Plov in an Instant Pot instead of a kazan? Isn’t that sacrilege? Possibly. But I’ve discovered that cooking plov in an Instant Pot or electronic pressure cooker is faster, easier, tastes just as good as cooking in a kazan (dare I say it, maybe even better), and most importantly – the results are consistently repeatable!
Learning to cook plov properly in a kazan can take many failed attempts and even after 3 years I will admit that my results can vary a lot. The hardest part about cooking plov in a kazan is the final stage when you are cooking the rice and simultaneously boiling off water – it’s very easy to mess up and overcook or undercook the rice. Because the pressure cooker is fully sealed, it provides the perfect environment for cooking rice, and there is little water left to evaporation – meaning no guesswork and eyeballing while cooking the rice. And no longer do you need to stand over the stove cooking the carrots until they are soft – the pressure cooker does that for you. I also find the meat is more tender when cooked in the Instant Pot, and nothing gets burned at the bottom.
If you are still skeptical (I know I was when I entertained the idea of plov in a pressure cooker) – I can assure you the rice turns out perfectly al dente, the flavors are great, the carrots are soft, the garlic is nearly a soft puree, and the lamb meat is tender and moist. This is real plov (and believe me, I am picky about my plov).
Ingredients (4 portions)
600 mL of rice (about 500 grams) – long discussion of rice type in the original plov post, but long story short – don’t use East Asian varieties of rice, use a round, medium or long grain rice – e.g. risotto rice, paella rice, Turkish baldo rice, and in a pinch you could use basmati. I use Turkish baldo rice, (Amazon link). They also sell it at Kalustyan’s in NYC.
Water – see below for amount
0.5 lb lamb meat
Small piece of lamb fat, chopped into small pieces (optional)
Vegetable oil – canola or peanut (I prefer peanut, it tastes better)
3 medium-sized carrots, sliced into sticks 5-6cm long and 0.5×0.5cm thick
1 medium to large onion, sliced into half-moons
1 small onion, halved (optional)
Cumin seed, roughly ground in mortar and pestle
A few dried or fresh chili peppers
Barberries (optional) – they add a nice sour flavor. You can find these at Kalustyan’s.
Time budget: 30 mins prep, 15 minutes sauteing, 15 minutes pressure cook + 10 depressurize, 5 minutes pressure cook + 10 depressurize, 20 minutes steaming = roughly 2 hours
How much water to use and how to rinse the rice
Very little water is lost to evaporation when cooking in the Instant Pot. The right water to rice ratio is 1:1 by volume, or 1.2:1 by weight. It is best to measure the water out by weight using a kitchen scale. Why? When you rinse the rice (necessary to make it not sticky), a substantial amount of water will end up stuck to the rice. If you then measure out 1:1 volume, you will actually put too much water and make the rice soggy. Therefore, first weigh your dry rice – say it is 500 grams. In that case, you need 500 * 1.2 = 600 grams of water, and the total rice + water should weigh 500 + 600 = 1100 grams (2.2x). But after you rinse your rice, you may find that it weighs a lot more, e.g. 700 grams (500 grams of rice + 200 grams of water). In that case, you only need an extra 400mL of water to get to the needed 600 grams of water (total rice + water = 1100)! The best thing to do is to rinse your rice, figure out the extra water needed, then keep it aside (since you add the water BEFORE adding the rinsed rice in).
To rinse the rice, take your measured rice, put it in a pot, fill it with cold water, swishing the rice around with your fingers, pour out the now cloudy water, and repeat until the water is clear-ish. Then drain the rice. Do not soak the rice or the cooking times below won’t work.
1. Put the instant pot on ‘saute’ mode and put in the lamb fat pieces. Let them fry until they have released most of their fat and only the cracklings are left. Remove the cracklings (they make a nice snack). Skip this step if you don’t have any lamb fat.
2. Pour some vegetable oil in, enough to coat the bottom of the pot (if you put enough fat in from step 1, you might not need any). Then put your small onion in, and roll it around in the oil, letting it fry until slightly brown on the outside, then remove the onion and discard it. People do this because they claim that the onion ‘absorbs’ the bad taste of the vegetable oil. I just do it for the sake of tradition, but you can probably skip it if you want.
4. Put the meat in and fry it for a minute until it’s lightly browned on the outside – do not go overboard in cooking it since we are going to pressure cook it. It should still be raw and soft at this stage.
6. Pour in the water you set aside (explained above). Put a pinch or two of salt in, the chili peppers, and stir everything. Before you put the lid on, make sure nothing is sticking to the bottom of the pot. Close the instant pot lid, set the vent to ‘Seal’, and set the Meat/Stew setting for 15 minutes. You will notice a garlic in the photo, but actually it is better to put it in later (it will disintegrate if you put it in now).
7. After the 15 minutes are up, let it sit for 10 minutes. Open the lid and put the barberries in. Then quick release the pressure and place the rinsed rice in an even layer ON TOP of the other ingredients – DO NOT MIX. You want the rice layer to be as flat and even as possible. You can put in the garlic head if you didn’t in step 7 (bury it in the middle of the rice). Then again close the lid, set the vent to ‘Seal’, and set the ‘Pressure Cook’ setting for 9 minutes.
8. After the 5 minutes are up, let it sit for 10 minutes, then quick release the pressure. Fluff up the rice a bit with a fork to help the grains separate, and let the rice cool down and firm up for a bit before you plate it.
Measure out the rice by weight, and target 1.2x that much in water (the total weight of rice + water must equal 2.2x). Rinse the rice, weigh it, and determine the remaining amount of water needed. Keep the water aside.
1. Prepare the oil/fat
2. Saute the onions until brownish
3. Brown the meat
4. Put in the carrots and cumin
5. Put in the water, put in salt, chilis
6. Meat/stew setting for 15 minutes, release pressure after 10 minutes
7. Put rice in an even, flat layer on top, put barberries, put garlic
8. Pressure cook on high for 5 minutes, release pressure after 10 minutes
9. Put cumin seed, make holes
10. Cover and keep warm for 20 minutes