Instant Pot Keema Recipe: The Ultimate One-Pot Wonder
Keema means minced meat in Hindi and Urdu, so any kind of minced meat gravy is basically a keema recipe. While there are many minced meat recipes around the world, Indian keema recipes are usually a bit on the spicier side, with a rich curry base and aromatic flavors. If you are in the mood for a change and you are looking for an interesting dinner recipe, keema can be a great option. While keema takes a bit more time and effort on the stovetop, you can make it quick and easy in an Instant Pot without compromising on the flavors. This Instant Pot keema recipe will guide you exactly on how to achieve your perfect keema without the least bit of hassle.
Keema recipes are more popular in North India, where non-vegetarian food is more common. Most of the popular recipes come from the Mughals, but they have developed over time to suit the local palate. However, keema is equally enjoyed in South India by those who eat non-vegetarian food. The recipes differ from region to region according to the local preference for ingredients, but I have never had a keema curry that did not impress me, so I believe minced meat really tastes great with Indian ingredients. This Instant Pot keema recipe is my go-to recipe whenever I am in the mood for something different, and it always hits the spot with my family. I hope you will like it when you try it too!
Ingredients For Instant Pot Keema Recipe
Lamb or Goat Mince is the primary protein source in the dish. The meat adds depth and richness to the flavor of the dish, and its texture varies from tender to chewy, depending on how long you cook it. You can also use ground chicken or turkey if it is available and acceptable to you. Hindus generally avoid eating beef as it is a sacred animal, but you do you.
Oil helps to fry the whole garam masala and onions until they are golden brown. The oil also helps to keep the meat moist and tender.
Whole Garam Masala
The whole garam masala consisting of cumin, a few peppercorns, a stick of cinnamon, cardamom powder, cloves, and bay leaf, adds a warm and aromatic flavor to the dish.
Onions, ginger garlic paste, and tomatoes make the masala paste. Finely chopped onions are sautéed in oil until golden brown, providing a sweet and savory flavor to the dish. They also add texture and bulk to the recipe. Ginger-Garlic Paste enhances the flavor of the dish and adds a spicy kick to it. On the other hand, tomatoes provide acidity and sweetness, balancing the heat of the spices. They also contribute to the color and texture of the dish.
The recipe calls for turmeric powder, red chili powder, black pepper powder, cumin powder, coriander powder, and garam masala, which adds complexity to the dish, creating a balance between spicy, sweet, and savory flavors. The spices also provide aroma and color to the dish.
Salt helps to bring out the flavors of the other ingredients.
Water helps create a gravy-like consistency and it also keeps the dish moist.
Fresh coriander leaves, lemon wedges, and onion rings are the garnish in this recipe, adding a fresh and zesty flavor to the dish.
Step By Step Recipe For Instant Pot Keema Recipe
To start, heat the Instant Pot on sauté mode. Once the Instant Pot is hot, add 3 tbsp of oil to it.
Next, to the hot oil, add the whole garam masala (½ tsp cumin, few peppercorns, 1 stick of cinnamon, 2 cardamom powder, 2 cloves, 1 bay leaf). Let them splutter for a few seconds.
After that, add the finely chopped onions and saute until they become translucent.
Then, add 1 tbsp of ginger garlic paste and cook for a few seconds until fragrant.
Now, add the chopped tomatoes, ½ tsp turmeric powder, 1 tbsp red chili powder, ½ tsp black pepper powder, ½ tsp cumin powder, 1 tbsp coriander powder, and salt.
Mix well and cook until the tomatoes become soft and the spices are fragrant.
After that, add the minced meat to the Instant Pot and cook for a few minutes, stirring occasionally, until the meat is browned.
Next, add ¾ cup of water to the Instant Pot and mix well. Cancel the sauté mode.
Then, close the lid of the Instant Pot and select PRESSURE COOK for 15 minutes on HIGH pressure.
After the cooking time is over, wait for 5 minutes before releasing the pressure manually.
Now, open the Instant Pot and add 1 tsp of garam masala powder and some fresh coriander leaves. Mix well.
Finally, serve hot with lacha paratha or jeera rice. Garnish with some lemon wedges and onion rings.
To start, transfer the cooked keema to a serving dish. Next, garnish it with some fresh coriander leaves, lemon wedges, and onion rings to add a pop of color and flavor. Then, serve the keema hot with some lacha paratha, idli, or jeera rice, which are great accompaniments for this dish. Additionally, you can pair it with some raita (a yogurt-based side dish) or salad to balance out the flavors and textures. If you like, you can also drizzle some more oil or ghee on top of the keema for added richness and flavor. For a complete meal, serve the keema with some beans, dal (lentil soup) and a vegetable dish of your choice. This will make for a hearty and satisfying meal that is sure to impress your guests. Enjoy your delicious and aromatic Instant Pot keema!
To store the leftover Instant Pot keema, start by allowing it to cool down to room temperature before storing. Next, transfer the keema to an airtight container, leaving some space at the top of the container to allow for expansion. Be sure to label the container with the date and contents to keep track. You can store the keema in the refrigerator for up to 3-4 days. Alternatively, you can freeze the keema in a freezer-safe container for up to 2-3 months. When you are ready to eat, simply thaw the keema in the refrigerator overnight and reheat it in the microwave or on the stovetop. By following these simple steps, you can ensure that your leftover keema stays fresh and delicious for as long as possible, making it a great option for meal prep or quick weeknight dinners.
If your keema turns out watery, it could be because you added too much water or didn’t cook it long enough to allow the water to evaporate. To fix this, you can try cooking the keema for a few more minutes on sauté mode or adding a bit of cornstarch to thicken it.
The best way to know is to check the internal temperature with a meat thermometer. The temperature should read at least 160°F (71°C) to ensure that it is safe to eat. Alternatively, you can check if the meat is no longer pink and the juices run clear.
Keema is a South Asian dish made with ground meat such as lamb, goat, or beef. While ground beef can be used to make keema, the cow is a sacred animal that provides milk and butter for many years. Hence, keema is rarely made with beef in southern India.
Keema is called “minced meat” or “ground meat” in English.
Kheema or keema is easy to digest as it is ground meat that is cooked until tender. However, it may contain spices or ingredients that some people may have difficulty digesting, such as onions and garlic.
The best part of mutton for keema is the shoulder or leg meat as they have a good balance of meat and fat. You can also use other parts of the mutton such as the neck, ribs, and shanks.
Ground meat is not necessarily less healthy than other forms of meat. However, it may have a higher fat content depending on the type of meat used. Fat is not necessarily unhealthy as it can contain many life sustaining fat soluble nutrients.
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
I created PaattisKitchen.com to memorialize the most delicious foods on earth. South Indian food is easy to make and hard to mess up. So pull up your sleeves, and come with me as we explore the vibrant spices, colors, aromas, and flavors of South Indian culinary tradition.