Instant Pot Beef with Zucchini, Smoky Tomato Rice and Fresh Basil

Instructions

1. 1

   1. Turn the Instant Pot to Sauté and let the insert heat for 2 minutes. Add 1 tablespoon olive oil, the cubed beef, 1/2 teaspoon salt, and black pepper. Brown the beef for 4 to 5 minutes, stirring, until lightly colored. Transfer it to a plate.

2. 2

   2. Add the remaining 1 tablespoon olive oil to the pot. Add the onion and cook for 2 minutes until softened. Stir in the garlic, smoked paprika, ground cumin, and dried oregano, and cook 30 seconds more, stirring so they do not burn.

3. 3

   3. Pour in the crushed tomato and scrape the bottom of the pot well with a wooden spoon to release any browned bits. Return the beef to the pot along with the beef broth and the remaining 1/2 teaspoon salt.

4. 4

   4. Sprinkle the long-grain rice evenly over the liquid without stirring too much. Arrange the zucchini on top in a light layer.

5. 5

   5. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes. The internal pressure-cooking temperature in the pot reaches approximately 239°F to 244°F (115°C to 118°C).

6. 6

   6. When the cooking cycle ends, let it rest for 5 minutes with natural release. Then carefully quick-release the remaining pressure.

7. 7

   7. Open the lid, add the lemon juice and fresh basil. Gently fold everything together so the beef, zucchini, and smoky tomato rice combine without breaking the grains too much.

8. 8

   8. Taste and adjust salt if needed. Serve hot, letting it rest for 2 minutes in the open pot so the rice can settle before plating.