Uzbek Plov Recipe in the Instant Pot: Rice, Beef & Carrots

Uzbek plov is a celebratory Central Asian rice dish built around beef or lamb, carrots, onions, and warmly spiced rice, traditionally cooked together in a heavy pot. This Instant Pot version keeps the familiar layered flavors while pressure-cooking the beef until tender and steaming the rice above it, making a hearty one-pot meal with less tending.

Ingredients

2 cups (370 g) basmati or other long-grain rice, preferably not parboiled
1½ lb (680 g) boneless beef chuck, cut into 1½-inch (4 cm) pieces
1 lb (450 g) carrots, peeled and cut into matchsticks about ¼ inch (6 mm) thick
1 large yellow onion (about 8 oz/225 g), thinly sliced
⅓ cup (80 ml) neutral oil, such as sunflower or canola oil
1 cup (240 ml) water for pressure-cooking the beef, plus up to 1 cup (240 ml) hot water as needed for the rice stage
2 tsp fine salt (10 g), divided, plus more to taste
1½ tsp cumin seeds (3 g), lightly crushed, or 1 tsp ground cumin
½ tsp ground coriander (1 g)
¼ tsp freshly ground black pepper (about 0.5 g)
1 tbsp (8 g) dried barberries, optional; substitute 1 tbsp (10 g) raisins for a sweeter note
1 whole garlic head (about 60 g), loose outer skin removed and the top trimmed to expose the cloves

Instructions

Rinse the rice and prepare the ingredients. Rinse the rice in a bowl of cool water, changing the water several times until it looks mostly clear. Drain it thoroughly in a fine-mesh sieve while you cut the beef, carrots, and onion. Keep the rice drained rather than soaking it; excess surface water can make pressure-cooked rice soft.
Brown the beef. Select Sauté on a 6-quart (5.7 L) or larger Instant Pot and set it to High, if that option is available. Add the oil. When it shimmers, brown the beef in two batches, turning the pieces so several sides take on deep color; allow about 8–10 minutes total. Transfer the browned beef to a plate. If the pot bottom has dark, stuck-on bits, add a splash of the measured water and scrape them up before continuing. This deglazing step helps prevent a burn warning.
Cook the onion and carrots. Add the onion to the pot and sauté for about 3 minutes, stirring, until softened at the edges. Add the carrots, cumin, coriander, pepper, barberries if using, and 1 tsp of the salt. Cook for 2 minutes, stirring gently so the spices become fragrant without scorching. Return the beef and any juices to the pot, then pour in 1 cup (240 ml) water.
Pressure-cook the beef. Lock the lid and set the valve to Sealing. Cook at High Pressure for 25 minutes. Allow a 10-minute natural release, then carefully release the remaining pressure. Open the lid away from your face. Check the thickest beef piece with a food thermometer: USDA FSIS gives whole cuts of beef a safe minimum of 145°F (63°C) followed by a 3-minute rest. The chuck should be tender after pressure-cooking; if it is not, pressure-cook it for another 5 minutes before adding the rice.
Set the liquid level for the rice. Use a ladle to transfer the cooking liquid to a heatproof measuring jug, leaving the meat and vegetables in the pot. Measure 2 cups (475 ml) of liquid, using the cooking broth first and adding hot water if needed. If there is more than 2 cups, reserve the extra for another use. Return the measured liquid to the pot and stir in the remaining 1 tsp salt. Taste the broth; it should taste well seasoned because the rice will absorb it.
Layer in the rice and garlic. Scatter the drained rice evenly over the beef and carrots. Do not stir it into the lower layers. Gently press the rice so it is level, keeping the meat and vegetables underneath. Set the garlic head cut-side down in the middle of the rice. Make sure the rice is just covered by the measured liquid; avoid adding extra water simply because a few grains sit above the surface.
Cook the rice under pressure. Lock the lid, set the valve to Sealing, and cook at High Pressure for 4 minutes. When the cycle ends, leave the pot undisturbed for a 10-minute natural release, then vent the remaining pressure. Open the lid carefully. If the rice is slightly firm, replace the lid and leave it on Keep Warm for 5 minutes; do not restart a full pressure cycle, which can overcook the bottom.
Rest and fluff. Remove the garlic head and let the plov stand uncovered for 10 minutes so steam can escape and the grains can settle. Fluff the rice gently with a fork or rice paddle, lifting from the edges and bringing some beef and carrots up through the rice. Taste and adjust salt. Serve hot, with the softened garlic available for squeezing over individual portions.

