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
By Shivangi Rao
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!
Is there any chance you have a recipe or variation of this not requiring the instant pot?
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!
Hi Clara,
I’ve made this recipe using pork and lamb, both times on the stovetop in a skillet. It’s so easy and the spices make my house smell amazing. I mix up the dry ingredients in a small bowl so it’s perfectly blended before adding it the meat… We are on a low carb diet and we love kheema in lettuce wraps 🥬
I am making this today. Perfect for this very cold, windy, rainy Canadian day. Thanks!
Wonderful! Hope you enjoy it!
Does this mixture have enough liquid from the tomatoes that it will not cause a “burn” on the IP?
Yes! The water from the tomatoes is enough and will not cause a burn! If never has for me
This is such a wonderful recipe!! Its now one of the staples on my menu. I love how you can vary which meat you use.
I don’t have an instant pot so I always saute in a pan as suggested and it works beautifully in my opinion.
This is a recipe to hold onto for life. Thank you so much Shivangi for sharing your recipes and giving me a mouth watering experience.
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