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Instant Pot Beef Rice Pilaf (Plov)

Instant Pot Beef Rice Pilaf or Plov is a hearty one-pot meal that’s easy to make and super delicious. The rice is well infused with the flavor of beef and spices and makes the best rice you will ever have!

Like a combination of beef and rice? Check out this Unstuffed Cabbage Rolls Casserole, so goood!

Spoonful of Beef and Rice Pilaf (Plov)

What is Plov?

Plov is originally an Uzbek type of pilaf made with rice, fried onions, carrots, meat and spices. Even though pilaf is Uzbek by origin, every Ukrainian or Russian household has their own variation of this type of Beef Rice. Below you’ll learn about the secrets to my family’s favorite version. I hope you enjoy it!

Easy One-Pot Meal Plov

This Instant Pot Beef Rice or as we call it Plov is my go-to meal when I am busy doing stuff around the house, but need dinner on the table.

You basically load the Instant Pot (which is a pressure cooker that speeds up cooking time) and let it do its thing. Then, add the rice and let it do its thing one more time before you open the lid and the whole house fills with the aroma of perfectly tender beef and rice.

It doesn’t hurt that this Beef Recipe is a One-Pot recipe, which means virtually no dishes. My kind of stuff, for sure!

Closeup of beef and rice pilaf with chunks of carrots and a sprinkle of parsley.

Can this Plov Recipe be doubled?

Make sure to double the recipe if you want some leftovers for next day lunch. The Plov reheats very well and some might say tastes even better the next day.

If doubling this plov recipe, double all ingredients except for water. Instead, decrease the amount of water/broth by 1/2 a cup per the double recipe.

Can I make the Beef Rice Pilaf (Plov) on a stove top?

  • Yes, this recipe works just as well on a stove top. The only difference would be in the time it would take to cook. Increase the time for cooking beef on medium-low heat to about 1.5 hours or until the beef chunks are tender.
  • Then, once the short grain white rice is added cook it for 20 minutes with the lid on, followed by turning off the heat and leaving it for 15 minutes before opening the lid and fluffing it with a fork.

Beef rice pilaf (plov) with a wooden spoon in an instant pot.

Substitute for White Rice 

  • Brown rice is a good replacement for white rice in this recipe. Use short-grain brown rice and add it at the beginning with the beef (cooking it for 45 min). In this case, you will add the halved garlic at the same time as well. Using brown rice is not only healthier but cuts the overall cooking time by almost 20 minutes since the rice cooks at the same time as the beef.
  • Buckwheat is the second alternative. Add it in place of white rice and follow the recipe as is written, except for replacing the white rice with buckwheat.

Ingredients for Instant Pot Plov

For my plov, I use round or pearl rice as it gives the best bite and flavor. You can use any other type of rice, but round is best.

To make the best rice pilaf you need to have a fatty type of meat like beef chuck. You can also use tri-tip or stew meat, but those tend to not be as tender and soft when cooked.

How to make Instant Pot Rice Pilaf

  • Saute the onion with oil until lightly golden, then add the carrots and sauté for another 5 minutes. Add cubed beef, spices, tomato sauce, and beef stock, stir and cook on “Manual” (High pressure) for 45 minutes.

Step by step photos from sautéing the onion to adding the stock over the meat.

  • When the alarm goes off, set the steam valve to “venting”; once the pot is depressurized open the lid and remove the bay leaf. Sprinkle the rinsed and drained rice over the top (do not stir) spreading it into an even layer.Then, push the garlic halves into the rice cut side down. Close the lid and set the valve to “sealing” and cook on “Manual” setting, “High” heat for 15 minutes. Next, leave it for another 15-20 minutes. This allows the rice to absorb the remaining moisture in.

Step by step photos from adding the rice to sticking the garlic head into the water.

  • Turn the steam valve to “venting” and once the pressure is down, open the lid, remove and squeeze the garlic back into the rice, sprinkle with parsley and gently fluff everything with a fork to evenly distribute the ingredients.

Finishing step by steps for making beef plov.

  • Serve the prepared Beef Rice Plov while hot.

Close up of a spoonful with Beef Rice Plov (rice, beef, carrots).

What to serve Plov with? How about these?


Instant Pot Beef Rice Pilaf (Beef Plov)

4.75 from 12 votes

A hearty meal of rice and beef all cooked in one pot at a fraction of the time. The rice is well infused with the flavor of beef and spices and makes the best rice you will ever have!

