Instant Pot Keema

  • 18 Mar - 24 Mar, 2023
  • Mag The Weekly
  • Cookery


· 1 onion, chopped

· 5 garlic cloves, peeled

· ½ inch ginger, cut into a few pieces

· ¼ cup oil

· 1 teaspoon cumin seeds

· 2-3 green chilli peppers, roughly chopped

· 1 tomato, quartered

· 450 g ground beef

Ground Spices

· 2 teaspoons coriander powder

· 1 teaspoon cumin powder

· ½ teaspoon turmeric powder

· ½ red chilli powder

· ¼ teaspoon red chilli flakes

· ¼ teaspoon ground black pepper

· Kosher salt to taste


Place the onion, garlic, and ginger in a food processor. Chop the mixture until finely chopped but not blended. Select the Sauté setting on your Instant Pot and set it to More/High. When the screen says Hot, add the oil and cumin seeds and allow them sizzle for a few seconds. Add the onion mixture and sauté until lightly browned. Meanwhile, roughly chop the tomatoes and green chilli peppers in the processor. Set aside. Deglaze the Instant Pot with a splash of water and continue to stir for a minute, removing any bits stuck to the pan. Add the ground beef and cook, stirring, until it changes colour. Add the tomato and green chilli pepper mixture, ground spices, and salt. Mix well, deglazing any bits. Once cooked, allow the pressure to naturally release. Stir in the yogurt and sauté until the meat turns glossy. Sprinkle in garam masala, cilantro, and lemon juice.