Why you will love this Lime Cilantro Rice Recipe

I've been hacking restaurant recipes for almost 20 years, and this rice is one of those side dishes that somehow steals the spotlight. Toasting the rice in butter before pressure cooking gives it this rich, nutty base, and the lime juice + zest situation? swoon

Thanks to the Instant Pot, it’s nearly effortless—and it’s the perfect sidekick for tacos, grilled chicken, burrito bowls, or honestly… just a spoon. Don’t say I didn’t warn you.

Copycat Cafe Rio Rice Recipe

This rice is based on a recipe I got from a friend a long time ago when we lived in California (Hi Jessie!). It was a stovetop version, which, to me, was quite a bit fussier than using a rice cooker. I got spoiled -- what can I say?

But the flavor of this rice is FANTASTIC. And it uses just a handful of simple ingredients. It reminds me of the rice you'd get at fresh mex places like Costa Vida or Cafe Rio.

(Side note: Can I just say how happy I am to live near a Cafe Rio again? It was a long 12 years without it.)

I took that stovetop recipe, doubled it, tweaked the measurements and adapted it to my Instant Pot. The fact that you can saute AND pressure cook in the same vessel is incredibly convenient. No dirtying extra pans, no babysitting stuff on the stove. It's so great.

Cilantro Lime Rice Recipe Ingredients

• Butter
• Long grain white rice
• Ground cumin
• Salt
• Limes
• Chicken stock or broth
• Cilantro

How to make Instant Pot Cilantro Lime Rice

1. Switch your Instant Pot to “Saute” mode and place your butter into the insert pot.
2. Once the butter has melted, add the rice and saute 5 minutes until it gets toasty brown in spots. Shift occasionally so the rice doesn’t burn.
3. Add the cumin, salt, lime juice and the zest. Stir well, then add the chicken broth.
4. Hit the "Cancel" button on the Instant Pot, place the lid on tightly and move the steam valve to "Sealing".
5. Push the "Rice" button and let it release steam naturally for 5-10 minutes before releasing the rest of the steam manually.
6. Remove the lid and use a fork to loosen the rice up a bit. Toss in the fresh cilantro and serve.

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Cilantro Lime Rice Instant Pot Tips

• Getting some of this rice toasty brown adds a lot of flavor. Be careful, though, because once it starts to turn darker brown, you're about a minute away from scorching. So, add the rest of the ingredients quickly and get the liquid in there.
• I think the juice and zest from 2 limes is enough to make the flavor shine, but if you want it to knock your socks off, add another lime.
• If you've ever made chicken broth from scratch, you know how great it is, but seriously -- store-bought broth is just fine here. (It's easy to use your Instant Pot to make chicken broth. I have a recipe for it in my Instant Pot cookbook, too.)

How to serve Cilantro Rice

Stir some fresh cilantro into that rice and go nuts, guys.

This is the best rice for taco salads, rice bowls, and goes with so many drippy shredded meat.

We recently had it with my Shredded Green Chile Chicken, but it would be amazing with my Chipotle Shredded Beef, Instant Pot Shredded Chicken for Tacos, Green Chile Shredded Beef, and all of the tex-mex style shredded meat in my cookbooks.

If you're not eating rice, I also made a Cilantro Lime Cauliflower Rice recipe for The Pioneer Woman: Food & Friends a while back (along with a couple other cauli rice variations!).

If you like this recipe, check out my other Instant Pot rice recipes!

Instant Pot Coconut Rice is super tasty with any kind of curry or island-inspired meal!

Instant Pot Lemon-Herb Rice is a classically flavored rice that would pair well with just about any kind of grilled or roasted meat. Or a big pile of roasted veg.

Storing Cilantro Rice

You can store this rice in the fridge for up to 3 days in an airtight container.

Freezing rice is a great way to meal prep! Once it’s cooled, pop it into a portion-sized, freezer-safe container.

To thaw your rice, simply take it out the freezer and let it defrost in the sealed container. You’ll want to keep that moisture in the rice!

The easiest way to reheat rice is to microwave it on high for about 2 minutes. It’s a best to cover your rice so it doesn’t dry out.

Disclosure: This post may contain Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

Instant Pot Cilantro Lime Rice FAQs

What kind of rice is good for cilantro rice?

We always use jasmine or basmati rice because I'm totally in love with the fragrant rices. I read something about basmati being the best, nutritionally-speaking, but I have nothing to back that up with, so... we just eat it because it's super tasty.

I'd recommend any long-grain white rice here. I made this a long time ago with brown rice, but the lime flavor didn't shine as much. If you use brown rice, then bump up the pressurizing time to 20 minutes.

What is a substitute for cilantro in cilantro lime rice?

Parsley would be the closest substitute for cilantro.

What can I use if I don’t have cilantro?

Parsley, mint, and dill are all good substitutes if you are a fan of cilantro.

What is the ratio of water to rice in an instant pot?

A ratio of 1:1 is the general rule, but this recipe is perfect with 2 ¾ cups of rice and 1 quart chicken stock or broth

What if my instant pot doesn’t have a rice button?

If you don't have a rice button than manually set for 12 minutes on Low pressure. Once cook time is done, release steam naturally for 5-10 minutes before releasing the rest of the steam manually. Serve and enjoy.

How long should you cook rice in an instant pot?

Cooking time depends on the type of rice you are using. 12 Minutes should be good for long grain white rice.

Should the vent be open when cooking rice in instant pot?

Cilantro Lime Rice (Instant Pot)

Yield: Serves 6-8

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This is by far my favorite rice recipe. It's similar to what you'll find at Costa Vida or Cafe Rio, but made effortlessly in an Instant Pot! Don't have an Instant Pot? There are stovetop directions in the recipe notes, too. I got your back.

