Instant Pot Lamb and Rice (Plov) is made with seared lamb, carrots, garlic, and spices to take the flavors to new and delicious levels. The best part is it’s cooked all together in one big pot!
Plov originated from Uzbekistan centuries ago. It has become known and loved throughout Central Asia and is a staple dish in Russia and Ukraine. Every Ukrainian I know makes and loves plov. There are lots of wonderful variations of this simple yet very flavorful dish.
Growing up, my family made plov often, but it was mostly rice since rice is cheap and very little meat was added. As you can see, my meat-to-rice ratio is almost equal. We like a lot of meat in our plov!
Ingredients Needed for this Instant Pot Lamb and Rice Recipe
- Lamb – I’ve used Leg of Lamb roast from Costco and sliced it into bite-size chunks. Traditionally, plov is best made with lamb, but you can easily use beef, pork, or even chicken with this recipe.
- Vegetables – Carrots add a bit of crunch with a slight sweetness and a pop of color. I’ve used a colorful carrots pack. If you love carrots, add more. Sauteed onions add an extra nutty flavor.
- Rice – Any long-grain rice will work. Jasmine, or basmati rice, is a good choice for this recipe and will give you semi-sticky results. However, my Mother-in-law always used PARBOILED RICE, like the Uncle Ben’s that I’ve used. It is literally impossible to turn it into a mush. Parboiled rice is less rancid than brown rice and cooks into well-defined kernels rather than clumping, and it doesn’t raise your blood sugar as regular white rice does. But the choice is yours!
- Water or Broth – For the pressure cooker to work, it needs a liquid to help create steam. Many recipes call for water, but I prefer Broth or a combination of water and broth for more flavor. One of my favorites is Progresso Gluten Free Tuscany Chicken Broth with thyme, marjoram, and oregano. I use it to make all kinds of soups and dishes. It adds so much FLAVOR!
- Seasoning – Oregano, thyme, cumin, salt, bay leaves.
WATCH THE VIDEO ON HOW TO MAKE THIS RECIPEOnce we discovered Lamb Leg Roast while shopping at Costco, it’s been a game-changer for my family!
Costco’s prices on Lamb are hard to beat. You will want to make this recipe again and again.
How to make Instant Pot Lamb and Rice Recipe
- 2+ lbs Lamb (or half of medium size boneless leg of lamb, cut into bite-sized chunks) or use beef, pork, or chicken
- 2 cups BEN’S ORIGINAL Long Grain White Original Enriched Parboiled Rice, or any long grain rice such as Jasmine or Basmati, rinsed and drained
- 3 Tbsp. olive oil
- 3 Tbsp. butter
- 3 medium carrots or several small ones thickly sliced or julienned
- 1 medium onion diced
- 2 cups of broth or water or combo (used half Progresso Tuscany Chicken Broth and half water)
- 1 tsp. oregano
- 1 tsp. thyme
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 2 bay leaves
- 1 bulb of garlic
- salt, and pepper to taste
- parsley to garnish
Marinate the lamb – you can omit this step, but it adds extra flavor to the lamb, and all of my recipes are about enhancing the flavors. I’ve used just a simple marinade: 3 Tbsp. Olive oil, two cloves of garlic, 1 Tbsp. Oregano, 1 tbsp. Lemon juice and salt/pepper. Marinate for an hour or overnight.
- Rinse and drain the rice and set aside.
- Select “Sauté” mode.
- When the display shows”Hot,” add 3 Tbsp. Olive oil and brown Lamb chunks on all sides, stirring frequently.
- Cook in batches not to overcrowd.
- Remove to a deep dish.
- Add 3 Tbsp. Butter, diced onion, and sliced carrots stir for 5 minutes until softened.
- Press “Cancel” to stop the Sauté mode.
- Add seasonings, bay leaves, and broth (or water).
- Return the lamb to the Instant Pot.
- Add rice on top and spread evenly.
- Cut off the bottom of the garlic head and press it into the rice, or add garlic cloves.
- Close the Instant Pot lid, turn the pressure valve to sealing, and cook on high pressure for 15 minutes.
- Let the Instant Pot come down with a Natural Pressure Release for 10 minutes, and then do a Quick Release.
- Squeeze the garlic cloves back into the pot and mix well.
- Store in the refrigerator for up to 5 days.
Steps for making Instant Pot Lamb and Rice Recipe
- Rinse the rice – add the rice to a fine-mesh strainer and rinse under cold water until the water is coming out clear.
One of the most useful tools for me is this Japanese Rice Washing Bowl, which is inexpensive, and you will also use it for washing fruits and veggies. It makes rinsing the rice so much easier! Must-have kitchen gadget!! Buy it below.
- Marinate the lamb – you can omit this step, but it adds extra flavor to the lamb, and all of my recipes are about enhancing the flavors. I’ve used just a simple: 3 Tbsp. Olive oil, two cloves of garlic, 1 Tbsp. Oregano, 1 tbsp. Lemon juice and salt/pepper. Marinate for an hour or overnight.
- Sear the lamb – heat the oil in Instant Pot and sear until all sides are brown. Sear in batches to not overcrowd. Watch the video attached.
- Saute the vegetables – add carrots and onion and cook until they’re soft.
- Cook the rice – add rice, broth/water, spices, and garlic cloves. Make sure rice is spread evenly. Cover and pressure cook.
Once it’s ready, remove the flash of garlic and fluff the rice with a fork. Stir everything together, then serve and enjoy!
Instant Pot Lamb and Rice (Plov). A simple and flavorful, wholesome One-Pot meal!
If you love Lamb recipes, try there:
Frequently asked questions:
Can you freeze plov?
Yes, plov freezes well; you can make a large batch and freeze the extra portions.
How do you reheat plov?
To reheat, thaw the plov, and heat it in the microwave or a skillet. Add a little water, broth, or oil.
How long can I keep plov in my fridge?
To store, keep the leftover plov in an airtight container in the fridge for up to 5 days.
What Is The Best Rice To Water Ratio?
Instant Pot Rice calls for a 1:1 rice-to-water ratio for ALL sorts!
You can use water, broth, or a combination. If I use low-sodium broth, I use 2 cups without mixing it with water, but since I’ve used a salty broth, I’ve diluted it with water. But the choice is yours, always!