Brazilian Moqueca

Brazilian Moqueca is a healthy, flavorful Instant Pot fish stew that is done in under 30 minutes. It’s fast, easy, low carb, and incredibly delicious.

What Makes This Fish Stew So Great?

• Low Carb . While it isn’t one of my lowest-carb recipes, it still has only 13 net carbs per serving.
• Fast. You’ll be eating moqueca in less than 30 minutes .
• Easy. This is a simple one pot Instant Pot recipe .
• Delicious. Cooking under pressure helps infuse all of the flavors of the fish, vegetables, and spices into the stew.

What is Moqueca?

Moqueca is a seafood soup, or a fish stew and is classically Brazilian . It has a flavorful tomato and coconut milk base and is full of healthy veggies.

How Do You Pronounce Moqueca?

You’re going to love this recipe so much, you’ll want to tell your friends about it. I promise. Instead of calling it something boring like " fish stew “, add a little flair by calling it Brazilian Moqueca .

But you’re going to want to know how to pronounce it before you run out and make yourself sound silly. Don’t worry, I have your back.

It’s pronounced mo-KEH-kah. Super easy. Just like this recipe.

What Does Moqueca Taste Like?

In short, it tastes amazing. This Brazilian Moqueca recipe is bursting with an array of flavors from the great healthy ingredients. You’ll love the rich flavors of tomato sauce, paprika, and coconut milk. Moqueca has the perfect amount of seafood flavor and still has a brightness from the lemon juice you use to finish the dish.

Ingredients For Moqueca

• Melted Coconut Oil
• Minced Garlic
• Onions
• Smoked Paprika
• Bell Peppers
• Green Onions
• Tomatoes
• chopped cilantro
• Kosher Salt
• Firm white fish such as Tilapia

How To Make This Brazilian Moqueca Recipe

1. Heat. Turn the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and briefly saute.
2. Stir. Mix in onions, bell pepper, green onions, tomato, cilantro, and salt.
3. Pour. Add in water and frozen fish.
4. Shut it. Close the lid.
5. Cook. Select PRESSURE COOK. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release all remaining pressure.
6. Add. Stir in coconut milk and lemon juice.
7. Serve. Enjoy your fish stew .

Tips and Tricks for Making Fish Stew

• Coconut Milk. Do not cook the coconut milk under pressure. Add after cooking the other ingredients in your Instant Pot so that it doesn’t curdle.
• Vegetables . You can add any quick-cooking vegetables such as broccoli, cabbage, cauliflower, or mushrooms to bulk up this fish stew .
• Seafood . Use any combination of shrimp or firm white fish in this moqueca recipe . If you need another idea to use up the rest of your bag of frozen mixed seafood, try my Cioppino recipe .
• Paprika . Use sweet smoked paprika (the same one I use in my Hungarian Porkolt recipe) unless you want a little bit of spice. If you have extra paprika you can always use it in Butter Chicken or Chicken Tikka Masala .

What Do You Serve With Brazilian Fish Stew?

This fish stew recipe is in my Instant Pot Healthy cookbook . So if you’re looking for some more healthy recipes to serve alongside this Brazilian Moqueca, it has over 100 to choose from.

If you’re looking for some simple “non-recipe” ideas to supplement this soup, you might try:

• A side salad
• Crusty bread
• Cornbread
• Rice on the side or mixed into the fish stew .
• Cauliflower rice if you’re eating low carb.

If you want to make it a full Brazilian meal , you can make this recipe for Pao De Queijo Brazilian Cheese Bread and finish it off with some Brazilian Grilled Pineapple .

How Long Does It Last?

Once you make this fish stew, you’ll want to use it within 3-5 days for the best results. After that amount of time, the fish will begin to deteriorate and the veggies will get soft.

Can You Freeze It?

Yes! You can definitely freeze this soup. Store it in a freezer-safe container or use souper cubes . Reheat and eat within 3 months for best results.

Other Great Instant Pot Seafood Recipes

• Patra Ni Machhi
• Low Country Boil
• Instant Pot Salmon with Orange Ginger Glaze
• Instant Pot Quinoa Salad
• Nigerian Fried Rice
• Fish Saag
• Haddock with Spinach
• Cioppino Seafood Stew
• Ginger Scallion Fish

Eating healthy doesn’t mean you have to sacrifice flavor. This Fish Stew is absolutely packed with it. If you love Brazilian Moqueca as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest so they can try it too.

