Instant Pot Beef and Rice

This Instant Pot beef and rice brings together bite-size beef, long-grain brown rice, and a ginger-soy marinade with honey, lime, and sesame oil. The rice cooks in the same pot as the beef, soaking up the cooking liquid for a hearty dinner with a little sweetness and a kick of red pepper.

I love a dinner that doesn’t leave me washing a skillet, a rice pot, and half the kitchen afterward. This one keeps the cooking in one pot, but give yourself time for the marinade before you start. You can get the beef ready the night before, then move on to browning and pressure cooking when it’s time to make dinner.

Why This Recipe Works

Browning the marinated beef leaves flavorful bits on the bottom of the pot. When you scrape those bits into the broth, they become part of the liquid the brown rice absorbs. The result is rice that tastes like part of the meal, rather than a plain side added at the end.

The timing here is written for long-grain brown rice. Its longer cooking time makes it a better fit for this recipe than quick-cooking white rice. The 10-minute natural release is part of that process, so don’t skip straight to releasing all the pressure when the timer ends.

Why You’ll Love This Recipe

The Ingredient Breakdown

How to Make Instant Pot Beef and Rice

Step 1: Mix the Marinade

In a bowl, stir together the soy sauce, 1 tablespoon of the sesame oil, honey, lime juice, garlic powder, onion powder, ginger, and red pepper flakes. Add a small pinch of salt and pepper. The soy sauce already brings plenty of salt, so keep it light.

Step 2: Marinate the Beef

Put the beef cubes in a Ziploc bag, pour in the marinade, seal it, and turn the bag to coat everything. Refrigerate for at least 30 minutes or up to overnight, turning the bag once or twice. Marinate it in the fridge, not on the counter.

Step 3: Brown the Beef

Add the remaining 1 tablespoon of sesame oil to the Instant Pot, press Sauté, and set it to high. When the oil shimmers, lift the beef out of the bag with tongs, letting the extra marinade drip off, and add it to the pot. Throw out the leftover marinade. Brown the beef for 3 to 4 minutes, turning the pieces until they’re browned on most sides. Wet, marinated beef won’t get a deep crust, and that’s fine. You’re looking for color and some browned bits on the bottom of the pot.

Step 4: Deglaze the Pot

Pour in the broth or water and scrape the bottom of the pot with a wooden spoon until it feels smooth and no dark bits are stuck to it. Press Cancel to turn off Sauté.

Step 5: Add the Rice and Pressure Cook

Stir in the rinsed rice and press it down so it’s under the liquid. Season lightly with salt and pepper. Lock the lid, turn the valve to Sealing, and cook on Pressure Cook (Manual) at high pressure for 22 minutes. The pot will take about 10 minutes to come up to pressure before the timer starts counting down.

Step 6: Release the Pressure

When the timer ends, let the pressure release naturally for 10 minutes. Then turn the valve to Venting to release what’s left. Keep your hand and face away from the steam.

Step 7: Fluff, Taste, and Garnish

Open the lid and fluff the rice with a fork. The liquid should be absorbed and the rice tender with a little chew. If there’s still a little liquid in the bottom, put the lid back on and let it sit on Keep Warm for 5 minutes. Taste and adjust the seasoning, then sprinkle with toasted sesame seeds and parsley and serve.

Which Rice Works Here?

Long-grain brown rice is the one I recommend for this recipe because its cook time lines up with the beef. White rice, jasmine, and basmati cook in a fraction of the time, so cooking them in the same pot for 22 minutes leaves you with mush. If you want white rice with this beef, the safer move is to cook it separately and serve the beef over it. Wild rice and wild rice blends need more liquid and more time, so I wouldn’t swap them in without adjusting the whole recipe.

Make It Your Own

For a fresh finish, add sliced green onions when you serve the beef and rice. If you’d like vegetables with it, cook broccoli or green beans separately and serve them alongside or fold them in after pressure cooking. This lets you keep the vegetables as crisp or tender as you like without changing the rice’s cooking liquid.

What to Serve With Beef and Rice

I like a simple side salad with a ginger-based dressing alongside this dish. It gives you something cool and crisp between bites of beef and rice. Steamed or roasted vegetables also work well when you want to round out the meal without making another complicated recipe.

More Easy Instant Pot Recipes

You’ll love these easy Instant Pot Recipes that will make any meal, a delicious and stress free meal. Whether you’re looking for dessert, a side item, or if you’re creating your very own little mini buffet…these recipe will make you happy to eat and make.

• Instant Pot Thai Green Curry
• Instant Pot Chicken and Dumplings
• Instant Pot Teriyaki Chicken
• Instant Pot Hawaiian Chicken
• Instant Pot Meatballs
• Instant Pot Hot Cocoa Bombs
• Instant Pot Baked Beans – Easy No Soak!
• Instant Pot Chicken Enchiladas (Skinny) Recipe
• Instant Pot Cheesy Chicken And Pasta