Easy Instant Pot Keema
This Instant Pot Keema (Ground Beef Curry) is quick and easy to prepare and full of traditional flavor. It requires simple ingredients and has no whole spices to bite into, which makes it incredibly versatile and perfect for as a filling for samosas, puff pastry, and more. This recipe also includes instructions on how to adapt it to the stovetop.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium onion (peeled and chopped into eights)
- 5 garlic cloves (peeled)
- 1/2 inch ginger (peeled and cut into a few pieces)
- 1/4 cup neutral oil (such as avocado or grapeseed)
- 1 tsp cumin seeds
- 1-2 small green chili peppers (stems removed and roughly chopped)
- 1 small to medium tomato (quartered)
- 1 lb ground beef ((lean and regular both work))
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 red chili powder (or to taste)
- 1/4 tsp red chili flakes (optional)
- 1/4 tsp freshly ground black pepper
- 1 1/4 tsp kosher salt (or to taste)
- 2 tbsp whole milk yogurt
- 2 tbsp cilantro leaves (finely chopped)
- ½-1 tsp garam masala
- ½ tsp freshly squeezed lemon juice (optional)
Instructions
- 1
Place the onion, garlic, and ginger in a food processor. Use the pulse function to chop the mixture until finely chopped but not blended. Make sure the garlic and ginger is properly minced. If you'd like, you can chop the onion first and then the garlic and ginger together.
- 2
Select the Sauté setting on your Instant Pot and set it to More/High. When the screen says Hot, add the oil and cumin seeds and allow them sizzle for a few seconds.
- 3
Add the onion mixture and sauté until lightly browned (~6-8 minutes). Meanwhile, use the pulse function to roughly chop the tomatoes and green chili peppers in the food processor. Set aside for later use.
- 4
Deglaze the Instant Pot with a splash of water and continue to stir for a minute, removing any bits stuck to the pan. Add the ground beef and cook, stirring to remove any lumps, until it changes color (~4-5 minutes).
- 5
Add the tomato/green chili pepper mixture, ground spices, and salt. Mix well, deglazing any bits. (No need to add any extra water - See Note 1.)
- 6
Cancel Sauté and close and seal the lid. Select the Pressure Cook setting on High and set for 10 minutes. Once cooked, allow the pressure to naturally release for 5 minutes, then manually release any remaining pressure.
- 7
Select the Sauté setting and set to More/High. Stir in the yogurt and sauté until the meat turns glossy and no excess liquid remains (~6-7 minutes). Taste and adjust salt and spices. Sprinkle in garam masala, cilantro, and lemon juice (if desired). (See Note 2 for freezing.)