Instant Pot Kerala Ground Beef Stew


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

Kerala Ground Beef Stew

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!

“Love this recipe! I make it regularly and hubby, who loves coconut milk in anything, never leaves a drop.”

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 14 reviews
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Servings 3 -4
Cuisine Indian


  • 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


  • 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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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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  1. Sn George says

    We tried it with beef chunks and it was delicious 😋 Must try recipe. The gravy is to die for☺️Thanks again, Ashley for the yummy recipe 🤗

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