Beef Shawarma and Rice
Ground beef cooked with shawarma spices, cabbage, and basmati rice in one pot. A quick Lebanese-inspired weeknight dinner.
Ingredients
Method
Completed steps 0
Set the Instant Pot to Sauté mode on high heat. Once the display shows HOT, pour in the oil. When it shimmers, stir in the garlic for 30 seconds.
Add the onions and ground beef, stirring constantly to break apart the meat into small pieces. Do not fully cook the beef at this stage. If anything is sticking to the pot bottom, pour ¼ cup water in and scrape thoroughly to deglaze.
Stir in the rinsed rice, water, shredded cabbage, salt, and shawarma spice until combined.
Seal the lid and cook at high pressure for 5 minutes. Let pressure release naturally for 10 minutes, then manually release any remaining pressure.
Notes
Deglazing prevents the burn notice from interrupting cooking.
Cilantro and yogurt on the side brighten the finished dish.
Leftovers store well in the refrigerator for up to 4 days.
Calories: 348 kcal · Carbs: 43 g · Protein: 19 g · Fat: 10 g · Sodium: 335 mg · Fiber: 2 g · Sugar: 3 g
Adapted from twosleevers.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.