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Easy Instant Pot Keema Recipe

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This Easy Instant Pot Keema is a flavorful, spiced ground beef curry cooked quickly in an Instant Pot. It combines aromatic spices, garlic, ginger, and fresh chilies with tender ground beef, finished with yogurt and fresh cilantro for a comforting and protein-rich meal perfect for weeknights.

Ingredients

Produce

  • 1 medium onion (peeled and chopped into eights)
  • 5 garlic cloves (peeled)
  • 1/2 inch ginger (peeled and cut into a few pieces)
  • 1-2 small green chili peppers (stems removed and roughly chopped)
  • 1 small to medium tomato (quartered)
  • 2 tbsp cilantro leaves (finely chopped)
  • ½ tsp freshly squeezed lemon juice (optional)

Spices & Seasonings

  • 1 tsp cumin seeds
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp 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)
  • ½-1 tsp garam masala

Dairy

  • 2 tbsp whole milk yogurt

Meat

  • 1 lb ground beef (lean or regular)

Oils & Liquids

  • 1/4 cup neutral oil (such as avocado or grapeseed)

Instructions

  1. Prepare aromatics: Place the onion, garlic, and ginger into a food processor. Use the pulse function to finely chop the mixture without blending it completely. Ensure garlic and ginger are minced well. Alternatively, chop onion first, then garlic and ginger separately.
  2. Sauté spices: Select the Sauté setting on your Instant Pot and set it to More/High. Once it reads Hot, add the oil and cumin seeds, allowing them to sizzle briefly to release their aroma.
  3. Cook onion mixture: Add the chopped onion, garlic, and ginger mixture to the pot. Sauté for 6-8 minutes until lightly browned. While this cooks, roughly chop the tomatoes and green chili peppers in the food processor using pulse, then set aside.
  4. Deglaze and brown beef: Add a splash of water to deglaze the pot, scraping up any browned bits. Add the ground beef and cook for 4-5 minutes, stirring frequently to break it up and until the beef changes color.
  5. Add spices and tomato mixture: Mix in the tomato and green chili pepper mixture along with coriander powder, cumin powder, turmeric, red chili powder, red chili flakes (if using), black pepper, and salt. Stir thoroughly, scraping any stuck bits from the bottom. No additional water is needed.
  6. Pressure cook: Cancel the Sauté mode. Seal the Instant Pot lid and select Pressure Cook on High for 10 minutes. After cooking, allow a natural pressure release for 5 minutes, then manually release remaining pressure.
  7. Finish keema: Return to Sauté setting on More/High. Stir in the yogurt and cook for 6-7 minutes until the meat develops a glossy texture and excess liquid evaporates. Taste and adjust salt and spices if needed.
  8. Garnish and serve: Sprinkle garam masala and the chopped cilantro over the keema. Add lemon juice if desired. Stir and serve hot.

Notes

  • No additional water is needed when cooking the keema in the Instant Pot as the tomatoes and beef release enough moisture.
  • This keema freezes well. Cool completely before transferring to airtight containers for freezing.

Find it online: https://marthatasty.com/easy-instant-pot-keema-recipe/