Brazilian Moqueca

Equipment

• Instant Pot

Ingredients

• ▢ 2 tbsp Melted Coconut Oil
• ▢ 1.5 tbsp Minced Garlic
• ▢ 1 cup onions, chopped
• ▢ 2 tsp Smoked Paprika
• ▢ 2 cups Bell Peppers
• ▢ 4-5 stalks Green Onions , chopped into 2-3 inch pieces
• ▢ 2 cups Tomatoes
• ▢ .5 cup chopped cilantro
• ▢ 1 tsp Kosher Salt
• ▢ 1 cup Water
• ▢ 1 pound firm white fish such as Tilapia

For Finishing

• ▢ .5 cup Full-Fat Coconut Milk
• ▢ 2 tbsp Lemon Juice

Instructions

• Heat the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and sizzle for about 5 seconds. Stir in onions, bell pepper, green onions, tomato, cilantro, and salt.
• Add in water and frozen fish.
• Close the lid. Select PRESSURE COOK and set the pot at high pressure for 1 minute. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release all remaining pressure.
• Stir in coconut milk and lemon juice. Serve.

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Brazilian Moqueca

Ingredients

• 2 tbsp Melted Coconut Oil
• 1.5 tbsp Minced Garlic
• 1 cup onions, chopped
• 2 tsp Smoked Paprika
• 2 cups Bell Peppers
• 4-5 stalks Green Onions chopped into 2-3 inch pieces
• 2 cups Tomatoes
• .5 cup chopped cilantro
• 1 tsp Kosher Salt
• 1 cup Water
• 1 pound firm white fish such as Tilapia

For Finishing

• .5 cup Full-Fat Coconut Milk
• 2 tbsp Lemon Juice

Instructions

• Heat the Instant Pot on Saute. When the pot shows HOT, add coconut oil. Add garlic and paprika and sizzle for about 5 seconds. Stir in onions, bell pepper, green onions, tomato, cilantro, and salt.
• Add in water and frozen fish.
• Close the lid. Select PRESSURE COOK and set the pot at high pressure for 1 minute. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes and then release all remaining pressure.
• Stir in coconut milk and lemon juice. Serve.

Brazilian Moqueca https://twosleevers.com/brazilian-moqueca/

Instant Pot Kacchi Lamb Dum Biryani is a fragrant Indian rice-and-meat main dish made with marinated lamb, aged basmati rice, yogurt, fresh herbs (cilantro/mint), and warming spices like garam masala, turmeric, cardamom, cinnamon, and cloves. It’s quick and works well for a restaurant-style India-inspired dinner when you want big flavor without hours of cooking. Unlike traditional dum biryani recipes that take forever and can rely on packaged spice mixes, this version uses the Instant Pot to cook raw (“kacchi”) marinated lamb and rice together with steam (“dum”) for an authentic result with half the work and no packaged spices.

Why You’re Going To Love This Lovely Lamb Recipe

• Fast. Ready in about 30 minutes .
• Easy. Just a few easy steps to have a tasty main course on the table.
• Authentic. Tastes just like something served at your favorite Indian restaurant.
• Delicious. A meal your whole family will love.

I feel confident in telling you that this Instant Pot Kacchi Lamb Biryani , using only fresh ingredients, is restaurant-style and quality. Normally this is not a compliment in my eyes, but restaurants actually do a better job of lamb biryani than most of us do at home.

This homemade, unashamedly full-bodied, well-spiced Lamb Biryani has now negated my need to go out to get my favorite dish. Dum biryani takes forever to make. I mean, forever.

It’s also a long multi-step process that despite my love for biryani, I’m not able to even contemplate. So I made this simple but very flavorful Instant Pot Chicken Biryani, and it’s equally yummy low-carb cousin, the Low Carb Chicken biryani, but people repeatedly asked me for a Lamb Biryani version.

The problem is that lamb takes a lot longer than rice to cook, and I wasn’t sure how I was going to do this.

It’s taken me a while but I’ve finally figured it out, and this Instant Pot Lamb Biryani is the delicious result of my cogitations. Be warned this is indeed a longer list of ingredients than I typically advocate, but I assure you it is utterly worth it. It’s one of the best recipes I’ve made this year.

Why Is It Called Kacchi Lamb Dum Biryani?

Before we start a quick Hindi lesson so you understand what you’re making. Kacchi = raw. Dum = cooked slowly with steam. Making Kacchi biryani is considered an art form because you’re essentially putting raw meat at the bottom, rice on top, and hoping like heck nothing burns as you cook it all together. There are elaborate machinations people go through to make this work.

Or you know, use an Instant Pot and follow this recipe.

It’s important to cut as much of the fat off the lamb as you can. I didn’t do that as well as I should have, and you can see some grease at the bottom. Honestly, a good Lamb Biryani should be a bit greasy but still. Do your best without going overboard.

What Kind Of Lamb Do You Use In Biryani?

