3tbspVegetable Oilyou can substitute with any other oil of your choice
1Bay Leaf
2Green Cardamom Pods
2tspCumin Seeds/Jeera
3Cloves
2Black Cardamom Pods
1tspFennel Seeds
5Black Peppercorns
3Medium OnionsRed or White ,I used yellow.
2tspGarlic Paste
2tspGinger Paste
3Green Chillies Finely Chopped2 for the cooking and 1 for garnish
1/2tspTurmeric
2tspRed Chilli PowderAdjust according to your taste.
1tspGaram Masala
2tspCumin/Coriander Powder
2tspShan Chicken MasalaOptional but I always use it.
2lbsGround Chicken/Mutton/Turkey/Beef/Veggie CrumblesI used turkey,chicken is also another favorite of mine.
3Plum Tomatoes Freshly Pureed
1/2 a LimeJuiced
1cupGreen Peas/MattarFresh or Frozen
Coriander for Garnish
Instructions
Heat oil into the Instantpot; press SAUTE, warm lightly and add bay leaf, green and black, fennel seeds cardamom, cloves,peppercorns and cumin seeds. Cook for a few seconds till the aroma is released and cumin seeds sputter a bit.
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.
Then add mattar(green peas)and saute for a minute.
Add in the turmeric powder, red chilli powder, cumin/coriander powder,Shan Chicken Masala, 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.
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.
Once the mince has started to brown, add the freshly pureed tomatoes, and season with salt.
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!
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.
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)
Shutoff the Instant Pot once you have reached your desired consistency.
Garnish with coriander leaves, lime juice and slit green chilli
Serve hot with either naan, roti, pav or basmati rice. * Check notes below if mix is too watery.
Notes
*Feel free to make this a vegetarian dish by substituting the meat with TVP,or any type of veggie crumbles.This post may contain affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love, or think my readers will find useful.
Keyword Indian Recipes, Instantpot kheema, Instantpot Recipes, kheema