Print

Ingredients

• 3 Tablespoons butter
• 2 ¾ cups long grain white rice
• ½ teaspoon ground cumin
• 2 teaspoons salt
• 2 limes, zested and juiced
• 3 cups chicken stock or broth
• 1 cup of chopped, fresh cilantro

Instructions

1. Turn your Instant Pot or multi-cooker to the "Saute" mode. Add the butter to the insert pot.
2. When the butter melts and starts to bubble and sizzle, add the rice. Cook the rice for about 5 minutes, stirring occasionally, until it gets toasty brown in spots.
3. Add the cumin, salt, and the zest and juice from both limes. Stir well, then add the chicken broth.
4. Hit the "Cancel" button on the Instant Pot, place the lid on tightly and move the steam valve to "Sealing". Push the "Rice" button and let it release steam naturally for 5-10 minutes before releasing the rest of the steam manually.
5. Remove the lid and use a fork to loosen the rice up a bit. Toss in the fresh cilantro and serve.

Notes

Stovetop instructions: Do the saute steps in a deep skillet or large pot over medium-high heat. Once you add the broth, bring the mixture to a boil, then reduce the heat to medium-low and cover. Cook for about 15 minutes, covered, until the rice is cooked through and there isn't any liquid in the bottom of the pan. Stir in the cilantro and serve.

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Why You'll Love This Recipe 

• Only a few ingredients
• FIVE minutes prep (yes, actually)
• Super versatile -- it goes well with nearly everything
• Makes an extra flavorful meal prep addition

Ingredients

• Rice: I use jasmine rice, but you can use basmati, or any other type of white rice. You may use brown rice or a wild rice blend, but you'll have to adjust the water and cook times. I made a note about this in the FAQ below.
• Oil: Use any type of oil that you'd use for sautéing. Avocado oil works well for me.
• Ginger: I highly recommend using fresh or frozen ginger.
• Garlic: Same goes for this. Fresh garlic is definitely recommended
• Sea Salt: pink salt is my bestie

Frozen Ginger Hack

My favorite way to store ginger is in the freezer. I prefer buying the cubed, crushed frozen ginger (at Trader Joe's, but I've seen it in other grocery stores) since it's SO easy.

My second favorite way is to keep a big knob of ginger in a freezer bag in the freezer. You can use a Microplane grater on it straight out of the freezer and you don't even have to peel it. (The best part, really.)

How to Make Garlic Ginger Rice in the Instant Pot

Step-by-Step Instructions

1. Use the Saute setting to sauté the garlic, ginger, and rice in the oil for 5 minutes.
2. Add salt and water. Seal the Instant Pot and cook on high pressure for 6 minutes.
3. Let it naturally release for about 5 minutes, then use the quick steam release.
4. Fluff the rice with a fork, then cover it with the lid or a tea towel until ready to serve.

Tips for Fluffy Rice Every Time

• I don't rinse the rice in this recipe, but you can do it to remove excess starch. It works especially well for shorter grain rice which has a higher starch content.
• Use a 1:1 ratio for rice to water. Since the Instant Pot is sealed, there isn't any water lost during cooking, so you need less.
• Fluff the rice and then cover it again to let it further steam for a few minutes.

Variations

Coconut Ginger Rice 

You could create a hybrid of this recipe and my Instant Pot Coconut Rice by replacing some of the water in this recipe with a can of coconut milk and omitting the garlic.

Sesame Ginger Rice

Saute the rice in sesame oil and sprinkle some toasted sesame seeds on the rice after it finishes cooking

Stovetop Version

Follow the directions for sautéing using a large pot on the stove. Add ½ cup more water, and bring to boil. Reduce the heat to medium low and simmer for 15 minutes or until the water has cooked off. Remove from the heat and let it sit, covered, for about 10 minutes to finish steaming.

What to Serve with Ginger Rice

Ohhhh, lots of things. It would go especially well with my Grilled Moroccan Chicken (especially in a meal prep situation with my Marinated Cucumbers. Yum.)

Any type of stir fry or curry would be delicious with this garlic ginger rice. Here are my top suggestions:

Asian Grilled Pork Tenderloin

Salmon Rice Bowls

Chicken Teriyaki Rice bowls

Thai Beef Skewers

Thai Shrimp Stir Fry

Coconut Shrimp Curry

Make Ahead & Storage

Store any leftovers in an airtight container in the fridge for up to a week.

How to Reheat Without Drying Out

My favorite way to reheat rice is to put it in a lidded glass container with a splash of water and microwave for 3-4 minutes.

If you'd rather not use a microwave, put it in a skillet with a splash of water, cover, and cook on medium for a few minutes, stirring a few times. Add a little more water if it starts to stick or get too toasty.

Frequently Asked Questions

More Instant Pot Rice Recipes on Perry's Plate

Here are a few more of my favorite rice recipes!

Instant Pot Cilantro Rice

Instant Pot Coconut Rice

Instant Pot Lemon Herb Rice

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Instant Pot Garlic Ginger Rice Recipe

Yield: Serves 8

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This is the rice that replaced plain rice in our house. Jasmine rice toasted with fresh garlic and ginger in the Instant Pot until fluffy and fragrant — simple enough for a Tuesday night, good enough to eat alone. (Which is why we have zero leftovers.) Fresh garlic and ginger are non-negotiable here (frozen works great too)

Print

Ingredients

• 3 Tablespoons avocado oil
• 1 Tablespoon freshly grated ginger (or 3 cubes frozen)
• 1 Tablespoon freshly grated or minced garlic
• 3 cups jasmine rice or long grain white rice
• 1 ½ teaspoons sea salt

Instructions

1. Turn on the Saute setting and add the oil. When it gets hot, add the garlic, ginger, salt, and rice. Cook, stirring occationally, for 5 minutes. Add 3 cups of water.
2. Seal the Instant Pot and cook on high pressure for 6 minutes. Make sure your valve is set to "sealing".
3. Let it naturally release for about 5 minutes, then use the quick steam release.
4. Fluff the rice with a fork, then cover it with the lid or a tea towel until ready to serve.

