Instant Pot Keema Lobia (Ground Beef and Black Eyed Peas Curry)
This spicy and delectable Instant Pot Keema Lobia curry comes together quickly and easily and has a unique, homestyle Punjabi taste.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 medium to large onion (cut into wedges)
- 2 small tomatoes (cut into wedges)
- 5-6 clove garlic (cut into a couple pieces)
- 1 lb ground beef (both lean and full-fat work)
- 1 tsp cumin seeds
- 1+1/2-2 tsp mild red chilli powder (or to taste)
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1+1/2 tsp salt (or to taste - will need more if using kosher salt)
- 1/4 cup neutral oil
- 1-1 1/2 cups cooked black eyed peas (sub 1 (15.8 oz) can Blackeye peas, drained and rinsed)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garam masala
- 1 green chili or Serrano pepper (finely chopped)
- 1 inch ginger (chopped or julienned)
- 2 tbsp cilantro leaves (chopped)
- 1/2-1 tsp freshly squeezed lemon juice (optional)
Instructions
- 1
Add the onion, tomatoes, and garlic to a food processor and pulse to chop until a coarse mixture forms.
- 2
Heat the Instant Pot to High/More Sauté mode. Once hot, add the onion mixture, ground beef, cumin seeds, spice powders, and salt. Sauté for 2-3 minutes. You'll notice the mixture starts to release water.
- 3
Cover and pressure-cook on High for 15 minutes. You do not need to add water.
- 4
Allow the pressure to naturally release for 5 minutes, then manually release any remaining pressure. Select Sauté - High/More again, and sauté for 5-7 minutes, or until most of the water evaporates.
- 5
Add the ingredients listed under ‘After Pressure Cooking’ and continue to sauté for another 3-5 minutes, until the oil starts to release. Taste and adjust salt and spices as desired. Cancel the Sauté function and add cilantro leaves and lemon juice.