Instant Pot paneer is a homemade Indian soft cheese made with half-and-half (or whole milk/cream) and white vinegar, then pressed into a block. It’s quick and works well for easy vegetarian, high-protein (and keto-friendly) meal prep you can use in dishes like curries and sautés. Unlike traditional stovetop paneer recipes that require babysitting boiling milk, this version uses the Instant Pot to cook the milk under low pressure, reducing boil-overs and scorching while still separating clean curds and whey.
Well guess what? You can make Paneer in your Instant Pot, and under pressure at that.
The beauty of that of course, is no baby-siting that boiling milk that’s just waiting sneakily for you to get distracted so it can go burn itself, leaving the whole house smelling of burned milk forever.
If only you knew how often that has happened to me. It’s pitiful.
Okay, I have a confession. When I started out trying to make the paneer, I started like any sensible person would, on the Yogurt mode. Never mind that I never boil milk for making yogurt , I was sure that this way would not burn the half and half I was going to use.
But I got impatient. I am not sure how long it’s meant to take to boil the milk on the Yogurt setting but I decided I’d had enough of staring at the half and half I was using and thought, “Oh to heck with it! I’m just going to pressure cook it and we’ll see what happens.”
To get the most paneer out of your milk, you really need to stir well and boil so that the milk separates properly and completely. Clearly, if it heats up well and boils, that process is hastened.
So logically, it made sense that pressure cooking would work. I just wasn’t sure if you could make paneer under pressure without burning the half and half or milk.
And of course, as the pictures show, you can indeed. Now here’s an important note . Please do not use skim or 2% milk. Use either whole milk, half and half, or cream. I use half and half and it is a good in-between from regular doodh (milk) paneer and malai (cream) paneer.
So if you’re looking for an easy paneer recipe, this is the one you need. It’s so simple, it’s crazy.
Watch A video to learn how to make homemade Paneer cubes
Step by Step Instant Pot Paneer Indian Soft Cheese Recipe
- Add half and half and vinegar to the Instant pot or electric pressure cooker.
- Cook the milk and vinegar under LOW pressure for 4 minutes. If you do not have a low-pressure setting, cook at high pressure for 2 minutes.
- Allow the pressure to release naturally for 10 minutes. Release remaining pressure. This step is important as the milk continues to separate during this time, so do not rush it.
- When you open the pot, you should see the half and half has separated. See the tips section below if your milk is giving you trouble.
- Line a tofu press with cheesecloth. Pour the whey and curds into a tofu press. If you do not have one, just line a colander with the cheesecloth. Once you pour in the whey and curds, you can make a ball out of the cheesecloth to shape your paneer into a lovely round sphere.
- Place a heavy weight of some kindf on this. The photo shows one can, but feel free to use 2-3 cans. Let the paneer rest for an hour or so to compress down into a creamy, delicious block of cheese.
- Remove the paneer, peel away the cheesecloth and try not to finish it all before you use it in a recipe!
You can certainly drain and compress the paneer without fancy schmancy gadgets, but I happen to like schmancy gadgets so I got myself this handy little tofu maker . It was so cute and adorable! I put it on a trivet in the sink and placed a can of beans on it to help it drain.
You can use a cheesecloth or a coffee filter in a strainer or colander, and place a weight on it as I did.
Tips and Tricks for Making Instant Pot Paneer at home
Here are some easy but important tips for all of us who want to make cheese in the Instant Pot.
- DO NOT USE UHT MILK. DO NOT USE MILK WITH CARRAGEENAN ADDED. Yes I know I’m yelling, but I cannot emphasize this enough. Your milk will just not separate as it should. At all. I
- Please do not use skim or 2% milk. Use either whole milk, half and half, or cream. I use half and half and it is a good in-between from regular doodh (milk) paneer and malai (cream) paneer.
- If you open up the Instant pot and your paneer hasn’t separated, your milk had some kind of personal issues. In this case, try putting the pot on Sauté and cooking it some more. You may need to add some more vinegar in this case.
- If your pressure cooker does not have a low-pressure setting, cook on high pressure for 2 minutes.
- This paneer is great with the leftover butter chicken sauce.
- Here’s that link once again to the Paneer Maker on Amazon that I used to make Paneer.
