Instant Pot Beef Burger Pilaf with Dried Apricots

Name: Instant Pot Beef Burger Pilaf with Dried Apricots
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (454 g) ground beef, 80/20 blend; ¼ cup (40 g) yellow onion, finely minced, finely minced; 2 cloves (6 g) garlic, minced, minced; 1 tsp (2 g) ground cumin; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1½ cups (300 g) basmati rice, rinsed, rinsed thoroughly under cold water until water runs clear; 2 cups (480 ml) beef broth or stock; ½ cup (90 g) dried apricots, halved, halved or roughly chopped; ¾ tsp (1½ g) ground cumin; ¼ tsp (½ g) ground cinnamon; ¾ tsp (4½ g) kosher salt; 2 tbsp (30 ml) extra-virgin olive oil; ½ cup (70 g) pine nuts, lightly toasted; ¼ cup (15 g) fresh cilantro or parsley, roughly chopped, roughly chopped (optional)

From the MyKitchenBank Kitchen

A Middle Eastern–inspired one-pot dinner where seasoned ground beef burgers nestle into fragrant basmati rice with sweet dried apricots, toasted pine nuts, and warm spices. Everything cooks together under pressure in the Instant Pot for a complete meal in under 30 minutes.

Prep: 15 min
Cook: 12 min
Wait: 10 min
Total: 37 min
Makes: 4 servings (1 burger patty + rice pilaf per serving)

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Ingredients

4 servings

For the beef burgers
1 lb (454 g) ground beef, 80/20 blend
¼ cup (40 g) yellow onion, finely minced, finely minced
2 cloves (6 g) garlic, minced, minced
1 tsp (2 g) ground cumin
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
For the pilaf
1½ cups (300 g) basmati rice, rinsed, rinsed thoroughly under cold water until water runs clear
2 cups (480 ml) beef broth or stock
½ cup (90 g) dried apricots, halved, halved or roughly chopped
¾ tsp (1.5 g) ground cumin
¼ tsp (0.5 g) ground cinnamon
¾ tsp (4.5 g) kosher salt
For cooking
2 tbsp (30 ml) extra-virgin olive oil
For garnish
½ cup (70 g) pine nuts, lightly toasted
¼ cup (15 g) fresh cilantro or parsley, roughly chopped, roughly chopped (optional)

Equipment (5)

Instant Pot (6-quart or larger)
Small bowl
Measuring cups and spoons
Fork or tongs
Instant Pot steamer rack (optional but helpful)

Steps

Before you start

Set the Instant Pot to sauté mode to preheat
Rinse the basmati rice thoroughly under cold water until the water runs clear
Have all ingredients prepped and within reach before you start sautéing

