In India, this savory dish is made with minced lamb or goat, but you can also use ground beef, and it will taste great.
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Instant Pot Kheema
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Ingredients
- 1 TBSP Ghee
- 2 tsp cumin seeds
- 4 TBSP garlic minced
- 2 TBSP ginger minced
- 1 lb lamb minced (or ground beef)
- 2 cups onion(s) diced
- 1 cup tomato chopped
- 1 jalapeño or serrano chile, minced
- 1 tsp turmeric ground
- 1/2 tsp cayenne ground
- 1 tsp coriander ground
- 2 tsp DIY garam masala
- 2 tsp Himalayan pink salt
- 4 cups spinach chopped
- 1/4 cup filtered water
- 1 can coconut milk 15oz, divided
Ingredients
- 1 TBSP Ghee
- 2 tsp cumin seeds
- 4 TBSP garlic minced
- 2 TBSP ginger minced
- 1 lb lamb minced (or ground beef)
- 2 cups onion(s) diced
- 1 cup tomato chopped
- 1 jalapeño or serrano chile, minced
- 1 tsp turmeric ground
- 1/2 tsp cayenne ground
- 1 tsp coriander ground
- 2 tsp DIY garam masala
- 2 tsp Himalayan pink salt
- 4 cups spinach chopped
- 1/4 cup filtered water
- 1 can coconut milk 15oz, divided
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Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
Choose the Saute setting on the Instant Pot and adjust to More for high heat. When ready, melt the ghee inside. Add cumin seeds and cook until they begin to sizzle and sputter. This should take about 1 minute.
Add garlic and ginger and cook until they start to sizzle. Their flavor will infuse the oil. This should no more than 2 minutes.
Add ground beef and stir until mostly broken up, about 4 minutes.
Add onion, tomato, chile, turmeric, cayenne, coriander, garam masala, salt, spinach, water, and half of the can of coconut milk. Stir thoroughly.
Lock the lid and choose the Manual setting on the Instant Pot. Adjust pressure to High and cook for 10 minutes. When done, allow the pressure to naturally release.
Remove the lid and stir in the rest of the can of coconut milk.
If desired, you can add more spinach and stir before serving.