Nutrition Information

Yield 8 Serving Size 1 generous cup
Amount Per Serving Calories 172Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gSodium 417mgCarbohydrates 28gFiber 0gSugar 0gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Instant Pot Garlic Ginger Rice appeared first on Perry's Plate.

Let me introduce you to the Lexus of chili. This steak chili recipe is, hands down, the best chili I’ve ever made. Or eaten. Using bits of steak or stew meat instead of ground beef is a total game changer.

Many of my readers have used this chili in chili competitions and have won or have done really well (even in Texas, which is saying a lot). A lot of people agree that this is the best!

This recipe might look long and slightly intimidating, but it’s worth the extra time and sautéing. I’ll hold your hand. And then we’ll be high-fiving once your family deems you the best chili maker they know.

Award Winning Steak Chili Recipe!

And apparently a lot of you feel the same way because it has won a lot of October chili cook offs! (More on that later.)

This was also the first time I've made a chili recipe with steak instead of lean ground beef, ground turkey, or ground chicken. It's like the Lexus of chili.

Looking for a Meat-free Monday Recipe? Try my paleo vegetarian chili!

It's also unique that it uses only jalapeno peppers and no canned green chile peppers or green bell pepper. It's a delicious chili, though, so trust me on this!

What is the Best Beef for Chili?

Using steak in chili can seem like an indulgence, right? It doesn't have to be!

Stew meat or a chuck roast is the best to include in your chili recipe with steak! Because you're cooking it really slowly for a long time, it'll soften up and be just as tender as great steak.

If you get grass-fed beef shares like us, then high-quality beef is pretty affordable! I always reserve a package of steak or stew meat to make this chili at least once every winter.

It has to compete with a couple of other beef recipes we love that remind us of living in Europe -- Borscht and Goulash. We like hearty, stick-to-your-ribs meals in the winter.

Stew Meat Chili ingredients

• Spices & herbs (chili powder, cumin seeds, cayenne pepper, cinnamon, oregano, bay leaves)
• Steak or beef stew meat
• Onions, celery, garlic, jalapenos
• Beef, chicken, or vegetable stock
• Tomato paste & crushed tomatoes
• Semisweet or dark chocolate chips (yes, seriously)
• Masa harina or corn flour (just a little makes a big difference)
• Butternut squash (optional, but fun!)
• cilantro, parsley, and garnishes

Does Chili Need to Have Beans?

If you're looking for a classic bean chili recipe, this isn't it. Most chili recipes have kidney beans or black beans, but this crock pot chili -- no beans. (In some parts of Texas putting beans in chili is frowned on -- go figure! A beanless chili recipe would do well there.)

It's a nice homemade chili recipe to have if you're eating paleo or avoiding legumes. And it's gluten free as is.

How to make Steak Chili with Stew Meat

There are instructions below to use your slow cooker and I put adaptation for Instant Pot (or another electric pressure cooker) or stovetop as well!

1. Combine the spices and coconut sugar in a small bowl and set aside.

2. Add the beef to a large bowl and season with black pepper and salt.

3. Heat the oil in a large, deep skillet or saute pan over high heat. Add the beef to the skillet. Let the meat sit for a minute or so, then stir them up. Cook for another couple of minutes, then transfer the meat to the crock of a 6-quart slow cooker. This might need to be done in batches depending on the size of your pot.

Do You Have to Sear the Beef Before Slow Cooking?

Short answer: No.

Alternate short answer: Yes, if you have time.

Also, this isn't a "done in 30 minutes" kind of chili. It does require some prep work like chopping and searing beef chunks at medium-high heat, but it makes quite a big of chili, and I love having leftovers.

4. When you're finished with the beef, add the chopped onion, celery, and salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add garlic, jalapenos, and spice mixture and cook for another minute.

5. Pour in the stock, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and another couple large pinches of salt and cook for another minute.

6. Transfer this mixture to the slow cooker with the beef. Add the water and the squash cubes (if using).

7. Cover and cook on high for 5-6 hours or low for 7-8 hours, stirring only once or twice, until the beef is very tender.

8.Remove the bay leaves and stir in the cilantro and parsley. Serve the chili with garnishes.

Making Stew Meat Chili in an Instant Pot

Most things that you make in a slow cooker you can adapt for Instant Pot.

And the nice thing is that if the slow cooker requires meat being browned on the stove, you can just use the Saute setting on your Instant Pot!

Converting cooking times might be a little trickier though. It totally depends on the type and thickness of meat you have. For this recipe, using steak or stew meat would only require about 20 minutes of pressure cooking time.

If you feel like this is too long you can play with the timing.

Making Chili with Stew Meat on Stove Top

If you have a large dutch oven and some patience, sure! Just let it simmer over medium-low heat for an hour or so until the beef is tender.

Chili with Stew Meat storage

LEFTOVER STEAK CHILI FREEZES BEAUTIFULLY.

This Slow Cooker Steak Chili is one of those recipes you put together on a lazy Saturday morning that will feed you a few times the next week. It's not one for busy weeknights.

