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Instant Pot Keema Recipe

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4 from 12 reviews

This Easy Instant Pot Keema is a flavorful and aromatic ground beef curry made with a blend of spices, onions, garlic, ginger, and tomatoes. Prepared quickly using an Instant Pot, this dish offers a tender, spicy, and satisfying meal perfect for weeknights or meal prepping. The recipe balances savory and tangy notes with fresh cilantro, yogurt, and a hint of lemon.

Ingredients

Base and Aromatics

  • 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

Vegetables and Heat

  • 1-2 small green chili peppers (stems removed and roughly chopped)
  • 1 small to medium tomato (quartered)

Protein

  • 1 lb ground beef (lean or regular)

Spices

  • 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

Finishing Ingredients

  • 2 tbsp whole milk yogurt
  • 2 tbsp cilantro leaves (finely chopped)
  • 1/2 tsp freshly squeezed lemon juice (optional)

Instructions

  1. Prepare Aromatics: Place the onion, garlic, and ginger in a food processor. Use the pulse function to finely chop the mixture, ensuring the garlic and ginger are minced but not blended. Alternatively, chop the onion first, then process the garlic and ginger together.
  2. Sauté Cumin Seeds: Select the Sauté setting on the Instant Pot and set to More/High. When it indicates ‘Hot,’ add the oil and cumin seeds. Allow them to sizzle for a few seconds to release their aromas.
  3. Cook Onions: Add the chopped onion mixture to the pot. Sauté until the onions are lightly browned, about 6-8 minutes. Meanwhile, roughly chop the tomatoes and green chili peppers in the food processor using the pulse function, then set aside.
  4. Deglaze and Brown Beef: Add a splash of water to deglaze the pot, stirring to remove any stuck bits. Add the ground beef and cook, stirring and breaking up lumps, until the beef changes color, about 4-5 minutes.
  5. Add Spices and Tomato Mixture: Add the chopped tomatoes, green chili peppers, ground coriander, cumin, turmeric, red chili powder, red chili flakes (if using), black pepper, and salt. Stir well, scraping the bottom to deglaze. No additional water is needed.
  6. Pressure Cook: Cancel the Sauté mode, close and seal the Instant Pot lid. Select Pressure Cook on High for 10 minutes. Once cooking finishes, allow natural pressure release for 5 minutes, then manually release remaining pressure.
  7. Finish Keema: Select Sauté on More/High again. Stir in the yogurt and cook until the meat looks glossy with no excess liquid remaining, approximately 6-7 minutes. Taste and adjust salt or spices if needed. Finally, stir in garam masala, cilantro, and lemon juice if desired.

Notes

  • Do not add extra water during cooking as the tomatoes provide sufficient moisture for the dish.
  • This keema freezes well; allow it to cool completely before freezing in airtight containers.
  • Adjust chili quantities according to your spice tolerance.

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