Why This Recipe Works

First, searing the meat builds deep flavor.
Then, tomato sauce + stock creates a bold, cozy base.
Next, rice naturally thickens the soup, so it turns stew-like without needing flour.
Additionally, ground walnuts add richness and a velvety texture that feels restaurant-level.
Finally, Khmeli Suneli + black pepper + paprika bring that unmistakable Georgian warmth, while cilantro brightens everything right at the end.

Ingredients (and why each one matters)

Chuck beef (1 lb, cubed):
Because chuck has connective tissue, it becomes tender and flavorful after pressure cooking or simmering.

Russet potatoes (3):
Meanwhile, russets soften easily and help the soup feel hearty and filling.

Onion (1 small):
Additionally, onion sweetens the base and rounds out the tomato.

Carrot (1):
Then, carrot adds gentle sweetness and color.

Red bell pepper (1):
Also, bell pepper adds a subtle fruity note that plays beautifully with paprika.

Jalapeño (½, optional):
If you want a kick, jalapeño adds heat without overpowering the spice blend.

Garlic (2 cloves):
Next, garlic boosts aroma and gives the broth a savory backbone.

Khmeli Suneli (1 tbsp):
This is the signature Georgian spice blend. Therefore, it’s the “make-it-Kharcho” ingredient.

Salt (2 tsp) + black pepper (1 tsp):
Black pepper is essential here, because it gives Kharcho its bold edge.

Paprika (1 tbsp mild/sweet):
Additionally, paprika adds warmth and color.
If using smoked paprika, use 1 tsp so it doesn’t dominate.

Milk paprika (1 tbsp, optional):
If you have it, it adds a softer, mellow paprika note.

Ground walnuts (½ cup):
Then, walnuts thicken and enrich the soup.

Rice ( ¼ cup):
As it cooks, it thickens the soup and makes it satisfying.

Cilantro (1 bunch):
Finally, cilantro adds freshness and balance at the end.

Tomato sauce (1 jar, 25 oz):
This creates the main body of the broth. Roasted garlic tomato sauce is especially great.

Water (6½ cups) + chicken stock (1 quart):
Together, they make the broth flavorful but not too heavy.

Oil (for sautéing):
Because browning equals flavor, a little oil helps everything caramelize.

White Vinegar or Lemon Juice (Final Flavor Boost)

Finally, once the soup is fully cooked and seasoned to taste, finish it off with 1 tablespoon of white vinegar and a generous handful of freshly chopped cilantro.
The vinegar brightens the rich tomato-walnut broth and balances the deep flavors, while the cilantro adds freshness and lifts the entire dish just before serving.

For full list of ingredients and instructions, see recipe card below.

Where to buy Khmeli Suneli + spices (Amazon link options)

Since availability varies, these Amazon search links make it easy to choose your favorite brand:

• khmeli Suneli
• Mild Paprika

Instructions

Step-by-step: Instant Pot method (detailed)

1) Sear the beef (for flavor + cleaner broth)

First, set the Instant Pot to Sauté and add a little oil.
Then, add the cubed beef and brown it.

Next, when the meat starts releasing liquid, drain that liquid.
After that, give the meat a quick rinse (your preference for a cleaner broth), and then return it to the pot with a bit more oil.
Finally, sear again briefly so you get better browning.

2) Add vegetables and lightly sauté

Now, add the chopped onion, carrot, bell pepper, potatoes, jalapeño, and garlic.
Then, sauté for a few minutes, just until everything smells amazing.

3) Add spices, walnuts, rice, and liquids

Next, add:

• Khmeli Suneli
• salt + black pepper
• paprika (and milk paprika if using)
• ground walnuts
• rice
• tomato sauce
• water + chicken stock

Then, stir well so the walnuts don’t clump.

4) Pressure cook

After that, seal the lid and cook on:

• Soup setting for 30 minutes, or
• High Pressure for 30 minutes

5) Release pressure + finish

Once pressure releases, open the lid and stir thoroughly.
Then, taste and adjust salt if needed.
Finally, add a generous handful of chopped cilantro (or parsley), 1 Tbsp Of White Vinegar or Lemon Juice stir, and serve.

🌿 Tips

• The walnuts give Kharcho its signature richness — don’t skip them.
• This soup thickens as it sits and tastes even better the next day.
• Serve with crusty bread or lavash.

Enjoy your hearty Georgian Kharcho!

Stovetop method (no Instant Pot)

First, sear beef in a heavy pot or Dutch oven.
Then, drain/rinse if you like, and sear again.

Next, sauté vegetables for 3–5 minutes.
After that, add seasonings, walnuts, rice, tomato sauce, and liquids.

Then, bring to a gentle boil, reduce to a simmer, and cover.
Finally, simmer until beef + potatoes are tender, usually 60–90 minutes, depending on your meat size and heat level.
Afterward, stir, adjust seasoning, and add cilantro.

For full list of ingredients and instructions, see recipe card below.

Smart substitutions (easy swaps that still taste amazing)

• Protein swaps:
  • You can use chicken or lamb instead of beef.
  • However, chicken cooks faster, so you’ll reduce time (see FAQ).
• Tomato swap:
  • You can use canned tomatoes + tomato paste instead of tomato sauce.
  • Then, choose tomatoes labeled less acidic or low sourness, if possible, so the soup stays balanced.
• Herb swap:
  • If you dislike cilantro, you can use parsley.
  • Additionally, a mix of parsley + a little dill can be lovely.
• Rice swap:
  • You can use any rice you have.
  • However, cook times vary slightly (see FAQ).
• Nut swap:
  • If you have a walnut allergy, you can use ground almonds instead.
  • Alternatively, you can skip nuts, although you’ll lose some richness.
• Paprika swap:
  • If you only have smoked paprika, use less (start with 1 tsp), and then adjust.
• No Instant Pot? No problem:
  • You can absolutely make this on the stovetop.
  • Therefore, you’ll just simmer until the meat and veggies are tender.

FAQs

Can I use chicken instead of beef?

Yes. However, chicken cooks faster. Therefore, in an Instant Pot, try 10–12 minutes on High Pressure (thighs are best), and then add potatoes in chunks so they don’t over-soften.

Can I use lamb?

Absolutely. In fact, lamb is fantastic here. Typically, you’ll keep the same 30 minutes in the Instant Pot for stew cuts.

What rice works best?

Basmati is great, although any rice works. However, short-grain rice thickens more, while long-grain stays a little lighter.

How do I avoid a sour tomato flavor?

First, choose lower-acid tomato products.
Then, if it still tastes sharp, add a small pinch of sugar or an extra handful of carrots for natural sweetness.

Can I make it nut-free?

Yes—use ground almonds if that works for you. Otherwise, you can skip nuts, although the soup will be less creamy and less thick.

Will it thicken as it sits?

Yes. Therefore, if it gets too thick the next day, add a splash of stock or water while reheating.

More Recipes You’ll Enjoy

More Georgian recipes you’ll probably love next
If you enjoyed this flavor profile, then try:
Satsivi (walnut sauce comfort dish)
Chakhokhbili (Georgian chicken stew)
Khinkali (Georgian dumplings)
Lobio (beans with herbs and spices)

I hope you loved this recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome