This Instant Pot Keema Curry recipe is in the style of Pakistani ground beef curry. This delicious comfort food meal is always a family favorite at the dinner table.
Press the ‘Sauté’ button on your pressure cooker. Once it has preheated enough the display will indicate “HOT”.
Add the oil and onion. Sauté until the onion starts to turn translucent. Add garlic and sauté another minute.
Now add the ground beef and start breaking it up into small pieces. Add all seasonings (salt, pepper, curry powder, coriander, cumin, turmeric, chili flakes, and cinnamon). Stir everything together and continue browning the beef (about 5 minutes).
Once the beef is browned press “cancel” to stop the sauté function. Pour in the water and scrape up any browned bits from the bottom of the pot.
Stir in sliced carrot, potato dices, and cauliflower florets.
Pour the crushed tomatoes over top but DO NOT STIR. (Tomato touching the bottom of the Instant Pot often produces the dreaded BURN notice.)
Close the lid and turn pressure valve to sealing position. Cook on High Pressure for 5 minutes.
The pot will take about 15 minutes to pressurize before the timer starts counting down. Once cooking time is up turn the pressure valve to venting to quick release the pressure.
Sprinkle fresh chopped parsley or cilantro on top to your liking. Serve this ground beef curry over steamed rice or quinoa.
Notes
Nutrition facts calculated for curry only. If you add rice, quinoa, etc. you need to add that information separately
Nutrition
Nutrition Facts
Instant Pot Keema Curry Recipe
Amount per Serving
Calories
245
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
10
%
Cholesterol
47
mg
16
%
Sodium
965
mg
40
%
Potassium
1018
mg
29
%
Carbohydrates
21
g
7
%
Fiber
6
g
24
%
Sugar
6
g
7
%
Protein
21
g
42
%
Vitamin A
1906
IU
38
%
Vitamin C
41
mg
50
%
Calcium
88
mg
9
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Keema Curry
Tried this recipe?Please leave a comment below! Share a picture on social media with tag #leelalicious !