This Instant Pot recipe is super easy! Just brown the meat, throw everything else in the pot, and set the timer for 5 minutes! It took about 35-40 minutes total (including prep time, coming to pressure, and releasing pressure). The best part- only one pot to wash! Woo hoo!
This is my version of the Ground Beef & Rice Shawarma recipe from Two Sleevers. I’ve never had Shawarma, (actually, I’d never even heard of it until it was mentioned in the Avengers movie), so I can’t compare it to a traditional shawarma recipe, but my whole family enjoyed it! If you don’t think you’d like the spices, change them up! I think this would be great with more of a stir-fry flavor too! Maybe instead of the spices listed below, just use salt, garlic powder, onion powder, black pepper, and then serve with soy sauce! I think I’ll try that combo next time!
- 1 tablespoon oil
- 1 pound ground beef or ground turkey
- 1 cup diced onion (I used frozen onions to save time!)
- 5 cloves garlic
- 2 teaspoons kosher salt
- 2 teaspoons oregano
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/8 teaspoon cayenne pepper
- 1.5 cups jasmine rice- rinsed
- 1.5 cups broth
- 16 oz bag of shredded coleslaw mix
Press the Saute button on the Instant Pot and turn it on high. When it’s hot, add the oil. Add the meat, and cook a few minutes, stirring and breaking it up with a spoon. Add the chopped onion, garlic, and spices. Stir well.
Add the rice, broth, and coleslaw. Secure the lid and set to pressure cook on high for 5 minutes. Let pressure release naturally for 10 minutes, then release any remaining pressure.
Recipe Adapted from Two Sleevers Instant Pot Ground Beef Shawarma Rice. I used jasmine rice instead of basmati, increased the amount of cabbage, and changed the spices up a bit.