Description
This Instant Pot Lamb Rice recipe, loaded with ground lamb, nuts, and spices, is inspired by Lebanese Hashweh. I use it for a one-pot weeknight meal full of Eastern Mediterranean flavor.
Ingredients
Scale
- 1 teaspoon vegetable oil
- 1 pound ground lamb (or ground beef)
- ½ teaspoon fine sea salt
- 1 medium onion, minced
- 1 clove garlic, minced
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon fine sea salt
- 2 cups long-grain white rice
- 2 ½ cups chicken broth (preferably homemade broth) or water
- ½ teaspoon fine sea salt (if using homemade broth or water)
- ¼ cup minced parsley (optional)
- ¼ cup toasted slivered or sliced almonds (optional)
Instructions
- Cook lamb until no longer pink: Heat the vegetable oil until shimmering in an Instant Pot set to Sauté mode - high (use medium-high heat with other pressure cookers). Add the lamb and cook, stirring and breaking up any clumps, until it is crumbled and has lost its pink color, about 5 minutes.
- Add the aromatics and spices: Add the minced onion and garlic to the pot with the lamb. Sprinkle with the cinnamon, allspice, coriander, cumin, cloves, nutmeg, black pepper, and ½ teaspoon salt. Sauté, stirring often and scraping browned bits from the bottom of the pot, until the onion softens, about 5 minutes.
- Everything in the pot: Stir the rice into the lamb and onions, then add the chicken broth or water (and another ½ teaspoon of salt if using homemade broth or water). Scrape the bottom of the pot one last time to make sure there are no browned bits sticking.
- Pressure cook for 4 minutes with a 10 minute Natural Release: Lock the lid. Pressure cook on high pressure for 4 minutes - the timing is the same for Instant Pots and stovetop PCs. Use (Manual, "Pressure Cook", or Pressure Cook - Custom mode in an Instant Pot.) Let the pressure come down naturally for 10 minutes, then quick release any remaining pressure.
- Serve: Unlock the lid on the pressure cooker, tilting it away from you to avoid the hot steam. Discard the bay leaf, then stir in half the parsley and half the almonds. Transfer to a serving bowl, sprinkle with the rest of the parsley and almonds, serve, and enjoy!