Instant Pot Keema

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Instant Pot Keema

Ground Meat with spices and simple veggies. The Indian equivalent to Chili.
Prep Time15 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: Indian
Servings: 4 people

Ingredients

  • 2 tablespoons ghee or oil
  • 1 onion finely diced
  • 4 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 serrano pepper or green chili minced (optional, for heat)
  • 1 tablespoon coriander powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • .5 teaspoon black pepper
  • .5 teaspoon ground cumin
  • .5 teaspoon garam masala
  • .5 teaspoon turmeric
  • .25 teaspoon cayenne
  • .25 teaspoon ground cardamom
  • 1 pound ground meat of choice
  • 14 oz diced tomatoes usually 1 can
  • 2 cups peas fresh or frozen
  • cilantro for garnish
  • 1 can coconut milk optional, for extra liquid in the Instant Pot

Instructions

  • Press the sauté button, add the ghee and onions and stir-fry for 8-10 minutes, or until the onions begin to brown.
  • Add the garlic, ginger, Serrano pepper and spices to the pot. Stir-fry for 30 seconds, then add the ground meat and cook until it is mostly browned.
  • Add the diced tomatoes and peas and mix well
  • Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
  • Open the valve to quick release any remaining pressure.
  • Press the sauté button to reduce or boil off any extra liquid if needed.
  • Garnish with cilantro and serve.

Notes

Very simple to make, keeps and reheats well for leftovers / meal prep.  Can be served with white rice or naan.  If you are making rice in a rice cooker, start if before you begin the Keema, so it will be done at roughly the same time.