It's a great meal prep recipe in that regard. Or if you are looking at the large pot of chili you just made wondering if you overshot.

It's also a good one to take someone who is sick or just had a baby or needs a little love. Or is super overwhelmed with life. Cozy comfort food meals are great for that. And sometimes meals say exactly what we want to say when we don't quite know what words to use.

You can warm it up and serve it over baked potatoes or on chili dogs, too.

Is this Meaty Chili Recipe spicy?

It does have a medium heat, but if you're concerned about that, omit the cayenne and make sure to get all of the seeds and membranes out of the jalapenos. Or leave out the jalapenos entirely.

Typical chili seasonings have chili powder which can vary in hotness depending on the brand.

If you're looking for a more spicy chili, bump up the jalapenos and cayenne or serve it with a few shakes of hot sauce next time.

This chili recipe with stew meat is an award winner!

I've loved hearing about all of the chili cook-offs this recipe has won over the years! It even one in Texas, guys. And Texas chili is no joke.

Yay for the best beef chili recipe! And yay for making chili in a slow cooker! Let me know if you enter this into a contest and win. It seriously makes my day.

If you need a tip, make it the day before you enter it into a contest. Most chili is better when reheated the next day after the flavors have melded together well in an airtight container overnight.

Stew Meat Chili tips & tricks

The ingredients aren't hard to find either. It has a familiar chili powder base in the spices, but you may need to get some cumin seeds. (If you want, you can substitute a lesser amount of ground cumin -- probably a Tablespoon will do.) 

And instead of tomato sauce, it calls for a mixture of tomato paste and crushed tomatoes, which I like. You can even use diced tomatoes blended up in place of crushed tomatoes. I'm not a fan of big tomato chunks in my chili. Beef broth can be swapped out with chicken broth, but beef gives it a richer flavor.

And ALLLLL of the spice action in this chili just blows me away. Not spice as in spicy-hot, but a complex mix of seasonings that give it such richness and depth. More than any other chili I've ever made. It's well worth opening a few extra jars, I promise. You can absolutely make it spicy if you like -- just shake in a little extra cayenne pepper.

Steak Chili goes well with these sides

• Baked potatoes
• Chili dogs
• Cornbread
• Instant Pot Cilantro Lime Rice
• Instant Pot Lemon Herb Rice

Serving Chili with Stew Meat

I love this chili topped with sour cream, shredded cheddar cheese, hot sauce, and sliced green onions, but if you're avoiding dairy, try cubed avocado! It creates a great creamy element without the dairy.

More Chili Recipes on Perry's Plate

Hearty Winter Chili -- A great, quick chili with a BBQ flavor! And comes together really quickly.

Paleo Vegetarian Chili -- A great vegetarian chili recipe for those meatless Mondays!

Moroccan Paleo Turkey Chili -- This paleo turkey chili recipe has a Moroccan twist with a fun spice blend and a couple of unique ingredients!

PSST — I have even more chili recipes (more chicken and pork chilis especially!) in my cookbooks. Grab a copies of The Big Book of Paleo Slow Cooking and The Big Book of Paleo Pressure Cooking for more delicious chili recipes and a whole slew of Instant Pot and slow cooker recipes!

More Recipes on Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Meaty Chili Recipe with Stew Meat FAQs

Stew Meat With Chili

Yield: Serves 8-10

Prep Time: 45 minutes

Cook Time: 6 hours

Additional Time: 15 minutes

Total Time: 7 hours

This is absolutely my favorite chili of all time. And apparently many of you feel the same way! It's a winner in our house as well as many chili cook-offs around the country. Give it a whirl and let me know what you think!

I also included instructions for Instant Pot in the recipe notes.

Print

Ingredients

Toggle ingredient group

• ¼ cup chili powder
• 2 Tablespoons whole cumin seeds
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground cinnamon
• 2 teaspoons dried Mexican or regular oregano
• 3 bay leaves
• 2 teaspoons coconut sugar or honey
• 4 pounds steak, cut into 1-inch cubes (can also use boneless chuck or stew meat)
• 1 teaspoon freshly ground black pepper
• 2 ½ Tablespoons Kosher salt
• 3 Tablesoons heat-safe oil (avocado or coconut)
• 4 cups chopped onions (3 medium or 2 large)
• 1 ½ cups chopped celery (about 4 ribs)
• 6 cloves garlic, chopped
• 2 jalapeno chiles, seeded and roughly chopped
• 1 ½ cups stock (beef, chicken, or vegetable will do)
• 2 Tablespoons tomato paste
• 1 28-ounce can crushed tomatoes
• 1 ounce semisweet or dark chocolate chips
• 3 Tablespoons masa harina (corn flour, not cornstarch -- optional)
• 2 cups water
• 2 cups chopped butternut squash (optional)
• ½ cup chopped cilantro
• ½ cup chopped parsley
• Grated cheddar, chopped green onions, and sour cream for garnish

Instructions

1. Combine the first 7 ingredients in a small bowl and set aside.
2. Add the beef to a large bowl and season with the black pepper and 1 Tablespoon of the salt.
3. Heat the oil in a large, deep skillet or saute pan over high heat. Add about ⅓ of the beef to the skillet. Let the meat sit for a minute or so, then stir them up. Cook for another couple of minutes, then transfer the meat to the crock of a 6-quart slow cooker.
4. Repeat with remaining beef, adding it to the skillet in two more batches and browning them in spots. Add more oil between batches, if necessary.
5. When you're finished with the beef, add the onion, celery, and 1 Tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add garlic, jalapenos, and spice mixture and cook for another minute.
6. Pour in the stock, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and another couple large pinches of salt and cook for another minute.
7. Transfer this mixture to the slow cooker with the beef. Add the water and the squash cubes (if using).
8. Cover and cook on high for 5-6 hours or low for 7-8 hours, stirring only once or twice, until the beef is very tender.
9. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili with garnishes.

