Instant Pot Rice Recipe (Russian Plov)

Name: Instant Pot Rice Recipe (Antelope Backstrap Plov)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2-3 lbs antelope backstrap or sirloin beef (cut into 1 inch chunks); 4-5 tablespoons avocado oil; 2 onions (finely chopped); 3 carrots (cut into rectangles); 1 teaspoon ground turmeric; 1 teaspoons paprika; 1 teaspoon ground coriander; 2 teaspoons Montreal spice; Kosher salt (ground black pepper, to taste); 1 garlic head; 3 cups long grain white rice (I use jasmine rice); water

Incredibly yummy Instant Pot Rice Recipe made of Antelope Backstrap meat, rice and vegetables.

Cooking rice recipe like Russian Plov in Instant Pot, saves so much time, usually it takes about 1-2 hours to cook meat until it gets tender, in Instant Pot it takes only 20 minutes.

It’s One Pot Meal that my girls absolutely love, made in my favorite pot, Instant Pot.

Flavorful fluffy rice infused in delicious spices and filled with seared tender meat and cooked onion with carrots.

You will love this classic Russian Recipe.

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Preparing Rice and Antelope Plov in the Instant Pot (Electric Pressure Cooker)

First, prepare all of the ingredients to make Rice Plov in Instant Pot, it makes cooking so much easier and less stressful.

How to make Instant Pot Plov

Now, click on the “Saute” setting on the Instant Pot. Pour in 2 tablespoons of oil and when oil is hot, brown the antelope in batches, until brown on both sides about 5-7 minutes. Try not to add too much meat at the same time and leave a space between each meat piece, to get a nice sear. Transfer to a plate.

Pour in 2-3 tablespoons of oil, when oil gets hot add onion and carrots and saute for 5 minutes, stirring few times.

Return cooked antelope to the Instant Pot and season with 1 teaspoon ground turmeric, 1 teaspoon paprika, 1 teaspoon ground coriander and 2 teaspoons Montreal spice, salt and ground black pepper, to taste.

Pour in 2½ cup of water, or enough water to cover the meat and veggies. Cover with a lid and cook on meat/stew setting for 15-20 minutes. Quick release the pressure.

Open the lid then place rice over the meat, being careful not to mix it in too much, make sure to keep rice on top layer.

Add 1 teaspoon of Kosher salt into 2½ cups of hot water and carefully pour it over the rice, be careful not to disturb the rice. Wiggle in 1 garlic head in the middle of the pot. Cover the Instant Pot and turn the valve to “Sealing”. Cook on meat/stew setting for 5 minutes. After let it stand for 5 minutes before releasing the pressure.

Quick Release the pressure and open the lid. Using a wooden spoon, mix the rice with the meat and vegetables. Transfer to a plate and garnish with fresh chopped parsley. Enjoy!

If you make Instant Pot Rice Recipe aka Rice Plov with Antelope, Lamb or Beef PLEASE hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation! Thank you!

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How to make Instant Pot Rice (Antelope recipe)

Instant Pot Rice Recipe (Antelope Backstrap Plov)

Love Keil

Incredibly yummy Instant Pot Rice Recipe made of Antelope Backstrap meat, rice and vegetables.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Dinner, Instant Pot, Main Course, Main Dish, Wild Game Meat

Cuisine Russian

Servings -6

Calories

Ingredients

2-3 lbs antelope backstrap or sirloin beef cut into 1 inch chunks
4-5 tablespoons avocado oil
2 onions finely chopped
3 carrots cut into rectangles
1 teaspoon ground turmeric
1 teaspoons paprika
1 teaspoon ground coriander
2 teaspoons Montreal spice
Kosher salt ground black pepper, to taste
1 garlic head
3 cups long grain white rice I use jasmine rice
water

Instructions

Click on the “Saute” setting on the Instant Pot. Pour in 2 tablespoons of oil and when oil is hot, brown the antelope in batches, until brown on both sides about 5-7 minutes. Try not to add too much meat at the same time and leave a space between each meat piece, to get a nice sear. Transfer to a plate.
Pour in 2-3 tablespoons of oil, when oil gets hot add onion and carrots and saute for 5 minutes, stirring few times.
Return cooked antelope to the Instant Pot and season with 1 teaspoon ground turmeric, 1 teaspoon paprika, 1 teaspoon ground coriander and 2 teaspoons Montreal spice, salt and ground black pepper, to taste. Pour in 2 1/2 cup of water, or enough water to cover the meat and veggies. Cover with a lid and cook on meat/stew setting for 15-20 minutes. Quick release the pressure.
Open the lid then place rice over the meat, being careful not to mix it in too much, make sure to keep rice on top layer.
Add 1 teaspoon of salt into 2 1/2 cups of hot water and carefully pour it over the rice, be careful not to disturb the rice. Wiggle in 1 garlic head in the middle of the pot. Cover the Instant Pot and turn the valve to “Sealing”. Cook on meat/stew setting for 5 minutes. After let it stand for 5 minutes before releasing the pressure.
Quick Release the pressure and open the lid. Using a wooden spoon, mix the rice with the meat and vegetables. Transfer to a plate and garnish with fresh chopped parsley. Enjoy!

Notes

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