Instant Pot Kheema
Prep Time
Cook Time Passive Time
45minutes 1hour
Prep Time
Cook Time Passive Time
45minutes 1hour
  • 1TBSP Ghee
  • 2tsp cuminseeds
  • 4TBSP garlicminced
  • 2TBSP gingerminced
  • 1lb lambminced (or ground beef)
  • 2cups onion(s)diced
  • 1cup tomatochopped
  • 1 jalapeƱoor serrano chile, minced
  • 1tsp turmericground
  • 1/2tsp cayenneground
  • 1tsp corianderground
  • 2tsp DIY garam masala
  • 2tsp Himalayan pink salt
  • 4cups spinachchopped
  • 1/4cup filtered water
  • 1can coconut milk15oz, divided
  1. 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.
  2. Add garlic and ginger and cook until they start to sizzle. Their flavor will infuse the oil. This should no more than 2 minutes.
  3. Add ground beef and stir until mostly broken up, about 4 minutes.
  4. Add onion, tomato, chile, turmeric, cayenne, coriander, garam masala, salt, spinach, water, and half of the can of coconut milk. Stir thoroughly.
  5. 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.
  6. Remove the lid and stir in the rest of the can of coconut milk.
  7. If desired, you can add more spinach and stir before serving.