Notes

Nat's Notes: The original recipe had 1 teaspoon of cayenne. I thought ¼ teaspoon was plenty spicy, and perhaps a little too much for my 4-year-old who filled her chili with cornbread and sour cream.

Instant Pot Adaptation:

• Omit the water and reduce the broth to 1 cup.

• Do all the searing in the Instant Pot using the Saute mode.
• Cook at high pressure for 20 minutes and let the cooker sit for 15 minutes before releasing the steam manually.

Recommended Products

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• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

It's an adaptation of a fantastic recipe from Emeril Lagasse's book, Sizzling Skillets and One Pot Wonders. (The Slow Cooker Indian Beef was also from this book and are favorites of ours!)

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links doesn’t cost you any extra and helps to keep my content free.

The post Meaty Chili Recipe with Stew Meat appeared first on Perry's Plate.

Looking for a goulash recipe that isn’t elbow mac and ground beef? Hungarian style goulash is easier than you think – especially made in an Instant Pot! I’ve been making this recipe for more than a decade and can guarantee those tender, fall-apart pieces of beef braised in a rich paprika sauce will turn out perfectly every single time.

Where this Hungarian Goulash Recipe comes from

I spent a year and a half in Austria during my early 20s and fell in love with the unique mixture of German and Hungarian food that we ate. 

I learned to appreciate good sausage, homemade sauerkraut, authentic apple strudel, and ate more bowls of Hungarian goulash than I could count. I also ate Nutella for the first time, so basically my time there changed my life.

Ok, back to this Hungarian goulash recipe. And time for a story — this one’s good because it involves yodeling.

There was an elderly woman we visited who invited us over for lunch quite often. Her name was Maria Güsenleitner, and she was Austria’s “Queen Yodeler” back in the 1940s. (Yes, that was a thing.) 

She also made the best goulash and served it to us every time we came over. Sometimes we ate it with egg noodles. Sometimes with steamed potatoes. It was one of my favorite things to eat.

I imagine there are a lot of variations of this peasant-type dish that evolved from the countries in central Europe. This one is the closest to what I ate in Austria, though.

What You'll Love About This Instant Pot Goulash

Using a pressure cooker to make this goulash means you can buy inexpensive beef stew meat and it will magically transform into tender, juicy shreds of beef. Make it ahead of time, too! It falls into the same category as chili and curries – often better the next day.

Ingredients to make Hungarian Goulash

Tender pieces of beef stew meat covered in a rich, bell pepper-based sauce with two different kinds of paprika (sweet paprika and sweet Hungarian paprika), garlic, caraway seeds, and a hit of vinegar to give it a little tang. Tomato paste gives it even more richness and depth and won't make it too thick like tomato sauce would.

Can I use a different kind of bell pepper?

I highly recommend using red peppers or a sweet pepper that's orange or yellow. 

A red pepper has a totally different taste than a green pepper. Don't use green peppers.

How to make Hungarian Goulash

1. Trim any excess fat from the stew meat. Sprinkle sea salt and black pepper over the meat and toss to coat evenly.
2. Turn the Instant Pot to the High Saute setting and add 1-2 Tablespoons of ghee to the pot. When it is preheated, brown the meat in batches, adding a little ghee each time you start a new batch. Let them cook, undisturbed for 3-4 minutes. Flip them around and let them cook another 3-4 minutes until a crust forms. If you overcrowd the pot the meat won't develop that tasty, caramelized crust. It doesn't have to be cooked through.
3. Return all of the seared meat to the pot. Add the minced bell pepper and onion, garlic, both paprikas, caraway seed, and sea salt to the pot.
4. In a large liquid measuring cup, whisk together the red wine vinegar, tapioca flour, tomato paste, and the beef broth. Pour the liquid mixture into the pot and give the whole thing a good stir.
5. Seal the Instant pot, moving the steam valve to "sealing" and set it for Manual for 30 minutes. Let the steam release naturally for 10 minutes, and then manually release the rest of the steam by moving the steam valve to "venting".
6. Stir the goulash around and add the other cup of beef broth if you'd like a thinner consistency. Taste, and add more salt or a splash of red wine vinegar if you think it needs it.

Goulash Recipe Hungarian variations

Despite the hot sauce-colored gravy, this Instant Pot goulash recipe isn’t spicy.

It's a little peppery from the black pepper and Hungarian paprika, but you can certainly make it spicy by adding more Hungarian spicy paprika and maybe some chili flakes.

How to make this Recipe for Hungarian Goulash in the slow cooker

1. Sear the meat in a pan on the stove and use some beef broth to deglaze the pan, pouring everything into the slow cooker.
2. Add the minced bell pepper and onion, garlic, both paprikas, caraway seed, and sea salt to the pot.
3. In a large liquid measuring cup, whisk together the red wine vinegar, tapioca flour, tomato paste, and the beef broth. Pour the liquid mixture into the pot and give the whole thing a good stir.
4. Cook it on low for 5-6 hour.
5. Stir the goulash around and add the other cup of beef broth if you'd like a thinner consistency. Taste, and add more salt or a splash of red wine vinegar if you think it needs it.

What to serve with goulash

We ate it this particular day with some leftover Instant Pot Cauliflower Puree with Rosemary & Garlic — a PERFECT COMBO. 

But, unless you have two Instant Pots or prep one of the dishes ahead of time, it could be somewhat cumbersome making both at dinnertime.

