Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Growing up in the Caucasus I loved different variations of this dish from different cuisines and different regions made with chicken, lamb, beef, pork and also nuts, raisins, dried fruits and berries... Various versions of the dish were really endless! Plov and red borsch were my father's favorite dishes to make for the family. So it really brings out memories of family and friends gathered around the table chatting, laughing and enjoying the food.

With this recipe, you don't have to spend numerous hours in the kitchen trying to prepare a dish everyone can enjoy, there are no countless pots and pans to clean, and it tastes just as great as next day leftovers.  Just heat it up with a tablespoon of ghee and a tablespoon of water in a frying pan stirring frequently to prevent rice from sticking. 

This recipe works for any type of meat you have on hand, but remember real plov needs lots of onions, carrots and good quality fats otherwise it might taste a little bland and dry. 

A lot of recipes call for searing the meat prior to cooking but I prefer skipping this extra step when using instant pot not only because it's healthier but also pressure cooking doesn't compromise the juiciness and tenderness of meat and taste of the dish, in fact, it makes it fall-of-the-bone perfect, finger licking and effortless, overall.

Serve it with pickles, roasted garlic paste, steamed vegetables and fresh salad. Bon Appétit!

Cumincoriander and barberries are good sources of iron and manganese

Course: Main Course
Cuisine: Russian, Ukranian
Servings: 10 servings
Calories: 568 kcal
  • 3 lbs lamb cut into 3-inch pieces
  • 2 cups basmati rice organic, thoroughly washed and dried
  • 2 onions chopped
  • 2 carrots chopped
  • 2 heads garlic washed, top layer peeled
  • 2 TSP cumin seeds
  • 2 TSP coriander seeds
  • 1/3 cup barberries dry
  • 1 bay leaf
  • salt to taste
  • pepper to taste
  1. Set instant pot to SAUTE (normal) function. Add ghee/lard/tallow to the pot and let it melt.

  2. Add onions to the pot and sautée until soft and golden.

  3. Stir in carrots and cook until soft.

  4. Add meat to the pot, sprinkle with cumin and coriander seeds, barberries, salt, pepper and stir.

  5. Add rice, spread it in an even layer and season with salt.  Add bay leaf.

  6. Put heads of garlic into the center of the rice and add water to cover the rice.

  7. Set your instant pot to pressure cooker function for 45 minutes. 

  8. Once finished, do a natural pressure release and let the float valve go down on it's own. (can take about 15-20 minutes)

  9. Remove bay leaf and garlic from plov. Squeeze out the garlic pulp into plov and stir rice, meat and vegetables gently to combine.

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