Tips

Choose the right rice. Devzira, a traditional Uzbek rice, can be difficult to find; it absorbs liquid differently and has a pleasantly substantial texture. Basmati or ordinary long-grain rice is a practical substitute, though the aroma and final grain texture will differ. Avoid short-grain rice, which tends to clump in this layered dish.
Cut carrots by hand. Matchsticks hold their shape better than finely grated carrots during pressure-cooking. A food processor is convenient, but its thin shreds can soften into the rice. Cut pieces to a similar thickness so they cook evenly.
Keep the layers intact. The beef and vegetables form the seasoned base, while the rice cooks above them. Stirring the rice down into the base before pressure-cooking can make it unevenly cooked and more likely to stick. Fluff only after the resting period.
Adjust salt for your ingredients. This recipe uses water, not salty stock. If you substitute broth, taste it first and reduce the added salt accordingly. Barberries add a sharp, tangy note; raisins work in a pinch but make the finished dish noticeably sweeter.

Serving Suggestions

Serve plov in a wide platter or directly from the Instant Pot, arranging the rice first and distributing the beef and carrot strips over the top. The whole garlic head is traditionally treated as a flavorful part of the meal: squeeze a soft clove onto your serving, or set it aside for anyone who prefers milder garlic. A simple salad of sliced tomato, cucumber, onion, and herbs adds freshness and contrast without competing with the spices.

Plain yogurt or a lightly dressed cucumber salad also balances the rich beef and oil. Offer black tea or water alongside, and keep extra salt and pepper on the table so diners can season their own portions. Plov is filling, so it works well as the main course; if serving a crowd, a modest vegetable starter is usually enough.

Variations

Use lamb: Replace the beef chuck with 1½ lb (680 g) boneless lamb shoulder cut into similar pieces. The flavor will be richer and more characteristic of some plov traditions. Follow the same pressure timing, checking the largest piece for tenderness before adding the rice.

Add chickpeas: Add 1 cup (165 g) canned chickpeas, drained and rinsed, to the beef-and-carrot layer after pressure-cooking. They need no additional pressure time and make the dish more substantial. Do not add dry chickpeas at the rice stage; they will not cook properly in the short rice cycle.

Change the spice profile: A pinch of ground turmeric adds a golden hue, while a small pinch of chili gives gentle heat. Some regional and household versions use different rice, meat, spices, or dried fruit, so adjust these accents to taste rather than treating one combination as the only version.

Make it without barberries: Leave them out for a savory, less tart result, or use raisins for sweetness. If you can find barberries in a Middle Eastern or Central Asian grocery, rinse them quickly and drain before adding. Their tartness is distinctive, so dried cranberries are not an exact substitute.

Storage and Reheating

Transfer leftover plov to shallow containers and refrigerate within 2 hours of cooking. It keeps for 3–4 days in the refrigerator. For longer storage, freeze it in meal-size portions for up to 2 months for best quality; thaw overnight in the refrigerator. Keep the garlic cloves with the rice if you like their flavor, but remove the papery head before packing if it is awkward to store.

Reheat only the portion you plan to eat. Add a tablespoon of water per serving, cover loosely, and warm in the microwave, stirring once, or reheat in a covered pan over low heat. Add a little more water if the rice seems dry. Leftovers must reach 165°F (74°C) throughout; check the center with a food thermometer. Do not leave cooked rice or meat at room temperature for more than 2 hours, and discard anything left out longer.

Frequently Asked Questions

Can I make Uzbek plov with chicken instead of beef?

Yes, but chicken needs a different method because it cooks more quickly than chuck. Use boneless chicken thighs, sauté them briefly, and pressure-cook only until cooked through; then verify that poultry reaches the USDA safe minimum internal temperature of 165°F (74°C). Remove the chicken before adding the rice if necessary, and avoid using the beef pressure time, which can make chicken very soft.

Do I have to soak the rice first?

No. Rinsing and draining is enough for this recipe. Soaking changes how much water the grains absorb and may leave the rice too soft at the specified liquid level and pressure time. If you prefer to soak, drain it very thoroughly and expect that the result may be more tender than the recipe intends.

Why did my Instant Pot show a burn warning?

A burn warning commonly means browned food or concentrated liquid is stuck to the pot base, or the contents are too thick to build pressure evenly. After browning, scrape up every stuck-on bit with a little water. Measure the broth for the rice stage, keep the rice on top rather than stirring it in, and check that the sealing ring and valve are correctly positioned.

Can I double the recipe?

Only if your pressure cooker has enough capacity, and never fill it above the cooker’s maximum line. The rice and liquid measurements need to remain in the same proportion, while browning should still be done in batches. A full pot takes longer to come to pressure, and the rice layer may cook less evenly, so making two batches is the more reliable choice for a large gathering.

Is this the same as traditional Uzbek plov?

It follows the familiar plov pattern of seasoned meat and carrots beneath rice, but it is an adaptation for an electric pressure cooker. Uzbek plov varies by region and household, including the rice and meat used, the cut and amount of carrots, and whether ingredients such as barberries are included. Traditional versions commonly use a heavy pot and may use devzira rice; this recipe uses accessible ingredients and a pressure-cooker method.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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