You can also serve this Instant Pot beef goulash over rice, baked potatoes, or gluten-free noodles.

And if you add a little more beef broth, you can eat it like a soup! It's commonly garnished with a dollop of sour cream, which is lovely, too.

How to store this Goulash Instant Pot recipe

How to freeze Hungarian Goulash

Absolutely. Goulash is one of those recipes that is sometimes better the second day -- like chili and Indian curry. Just store it in a freezer-safe airtight container for a few months and pull it out when you need a quick weeknight meal.

How to reheat this Hungarian Goulash Recipe

Reheat this Goulash on the stovetop on medium heat until warmed throughout.

If you like this recipe, try another one of my beef Instant Pot recipes!

More Beef Instant Pot Recipes on Perry's Plate

Gyro-Inspired Shredded Beef makes THE BEST Greek-inspired bowls and stuffed pitas!

Copycat Chipotle Barbacoa Beef is probably my favorite shredded beef taco meat. It's heavenly

Instant Pot Shredded Beef with Green Chile is another fabulous one for taco night!

Instant Pot Pot Roast with Rosemary Gravy is another cozy option for winter served with potatoes or rice.

The Best Steak Chili is a winner at so many chili cook-offs! Whip it up quickly in your Instant Pot or low and slow with your Crock Pot.

Instant Pot Corned Beef is a classic for St. Patrick's Day!

Instant Pot Beef Stew is a classic beef stew with a ton of cozy flavor.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

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Hungarian Goulgash (Instant Pot)

Yield: Serves 8

Prep Time: 25 minutes

Additional Time: 1 hour 5 minutes

Total Time: 1 hour 30 minutes

No, not the American mesh of macaroni, ground beef, and spaghetti sauce, but authentic Hungarian goulash with tender beef pieces and fiery paprika sauce. Includes adaptation for a slow cooker, too!

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Ingredients

• 2 - 2 ½ pounds beef stew meat, cut into ½-inch pieces
• 2 teaspoons sea salt, divided
• ½ teaspoon black pepper
• 2-4 Tablespoons ghee, bacon drippings, or grass-fed butter
• 2 red bell peppers, seeded and minced
• 1 large onion, minced
• 3 cloves garlic, minced
• 3 Tablespoons sweet paprika
• 1 teaspoon hot Hungarian paprika
• 1 teaspoon whole caraway seeds
• 3 Tablespoons red wine vinegar
• 2 Tablespoons tapioca flour
• 2 Tablespoons tomato paste
• 3 cups beef broth

Instructions

1. Trim any excess fat from the stew meat. Sprinkle 1 teaspoon sea salt and the black pepper over the meat. Toss to coat evenly.
2. Turn the Instant Pot to the High Saute setting and add 1-2 Tablespoons of ghee to the pot. When it is preheated, brown the meat in 3 batches, adding a little ghee each time you start a new batch. Let them cook, undisturbed for 3-4 minutes. Flip them around and let them cook another 3-4 minutes until a crust forms. If you overcrowd the pot the meat won't develop that tasty, caramelized crust. It doesn't have to be cooked through.
3. Return all of the seared meat to the pot. Add the minced bell pepper and onion, garlic, both paprikas, caraway seed, and 1 teaspoon sea salt to the pot.
4. In a large liquid measuring cup, whisk together the red wine vinegar, tapioca flour, tomato paste, and 2 cups of beef broth. Pour the liquid mixture into the pot and give the whole thing a good stir.
5. Seal the Instant pot, moving the steam valve to "sealing" and set it for Manual - 30 minutes. Let the steam release naturally for 10 minutes, and then manually release the rest of the steam by moving the steam valve to "venting".
6. Stir the goulash around and add the other cup of beef broth if you'd like a thinner consistency. Taste, and add more salt or a splash of red wine vinegar if you think it needs it.
7. Serve with desired side dish.

Notes

Nat's Note: A slow cooker version of this recipe is featured in my cookbook on page 162. If you'd like to use a slow cooker, sear the meat in a pan on the stove and use some beef broth to deglaze the pan, pouring everything into the slow cooker. Continue as instructed and cook it on low for 5-6 hour.

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WATCH: Traditional Hungarian Goulash Recipe

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The post Instant Pot Hungarian Goulash Recipe appeared first on Perry's Plate.

Pressure Cooker Beef Stew is the best!

Don't get me wrong, I love a good Pressure Cooker Shredded Beef recipe, but sometimes we like to change things up with a good pot roast.

Pot roast is generally considered to be the epitome of comfort food, yes?

To me, beef stew is like a shortcut for a pot roast meal. You've got tender, melt-in-your-mouth beef and buttery soft carrots and potatoes hanging out in a rich, thick gravy.

Your Instant Pot makes this super quick so you don't have to wait all day to eat!

But if slow cooking is more your speed (I get it. It's great, too!) I added that variation in the recipe card below.

What you'll need for this Instant Pot Beef Stew Recipe

• Beef Stew Meat - I don't recommend using steak for this because it will dry out quickly. Chopped chuck roast also works well here.
• Potatoes - I recommend using red potatoes or Yukon golds. These waxier types of potatoes hold up better under intense cooking than Russets which might get incredibly mushy.
• Carrots - Cut them big like the potatoes.
• Celery - You'll want these cut small.
• Onion - These, too.
• Beef Broth - If I'm on my game I've got Homemade Bone Broth in the freezer to pull out (you can use that bone broth recipe for beef as well as chicken!) but boxed broth is JUST fine here.
• Balsamic vinegar - Gives this recipe an extra little somethin' somethin'.
• Tomato paste - This hit of umami deepens the flavors of the gravy and adds great flavor!
• Fresh rosemary - If you have it. You don't have to be precious about this -- you can use dried if you want.
• Fresh garlic - Or granulated garlic. But fresh is amaaaazing.
• Cornstarch - To thicken the gravy afterward. By the way, did I mention this recipe is gluten free?
• Salt & Pepper - Because, always.

