Pressure Cooker Kheema Matar — Spiced Ground Beef with Peas

By Sprig Originals ✓ · cooked up in Sprig

A weeknight Indian classic done in one pot: ground beef simmered under pressure with onion, ginger-garlic and warm garam masala until deeply savoury, then finished with sweet green peas. Ten minutes of hands-on work, one pressure cycle, and dinner is ready to scoop over rice or into warm naan.

Ingredients

• 2 tbsp neutral oil or ghee
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1.5 lb ground beef (85% lean)
• 1 14.5 oz can diced tomatoes, with juices
• 1/2 cup water
• 1.5 tsp salt
• 1 cup frozen peas

Instructions

1. Set the Instant Pot to Sauté (normal). Add the oil and the chopped onion and cook, stirring now and then, for 5 minutes until softened and lightly golden at the edges.
2. Stir in the ginger-garlic paste, garam masala and turmeric and cook for 1 minute, until the spices smell toasty and the paste no longer looks raw.
3. Add the ground beef and break it up with a wooden spoon. Cook 4 to 5 minutes, just until no pink remains — it does not need to brown.
4. Pour in the diced tomatoes with their juices, the water and the salt. Scrape the bottom of the pot clean so nothing is stuck (this prevents a burn warning). Press Cancel, lock on the lid and set the valve to Sealing.
5. Pressure Cook / Manual on High for 8 minutes. When it beeps, let the pressure release naturally for 5 minutes, then carefully turn the valve to release the rest.
6. Open the lid, stir in the frozen peas, and put the lid back on loosely for 5 minutes — the residual heat cooks them through. Stir well and serve over rice or with warm naan.

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Nutrition (per serving, estimated)

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