delicious! Thanks for sharing your great suggestion with other readers Lana!

      Reply

  • Nadia
    February 10, 2018

    Hi, I just made this rice and I did exactly as the recipe says; I have the same exact pot. My rice (I used the organic short grain brown rice from Costco as well) came out too hard. The meat is good, carrots cooked through and it’s nice and moist but rice is just too hard. Is it supposed to be like that? Or maybe I did something wrong?

    Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      Hi Nadia, brown rice does have slightly more bite to it than white rice but it should be fully cooked at the end of that cooking time on high pressure. Did you give it an opportunity to depressurize naturally? If you want the brown rice to be even softer, you could let it depressurize for 15 minutes instead of 10 giving it a little more time to soften. Per the Instant Pot manual, normally brown rice takes 22 minutes of cooking on high pressure plus a 10 minute wait for it to naturally depressurize before turning the venting knob to release the steam. So after 30 minutes on high pressure plus 10 minutes depressurizing, it should have been pretty well cooked and soft. I hope that reply helps! 🙂

      Reply

    • Vicki
      February 10, 2018

      Same thing happened to my rice a few days ago and also the meat is came out super dry.

      Reply

      • Natasha
        natashaskitchen
        February 10, 2018

        Hi Vicki, I added some notes above regarding the rice – I suspect folks might be mis-measuring or using a different kind of rice. I hope that helps!

        Reply

  • Bermet
    February 9, 2018

    Would this recipe fit in 3 quart instant pot?

    Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      Hi Bermet, one of my readers, Nancy, shared the following: “Made this tonight,,,absolutely delicious!… Bought a three quart, the recipe fit no room to spare.”

      Reply

      • Natalia
        February 12, 2018

        Thanks for sharing!!

        Reply

  • Inna
    February 8, 2018

    Hi! I have the instant pot ip-duo80 I believe. And pressing saute twice doesn’t change the temp to high. I press adjust for the “more” feature ri be lit up. Just a little fyi, in case someone is pressing the saute button 100 times and it’s not working lol

    Reply

    • Natasha's Kitchen
      February 8, 2018

      Thanks for sharing your helpful tip Inna!

      Reply

      • Inna
        February 21, 2018

        It was really good, thanks! We switched to brown rice permanently now! My children were asking for thirds!

        Reply

        • Natasha
          natashaskitchen
          February 21, 2018

          You are very welcome Inna 😀

          Reply

  • deborah
    February 8, 2018

    Hi,
    This looks wonderful. Can I cook this in a Dutch oven since I don’t have a pressure cooker or instant pot.
    Thanks

    Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      Hi Deborah, it would need some modification for the stovetop. I would recommend checking out our stovetop plov recipes. We have our classic beef one and another one with buckwheat (my personal favorite).

      Reply

  • Dave
    February 7, 2018

    for the cups of rice, do you mean CUPS of rice as in the standard measurement cup, or the rice cup that comes with rice cookers which is significantly smaller?

    Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      Hi Dave, the rice as a standard measuring cup (or by weight of 500 grams if you prefer to measure it out with a scale). That is an excellent question though and I will specify that!

      Reply

  • Vika Krutik
    February 7, 2018

    Hi your recipe states 2.5 cups of rice (500 grams) I am very confused how this is possible when 1 cup is 340 grams.
    Also, do you add salt at all to the recipe? Thank you

    Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      Hi Vika, I weighed it to be sure, but 1 cup of brown rice is about 200 grams (195 grams to be exact) so if you multiply that by 2.5 cups = 500 grams (487 grams to be exact, but I rounded it up for simplicity). Here is another source that will help with calculating rice grams in weight if you don’t have a kitchen scale.

      Reply

  • Jessica z
    February 7, 2018

    I am planning to make this tonight. This will be my first time using my pressure cooker. I have the Bella 6qt pressure cooker. It does not have multigrain setting any suggestions on what button I should use? Rice/risotto/steam, meat/chicken, soup/stew, pressure cook/slow cook. Thank you!

    Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      Hi Jessica, I’m not sure how those other settings convert but I would probably use the manual pressure cook setting.

      Reply

  • Pam
    February 7, 2018

    Would barley be a good substitute for the brown rice in this recipe?

    Reply

    • Natasha
      natashaskitchen
      February 7, 2018

      Hi Pam, Hi I haven’t tried pearl barley, but according to this chart from Cook’s Illustrated, the pressure cooking time is very similar to brown rice so possibly it might work. Sorry I can’t give you a more concrete answer.

      Reply

  • Chris
    February 7, 2018

    Hi Natasha, I have a different brand pressure cooker without the multigrain set button, would I use a stew button or manually set a time to cook. Thank you

    Reply

    • Natasha
      natashaskitchen
      February 7, 2018

      Hi Chris, you could manually set the timer for the pressure cooker for the same timing. The multigrain setting cooks on the high pressure setting.

      Reply

  • Elena
    February 6, 2018

    Natasha,
    I love your recipes and enjoy cooking them immensely. The plov looks wonderful and is it possible to make it without buying instant pot? Right now I make your smashed potatoes and plan to use lobster recipe for Valentine’s day.

    Reply

    • Natasha
      natashaskitchen
      February 6, 2018

      Hi Elena, I hope you love the potatoes and lobster! 🙂 Such fun dishes to make! I would recommend checking out our stovetop plov recipes. We have our classic beef one and another one with buckwheat (my personal favorite).

      Reply

      • Zhanna
        February 12, 2018

        Natasha, do you think the buckwheat plov recipe can be modified for an IP?

        Reply

        • Natasha
          natashaskitchen
          February 12, 2018

          Hi Zhanna, I don’t think it would save too much time to modify it for the IP since you would have to open the pot mid cooking to add the buckwheat (so you will have to depressurize and wait for it to pressurize twice). Otherwise, if you let it cook long enough for the meat to be tender, the buckwheat would be way overcooked, which is why regular brown rice works so well in this recipe – there is no need to open the pot mid way. I sure do live that buckwheat version (my all-time favorite!)

          Reply

  • Anna
    February 6, 2018

    Natasha, thank you for this flavorful and fast recipe. It is definitely a keeper in our family.

    Reply

    • Natasha's Kitchen
      February 6, 2018

      You’re welcome Anna! I’m glad to the recipe is one the whole family can enjoy. Thanks for sharing!

      Reply

  • Vicky
    February 6, 2018

    Can i use chicken instead of beef? And would the cooking time change?

    Reply

    • Natasha
      natashaskitchen
      February 6, 2018

      Hi Vicky, I have made a chicken plov before and it worked well. Chicken thighs will give you a little more flavor than chicken breast meat. You will still need the time for the rice to finish up cooking. You could probably drop it down to 25 minutes and still be ok since the chicken does not require as much time in the pressure cooker as does beef, but you will have brown rice that is a little more firm to the bite. Still enjoyable but just slightly more firm.

      Reply

  • Lidia
    February 6, 2018

    Will basmati brown rice work for this recipe?

    Reply

    • Natasha
      natashaskitchen
      February 6, 2018

      Hi Lidia, Basmati brown rice will cook slightly faster than short grain brown rice. My guess is that it will be done with 25 minutes on high pressure rather than 30 minutes.

      Reply

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