Instant Pot Beef with Zucchini, Fresh Herbs and Lemony Creamy Rice

Instructions

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   1. Season the beef with 1/2 teaspoon of the salt, black pepper, dried thyme, and sweet paprika.

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   2. Turn the Instant Pot to Sauté on high. When hot, add the olive oil and brown the beef in 2 batches for 5 to 6 minutes total, stirring to sear several sides. Transfer the meat to a plate.

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   3. Add the onion, carrot, and garlic to the pot. Sauté for 3 minutes, stirring, until the onion softens slightly.

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   4. Pour in the dry white wine and scrape the bottom with a wooden spoon to release the browned bits. Cook for 1 minute until slightly reduced.

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   5. Add the rinsed rice and stir for 30 seconds to coat it in the aromatics. Pour in 600 ml (2 1/2 cups) of the beef broth and mix well.

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   6. Return the beef and any juices to the pot. Scatter the zucchini on top without stirring too much so it keeps some texture.

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   7. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes. When finished, let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure.

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   8. Open the pot and switch back to Sauté on low. Add the remaining 120 ml (1/2 cup) broth, the butter, lemon zest, and lemon juice. Stir gently for 1 to 2 minutes.

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   9. In a small bowl, mix the Greek yogurt with 2 tablespoons of the hot cooking liquid to temper it. Stir it into the Instant Pot until creamy, without letting it boil vigorously.

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    10. Turn off the pot and add the fresh parsley and fresh dill. Taste and adjust with the remaining salt if needed.

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    11. Serve hot. If you want to keep it warm before serving, use the keep-warm setting; a safe reheating serving temperature for beef is at least 74 °C / 165 °F.