For this Lamb Biryani recipe , you can use either lamb shoulder or leg of lamb. Just make sure you remove any visible fat for a delicious recipe that isn’t too heavy or greasy.

Ingredients You’ll Need

• 1 pound lamb cubes - The star protein of the dish; lamb adds rich, meaty flavor and tenderness when cooked under pressure.
• 1/2 cup full-fat Greek yogurt – Acts as a marinade base to tenderize the lamb while adding creaminess and tang.
• 1/2 cup onion - Adds sweetness, body, and depth of flavor to the biryani base.
• 1/2 cup cilantro - Brings freshness and herbaceous brightness to balance the richness of the meat.
• 1/4 cup chopped mint - Infuses the biryani with cooling, refreshing notes that complement the spices.
• 1 tablespoon minced ginger - Contributes warmth and zest while helping cut through the richness of the lamb.
• 1 tablespoon minced garlic - Adds savory depth and umami to the marinade and cooking base.
• 2 teaspoons garam masala - A spice blend that brings complex warmth, tying together the dish’s flavors.
• 1 teaspoon salt - Enhances the overall flavor of the lamb and spices.
• 1 teaspoon turmeric - Adds earthy flavor and a vibrant golden color to the dish.
• 1/4 teaspoon cayenne pepper - Provides adjustable heat for spice balance.
• 1/4 teaspoon ground cardamom - Gives subtle floral and sweet spice notes, a hallmark of biryani.
• 1/4 teaspoon ground cinnamon - Adds warmth and depth with a hint of sweetness.
• 1/8 teaspoon ground cloves - Contributes bold, slightly sweet pungency that deepens the spice profile.
• 1 serrano pepper - Lends heat and a fresh chili bite for added spice.
• 1 cup basmati rice - Essential for biryani; provides long, fluffy grains and a fragrant aroma.
• 1 cup water - The correct liquid ratio to cook the rice perfectly in the Instant Pot.
• 1 onion - Fried until golden for topping; adds texture and a caramelized sweetness.
• 1 teaspoon oil - Used to fry the onion slices until crisp and golden.

How To Make Lamb Biryani

1. Rinse rice and set it aside to soften
2. Marinate the lamb
3. Cook the onions in the oven
4. Layer lamb and rice, cook 6 mins HP, and do a FULL natural release (see notes about Dum = cooking with steam).

Tips And Tricks

Making lamb biryani in the Instant Pot is a great way to enjoy a flavorful, comforting meal without spending hours in the kitchen. To help you get the best results every time, here are some tried-and-true tips and tricks:

• Marinate the lamb well . A good marinade with yogurt, spices, and lemon juice helps tenderize the meat and infuses it with deep flavor. Aim for at least 30 minutes, but overnight is even better.
• Natural release is key . Allow the Instant Pot to release pressure naturally for 10–15 minutes. This keeps the rice from becoming mushy and helps flavors meld beautifully.
• Fluff before serving . Gently fluff the biryani with a fork instead of stirring to preserve the separation of rice grains.

Variations

Lamb biryani is wonderfully versatile, and making it in the Instant Pot allows you to adapt the flavors and ingredients to suit your preferences or dietary needs. Here are some popular variations to try:

• Vegetable-Enhanced- Add peas, carrots, potatoes, or green beans to the rice layer for extra nutrition, color, and texture.
• Herb-Infused- Layer in plenty of fresh mint and cilantro before sealing the pot, and garnish with even more herbs before serving for a fresh, vibrant finish.
• Dairy-Free- Swap yogurt with coconut milk or a dairy-free yogurt substitute to keep the lamb tender while maintaining a rich, creamy flavor.

What To Eat With Lamb Biryani?

Lamb biryani is a rich, aromatic dish that shines on its own, but pairing it with the right sides can balance flavors and elevate the entire meal. Here are some delicious options to serve alongside it:

• Raita - A cooling yogurt-based side, often mixed with cucumber, mint, or onion, that balances the spice and richness of the biryani.
• Salad - A fresh side salad with sliced onions, cucumbers, tomatoes, and a squeeze of lemon juice adds crunch and brightness.
• Chutneys - Mint chutney or tamarind chutney can add a sweet, tangy, or herby element to the meal.

How Long Does It Last?

Lamb biryani can be stored safely for about 3–4 days in the refrigerator when kept in an airtight container.

Make sure it cools to room temperature before refrigerating to prevent excess moisture buildup, which can make the rice mushy.

Can You Freeze It?

For longer storage, you can freeze lamb biryani for up to 2–3 months. When freezing, portion it into smaller containers to make reheating easier and to preserve flavor.

To reheat, thaw it in the refrigerator overnight if frozen, then warm it thoroughly on the stovetop or in the microwave, adding a splash of water or broth to prevent the rice from drying out.

