Instant Pot Beef Rice Plov

 

Instant Pot Beef Rice Plov

Ingredients:

1½ lb beef, chuck, cubed to 1 inches, fat trimmed

2 tbsp oil

1 large onion, diced

2 carrots, medium size, cut to 1/2 inch

1 tsp black ground pepper

1 tsp garlic powder

½ tsp smoked paprika

1 tsp beef seasoning (optional) (eg, Montreal Steak Seasoning)

1 bay leaf

2 tsp salt

½ cup tomato sauce 

1½ cups beef broth

1½ cup short-grain brown rice, rinsed until the water runs clear , well-drained

1 head garlic, cut in half horizontally

¼ cup chopped parsley

Directions:

1. Turn the Instant Pot to "Saute" function. When the display says "Hot" add 2 tbsp of oil and the diced onion, and saute until lightly golden in color, about 5 minutes. Then add carrots and cubed beef and stir. 

2. Add seasonings, tomato sauce, and beef stock. 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. 

3. 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.

4. Remove the bay leaf. 

5. After the time expires turn the Instant Pot off and allow to depressurize naturally for 15-20 minutes (this step is important). Then turn the steam valve to "venting" and allow the rest of the steam to escape. 

6. 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.