For firm Instant Pot paneer cubes that hold their shape in curries and pan-frying, press the curds for about 30–60 minutes. Around 30 minutes gives you a solid but slightly tender Indian soft cheese, while 45–60 minutes creates sturdier, firm paneer that cubes cleanly and won’t crumble as easily. The exact time depends on how much whey you drained, how heavy your weight/press is (a paneer press or tofu press works great), and whether you used whole milk vs half-and-half (higher fat can stay softer). If you want extra-compact cubes for skewers like paneer tikka, press closer to an hour, then chill before cutting for the neatest edges.
Rubbery Instant Pot paneer usually happens when the curds get overcooked or overheated, you add too much acid (vinegar/lemon/citric acid) too aggressively, or you press the paneer too long/too hard, squeezing out too much moisture and making the Indian soft cheese turn “squeaky.” It can also happen if you use some ultra-pasteurized milk, which can form tighter, less tender curds. For softer, non-rubbery homemade paneer, use whole milk or half-and-half, add the acid gradually just until the whey turns pale and the curds separate, stop heating once it curdles, rinse the curds to remove excess acid, and press only to your needed firmness (often 30–60 minutes for firm cubes).
If your paneer is crumbly, it’s a sign you didn’t press it either long enough, or with a heavy enough weight. If in doubt, place 2-3 cans on top of it so it compresses down beautifully.
No, paneer isn’t the same as cottage cheese, even though both are made from curdled milk. Paneer (Indian soft cheese) is made by heating milk and adding an acid like vinegar or lemon juice, then draining and pressing the curds into a firm block you can cube, fry, or simmer in curries. It doesn’t melt, and it holds its shape. Cottage cheese is typically a looser, fresh cheese with small curds (often with added cream and a cultured/tangy flavor), meant to be eaten as-is rather than pressed into firm paneer cubes. So, in most recipes, they’re not interchangeable unless you’re using a pressed “dry curd” style as a substitute.
Instant Pot Paneer Indian Soft Cheese
Equipment
- Instant Pot
- TOFU PRESS PANEER PRESS
Ingredients
- ▢ 1 quart ( 1 quart ) Half and Half
- ▢ 1/4 cup ( 63.75 g ) White Vinegar
Instructions
- Pour half and half and vinegar into the Instant pot and cook at low pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes. Release remaining pressure.
- When you open the pot, the milk will have separated into curds and a watery whey. Stir this well.
- Pour the mixture through cheesecloth (saving the whey for other uses).
- Gather up the cheesecloth and put a heavy weight on it to let the whey drain and for the paneer to form a cohesive block or ball.
- I used this handy dandy tofu maker to form a nice square block and weighted it down with a can of beans to help the whey drain. This will take about 1-2 hours.
Watch The Video
- DO NOT USE UHT MILK. DO NOT USE MILK WITH CARRAGEENAN ADDED. Yes I know I’m yelling, but I cannot emphasize this enough. Your milk will just not separate as it should. At all.
- Please do not use skim or 2% milk . Use either whole milk, half and half, or cream. I use half and half and it is a good in-between from regular doodh (milk) paneer and malai (cream) paneer.
- If your paneer is crumbly , it’s a sign you didn’t press it either long enough, or with a heavy enough weight. If in doubt, place 2-3 cans on top of it so it compresses down beautifully.
- Tips for making the paneer in a pressure cooker If you open up the Instant pot and your paneer hasn’t separated, your milk had some kind of personal issues. In this case, try putting the pot on Sauté and cooking it some more. You may need to add some more vinegar in this case. If your pressure cooker does not have a low-pressure setting, cook on high pressure for 2 minutes.
- Tips for making the paneer on the stovetop Please read the post for detailed instructions on making stovetop paneer. To speed up the process of bringing the milk to a boil, you can place a lid on the pot. Be sure to keep your eye on it though as it can easily boil over and leave a mess on your hob. Make sure that the milk is boiling before you add the vinegar. Adding it too early can cause the paneer to be crumbly. Boil the milk in a heavy-bottomed pan or dutch oven . It will distribute the heat more evenly and you will be less likely to scorch the milk.
- Here’s that link once again to the Paneer Maker on Amazon that I used to make Paneer.
- I don’t trust the nutrtitional info becuase I don’t really know how to calculate calories for the whey that goes down thedrain, or ito your bread or whatever.
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Nutrition
Instant Pot paneer is a homemade Indian soft cheese made with half-and-half (or whole milk/cream) and white vinegar, then pressed into a block. It’s quick and works well for easy vegetarian, high-protein (and keto-friendly) meal prep you can use in dishes like curries and sautés. Unlike traditional stovetop paneer recipes that require babysitting boiling milk, this version uses the Instant Pot to cook the milk under low pressure, reducing boil-overs and scorching while still separating clean curds and whey.
