Instant Pot Brown Rice Pilaf recipe is an easy to make version of a classic Beef Plov. With perfectly cooked rice and tender and juicy beef tips, it is a great All-in-One-Pot comfort meal!
Recently, I posted an Instant Pot Chicken and Rice Pilaf recipe that became super popular. I was amazed how many good reviews I received from the people who made it!
Also, some readers asked me about using brown rice in that recipe. So, here is my reply…
I love brown rice, it is delicious and nutritious. However, it becomes tricky when you try to substitute it with white rice.
Brown Rice Vs White Rice
Brown rice is a whole grain that includes fibrous bran and germ, which is very nutritious. White rice on the other hand, has the germ and bran removed.
If we look at it from a nutrients perspective, brown rice will win for sure. It has twice more manganese and phosphorus and 2.5 times the iron. Plus, it is packed with vitamins B1, B3, and B6.
From the cooking perspective, it takes twice longer to cook the brown rice vs white rice.
So, for the Instant Pot Chicken and Rice Pilaf recipe, I wouldn’t advise you to just substitute the rice from white to brown if you are using diced chicken breast. Because of the difference in the required cooking time, the chicken will become tough and dry.
What you can do instead is to use Beef Tips with brown rice (like in this recipe), or if you still want chicken, use chicken thighs. That way your rice will be perfectly cooked and the meat is juicy and tender!
How to make Instant Pot Brown Rice Pilaf
I still cannot believe how easy it is to make this Instant Pot Rice Pilaf! When you cook a traditional version, more known as Plov, it takes about 2-3 hours to slow cook the rice and meats to the right consistency. With Instant pot (I use Instant Pot DUO Plus 60, 6 Qt 9-in1Multi-Use) it takes literary less than an hour and you barely need to do any work.
To start, I like to use beef tips rather than regular stew meat, as they cook more evenly and tender. I dice them in smaller pieces than typically used for a stew, not more than 2×2 inches. Generously season with salt and pepper. Set your Instant Pot to Sauté on high heat by pressing “sauté” button twice. I like to brown the meats in two batches, not to overcrowd the pot. If you put it all together, the meat will boil in released juices instead of browning. So, sauté each batch for about 5-7 minutes, until it is nicely browned.
When the meat is done, scoop out to a different bowl. Add chopped onions and carrots to the pot and sauté for about 5 minutes, until the onion gets a nice golden color and carrots are soft. Then turn of the sauté function by pressing the button cancel.
Add the meats to the pot and mix it together with the vegetables. Add rinsed short grain brown rice on top, DO NOT STIR!
Cut off the bottom of the garlic head and press in into the rice. Add chicken stock, and season with a little bit more salt and pepper.
Cover with a lid and cook on Manual high pressure for 35 minutes. Make sure that the venting knob is turned to “Sealing”!
When done, let it naturally release the pressure for about 10 minutes. Then switch the knob to venting position to release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
After you open the lid, remove the garlic head. Mix the meat and rice and serve.
Enjoy your delicious Instant Pot Rice Pilaf!
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Instant Pot Brown Rice Pilaf
- 1 pound beef tips cut into 2x2 inches
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 large onion diced
- 2 large carrots diced julienne style
- 2 cups short grain brown rice rinsed
- 1 garlic head cut off the bottom
- 2 ¾ cups chicken stock
- Cut the beef tips into smaller pieces, about 2x2 inches. Season it with salt and black pepper.
- Set Instant Pot to Sauté on high heat by pressing “sauté” button twice. Sauté beef tips in two batches for about 5-7 minutes, until browned. After the meats are done, scoop them out to a different bowl.
- Add diced onion and carrots to the pot and sauté for about 5 minutes until the onion gets a nice golden color and carrots soften. Turn off the sauté function, by pressing the button “cancel”.
- Add the meat to the pot and mix it together with vegetables. Add rinsed short grain brown rice on top, DO NOT STIR!
- Cut off the bottom of the garlic head and press it into the rice. Add chicken stock, and season with a little bit more salt and pepper.
- Cover with a lid and cook on Manual high pressure for 35 minutes. Make sure that the venting knob is turned to “Sealing”!
- When it is done, let it naturally release the pressure for 10 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
- After you open the lid, remove the garlic head. Mix the meat and rice.