Easy Instant Pot Nihari (Pakistani Beef Stew)
This Instant Pot Nihari recipe takes 30 minutes of prep time but does not compromise on the authentic taste of this traditional Pakistani Beef Stew! Layers of flavor in every bite!
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 star anise ( (badiyan))
- 2 small bay leaves ((tez patta))
- 1 3-4" cinnamon stick ((daarchini))
- 1/2 tbsp store-bought Nihari masala powder or 1 tbsp homemade nihari masala (recipe in post)
- 3-4 whole cloves (ground into a powder using a mortar & pestle)
- 3 green cardamom pods (seeds removed and ground into a powder using a mortar & pestle)
- 1/2 tsp fennel seeds (ground into a powder using a mortar & pestle)
- 1/2-1 tsp paprika powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric
- 1/4 1/2 tsp red chili powder or cayenne
- 1/4 tsp crushed red chili pepper
- 1/4 tsp ground black pepper
- 1/8 tsp garlic powder (optional)
- a pinch nutmeg
- 1/3 cup grapeseed, canola or other neutral oil
- 1 tbsp ghee or butter
- 1 large onion (quartered and thinly sliced)
- 5-6 garlic cloves (crushed using a mortar & pestle)
- 1 inch piece ginger (crushed using a mortar & pestle)
- 1 lb beef stew or shank pieces - about 1 1/2-2 inch cubed
- 1/3 1/2 lb beef bones ((optional))
- 1+1/4 tsp kosher salt, or to taste
- 3-3 1/2 cups water (use lower amount if no bones)
- 1/4 cup Duram Atta Flour (sub roasted brown rice flour or sorghum flour for gluten-free*)
- 1 inch piece ginger (julienned)
- 1 lemon (cut into wedges)
- 1/4 cup fresh cilantro (chopped)
- 1-2 mild green chillies (finely chopped)
- crispy fried onions (optional)
Instructions
- 1
Select the Sauté - More/High setting on the Instant Pot. Once hot, add the oil, ghee, and onion, and sauté until the onion turns golden, about 10-12 minutes.
- 2
Add the garlic and ginger and continue to sauté until the raw smell disappears, about 20 seconds.
- 3
Add beef (along with bones - if using) and sauté for about 4-5 minutes or until it begins to brown.
- 4
Press the Cancel button to turn off the Instant Pot. Add the whole spices, ground spices, and salt and sauté for 20-30 seconds, allowing the spices to bloom. (Deglaze with 1-2 tbsp of water if they start to stick.) Pour in the measured water and stir to deglaze any browned bits from the bottom.
- 5
Secure the lid and set the Pressure Release to Sealing. Select the Meat/Stew setting and turn the Pressure Level to High. If using stew meat, pressure cook for the default 45 minutes. If using shank meat or large beef stew pieces, increase time to 50 minutes.
- 6
Let naturally release for at least 5 minutes, then move the Pressure Release to Venting to release the remaining pressure. Remove the whole spices, if desired.
- 7
Take out about 1 cup of the liquid of the Nihari into a bowl. Let it cool a little by adding an ice cube to it. Place the atta or roasted brown rice flour* in another bowl. Bit by bit, whisk in the Nihari liquid to the atta to form a smooth slurry (small clumps are okay). Slowly stir this slurry back into the Instant Pot to prevent clumps. Taste and adjust salt & seasoning as desired.
- 8
Secure the lid again and set the Pressure Release to Sealing. Select the Pressure Cook setting and set the cooking time for 10 minutes at low pressure. Let naturally release for 5 min. If needed, select Saute - High to reduce down and thicken the nihari to desired consistency.
- 9
Sprinkle with cilantro and serve alongside the garnishing with naan.