Instant Pot Beef Pulao
Instant Pot Beef Pulao
Ingredients
For the Beef Pulao
- 1 pound boneless beef, cut into cubes
- 1 1/2 cups basmati rice, rinsed and soaked
- 2 cups hot water
- as needed neutral oil
- 1 onion, small to medium, sliced
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 green chilies, optional
Spice Blend Option 1 (Pulao Masala)
- 1 1/2 tablespoons pulao masala
- 1 1/4 teaspoons salt
- 1/2 teaspoon red chili powder, optional
Spice Blend Option 2 (Individual Spices)
- 1/2 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon fennel powder
- 1 teaspoon black pepper
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1 1/4 teaspoons salt
- 1/2 teaspoon red chili powder, optional
Instructions
- 1
Rinse the 1 1/2 cups of basmati rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a bowl and cover with fresh water to soak. Set aside while preparing the beef.
⏱️ 5 min
- 2
Set your Instant Pot to the 'Sauté' function on 'Normal' heat. Add a generous drizzle of neutral oil to the pot. Once the oil is hot, add the sliced small to medium onion and sauté, stirring occasionally, until it turns golden brown, about 5-7 minutes.
⏱️ 7 min
- 3
Add 1 tablespoon of garlic paste and 1 tablespoon of ginger paste to the pot. If using, add the 2 green chilies. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic and ginger.
⏱️ 2 min
- 4
Add the 1 pound of cubed boneless beef to the Instant Pot. Brown the beef thoroughly on all sides, stirring occasionally, for about 5-7 minutes.
⏱️ 7 min
- 5
Stir in your chosen spice blend. If using Spice Blend Option 1, add 1 1/2 tablespoons pulao masala, 1 1/4 teaspoons salt, and 1/2 teaspoon red chili powder (if desired). If using Spice Blend Option 2, add 1/2 tablespoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon fennel powder, 1 teaspoon black pepper, 1/2 teaspoon cinnamon powder, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cardamom, 1/2 teaspoon turmeric, 1 teaspoon garam masala, 1 1/4 teaspoons salt, and 1/2 teaspoon red chili powder (if desired). Mix well to ensure the beef is evenly coated with the spices.
⏱️ 2 min
- 6
Pour 2 cups of hot water into the Instant Pot. Stir to combine and scrape any browned bits from the bottom of the pot. Secure the lid on the Instant Pot, ensuring the vent is sealed. Select the 'Pressure Cook' (or 'Manual') function and set the time to 30 minutes on HIGH pressure.
⏱️ 30 min
- 7
Once the 30-minute cooking cycle is complete, carefully perform a quick release of the pressure by turning the steam release valve to the 'Venting' position. Allow all the steam to escape before opening the lid.
⏱️ 5 min
- 8
Open the Instant Pot. Drain the soaked basmati rice and add it directly into the pot with the beef and broth. Gently stir to evenly distribute the rice and ensure it is submerged in the liquid.
⏱️ 2 min
- 9
Secure the lid back onto the Instant Pot, ensuring the vent is sealed. Select the 'Pressure Cook' (or 'Manual') function and set the time to 12 minutes on LOW pressure.
⏱️ 12 min
- 10
Once the 12-minute cooking cycle finishes, allow for a natural release of the pressure. This will take approximately 15-20 minutes. Do not force the release.
⏱️ 20 min
- 11
Once the pressure has naturally released and the float valve has dropped, open the pot. Gently fluff the Instant Pot Beef Pulao with a fork before serving hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Beef Pulao
For the Beef Pulao
- 1 pound boneless beef, cut into cubes
- 1 1/2 cups basmati rice, rinsed and soaked
- 2 cups hot water
- as needed neutral oil
- 1 onion, small to medium, sliced
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 green chilies, optional
Spice Blend Option 1 (Pulao Masala)
- 1 1/2 tablespoons pulao masala
- 1 1/4 teaspoons salt
- 1/2 teaspoon red chili powder, optional
Spice Blend Option 2 (Individual Spices)
- 1/2 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon fennel powder
- 1 teaspoon black pepper
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1 1/4 teaspoons salt
- 1/2 teaspoon red chili powder, optional
Instructions
- 1
Rinse the 1 1/2 cups of basmati rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a bowl and cover with fresh water to soak. Set aside while preparing the beef.
⏱️ 5 min - 2
Set your Instant Pot to the 'Sauté' function on 'Normal' heat. Add a generous drizzle of neutral oil to the pot. Once the oil is hot, add the sliced small to medium onion and sauté, stirring occasionally, until it turns golden brown, about 5-7 minutes.
⏱️ 7 min - 3
Add 1 tablespoon of garlic paste and 1 tablespoon of ginger paste to the pot. If using, add the 2 green chilies. Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic and ginger.
⏱️ 2 min - 4
Add the 1 pound of cubed boneless beef to the Instant Pot. Brown the beef thoroughly on all sides, stirring occasionally, for about 5-7 minutes.
⏱️ 7 min - 5
Stir in your chosen spice blend. If using Spice Blend Option 1, add 1 1/2 tablespoons pulao masala, 1 1/4 teaspoons salt, and 1/2 teaspoon red chili powder (if desired). If using Spice Blend Option 2, add 1/2 tablespoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon fennel powder, 1 teaspoon black pepper, 1/2 teaspoon cinnamon powder, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cardamom, 1/2 teaspoon turmeric, 1 teaspoon garam masala, 1 1/4 teaspoons salt, and 1/2 teaspoon red chili powder (if desired). Mix well to ensure the beef is evenly coated with the spices.
⏱️ 2 min - 6
Pour 2 cups of hot water into the Instant Pot. Stir to combine and scrape any browned bits from the bottom of the pot. Secure the lid on the Instant Pot, ensuring the vent is sealed. Select the 'Pressure Cook' (or 'Manual') function and set the time to 30 minutes on HIGH pressure.
⏱️ 30 min - 7
Once the 30-minute cooking cycle is complete, carefully perform a quick release of the pressure by turning the steam release valve to the 'Venting' position. Allow all the steam to escape before opening the lid.
⏱️ 5 min - 8
Open the Instant Pot. Drain the soaked basmati rice and add it directly into the pot with the beef and broth. Gently stir to evenly distribute the rice and ensure it is submerged in the liquid.
⏱️ 2 min - 9
Secure the lid back onto the Instant Pot, ensuring the vent is sealed. Select the 'Pressure Cook' (or 'Manual') function and set the time to 12 minutes on LOW pressure.
⏱️ 12 min - 10
Once the 12-minute cooking cycle finishes, allow for a natural release of the pressure. This will take approximately 15-20 minutes. Do not force the release.
⏱️ 20 min - 11
Once the pressure has naturally released and the float valve has dropped, open the pot. Gently fluff the Instant Pot Beef Pulao with a fork before serving hot.
⏱️ 5 min