Well guess what? You can make Paneer in your Instant Pot, and under pressure at that.
The beauty of that of course, is no baby-siting that boiling milk that’s just waiting sneakily for you to get distracted so it can go burn itself, leaving the whole house smelling of burned milk forever.
If only you knew how often that has happened to me. It’s pitiful.
Okay, I have a confession. When I started out trying to make the paneer, I started like any sensible person would, on the Yogurt mode. Never mind that I never boil milk for making yogurt , I was sure that this way would not burn the half and half I was going to use.
But I got impatient. I am not sure how long it’s meant to take to boil the milk on the Yogurt setting but I decided I’d had enough of staring at the half and half I was using and thought, “Oh to heck with it! I’m just going to pressure cook it and we’ll see what happens.”
To get the most paneer out of your milk, you really need to stir well and boil so that the milk separates properly and completely. Clearly, if it heats up well and boils, that process is hastened.
So logically, it made sense that pressure cooking would work. I just wasn’t sure if you could make paneer under pressure without burning the half and half or milk.
And of course, as the pictures show, you can indeed. Now here’s an important note . Please do not use skim or 2% milk. Use either whole milk, half and half, or cream. I use half and half and it is a good in-between from regular doodh (milk) paneer and malai (cream) paneer.
So if you’re looking for an easy paneer recipe, this is the one you need. It’s so simple, it’s crazy.
Watch A video to learn how to make homemade Paneer cubes
Step by Step Instant Pot Paneer Indian Soft Cheese Recipe
- Add half and half and vinegar to the Instant pot or electric pressure cooker.
- Cook the milk and vinegar under LOW pressure for 4 minutes. If you do not have a low-pressure setting, cook at high pressure for 2 minutes.
- Allow the pressure to release naturally for 10 minutes. Release remaining pressure. This step is important as the milk continues to separate during this time, so do not rush it.
- When you open the pot, you should see the half and half has separated. See the tips section below if your milk is giving you trouble.
- Line a tofu press with cheesecloth. Pour the whey and curds into a tofu press. If you do not have one, just line a colander with the cheesecloth. Once you pour in the whey and curds, you can make a ball out of the cheesecloth to shape your paneer into a lovely round sphere.
- Place a heavy weight of some kindf on this. The photo shows one can, but feel free to use 2-3 cans. Let the paneer rest for an hour or so to compress down into a creamy, delicious block of cheese.
- Remove the paneer, peel away the cheesecloth and try not to finish it all before you use it in a recipe!
You can certainly drain and compress the paneer without fancy schmancy gadgets, but I happen to like schmancy gadgets so I got myself this handy little tofu maker . It was so cute and adorable! I put it on a trivet in the sink and placed a can of beans on it to help it drain.
You can use a cheesecloth or a coffee filter in a strainer or colander, and place a weight on it as I did.
Tips and Tricks for Making Instant Pot Paneer at home
Here are some easy but important tips for all of us who want to make cheese in the Instant Pot.
- DO NOT USE UHT MILK. DO NOT USE MILK WITH CARRAGEENAN ADDED. Yes I know I’m yelling, but I cannot emphasize this enough. Your milk will just not separate as it should. At all. I
- Please do not use skim or 2% milk. Use either whole milk, half and half, or cream. I use half and half and it is a good in-between from regular doodh (milk) paneer and malai (cream) paneer.
- If you open up the Instant pot and your paneer hasn’t separated, your milk had some kind of personal issues. In this case, try putting the pot on Sauté and cooking it some more. You may need to add some more vinegar in this case.
- If your pressure cooker does not have a low-pressure setting, cook on high pressure for 2 minutes.
- This paneer is great with the leftover butter chicken sauce.
- Here’s that link once again to the Paneer Maker on Amazon that I used to make Paneer.
For firm Instant Pot paneer cubes that hold their shape in curries and pan-frying, press the curds for about 30–60 minutes. Around 30 minutes gives you a solid but slightly tender Indian soft cheese, while 45–60 minutes creates sturdier, firm paneer that cubes cleanly and won’t crumble as easily. The exact time depends on how much whey you drained, how heavy your weight/press is (a paneer press or tofu press works great), and whether you used whole milk vs half-and-half (higher fat can stay softer). If you want extra-compact cubes for skewers like paneer tikka, press closer to an hour, then chill before cutting for the neatest edges.