1
Toast the pine nuts
- In a small dry skillet over medium heat, toast the pine nuts, shaking the pan frequently, until fragrant and lightly golden, about 3–4 minutes.
- Transfer to a plate and set aside.
- This brings out their rich flavor and prevents them from tasting raw.
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Ready when: Pine nuts are fragrant and light golden brown
Tip: Watch closely—pine nuts burn quickly. If they darken too much, they'll taste bitter.
2
Mix the beef burger mixture
- In a small bowl, combine the ground beef, minced onion, minced garlic, 1 tsp cumin, 0.5 tsp salt, and 0.25 tsp black pepper.
- Mix gently with your hands just until combined; do not overmix, or the burgers will become tough.
- Form the mixture into 4 equal patties, each about ½ inch thick.
- Do not flatten them too much—they will cook and compress slightly.
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Ready when: Patties are roughly ½ inch thick and hold together
Tip: Overmixing the beef makes the burgers dense and rubbery. Handle the meat as little as possible.
3
Sauté the beef patties
- Set the Instant Pot to sauté mode (medium heat if available).
- Add 2 tbsp olive oil.
- Once hot, carefully place the 4 beef patties on the bottom of the pot in a single layer.
- Sear for 2–3 minutes on the first side without moving them, until they develop a brown crust.
- Flip and sear for another 2 minutes on the second side.
- The patties do not need to be fully cooked through—they will finish cooking during the pressure phase.
- Remove the patties with tongs and set them aside on a clean plate.
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Ready when: Patties have a golden-brown crust on both sides
Tip: Do not move the patties before flipping—they need those first 2–3 minutes to develop a crust.
4
Build the pilaf base
- With the pot still on sauté mode, add the rinsed basmati rice to the pot.
- Stir constantly for about 1 minute to toast the rice slightly and absorb the remaining oil.
- This step adds depth to the flavor.
- Pour in the 2 cups beef broth and stir well, scraping up any browned bits from the bottom of the pot (this is flavor).
- Add the halved dried apricots, 0.75 tsp cumin, 0.25 tsp cinnamon, and 0.75 tsp salt.
- Stir until the spices are evenly distributed.
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Ready when: Rice is lightly toasted and liquid is simmering
Tip: Toasting the rice for a minute prevents it from clumping and ensures each grain remains separate after cooking.
5
Arrange the beef patties on the rice
- Nestle the 4 seared beef patties on top of the rice mixture, spacing them out evenly.
- They should sit on the surface of the rice (not submerged).
- The rice will cook around them.
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Ready when: Patties are arranged in a single layer on top of rice
6
Cook under pressure
- Press the Cancel button to stop the sauté mode.
- Seal the Instant Pot lid (make sure the valve is set to "sealing").
- Set the pot to high pressure for 5 minutes using the manual or pressure-cook button.
- The pot will take about 5–7 minutes to come to pressure before the timer starts counting down.
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Ready when: Pressure indicator shows the pot is at full pressure; timer counts down from 5 minutes
Tip: Make sure the pressure valve is set to "sealing," not "venting," or the pot will not pressurize.
7
Natural release
- When the cooking time ends, do not open the lid immediately.
- Allow the pressure to release naturally for 5 minutes.
- This keeps the rice moist and allows the meat to finish cooking gently.
- After 5 minutes, carefully switch the valve to "venting" to release any remaining steam, and then open the lid.
- Stand back to avoid the steam.
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Ready when: Pressure pin drops (indicating pressure is released), steam clears when lid opens
Tip: Natural release is gentler on the rice than quick release and results in more evenly cooked grains.
8
Fluff and finishOven 160°F / 70°C
- Using a fork, gently fluff the rice, breaking up any clumps.
- The rice should be tender and fragrant, and the beef patties should be cooked through (internal temperature 160°F / 71°C).
- If you want a firmer bite, you can lightly press on a patty with a meat thermometer; it should reach 160°F.
- Transfer the pilaf to a serving platter or divide among bowls.
- Place a beef patty on top of each portion of rice.
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Ready when: Rice is tender, fluffy, and fragrant; beef patties are cooked through
Tip: Use a fork to fluff rather than a spoon to keep the rice grains separate.
9
Garnish and serve
- Top each serving with a generous handful of the toasted pine nuts and a sprinkle of fresh cilantro or parsley if using.
- Serve hot.
- The combination of sweet apricots, warm spices, nutty pine nuts, and savory beef is best enjoyed right away.
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Ready when: Dish is plated with garnishes visible
Tip: Save any extra toasted pine nuts to garnish leftovers—they soften as the dish sits.

Good to know

Tips

For extra moisture and flavor, drizzle a small splash of pomegranate molasses or lemon juice over the plated dish just before serving.
This dish pairs beautifully with a crisp green salad dressed with lemon vinaigrette or yogurt-based sauce on the side.
If your Instant Pot runs small, you can halve the rice and broth proportions and make 2 smaller patties instead; adjust cooking time to 3–4 minutes under high pressure.
For a vegetarian version, omit the beef patties and crumble 1 lb (454 g) cooked chickpeas or lentils into the rice before cooking, reducing the broth to 1.75 cups and cooking time to 4 minutes under pressure.

Make ahead

You can form the beef patties up to 4 hours ahead and refrigerate them on a plate covered with plastic wrap. Toast the pine nuts up to 1 day ahead and store in an airtight container. The complete pilaf is best served fresh, but leftovers keep well.

Storage & reheating

Room temperature: up to 2 hours in an airtight container. Refrigerator: up to 3 days in a covered container. Reheat gently on the stovetop with a splash of water over medium heat for 5–7 minutes, or in the microwave in 1-minute bursts. Freezer: up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.

Substitutions

dried apricots, halved → Dried dates, raisins, or figs. Use the same weight. Dates and figs are slightly larger and sweeter; raisins are smaller and tangier.
pine nuts → Sliced almonds or chopped walnuts. Toast the same way. Almonds and walnuts are less delicate and more budget-friendly, with a different texture and flavor.
basmati rice, rinsed → Jasmine or long-grain white rice. Use the same measurements. Basmati has a delicate aroma; jasmine is aromatic; long-grain white rice is more neutral.
beef broth or stock → Chicken broth or vegetable broth. The flavor will be slightly lighter but still delicious. Reduce salt slightly if using salted broth.