Instant-Pot Kheema

Instant Pot Kheema

This is the best dish to meal prep with. Kheema is Indian spiced minced meat, and can be made with any ground meat including beef, lamb, chicken, turkey, pork and even bison would taste delicious! This is an Instant Pot recipe, but you can just as easily make stovetop, too. I love using this kheema in tacos, burgers, bowls, or just paired with some veggies on the side for a complete meal. This is Whole30 compatible and needs to be part of your weekly meal prep rotation! Enjoy!

Instant Pot Kheema

Instant Pot Kheema

Shivangi Rao
By Shivangi Rao
Course Entrees, Instant-Pot, Meat Dishes

Ingredients
  

  • 1 pound of ground meat lamb, chicken, turkey, beef or pork work well!
  • 2 tablespoon coconut oil or ghee
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons garam masala
  • 1 tablespoon coriander powder
  • 1/2 teaspoon cayenne powder
  • 1/4 teaspoon cinnamon
  • 1 teaspoon Himalayan pink salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 medium yellow onion chopped finely
  • 1 cup of diced tomatoes I sometimes like using canned diced tomatoes because it's more tangy
  • 4-5 cloves grated garlic
  • 1- inch grated ginger
  • 1/4 10 oz bag frozen peas optional
  • Handful chopped cilantro for garnish

Instructions
 

  • Chop the onions, and grate the garlic and ginger using a grater or microplane.
  • Set your Instant Pot to the “Saute” mode. Add coconut oil or ghee to the pot. Add the cumin seeds and let them brown in the oil. Add the onions and saute them until they turn translucent. Add 1 cup of the diced tomatoes, garlic, and ginger, and bay leaf, and saute until cooked down.
  • Add the ground meat of choice to the pot, along with the garam masala, coriander, turmeric, red chili powder, cinnamon, salt, and pepper. Saute until meat is browned.
  • Press cancel on your Instant Pot. Turkey or lamb: Pressure cook on high for 8 minutes and quick-release pressure when finished. Chicken: Pressure cook on high for 5 minutes and naturally release pressure for 10 minutes and then quick-release remaining pressure. Beef: Pressure cook on high for 10 minutes and naturally release pressure for 5 minutes and then quick-release remaining pressure. Pork: Pressure cook on high for 15 minutes and quick-release pressure when finished
  • Open the lid, and set Instant Pot to “saute”. Add in frozen peas and cook them down for a few minutes.
  • Garnish with cilantro. Serve hot!
Tried this recipe?Mention @raodyrecipes if you like it!
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6 comments

  1. clara

    Is there any chance you have a recipe or variation of this not requiring the instant pot?

    Reply

    1. Shivangi Rao

      Hi Clara! Unfortunately I don’t, but just follow the same instructions until you get to the point of pressure cooking. Instead of pressure cooking, I would cook the meat uncovered and sautéing frequently for 10-15 minutes (or more depending on the type of meat) until it’s cooked. Hope that helps!

      Reply

  2. Kat Gaudette

    I am making this today. Perfect for this very cold, windy, rainy Canadian day. Thanks!

    Reply

    1. Shivangi Rao

      Wonderful! Hope you enjoy it!

      Reply

  3. Pooja C

    Does this mixture have enough liquid from the tomatoes that it will not cause a “burn” on the IP?

    Reply

    1. Shivangi Rao

      Yes! The water from the tomatoes is enough and will not cause a burn! If never has for me

      Reply

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