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Instant Pot Beef and Rice Pilaf with Vegetables Recipe

This Instant Pot Beef and Rice Pilaf with Vegetables has been on repeat at our house this month! It's packed with flavor everyone will love!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: American
Keyword: Easy Instant Pot Recipe, Instant Pot Beef Recipe, rice pilaf, rice pilaf with vegetables
Servings: 6
Calories: 407kcal

Equipment

Ingredients

  • 2 Tablespoons olive oil
  • 1 onion diced
  • 3 carrots sliced
  • 3 celery stalks diced
  • 1½ pounds beef stew cubes (or a a beef roast, cut into 1" cubes with fat trimmed)
  • 8 ounces tomato sauce (1 can)
  • 15 ounces reduced sodium beef broth (1 can)
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon steak seasoning
  • 1 bay leaf
  • 1½ cups jasmine rice  (can also use white rice)
  • 1 head of garlic cut in half horizontally
  • ¼ cup fresh parsley roughly chopped

Instructions

  • Press the SAUTE button on your Instant Pot. After it heats up, add in the oil. Heat the oil for 1 minute, then add in the onion, carrots, and celery. Sauté for 5 minutes or until the onions become tender.
  • Add in the beef pieces, tomato sauce, beef broth, pepper, salt, garlic powder, smoked paprika, and steak seasoning. Stir all together. Place the bay leaf on top.
  • Place the lid on the Instant Pot and turn the valve to the SEALING position.
  • Press the PRESSURE COOK (or MANUAL) button on the Instant Pot and set the timer for 40 minutes. When the timer is done, switch the valve over to VENTING and do a quick release of the pressure (you can also let it do a natural release if you have time).
  • Remove the lid and pull out the bay leaf.
  • Pour the rice over the top of everything (don't stir it together) and using the back of a spoon, spread it around evenly. All of the rice should be covered with liquid.
  • Press the halves of the garlic down into the rice (cut side down touching the rice). Place the lid back on the Instant Pot. Move the valve back to SEALING. Press the PRESSURE COOK (or MANUAL) button and set the timer for 15 minutes.
  • When the cooking time is over, let the Instant Pot do a natural release for 15 minutes (let the pressure release on it's own). When the time is up, move the valve to VENTING and allow the rest of the pressure to leave the pot.
  • Open the lid, remove the garlic. Add in the fresh parsley and then fluff the rice with a fork and gently stir all the ingredients together.
  • Serve and enjoy!

Notes

  • This can serve 6 to 8 people - with 6 servings, they are pretty big servings! With my little kids, we were easily able to get 8 servings.

Nutrition

Calories: 407kcal | Carbohydrates: 45g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 788mg | Potassium: 854mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5573IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 4mg