Author: Marina | Let the Baking Begin
Course: Entree, Side Dish
Cuisine: Russian
Keyword: beef rice, instant pot beef, instant pot rice
Calories: 530 kcal
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6


Ingredients for Instant Pot Beef Rice

  • 1 1/2 lb beef, chuck, cubed to 1 inches, fat trimmed
  • 2 tbsp oil
  • 1 1/2 cup short-grain rice, rinsed until the water runs clear , well-drained
  • 1 large onion, diced
  • 2 carrot, medium size, cut to 1/2 inch
  • 1/2 cup tomato sauce (optional, can be replaced with beef stock or water)
  • 1 1/2 cups beef broth (could be replaced with water)

Instant Pot Plov Seasoning Ingredients


How to make Instant Pot Plov (One-Pot)

  1. Turn the Instant Pot to "Saute" function (30 min). When the display says "Hot" add 2 tbsp of oil and the 1 large diced onion and saute until lightly golden in color, about 5 minutes. Then add 2 cut up carrots, 1.5 lb of cubed beef and stir. 

  2. Next, add 1 tsp of ground pepper, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp beef seasoning (if using), 2 tsp salt, 1/2 cup tomato sauce, and 1 bay leaf and the 1.5 cups of beef stock. Stir. 

  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.
    Sprinkle 1.5 cups of rice 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. Cover with lid, turn the steam valve to "sealing". Turn the Instant pot to "Manual" on "High" heat and set the timer to 15 minutes.

  5. After the time expires turn the Instant Pot off and allow to depressurize naturally for 15-20 minutes (this step is important). 

    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 short grain. This will typically give you fluffier rice. 
Nutrition Facts
Instant Pot Beef Rice Pilaf (Beef Plov)
Amount Per Serving
Calories 530 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 9g56%
Cholesterol 80mg27%
Sodium 1273mg55%
Potassium 577mg16%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 2g2%
Protein 24g48%
Vitamin A 3575IU72%
Vitamin C 4.5mg5%
Calcium 57mg6%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

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A hearty meal of rice and beef all cooked in one pot at a fraction of the time. The rice is well infused with the flavor of beef and spices and makes the best rice you will ever have!

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Dee

    Would it be the same if I mixed it cooked rice, once the stew is done?

    · Reply
    • It would probably come out mushier. Since the liquid that the meat produces when it cooks doesn’t get absorbed by the rice when cooking, so when you combine beef stew, essentially, and cooked rice it would probably come out closer to a beef and rice stew than pilaf. Does that make sense?

      · Reply
  • Adair

    Excited to try it! I have a 6 qt pressure cooker. Can I double the recipe? Do cook things need to be altered? Also, wondering if quinoa could be used? TIA

    · Reply
    • Hi Adair,
      I think doubling the batch would not fit properly in this size pressure cooker.

      I haven’t used quinoa, but totally think it would work.

      · Reply
  • Excellent!!! Didn’t have tomato sauce so used tomato paste and 1 can of beef broth. Used brown rice. Cooked it a little longer for the brown rice. Great recipe very flavorful will definitely cook again….thank you!!

    · Reply
  • Ky

    This recipe is awesome because it’s so simple! I am fairly new to instant pot cooking so the easier, the better for me (made the mistake of trying to make chili for my first recipe, yikes!). I like that I can throw in the brown rice in the beginning and cook everyone at once. I like that I don’t have to saute the meat because that’s just one extra step that adds a lot time. I like how few ingredients there are in this and it still has tons of flavor! The first time I made this, I followed the recipe, and it was great! Then recently, I used this recipe to improvise another rice and meat dish, using about 3lbs of pork. I was a little nervous about whether I was using the right amount of liquids (I added 2.5cups of broth) and magically, it turned out really good! Big fan of brown rice because it has more texture and it can be cooked longer without turning into mush. Anyways, great starter recipe and it’s been fun to modify things depending on whatever we have in our fridge or freezer!

    · Reply
    • Hi Ky! Thank you for sharing your feedback! I can hear the excitement in your voice through your comment and I love that! Hope you find other favorites from my blog!

      · Reply
  • KED

    This looks amazing, but I was wondering what you meant by “beef seasoning.” Are you referring to a specific blend, or …?

    · Reply
    • Hi KED,
      beef seasoning is any seasoning that you typically use for your beef recipes. I use Montreal Steak Seasoning, but it could totally be omitted and still taste good!

      · Reply
  • Emily

    I love this recipe and have made it twice. The ingredient list doesn’t include the bay leaf, garlic, or parsley.