An Instant Pot lamb biryani burn notice usually happens because something thick or starchy is stuck on the bottom before pressure builds. Common culprits are yogurt marinade, fried onions (birista), or rice starch settling if you didn’t add enough liquid or you stirred after layering. It can also be caused by not fully deglazing after sautéing (spices, onions, and browned bits need to be scraped up with a splash of water/broth), or by letting the pot run too dry while blooming spices. For kacchi lamb dum biryani in the Instant Pot, prevent burn by deglazing well, keeping the yogurt-based lamb layer off the bare bottom (spread it evenly), adding the correct rice-to-water ratio, and don’t stir once you layer the basmati rice. Let it steam (“dum”) so the rice cooks without compacting and scorching.

LoveInstant Pot Recipes?

• Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
• Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
• This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
• Instant Pot Indian Khichadi is comfort food in a bowl!
• Instant Pot Risotto with Shrimp is another one-pot comfort meal.
• Buffalo chicken casserole for the days you want low carb recipes
• You might also like low carb Chicken Biryani that uses riced cauliflower.
• Chicken and Mushrooms are a great combo.
• My kids love Instant Pot Pork Chops with Rice and Vegetables
• Zucchini Lasagna - You won’t even miss the pasta.
• Haluski Recipe - A wonderful cabbage and noodles recipe.

If you love this Lamb Biryani recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can try it too!

Instant Pot Lamb Biryani | Kacchi Lamb Dum Biryani

Ingredients

Marinate together

• ▢ 1 pound ( 0.45 kg ) lamb cubes , shoulder or leg or lamb, all visible fat removed
• ▢ 1//2 cup Full-Fat Greek Yogurt
• ▢ 1/2 cup ( 80 g ) Onion , minced
• ▢ 1/2 cup ( 8 g ) Cilantro , chopped
• ▢ 1/4 cup ( 11.25 g ) Chopped Mint , chopped
• ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger , minced
• ▢ 1 tablespoon ( 1 tablespoon ) Garlic , minced
• ▢ 2 teaspoons ( 2 teaspoons ) Garam Masala
• ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
• ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
• ▢ 1/4-1 teaspoon ( 0.25 teaspoon ) Cayenne Pepper , (adjust to taste)
• ▢ 1/4 teaspoon ( 0.25 teaspoon ) Ground Cardamom
• ▢ 1/4 teaspoon ( 0.25 teaspoon ) Ground Cinnamon
• ▢ 1/8 teaspoon ( 0.13 teaspoon ) Ground Cloves
• ▢ 1 ( 1 ) Serrano peppers , minced (adjust to taste)

For the Rice

• ▢ 1 cup ( 185 g ) Basmati Rice , Please use aged Indian basmati, not an American basmati, if possible
• ▢ 1/2 teaspoon ( 0.5 teaspoon ) Kosher Salt
• ▢ 1 cup ( 250 g ) Water

For the Garnish

• ▢ 1/2 cup ( 8 g ) chopped cilantro
• ▢ 1 ( 1 ) Onion , thinly sliced
• ▢ 1/4 teaspoon ( 0.25 teaspoon ) Kosher Salt
• ▢ 1 teaspoon ( 1 teaspoon ) Oil

Instructions

• If you follow the order in which I list steps, this will come together efficiently. So first rinse the rice and set it aside. This rinse will allow the rice to soften a bit and absorb some water.

• Into a bowl, pour all the ingredients for the marinade, along with the lamb.

• Let the lamb marinate for 30 minutes, while the rice rests. This is a good time to get the onions for the garnish together.

• Turn your oven to broil. Line a baking pan with foil.

• Thinly slice your onions and break apart the slices with your fingers. Lay these on the foil covered pan, add salt and the oil, and mix well.

• Broil these onions for about 15 minutes stirring only once or twice. Traditionally this is done in a pan on the stove, but it’s quite a painstaking process. This method is largely hands-off and works well.

• By this time, your lamb has probably marinated and you’re ready to put it all together.

• In the inner liner of your instant pot, spread the marinated lamb, yogurt and spice mixture to cover the bottom.

• Carefully spread the rice all over the meat in a uniform layer.

• Pour in the 1 cup of water and gently push down the rice until it’s submerged under water. Do not mix the lamb and the rice together.

• Cook at High Pressure for 6 minutes and allow it to fully release pressure naturally. This part is important, here is where we are approximating the “dum” (steam cooking) part of the Dum Biryani.

• Open and garnish with 1/2 cup chopped cilantro and the browned onions.

• Chicken Biryani

• Paneer Biryani

• Low Carb Chicken Biryani

Get support & connect with our community on Facebook!

Nutrition

Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!

Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .