Where Mommyhood Meets The Kitchen!

Instant Pot Kheema Mattar Veg & Non-Veg Version

Instant Pot Kheema Mattar Veg & Non-Veg Version

This Instant Pot Kheema will be a hit in your household! These days Instant Pot is all the rage! It is so versatile and handy when you’re busy and always on the go. My Instant Pot is a lifesaver. Baby J requires or rather cries for my attention ALL THE TIME these days, luckily Instant Pot takes the hassle out of having to babysit a meal on the stove. I have made this recipe for years on my stovetop and recently started to make it in my IP. I guarantee it will come out exactly the same if not better in the IP! In the past I have made a big batch of Kheema and used it all week for meal prep, I just repurposed the kheema! I’ll post more about that later. I hope you enjoy the dish!

5 from 2 votes
Instapot Kheema Mattar

This delicious dish is a must once a week in my household! Spicy and aromatic,it will be sure to scintillate your senses!

Servings: 4
: The Mommy Spice
Ingredients
  • 3 tbsp Vegetable Oil you can substitute with any other oil of your choice
  • 1 tbsp Butter
  • 1 Dried Bay Leaf
  • 4 Green Cardamom Pods
  • 2 tsp Cumin Seeds/Jeera
  • 3 Cloves
  • 5 Black Peppercorns
  • 3 Medium Onions Red or White ,I used yellow.
  • 3 tsp Garlic Paste
  • 2 tsp Ginger Paste
  • 3 Green Chillies Finely Chopped 2 for the cooking and 1 for garnish
  • 1/2 tsp Turmeric
  • 2 tsp Red Chilli Powder Adjust according to your taste.
  • 1 tsp Garam Masala
  • 2 tsp Cumin/Coriander Powder
  • 1/2 tsp Asafoetida
  • 2 tsp Shan Chicken Masala Optional but I always use it.
  • 2 lbs Ground Chicken/Mutton/Turkey/Beef/Veggie Crumbles I used turkey,chicken is also another favorite of mine.
  • 3 Plum Tomatoes Freshly Pureed
  • 1/2 a Lime Juiced
  • 1 cup Green Peas/Mattar Fresh or Frozen
  • Coriander for Garnish
Instructions
  1. Heat oil and 1 tbsp butter or ghee into the instapot; press SAUTE, warm lightly and add bay leaf, green cardamom, cloves,peppercorns and cumin seeds. Cook for a few seconds till the aroma is released and cumin seeds sputter a bit.


  2. Add the chopped onions and sauté 6-8 minutes. Next, add the garlic, ginger and green chillies(I always keep a paste of ginger,garlic and green chillies on hand at all times) continue to sauté till the onions have slightly browned.

  3. Then add mattar(green peas)and saute for a minute.
  4. Add in the turmeric powder, red chilli powder, cumin/coriander powder,Shan Chicken Masala, asafoetida and salt. Saute for 2-3 minutes be super careful as we do not want to burn the spices(KEEP STIRRING) ADD 1-2 tsp of water if need be.

  5. Add the ground meat( in this case turkey) and sauté on high heat for 2 minutes, mixing well to combine with the onions and spices.

  6. Once the mince has started to brown, add the freshly pureed tomatoes, a pinch of sugar and season with salt.

  7. Close the Instant Pot and lock the lid(be sure that the steam valve is closed). Press cancel/keep warm button then press the Bean/Chilli button to commence pressure cooking. This will automatically set the cooking timer for 30 minutes. Now go and grab yourself some wine or any other libation you choose and forgot about the cooker till it beeps!

  8. Once done the Instant Pot will display "Keep Warm", let the pressure release naturally or if you are in a hurry go ahead and QR(quick release) the pressure.

  9. Once the pressure is released open the Instant Pot,if you think the meat has released excess water then press the Saute button on the display and let it cook till the water has evaporated(approximately 8-10 minutes)

  10. Shutoff the Instant Pot once you have reached your desired consistency.

  11. Garnish with coriander leaves, lime juice and slit green chilli

  12. Serve hot with either naan,roti,pav or basmati rice.
Recipe Notes

*Feel free to make this a vegetarian dish by substituting the meat with TVP,or any type of veggie crumbles.

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