Instant Pot Keema
Ground Meat with spices and simple veggies. The Indian equivalent to Chili.
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.