    · Reply
  • Sarah

    This recipe looks wonderful. If I double it, would you recommend doubling all of the ingredients, or would some stay the same or be somewhere in the middle? And would you change the cooking time at all? Thanks very much

    · Reply
    • Hi Sarah,
      Thank you! I would double all ingredients except for the water. You can add 1/2 cup less water overall when you’re doubling the recipe. I wouldn’t change the cooking time. Let me know how it all goes!

      · Reply
  • Tracy

    Ok, honestly just got through add the rice stage but I can only imagine it’ll be wonderful based on the heavenly scent wafting through the house. I made your recipe for Korean carrots as well and I’m having a hard time keeping my fork out of it. I did double the Plov recipe. I’m so excited for dinner!!! Looking forward to seeing what else you have to offer.

    · Reply
  • Kiki

    Would another cut of meat be okay? I try to buy what’s on sale. Forgive me, I’m not all that experienced with cooking beef.

    · Reply
  • Christie

    This could be a good recipie. I followed the instructions exactly and it came out so peppery that we could not enjoy the dish. Next time o will cut the pepper in half.

    · Reply
    • Hi Christie,
      This dish should come out barely spicy or peppery, as I’m not one to handle spicy foods at all. If it was really peppery, I wonder if you confused tablespoons with teaspoons?

      · Reply
  • Sue Turner

    There appears to be ingredients missing. Garlic and parsley are on the list. How much parsley???

    · Reply
  • Julie

    What kind of rice did u use for this recipe?

    · Reply
  • Lisa Stevens

    Made this tonight. My husband and I loved it! Absolutely delicious! Definitely a repeat for us!

    · Reply
  • Helen Bennett

    This was my first Instant Pot dinner. It was amazing. My whole family loved it. The only problem I had was some ingredients that were not on the list but showed up in the directions. There was also a discrepancy in the amount of broth to use. Being my first time made that a huge problem. I will absolutely make this again!

    · Reply
    • Hi Helen,
      thank you for your feedback and the star rating! I’m glad you enjoyed it!
      And thank you for the heads up on the discrepancies, I have corrected those.

      Happy Holidays!

      · Reply
      • KIm

        I don’t see garlic listed on ingredients list but yet you talk about ‘pushing it in’ in description????

        · Reply
  • Sabrina

    Why do you cook this for so long? I cooked the onion and meat as stated in your recipe, added all the liquids and spices, added the rice, then cooked on manual for 10 minutes, let it depressurize naturally for 10 and then opened the valve. It was perfect and a lot shorter cook time.

    · Reply
    • Hi Sabrina,
      This timing is what works for the kind of rice I buy. When I cook the rice for less, there’s still too much moisture left in the rice so it tends to be mushy. But, if 10 minutes works better for you, than there’s definitely nothing wrong with that :D.

      Merry Christmas!

      · Reply
  • Jane Rafferty

    We all love it! I am always searching for a new recipe that my little dog will eat. She has end-stage heart disease and, as a result, has become very picky. Trying to get nutrition into her is heartbreaking and frustrating. I spotted this dish when I was looking for ways to use my new InstaPot and thought it might work. The only modification was to use Mrs Dash Onion & Herb seasoning in place of real onions (which are bad for dogs) brown rice for more nutrition and I didn’t use paprika as I didn’t have any. The resulting meal is so delicious that Widget had to share some with us. Honestly, I lifted the lid and the scent was so amazing that everyone wanted some Right Now! She was so crazy for it (and so were we) that it’s going to be my go-to recipe when she is refusing to eat.

    · Reply
    • Hi Jane! Thank you so much for your comment and the star rating!
      Sorry to hear about Widget 🙁 Sounds like she’s having a really hard time. Hope she feels better soon though!

      · Reply
  • Julia Frey

    I haven’t had plov in decades, not since my mom made it for me. I just got Instant Pot in the Black Friday sale, so I am so excited to try your recipe. Pinning! The photos look mouthwatering!

    · Reply
  • Elena Kolyesnykova

    Can I make this in slow cooker?

    · Reply
    • I haven’t tried this in the slow cooker, but if I had to guess on the timing, I would cook the beef on high for about 3-4 hours, then sprinkle the rice on top and cook for another hour? or until all the water is evaporated and the rice is nice and soft. I haven’t tried this though, so can’t tell you for sure.

      · Reply
  • Val

    This looks so delicious, I want to make it today but can I use jasmine rice instead?

    · Reply
  • Luba

    I can (Almost) smell it thru the screen 🙂 Will give it a try today!

    · Reply

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