How to Make Beef Stew in Instant Pot

1. Brown the meat in the Instant Pot using the sauce setting. Set it aside.
2. Saute the onions and celery. Add the tomato paste, garlic, and rosemary. Cook for a couple minutes and add the balsamic vinegar.
3. Add the seared meat back to the pot along with the carrots, potatoes, salt, and some of the broth.
4. Cook on high pressure for 15 minutes. Let it sit for 10, then release the rest of the steam manually.
5. Whisk the cornstarch into the rest of the broth and stir it into the hot stew.
6. Serve! We love it with crusty bread.

How long to cook Beef Stew in Instant Pot

A 15-minute pressurizing cycle with a 10-minute cooks the beef and vegetables really well. You'll want to make sure you leave it alone for 10 minutes an resist the urge to release the pressure early.

Those minutes after the cycle is over is important for the juices to redistribute in the meat. It makes it more tender, I promise!

Tips for making this Beef Stew Pressure Cooker recipe

• The size of your meat and vegetables is important! You'll want the beef, potatoes, and carrots roughly the same size (chunky) so they're cooked evenly. The onions and celery can be small so they incorporate more into the gravy.
• Searing the meat is optional. It's easy to do in the Instant Pot with its build-in sauce function, but if you want the prep to go a little faster, skip this step!
• Let the Instant Pot naturally release for 10 minutes. After the pressurized cycle, leave your cooker alone for 10 minutes. See above for the explanation on this.
• Use red or Yukon gold potatoes. Russets are starchier and might get reallllly mushy. The other types hold their shape better during cooking.

Easy Instant Pot Beef Stew variations

• Swap out the potatoes for turnips or another sturdy root vegetable.
• Change the seasoning profile! Instead of rosemary, add some taco seasoning or Greek seasoning.
• Replace the beef stew meat with chunks of pork shoulder for a different twist.

What to serve with Pressure Cooker Beef Stew

This beef stew is great on its own, but here are a few ideas of things to serve it with if you're looking to flesh out the meal a little more.

• Crusty bread, cornbread muffins, or biscuits.
• Cooked rice or noodles
• A green salad. Like Spring Mix Salad or Syrian Salad.

How to store this Beef Stew Recipe (Instant Pot)

Store any leftovers in a lidded container in the fridge for up to a week. Just a heads up... it's going to be a little mushy when you reheat it. But that just means it's extra cozy, right?

FAQs for making this Beef Stew Pressure Cooker recipe

More Recipes Using Beef Stew Meat on Perry's Plate

If you like this recipe, try another one of my recipes using beef stew meat! These are all family favorites, too.

Steak Chili Recipe - If you've never had chili with chunks of tender beef (as opposed to ground beef), it's something you need to experience. This recipe calls for a tougher cut of steak, but you can for sure use beef stew meat, too.

Borscht - Steve's favorite soup in the whole world. All of our kids love it too. A little time consuming, but I always make a double batch and it's gone within a week!

Hungarian Goulash - No, not elbow Mac and ground beef. It's close to a traditional Hungarian version with tender chunks of beef in a paprika sauce. It's deeeelish.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Beef Stew Pressure Cooker Recipe

Yield: Serves 5

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

To me, beef stew is like a shortcut for a pot roast meal. You've got tender, melt-in-your-mouth beef and buttery soft carrots and potatoes hanging out in a rich, thick gravy. Your Instant Pot makes this super quick so you don't have to wait all day to eat!

Print

Ingredients

• 1 - 1 ½ pound beef stew meat
• 2 Tablespoons avocado oil
• 2 teaspoons sea salt, divided
• ½ teaspoon black pepper
• 1 medium onion, peeled and diced small
• 2 stalks celery, diced small
• 1 Tablespoon tomato paste
• 1 Tablespoon minced or Microplaned garlic
• 1 Tablespoon minced fresh rosemary (or 1 teaspoon dried)
• ¼ cup balsamic vinegar
• 3 large carrots, peeled and cut into 1-inch chunks
• 1 ½ lbs potatoes (reds or Yukons), cut into 1-inch chunks
• 2 cups beef broth, divided
• 2 Tablespoons cornstarch

Instructions

1. Trim the stew meat to your liking and cut the pieces into roughly one-inch chunks if they aren't that size already. Sprinkle 1 teaspoon of salt and the black pepper on the meat and toss to coat it evenly.
2. Turn your Instant Pot or electric pressure cooker to the saute setting and add the oil to the insert pot.
3. When it's hot, add half of the meat to the pot and let it cook for 2-3 minutes undisturbed. Flip them around and cook for another minute or two. Remove them from the pot and cook the other half of the meat. Remove that meat from the pot. (Browning the meat is optional, but adds flavor!)
4. Add the onion and celery to the hot oil and cook for a few minutes until the onion softens. Stir in the tomato paste, garlic, and rosemary and cook for another minute or two.
5. Pour in the balsamic vinegar to the pot. Add the potatoes, carrots, browned beef, 1 teaspoon salt, and 1 ½ cups of the broth. Give it a good stir.
6. Put the lid on the pot, sealing it. Set it to high pressure for 15 minutes and make sure the steam valve is set to "sealing".
7. When the pressurized cycle completes, leave it alone for another 10 minutes and then release the rest of the pressure manually.
8. Whisk the cornstarch into the remaining ½ cup broth. While the stew is still steaming but not bubbly, pour in the cornstarch mixture and stir it gently. The liquid in the pot should thicken, creating a smooth gravy.
9. Serve immediately with crusty bread or by itself.

