Instant Pot Keema

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Keema, a saucy, spiced, ground meat dish with peas, is comfort food that takes minutes to make in an instant pot!

Instant Pot Keema Recipe by Ashley of MyHeartBeets.com

Have you ever had keema before? It kind of reminds me of Indian spaghetti sauce, only with fewer tomatoes and way more flavor. Oh, and peas.

Am I crazy for making that comparison? Someone tell me that you agree with me. I mean, it’s essentially an Indian spiced bolognese. You can eat it over pasta if you want, I mean, why not. Normally though, we eat it with basmati rice or with an Indian flatbread.

Instant Pot Keema Recipe by Ashley of MyHeartBeets.com

I think keema mattar makes for a good “gateway” dish into Indian cuisine (that and butter chicken, of course). It’s a simple, comfort-food dish that you can make with any ground meat, lamb, goat, beef, turkey, chicken, etc.

It’s economical and can be stretched out with peas or potatoes. I make it with peas, but I’m sure potatoes would be great too – though you’d have to reduce the cook time to 5 minutes, so the potatoes don’t turn to mush. Hey, look at me, giving those of you who actually read what I write an extra recipe!

I’ve also included directions on how to use my onion masala to make this dish even easier. Just check out the notes in the recipe below. 🙂

Serve keema with plain basmati rice or jeera rice. You can also use it as a stuffing in samosas or parathas.

Instant Pot Keema Recipe by Ashley of MyHeartBeets.com

Instant Pot Keema

Instant Pot Keema Recipe by Ashley of MyHeartBeets.com

Instant Pot Keema

Keema has been one of my favorite dishes since childhood. You can make this with any type of ground meat (beef, lamb and goat are my favorite choices). I typically eat this over rice but you can serve this with flatbread or even use it as a stuffing for samosas (Indian pastries) or parathas (Indian flatbread). I feel like this recipe as well as butter chicken are good “gateway” dishes to Indian cuisine because nearly everyone loves them!
5 from 26 reviews
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Cuisine Indian

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

Spices

  • 1 tablespoon coriander powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne
  • ¼ teaspoon ground cardamom
  • 1 pound ground meat of choice
  • 1 14.5 ounce can diced tomatoes OR ½ cup onion masala*see notes
  • 2 cups fresh or frozen peas
  • Cilantro garnish

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 (OR ½ cup onion masala) 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

  • If you are following my onion masala series and would like to use it in this recipe, you can use ½ cup onion masala in place of the onions, garlic, ginger, and tomatoes — just toss in the frozen onion masala when you add the peas in step 3. You can also reduce the cook time to 5 minutes if using onion masala.
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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Zahra says

    Made this recipe a few times. Sometimes with ground beef and other times with ground chicken. Both have turned out great!

  2. Ed Allan says

    5 stars
    Hello. I made your instant pot keema mattar with 80% lean beef, green peas, and diced potatoes, but somehow after lunch there was very little left over for leftovers!

    Variation — I didn’t have turmeric, so instead I used 1/4 teaspoon of ground cloves, I added 1/4 teaspoon of commercial curry powder because why not, and not having a serrano pepper I used hot pepper flakes and some green bell pepper chunks. And I kept the cooking time at ten minutes.

    Question — Like a lot of people, you advise adding the spices right after the onion (I used red onion, by the way), but it didn’t take anywhere near 30 seconds for them to start sticking to the bottom of the pot, which was very disconcerting, and then the need to “deglaze.” Does it make much difference if the spices get added AFTER the meat or other ingredients are added?

    Best wishes,

    Ed from Boston

    • Ashley - My Heart Beets says

      Hi Ed, glad to hear you liked it! When adding spices, I suggest gathering them together in a bowl then pouring them in – that helps to avoid burning, but you can add them with the meat if you’d like. Hope that helps!

  3. Wondering says

    Hi,
    On your website (not just this recipe, but all of them), when you say to use the saute function, which setting do you mean? “Normal”, or “More” (high)? I tend to saute on high, but sometimes this seems like too much.

    • My Heart Beets says

      Hi, I always sauté on normal unless I specify to sauté on high. You can always use high, but it might result in burned bits at the bottom, so if you do I’d just make sure to stir more often and deglaze before pressure cooking.

      • Wondering says

        Thanks. I had been slightly modifying the techniques and times in your recipes to avoid burning, and finally realized it might be because I’m using a different setting. Good to realize, and now I’ll start trying the recipes as intended.

        I tried an experiment with this keema. I made some buttery dough, and then put some of the keema inside, and baked that to get meat patties of a sort. It was a tricky operation so the experiment was only a partial success, but I think it’s a fun way to liven up leftovers.

        • My Heart Beets says

          Thanks for sharing that! I wonder now if that’s why others have issues with the burn sign – I’m working on a post to help troubleshoot the burn sign, so this is very helpful! Also, your keema experiment sounds amazing 🙂 I have a paleo samosa recipe that’s really easy to make if you want to give that a try with the keema filling next time: https://myheartbeets.com/paleo-samosa/

          • Wondering says

            On my instant pot, at least, the default setting is whatever you used the last time. So once I set the saute setting to high to follow a recipe, that’s where it stayed for months; I never thought to change it back. I tried the normal setting today and it’s clearly more gentle. So yes, if you don’t specify, then some people might be doing it wrong.

  4. Nida Kazim says

    5 stars
    That was delicious!!! I made it with potatoes and ground chicken, and doubled the recipe. Still 10 minutes pressure cook with a 5 minute release and then a quick release. Super happy with it and can’t wait to try your other recipes. Thank you for reminding me of my moms cooking 🙂

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