Recipe Category: Instant-Pot
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Ingredients
Recipe for: Hashweh
Serves 6
Active Time 15 minutes
Saute; Pressure/Manual (High) Natural/Quick Release
- 2 tablespoons vegetable oil or Ghee
- ½ cup pine nuts
- 1 cup sliced yellow onions
- 1 tablespoon minced garlic
- 1 pound 85% lean ground beef
- 1 cup basmati rice, rinsed and drained
- 4 or 5 cardamom pods, or ½ teaspoon ground cardamom
- 1½ teaspoons ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups water
- ½ cup chopped fresh cilantro, parsley, or mint, or a mixture
- tzatziki, for serving (optional)
Method
- Select SAUTE on the Instant Pot
- When the pot is hot, add the oil
- When the oil is hot, add the pine nuts
- Cook, stirring, for 1 to 2 minutes
- Add the onions and garlic and stir to combine
- Add the ground beef and cook, stirring just enough to break up the clumps of meat, for 2 to 3 minutes (don’t worry about cooking the beef fully at this stage)
- Add the rice, cardamom, allspice, cinnamon, nutmeg, salt, and pepper
- Stir well to combine
- Stir in the water
- Select CANCEL
- Secure the lid on the pot
- Close the pressure-release valve
- Select MANUAL and set the pot at HIGH pressure for 4 minutes
- At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
- Stir gently to fluff up the rice
- Sprinkle with the chopped fresh herbs
- Serve hot, with a side of tzatziki if you like
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