plov

Instant Pot Chicken and Rice is absolutely scrumptious one pot meal with chicken breasts or thighs, white or brown rice and veggies. It is ideal for busy weeknights.

Instant Pot Chicken and Rice

lbs chicken boneless & skinless chicken thighs

onion (finely chopped)

garlic

carrots (shredded)

tbsp extra virgin olive oil

tsp thyme (dried)

oregano

tsp cumin

salt

black pepper (to taste)

bay leaves

water

dill

On Instant Pot, press Sauté and let appliance preheat a few minutes until display says Hot.

Add olive oil, onion and garlic; sauté for 3-4 minutes, stirring occasionally.

Press Cancel and add thyme, oregano and cumin; cook another 30 seconds, stirring constantly.

Add remaining ingredients in the following order: chicken, carrots, brown rice, water, salt, pepper and bay leaves. Do not stir.

Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual: white rice - 10 minutes, brown rice - 22 minutes.

Display will say ON, Instant Pot will take about 15-20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.

When display says OFF, release the pressure using Quick Release method by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid smell and mess in the house. Then open the lid.

Add dill or parsley and stir. If you like corn and peas with your chicken and rice add frozen now and stir again. Serve hot!

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Instant Pot Chicken and Rice with boneless chicken breast or thighs and brown rice cooked in one pot of electric pressure cooker. Delicious one pot family meal for busy weeknights!

A one-pot Plov recipe that tastes like an Uzbek version for only a fraction of the time! Learn how to make plov, shared by a church chef himself!

Plov Recipe

beef

onions (diced)

carrots (julienned)

canola oil

Jasmine Rice (rinsed)

garlic (sliced crosswise)

tsp ground corriander

tsp Lawrys Seasoned Salt

tsp salt

tsp black pepper

paprika

In a heavy dutch oven pot, sear the meat and drain any excess foam. Rinse if necessary. Pour 4 cups of water over the beef and simmer for 1 hour until tender. 

Remove beef and drain the water into a measuring cup. Add additional water to make 4 cups of water in total. Set aside.

Wipe clean pot and add oil, carrots and onion. Sauté for 15 minutes over medium-high heat. Bring the beef pieces back into the pot and add spices. Mix thoroughly.

Top with rice and a head of garlic. Pour reserved water from the beef over the rice and lightly shake to avoid any stirring. Bring everything to a light boil then cover and simmer for 30 minutes covered. 

Plov goes by many names, in Tajikistan they call it Osh but it also known as pilaf, pilau, polu, pilav, or palaw to name a few.  A delicious main dish you will love.

Plov (The National dish of Uzbekistan and Tajikistan

leg of lamb (boneless

basmati rice

onion (thinly sliced)

carrots

cumin seeds

coriander seeds

black peppercorns

barberry (zereshk)

vegetable broth

Place the basmati rice in a large bowl and cover with hot water. Set aside.

Wash the garlic head. Cut about a quarter inch off the top to expose the cloves. Set aside.

Lightly toast cumin, coriander seeds and peppercorns in a pan for a few minutes. (Take care that they do not burn)

Grind using a mortar and pestle or a spice grinder. Set aside.

Heat oil in a large dutch oven over high heat. Add the lamb pieces, stir occasionally until the lamb is browned all around.

Remove the lamb pieces and set aside.

Stir in onions and cook, until onion is soft and golden, about 10 minutes.

Stir in carrots and cook, until carrots are tender, about 10 minutes.

Add the lamb and mix.

Sprinkle the mixture of cumin, coriander, peppercorns and add the barberries.

Add the whole garlic head, mix well. Reduce heat to medium. Cover and cook for 30 minutes.

Wash and drain the basmati rice. Pour the rice over the lamb mixture in an even layer.

Slowly pour the vegetable broth in. The rice should be covered in liquid by about ½ inch. Do not stir.

Season with salt and reduce heat to medium-low. Cover and cook until rice is tender and liquid has been absorbed, about 20 minutes.

Mix the ingredients as you serve the dish on a platter. Garnish with the garlic head.

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Plov Recipe

Plov (The National dish of Uzbekist...

Top 3 plov recipes from across the web

The most viewed plov recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Chicken and Rice

Plov Recipe

Plov (The National dish of Uzbekist...

The most viewed plov recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine