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Ground Lamb Pilaf with Sundried Tomatoes and Basil

instant pot ground lamb pilaf with sun-dried tomatoes and basil

Ground Lamb Pilaf with Sundried Tomatoes and Basil

4.41 from 5 reviews
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Cuisine Italian


  • 1 tablespoon oil
  • 1 pound ground lamb or another ground meat
  • 1 onion diced
  • 1 Serrano pepper minced
  • 2 teaspoons minced garlic
  • 1 teaspoon paprika
  • ¾ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • teaspoon cayenne optional adjust to taste
  • 1 cup rice soaked for 5-10 mins in cold water
  • 1 cup water

Add later:

  • ½ cup of sun-dried tomatoes in olive oil drained and chopped
  • 1 large handful of fresh basil leaves approx 5 ounces


  • Press the sauté button, add the oil and allow the pot to heat up for a minute. Then add the ground lamb, onion, serrano pepper, garlic to the pot. Cook until the lamb is no longer pink.
  • Add the paprika, salt, black pepper and cayenne and mix well.
  • Add the drained rice and 1 cup of water to the pot and mix well.
  • Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  • Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  • Stir in the sundried tomatoes and fresh basil. Once the tomatoes are warmed through and the basil wilts, serve.


  • typically sun-dried tomatoes have salt in them which is why my recipe calls for a bit less salt than usual (¾ teaspoon instead of 1 teaspoon). You may need to add a bit more salt at the end to taste.
Keyword instant pot, pilaf, pressure cooker
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