Description
This Instant Pot Beef Rice is a flavorful and hearty one-pot meal that’s perfect for busy weeknights. Tender beef, fluffy rice, and aromatic vegetables are cooked together in the Instant Pot, creating a satisfying and convenient dish.
Ingredients
Units
Scale
- 2 1/2 cups short-grain brown rice (500 grams), rinsed and drained
- 1 pound beef chuck or beef stew meat, cut into 3/4-inch pieces
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 large onion, diced
- 3 large carrots, thickly julienned
- 3 cups (720 ml) very warm water
- 1 tablespoon salt (fine sea salt)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground coriander
- 1 whole head garlic, unpeeled, cut in half crosswise
Instructions
- Brown beef: Set Instant Pot to sauté on high heat. Add olive oil and brown beef in a single layer.
- Sauté vegetables: Add butter and onion; sauté until softened. Add carrots and seasonings (salt, pepper, cumin, paprika, coriander); sauté until softened.
- Layer rice and cook: Spread rice evenly over the top. Push garlic halves cut-side-down into the rice. Pour warm water over the garlic. Poke holes through the rice to the bottom of the pot. Cover and cook on high pressure for 30 minutes (or use the “Multigrain” setting).
- Natural release: Let the Instant Pot rest and naturally depressurize for 10 minutes before venting any remaining pressure.
- Serve: Remove garlic, squeeze cloves back into the pot, and stir rice well to combine. Serve hot.
Notes
- Use organic short-grain brown rice for best results.
- For easier browning, bring beef to room temperature before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 510kcal
- Sugar: 2g
- Sodium: 1180mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
