Instant Pot Beef Rice Pilaf

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I stole this recipe for Instant Pot Beef Rice Pilaf from letthebakingbegin.com. This pressure cooker recipe is a delicious Sunday dinner or easy enough for a weeknight meal. Onions sauté in the pressure cooker before adding carrots and cubed beef. Then pepper, garlic powder, paprika, beef seasoning, salt, tomato sauce, a bay leaf and beef stock are added. Next the beef mixture cooks on high pressure for 45 minutes. The bay leaf is removed and rice is added with a halved garlic head then cooked for another 15 minutes. After the pressure is released the garlic is removed and the rice is fluffed before serving. Since the pressure cooker does all the work for this recipe, you won’t need anyone’s help.

The ingredients for this recipe are: 1 ½ lb beef roast, 2 tbsp oil, 1 ½ cup short grain rice, 1 large onion, 2 carrots, ½ cup tomato sauce and 1 ½ cup beef broth

The seasonings for this recipe are: 1 tsp black pepper, 1 tsp garlic powder, ½ tsp smoked paprika, 1 tsp beef seasoning (Montreal Steak Seasoning), 1 bay leaf, 2 tsp salt, 1 head garlic and ¼ cup chopped parsley

Turn the pressure cooker to “sauté” function. When the display says “hot” add 2 tbsp of oil and 1 large diced onion and sauté until lightly golden in color, about 5 minutes.

Then add 2 cups cut up carrots and 1 ½ lbs cubed beef and stir.

In a small stir together 1 tsp ground pepper, 1 tsp garlic powder, ½ tsp paprika, ½ cup tomato sauce, 1 tsp beef seasoning and 2 tsp salt.

Then add to the pressure cooker with 1 bay leaf and 1 ½ cups beef stock. Stir to combine.

Cover the pressure cooker, seal the pressure cooker. Turn the pressure cooker to “manual” and “High” heat for 45 minutes. Then once the time expires, cover the steam valve and vent to release pressure. Open the lid once the pressure is down. Remove the bay leaf.

Sprinkle 1 ½ cups rice over the top (do not stir) and spread it evenly with a spoon (so all the rice is covered with liquid). Press the halved garlic head, cut side down into the rice.

Cover with lid, turn the steam valve to seal. Turn the pressure cooker to “manual” on “high” heat and set the timer for 15 minutes. After the time expires turn the pressure cooker off and allow to depressurize naturally for 15 to 20 minutes. Next turn the steam valve to “venting” and allow the rest of the steam to escape.

Remove the garlic head. Then add the parsley and gently fluff the rice with a fork for the ingredients to be evenly distributed.

Scoop out and enjoy!

If you liked this recipe for Instant Pot Beef Rice Pilaf then you can also try Seasoned Rice, Instant Pot Garlic Herb Chicken, Slow Cooker Velveeta Broccoli Rice Casserole or Creamy Chicken & Rice.

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Instant Pot Beef Rice Pilaf

Onions sauté in the pressure cooker before adding carrots and cubed beef. Then pepper, garlic powder, paprika, beef seasoning, salt, tomato sauce, a bay leaf and beef stock are added. Next the beef mixture cooks on high pressure for 45 minutes. The bay leaf is removed and rice is added with a halved garlic head then cooked for another 15 minutes. After the pressure is released the garlic is removed and the rice is fluffed before serving.
Course Entree
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 people

Ingredients

  • 1 ½ lb beef roast cubed to 1 inch, fat trimmed
  • 2 tbsp oil
  • 1 ½ cup short grain rice rinsed until water runs clear, well-drained
  • 1 large onion diced
  • 2 carrots medium size, cut to ½ inch (2 cups)
  • ½ cup tomato sauce
  • 1 ½ cup beef broth

Seasoning

  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tsp beef seasoning Montreal Steak Seasoning
  • 1 bay leaf
  • 2 tsp salt
  • 1 head garlic cut in half horizontally
  • ¼ cup chopped parsley

Instructions

  1. Turn the pressure cooker to “sauté” function. When the display says “hot” add 2 tbsp of oil and 1 large diced onion and sauté until lightly golden in color, about 5 minutes. Then add 2 cups cut up carrots and 1 ½ lbs cubed beef and stir.
  2. Next add 1 tsp ground pepper, 1 tsp garlic powder, ½ tsp paprika, 1 tsp beef seasoning, 2 tsp salt, ½ cup tomato sauce and 1 bay leaf and 1 ½ cups beef stock. Stir to combine.
  3. Cover the pressure cooker, seal the pressure cooker. Turn the pressure cooker to “manual” and “High” heat for 45 minutes. Then once the time expires, cover the steam valve and vent to release pressure. Open the lid once the pressure is down.
  4. Remove the bay leaf. Sprinkle 1 ½ cups rice over the top (do not stir) and spread it evenly with a spoon (so all the rice is covered with liquid).
  5. Press the halved garlic head, cut side down into the rice. Cover with lid, turn the steam valve to seal. Turn the pressure cooker to “manual” on “high” heat and set the timer for 15 minutes.
  6. After the time expires turn the pressure cooker off and allow to depressurize naturally for 15 to 20 minutes (this step is important).
  7. Next turn the steam valve to “venting” and allow the rest of the steam to escape. Now 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.

Recipe Notes

Substitute for short grain rice: use Jasmine or Basmati rice in place of the short grain.