Name: Instant Pot Keema Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 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 or regular); 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); 1/2-1 tsp garam masala; 2 tbsp whole milk yogurt; 2 tbsp cilantro leaves (finely chopped); 1/2 tsp freshly squeezed lemon juice (optional)

Jump to Recipe·4 from 12 reviews

If you have been craving a hearty, flavorful, and fuss-free meal, this Instant Pot Keema Recipe is exactly what you need. Combining fragrant spices, tender ground beef, and a rich tomato base, this dish offers a beautifully balanced taste with minimal hands-on time. Whether you are new to Indian cooking or a seasoned fan, the Instant Pot simplifies traditional keema preparation, making it perfect for busy weeknights or casual dinners with friends. Each bite bursts with layers of warm spices and fresh herbs, creating a satisfying dish that warms both the stomach and the soul.

Ingredients You’ll Need

A white plate on a white marbled surface holds three layers: at the top right, a pile of crumbly, brown cooked ground lentils mixed with green herbs and sliced green chilies, garnished with a small green lime wedge on the top edge; below it, two folded pieces of soft, light tan flatbread with darker brown spots, resting at the bottom right corner of the plate. Above the plate, there is a small white bowl filled with white yogurt topped with chopped green herbs and a silver spoon inside. To the top left of the bowl, a small white plate holds a small pile of red chili flakes. At the bottom left of the frame, a larger white bowl contains more cooked ground lentils mixed with herbs, with a silver spoon in it. Small green herb pieces are scattered lightly on the surface around the items. Photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is like collecting a spellbinding toolkit for an unforgettable meal. Each ingredient plays its role in building the dish’s tremendous flavor, vibrant color, and satisfying texture. From aromatic cumin seeds to bright green chilies, the balance of these essentials makes the keema truly unforgettable.

1 medium onion (peeled and chopped into eights): Adds sweetness and body, the base for rich flavor development.
5 garlic cloves (peeled): Brings pungency and depth to the dish.
1/2 inch ginger (peeled and cut into a few pieces): Offers a fresh, zesty kick that brightens the spices.
1/4 cup neutral oil (such as avocado or grapeseed): Essential for sautéing and extracting flavor from the spices.
1 tsp cumin seeds: Imparts a warm, nutty aroma, foundational to Indian cuisine.
1-2 small green chili peppers (stems removed and roughly chopped): Adds heat and a hint of grassy freshness.
1 small to medium tomato (quartered): Gives tanginess and moisture to soften the meat.
1 lb ground beef (lean or regular): The hearty protein that absorbs and holds all the layers of flavor.
2 tsp coriander powder: Brings a citrusy, aromatic warmth to the dish.
1 tsp cumin powder: Boosts earthiness, enhancing the cumin seeds already in use.
1/2 tsp turmeric powder: Adds a golden hue and subtle bitterness.
1/2 red chili powder (or to taste): Provides bold heat and color.
1/4 tsp red chili flakes (optional): A chance to dial up the spice if preferred.
1/4 tsp freshly ground black pepper: Delivers a sharp, warm note to balance richness.
1 1/4 tsp kosher salt (or to taste): Amplifies all the flavors beautifully.
2 tbsp whole milk yogurt: Adds creaminess and smooths out the spices.
2 tbsp cilantro leaves (finely chopped): Offers fresh herbal brightness at the end.
½-1 tsp garam masala: A fragrant spice blend that rounds out the dish with warmth.
½ tsp freshly squeezed lemon juice (optional): Lifts the finished dish with a splash of acidity.

How to Make Instant Pot Keema Recipe

Step 1: Prepare the Aromatics

Start by placing the onion, garlic, and ginger into a food processor. Pulse carefully so that they become finely chopped but not pureed. The goal here is to have a textured base that will generate wonderful browning and flavor. If you prefer, you can chop the onion separately and then pulse the garlic and ginger. This prep step infuses every bite with fragrant intensity.

Step 2: Toast the Spices

Turn your Instant Pot to the Sauté setting on More or High. Once hot, add the oil and cumin seeds. Let the seeds sizzle briefly to release their aroma—this little moment builds the first layer of flavor that’s essential to great keema. This step makes all the difference compared to a rushed stovetop version.

Step 3: Brown the Onion Mixture

Add the chopped onion, garlic, and ginger to the pot and sauté them until they turn a gentle golden brown, about 6 to 8 minutes. Meanwhile, roughly chop the tomatoes and green chilies in the food processor. This caramelization adds sweetness and complexity that truly elevates the dish.