Notes

SLOW COOKER VARIATION: If you'd to sear the meat on the stove in a skillet you can for sure do that. Otherwise, put all of the ingredients into a 6 or 7 quart slow cooker. Whisking the tomato paste into the broth would avoid any lumps. Cook on low for 5-6 hours.

1. You can use Russet potatoes in this recipe, too, but I recommend using a less starchy and more waxy potato like reds or Yukon golds because they hold up better during cooking.

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Nutrition Information

Yield 5 Serving Size 1 ½ cups
Amount Per Serving Calories 492Total Fat 15gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 135mgSodium 1343mgCarbohydrates 40gFiber 5gSugar 6gProtein 50g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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The post How to make Beef Stew in Instant Pot appeared first on Perry's Plate.

Since I have dozens of Asian-inspired recipes on my site, I sometimes make coconut rice to add a little more intrerest to the meal. (Not always. I’m busy like you!) I really love the extra richness and flavor of the coconut in the rice and it pairs well with so many thing.

Why You'll Love This Instant Pot Coconut Rice

• Instant Pot recipes are the best. That alone makes me love this – just toss everything in and let it go.
• You don’t need any fancy ingredients. Good coconut milk is easy to find.
• The extra richness from the coconut milk adds good fats and a creamy texture to your rice.
• It pairs with so many things! I especially love it with stir fry and curry recipes.

What you'll need for Coconut Rice in Instant Pot

• Long grain white rice, like basmati or jasmine
• Coconut milk (full-fat and light are both fine)
• Sea salt
• Sweetener of choice (I use monkfruit sweetener or coconut sugar)

How to make Instant Pot Coconut Rice

1. Rinse the rice under cold water for about 2 minutes or until the water runs clear.
2. Put the rinsed rice, coconut milk, salt, sweetener, and 1 cup of water into the insert pot of your Instant Pot or other type of multi-cooker. Stir everything together well -- especially if the coconut milk has separated and the cream has hardened.
3. Place the lid on your Instant Pot, sealing it closed and moving the steam valve to "sealing".
4. Cook on high pressure for 5 minutes.
5. When the pressurization time is over, let the cooker sit, naturally releasing pressure for about 10 minutes before manually releasing the rest of the steam.
6. Remove the lid and stir the rice around a bit with a fork to fluff it up. Cover to keep warm until ready to serve.

Coconut Milk Rice Instant Pot Variations

During the cooking process, you can add grated fresh ginger, crushed garlic, or the white parts of a spring onion.

Sometimes I like to stir in fresh cilantro, mint, or the green parts of a spring onion just before serving for a pop of color.

Coconut Rice Instant Pot Tips

For amazingly fluffy rice, rinse the dried rice 2-3 times before cooking.

Add some toasted coconut flakes to add even more coconut flavor and texture!

What to Serve with Coconut Rice

These recipes would also be great with this coconut rice!

Mango Chicken Curry -- An oldie from Perry's Plate (and in desperate need of an update!), but still such a great recipe. Mango + coconut is a stellar combo.

Easy Thai Chicken Curry for Instant Pot -- Another reason to get a second Instant Pot. Heh.

Paleo Thai Grilled Chicken with "Peanut" Sauce -- Yes. Just do this. That peanut sauce with this coconut rice?! I may have to throw that on my menu next week.

Ahi Tuna Poke Bowls  -- Poke bowls don't typically have coconut rice, but I think it's a fabulous idea.

Grilled Malibu Chicken -- Anything with pineapple automatically goes with coconut. Yes? Maybe?

How to Store and Reheat Instant Pot Coconut Rice

It stores well in an airtight container for up to 3 days in the fridge. After reheating, simply fluff it with a fork.

Frequently Asked Questions

Easy Instant Pot Coconut Rice

Yield: Serves 6-8

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Instant Pot Coconut Rice is just a few ingredients, but has such a great flavor and compliments so many ethnic dishes! Try it the next time you make a curry!

Print

Ingredients

• 2 ½ cups long grain white rice, like basmati or jasmine
• 2 - 13.5 ounce cans of coconut milk (full-fat and light are both fine)
• 2 teaspoons sea salt
• 3-4 Tablespoons sweetener of choice (I use monkfruit sweetener or coconut sugar)

Instructions

1. Rinse the rice under cold water for about 2 minutes or until the water runs clear.
2. Put the rinsed rice, coconut milk, salt, sweetener, and 1 cup of water into the insert pot of your Instant Pot or other type of multi-cooker. Stir everything together well -- especially if the coconut milk has separated and the cream has hardened.
3. Place the lid on your Instant Pot, sealing it closed and moving the steam valve to "sealing".
4. Cook on high pressure for 5 minutes.
5. When the pressurization time is over, let the cooker sit, naturally releasing pressure for about 10 minutes before manually releasing the rest of the steam.
6. Remove the lid and stir the rice around a bit with a fork to fluff it up. Cover to keep warm until ready to serve.

Notes

Stovetop adaptation: Add the rice, coconut milk, 1 cup of water, sea salt, and sweetener in a large saucepan. Bring to a boil. Reduce to low heat, cover, and let it simmer for 15 minutes. Remove from heat and let it sit, covered for 10 minutes. Fluff the rice with a fork and serve immediately.

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• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

The post Instant Pot Coconut Rice Recipe appeared first on Perry's Plate.