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This Instant Pot Keema Curry recipe is in the style of Pakistani ground beef curry with the addition of cauliflower and other veggies. This flavorful comfort food meal is always a family favorite at the dinner table.
What is Keema Curry?
Keema curry is a curry dish made with ground meat. Keema ingredients often include peas or potatoes.
My veggie-filled twist on keema doesn't have peas, but there are potatoes. And I also added cauliflower and carrots for good measure.
All in all, keema is a delicious bowl of comfort food - perfect on cold weather days.
What does Keema mean in Indian cooking
Keema (also Kheema, or Queema) literally just means ground meat (minced meat). Mutton is the most common mince meat used but it can also be made with any other ground meat.
Keema recipes originate from Northern India and Pakistan.
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How To Make Keema Curry
To make this Instant Pot Keema, start by sauteéing onion and garlic. Then brown the ground beef (or other ground meat) together with the spices.
The spice ingredients in this keema are:
- sea salt
- black pepper
- mild curry powder
- coriander
- cumin
- turmeric
- chili flakes
- cinnamon
The spice list for this recipe might seem long, but they are all pretty common. I bet you have most (if not all) of them already in your pantry.
Before pressure cooking, it is important to deglaze the bottom of the pressure cooker with ½ cup water. Be sure to scrape up any stuck on browned bits. Otherwise these might cause the dreaded BURN notice and halt the cooking process.
On top of the spiced mince meat, add sliced carrots, potato dices, and cauliflower florets. And finally crushed tomatoes.
Simply pour the tomatoes on top of the vegetables. DO NOT STIR!
Tomatoes sauce or tomatoes of any kind touching the bottom of the pressure cooker tend to burn. And then cause the BURN notice, which is a real bummer when you are just waiting for dinner to be ready.
So just close the lid after adding the tomatoes and cook on High Pressure for 5 minutes.
The pot will take 10-15 minutes to pressurize before the timer starts counting down. Once the 5 minutes of actual cook time are up, quick release (QR) the pressure. You don't want to overcook the vegetables during natural pressure release.
Then open the lid. Stir everything up and sprinkle on chopped parsley or any other fresh herbs to your liking.
Stovetop Method
This is actually one of the first savory recipes I ever posted on this blog. And it has been incredibly popular throughout the years - especially in the colder winter months when everyone is looking for comfort food.
I used to cook this recipe on the stovetop. So if this ground beef curry recipe intrigues you, but you don't actually have a pressure cooker, you can still make it in a pot on the stove.
Just hop on over to the Cauliflower Ground Beef Curry post to find out how to cook keema curry on the stovetop.
Is keema curry spicy?
This recipe as written below is family friendly - meaning it is not spicy. You could even leave out the chili flakes altogether. And make sure the curry powder you use is mild (there are some hot curry varieties out there).
But maybe you are actually looking for a decent spice kick?
In that case I recommend increasing the chili flakes. Maybe even use some cayenne chili powder.
And if your family is divided on the spice front, make the whole pot mild. And then only put spicy chili flakes or hot sauce on to the individual bowls of the family members that can handle the heat.
What to serve with keema curry?
Everyone has their favorites, but for this one you can serve anything you would usually serve with other curry recipes. Here are some suggestions:
- steamed rice (white or brown)
- quinoa
- a riced veggie (more cauliflower?)
- flat bread, like naan, pita, roti (perfect for dipping into the curry liquid)
Pressure Cooker I Use
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More Delicious Curry Recipes You'll Love
- Chickpea and Spinach Curry (Chana Palak)
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Instant Pot Keema Curry Recipe
5 from 2 votes
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.
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Prep Time 20 minutes mins
Cook Time 5 minutes mins
Pressurizing Time 15 minutes mins
Total Time 40 minutes mins
Servings 6 servings
Calories 245 kcal
Equipment
Electric Pressure Cooker
Ingredients
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoon olive oil or avocado oil
- 1 pound lean ground beef
- 2 teaspoons sea salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon curry powder
- ½ tablespoon ground coriander
- 1 ½ teaspoons cumin powder
- ½ teaspoon turmeric powder
- ¼ teaspoon red chili flakes
- ¼ teaspoon cinnamon
- ½ cup water
- 1 medium carrot thinly sliced
- 2 medium potatoes or 10 mini potatoes, diced
- ½ head cauliflower cut into florets
- 14.5 oz can crushed tomatoes
Instructions
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
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Random Questions
How long does cooked Keema last in the fridge?
Properly stored, cooked Keema can last for 3 to 4 days in the refrigerator. Ensure to store it in airtight containers to maintain its freshness and flavor. Reheat thoroughly before consuming.
Can I freeze cooked Keema?
Yes, cooked Keema can be frozen for future consumption. Allow it to cool before transferring to airtight containers or freezer bags. When reheating, thaw in the refrigerator overnight and reheat thoroughly.
Do you need to add liquid to Instant Pot when cooking meat?
Yes, adding liquid, like water or broth, is essential to create the necessary steam for pressure cooking. Without sufficient liquid, the Instant Pot might not come to pressure, leading to cooking issues.
How long to cook meat in Instant Pot?
Cooking time varies based on the recipe and type of meat. For this Keema Curry, 5 minutes under high pressure suffices, ensuring the meat is thoroughly cooked without overcooking the vegetables.