Step 4: Cook the Beef

Deglaze the pot with a splash of water, using a spoon to scrape any brown bits off the bottom — these hold incredible flavor. Add the ground beef and stir well to break up lumps. Cook until the meat changes color, about 4 to 5 minutes. This browning step seals in juiciness and starts building the savory backbone of the keema.

Step 5: Combine Ingredients and Spices

Throw in the tomato and green chili mixture along with all the ground spices and salt. Stir everything together thoroughly to combine and deglaze any stubborn bits from the pot’s bottom. This ensures full flavor meld and means no additional water is required – the tomatoes release enough moisture during cooking.

Step 6: Pressure Cook the Keema

Turn off the Sauté function, close and lock the Instant Pot lid, setting the valve to seal. Press Pressure Cook on High for 10 minutes. Once the timer goes off, let the pressure naturally release for 5 minutes, then carefully release any remaining pressure manually. This step springs the flavors to life and tenderizes the beef perfectly.

Step 7: Finish with Yogurt and Fresh Elements

Switch back to Sauté on More or High and stir in the yogurt. Cook, stirring, until the keema is glossy and most of the excess liquid evaporates, about 6 to 7 minutes. Taste and adjust seasonings if needed. Stir in garam masala, cilantro, and lemon juice if you like a little zest. This finishing touch adds creaminess, brightness, and aromatic warmth that makes this Instant Pot Keema Recipe utterly irresistible.

How to Serve Instant Pot Keema Recipe

A white bowl filled with a single layer of cooked minced meat that has a crumbly texture and brown color mixed with small green herb pieces and red chili flakes, placed on a white plate. The background is a white marbled surface with some scattered green herb bits around the bowl. A small portion of another white bowl with a creamy white sauce and green garnish is visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing with freshly chopped cilantro is a must—it provides a burst of herbal freshness that contrasts beautifully with the warm spices. You can also add a few thin slices of green chili for extra heat, or a light sprinkle of garam masala on top to enhance the aromas just before serving.

Side Dishes

This hearty keema pairs wonderfully with fluffy basmati rice or warm, soft naan bread to soak up every bit of the sauce. For a lighter twist, serve alongside a crisp cucumber raita or a tangy pickled vegetable salad, which complements the spiciness perfectly.

Creative Ways to Present

Feeling adventurous? Serve the keema over roasted vegetables or stuffed into bell peppers for a colorful, satisfying meal. Another crowd-pleasing idea is to turn the keema into a filling for savory samosas or even layer it in wraps with fresh greens and yogurt sauce for a delicious lunch on the go.

Make Ahead and Storage

Storing Leftovers

After your meal, allow the keema to cool fully before transferring it into an airtight container. Stored in the refrigerator, it will keep fresh for up to 3 days, making it an ideal option for quick lunches or dinners throughout the week.

Freezing

This Instant Pot Keema Recipe freezes exceptionally well. Portion the cooled keema into freezer-safe containers or heavy-duty bags, removing as much air as possible. It can be frozen for up to 3 months without losing flavor or texture, perfect for meal prep or last-minute meals.

Reheating

To reheat, thaw the keema overnight in the refrigerator if frozen. Warm it gently in a saucepan over medium heat, stirring occasionally until heated through. You might want to add a splash of water or broth to loosen the sauce a bit and stir in a little fresh cilantro to revive those bright flavors.

FAQs

Can I use other types of meat for this Instant Pot Keema Recipe?

Absolutely! While ground beef is traditional and delicious, you can substitute ground lamb, turkey, or chicken. Adjust the cooking times if using poultry to ensure it’s fully cooked but still tender.

How spicy is this dish and can I adjust it?

The spice level is moderate but can easily be adjusted by reducing or increasing the amount of green chilies and chili powders. For a milder version, omit the chili flakes and use only one chili pepper.

Do I need to soak or pre-cook any ingredients before making keema?

No soaking or pre-cooking is required. The Instant Pot handles everything efficiently, tenderizing the meat and melding the spices beautifully during pressure cooking.

Can I make this recipe vegetarian or vegan?

Yes! Replace the ground beef with plant-based meat alternatives or crumbled paneer/tofu, and substitute yogurt with a vegan-friendly version to keep the creamy finish. Adjust cooking times slightly according to the substitute used.

What is the best side dish to serve with keema?

Traditional basmati rice is the classic pairing, but naan or paratha breads are fantastic too. For lighter options, cucumber raita or a fresh salad balances the spices nicely.

Final Thoughts

I can’t encourage you enough to try this Instant Pot Keema Recipe because it’s truly a game-changer for busy cooks who love bold flavors without the fuss. It captures the essence of traditional Indian cooking while fitting seamlessly into a modern lifestyle. Once you’ve made it, you’ll find yourself reaching for it time and time again—it’s that good.