Ingredients

The following ingredients have 7 Servings
  • 1/4 cup olive oil
  • 1 lb Beef Stew Meat (cut into 3/4 inch pieces)
  • 4 tbsp butter
  • 1 large onion (finely diced)
  • 1 1/2 cups shredded carrots
  • 1 tbsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp each cumin
  • 1/2 tsp paprika
  • 1/2 tsp coriander
  • 2 bay leaves
  • 2 1/2 cups brown rice (rinsed)
  • 2 whole heads garlic (unpeeled, top 1/3 removed to expose cloves)
  • 3 cups hot water
  • 1/2 cup chopped italian parsley (optional)

Instruction

  • Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function and adjust to HIGH or MORE .
  • When oil gets hot, brown the meat for 5 minutes.
  • Add butter and onion to the pot and Sauté until onion is soft, 3-4 minutes.
  • Add carrots and Seasoning Mixture ingredients and cook for 5 minutes more, using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add bay leaves, then spread rinsed rice in an even layer over the top of the vegetables--do not stir.
  • Push garlic heads, cut side down, into the rice until they are halfway submerged.
  • Slowly pour the hot water directly over the garlic cloves to soften.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the garlic heads and set aside. Remove bay leaves bay leaves and discard. Stir rice mixture to combine.
  • Squeeze the garlic cloves back into the pot, add chopped parsley (optional) and stir to combine. Serve warm