Instant Pot Kerala Ground Beef Stew

18 Comments

This delicious, comforting and aromatic Kerala ground beef stew is made by cooking ground meat, potatoes and carrots in spiced coconut milk. By using an instant pot, you can have this stew ready to eat in no time!

instant pot kerala ground meat coconut curry

This ground beef coconut milk stew is my simpler take on the popular Keralite “ishtu” (stew). Rather than use stew meat, I use ground meat because it’s a protein I almost always have on hand and it cooks very quickly – making this an easy dish to throw together at the last minute.

The coconut milk helps to mellow out the stew, making this a mildly spiced curry. This is typically served as a special weekend breakfast or brunch dish but thanks to the instant pot, it’s so easy to make that I often whip it up as a weeknight meal.

Beef stew is a Keralite Christian dish – if you don’t eat beef, feel free to use any ground meat! Instead of ground beef, you can use ground lamb or goat, chicken, turkey, etc.

I first came up with this ground beef stew several years ago (here is my stovetop version). I found myself wanting Kerala beef stew but only had ground beef in the fridge. Now I find the ground beef version so easy to make that it’s my go-to any time a stew craving strikes!

If you like this recipe, be sure to try out my Kerala chicken stew next!

instant pot kerala ground beef stew

Instant Pot Kerala Ground Meat Coconut Curry

instant pot kerala ground meat coconut curry

Instant Pot Kerala Ground Meat Coconut Curry

This Keralite coconut stew is made with meat, potatoes and carrots. I make this often because I almost always have ground meat in my fridge, making this an easy dish to throw together at the last minute. The coconut milk mellows out the flavor, making this a mild curry.
5 from 8 reviews
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Servings 3 -4
Cuisine Indian

Ingredients
 

  • 2 tablespoons coconut oil
  • 1 teaspoon black mustard seeds
  • 1 onion diced
  • 1 Serrano pepper or green chili minced
  • 20 curry leaves
  • 3 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • Spices
  • 2 teaspoons meat masala
  • 1 ½ teaspoons salt
  • 1 teaspoon coriander powder
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  •  
  • 1 pound ground beef or ground meat of choice
  • 3 carrots chopped
  • 1 potato chopped
  • ¼ cup water
  • 1 13.5 ounce can full-fat coconut milk

Instructions
 

  • Press the sauté button, add the coconut oil. Once it melts, add the mustard seeds and when they begin to pop, add the onion, Serrano pepper and curry leaves. Stir-fry for 6-7 minutes, or until the onions begin to brown.
  • Add the garlic and ginger and stir-fry for 30 seconds. Add the spices, stir, then add the ground meat and cook until it is mostly browned.
  • Add the carrots, potatoes and ¼ cup water.
  • Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
  • Open the valve to quick release any remaining pressure.
  • Stir in the coconut milk.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

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. S says

    5 stars
    My north Indian husband begs me for this dish weekly! It comes together perfectly and your spices are spot on. Thank goodness for your recipes and the Instant Pot, especially during the quarantine.

  2. Divya says

    do u think this would work well with beef chunks instead? if so do u think 1 lb would still be sufficient? thanks so much!

  3. Isabelle says

    5 stars
    I made this last night–followed the recipe to the letter. I was worried that 1/4 c of water wouldn’t be enough bring the IP up to pressure but it was! It was DELICIOUS! I at half of it in one sitting. Much milder than I expected. The coconut milk really mellowed out the spices. I will definitely make this again.

  4. Andrew Kynoch says

    5 stars
    Tastes Great, added some cauliflower. 4th recipe in two weeks, very happy to have found MyHeartBeets. My Instant Pot had been sitting used once until I came across you.

  5. Veda says

    5 stars
    Found this recipe in your cookbook, and tried it the other day – it’s the meat masala that makes it all magical! Also, I substituted 1.3lbs of chicken thighs (because I didn’t have any ground meat on hand), and added the coconut milk before cooking…wow…blew my mind! I saw it was similar to your korma recipe. Anyway, I say all that to say, THANK YOU for changing the way I cook Indian food – I am your biggest fan! Your recipes are so adaptable, but I love how I can just blindly follow your recipes EXACTLY and they’re perfect.

  6. Maya says

    5 stars
    So, so good! Picky son loved it too – yay! I boiled with the coconut milk – does that make a difference, do you think?

  7. Susan says

    5 stars
    I would have never thought of using ground meat for making stew but that is exactly what I had and it was delicious!! This is the second recipe of yours that have made in the past week. The chicken biryani was delicious as well and honestly I was skeptical as I have been disappointed in the past with cooking Indian chicken curries in the instanpot. So thank you!!

    • My Heart Beets says

      Susan, I’m so happy to hear that you made and liked this! Happy you liked the biryani too! Thanks for letting me know how they turned out for you. I hope you’ll like all of the recipes you make from my site 🙂

  8. Soma says

    5 stars
    OMG Ashley, this is amazing! It’s so hearty and satisfying! I made the meat masala using your recipe too. I am trying not to help myself to another bowl! Thanks so much!