Rubbery Instant Pot paneer usually happens when the curds get overcooked or overheated, you add too much acid (vinegar/lemon/citric acid) too aggressively, or you press the paneer too long/too hard, squeezing out too much moisture and making the Indian soft cheese turn “squeaky.” It can also happen if you use some ultra-pasteurized milk, which can form tighter, less tender curds. For softer, non-rubbery homemade paneer, use whole milk or half-and-half, add the acid gradually just until the whey turns pale and the curds separate, stop heating once it curdles, rinse the curds to remove excess acid, and press only to your needed firmness (often 30–60 minutes for firm cubes).
If your paneer is crumbly, it’s a sign you didn’t press it either long enough, or with a heavy enough weight. If in doubt, place 2-3 cans on top of it so it compresses down beautifully.
No, paneer isn’t the same as cottage cheese, even though both are made from curdled milk. Paneer (Indian soft cheese) is made by heating milk and adding an acid like vinegar or lemon juice, then draining and pressing the curds into a firm block you can cube, fry, or simmer in curries. It doesn’t melt, and it holds its shape. Cottage cheese is typically a looser, fresh cheese with small curds (often with added cream and a cultured/tangy flavor), meant to be eaten as-is rather than pressed into firm paneer cubes. So, in most recipes, they’re not interchangeable unless you’re using a pressed “dry curd” style as a substitute.
Instant Pot Paneer Indian Soft Cheese
Equipment
- Instant Pot
- TOFU PRESS PANEER PRESS
Ingredients
- ▢ 1 quart ( 1 quart ) Half and Half
- ▢ 1/4 cup ( 63.75 g ) White Vinegar
Instructions
- Pour half and half and vinegar into the Instant pot and cook at low pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes. Release remaining pressure.
- When you open the pot, the milk will have separated into curds and a watery whey. Stir this well.
- Pour the mixture through cheesecloth (saving the whey for other uses).
- Gather up the cheesecloth and put a heavy weight on it to let the whey drain and for the paneer to form a cohesive block or ball.
- I used this handy dandy tofu maker to form a nice square block and weighted it down with a can of beans to help the whey drain. This will take about 1-2 hours.
Watch The Video
- DO NOT USE UHT MILK. DO NOT USE MILK WITH CARRAGEENAN ADDED. Yes I know I’m yelling, but I cannot emphasize this enough. Your milk will just not separate as it should. At all.
- Please do not use skim or 2% milk . Use either whole milk, half and half, or cream. I use half and half and it is a good in-between from regular doodh (milk) paneer and malai (cream) paneer.
- If your paneer is crumbly , it’s a sign you didn’t press it either long enough, or with a heavy enough weight. If in doubt, place 2-3 cans on top of it so it compresses down beautifully.
- Tips for making the paneer in a pressure cooker If you open up the Instant pot and your paneer hasn’t separated, your milk had some kind of personal issues. In this case, try putting the pot on Sauté and cooking it some more. You may need to add some more vinegar in this case. If your pressure cooker does not have a low-pressure setting, cook on high pressure for 2 minutes.
- Tips for making the paneer on the stovetop Please read the post for detailed instructions on making stovetop paneer. To speed up the process of bringing the milk to a boil, you can place a lid on the pot. Be sure to keep your eye on it though as it can easily boil over and leave a mess on your hob. Make sure that the milk is boiling before you add the vinegar. Adding it too early can cause the paneer to be crumbly. Boil the milk in a heavy-bottomed pan or dutch oven . It will distribute the heat more evenly and you will be less likely to scorch the milk.
- Here’s that link once again to the Paneer Maker on Amazon that I used to make Paneer.
- I don’t trust the nutrtitional info becuase I don’t really know how to calculate calories for the whey that goes down thedrain, or ito your bread or whatever.
Get support & connect with our community on Facebook!
Nutrition
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Instant Pot Paneer Indian Soft Cheese
Ingredients
- 1 quart Half and Half
- 1/4 cup White Vinegar
Instructions
Pour half and half and vinegar into the Instant pot and cook at low pressure for 4 minutes. Allow the pressure to release naturally for 10 minutes. Release remaining pressure.
When you open the pot, the milk will have separated into curds and a watery whey. Stir this well.
Pour the mixture through cheesecloth (saving the whey for other uses).
Gather up the cheesecloth and put a heavy weight on it to let the whey drain and for the paneer to form a cohesive block or ball.
I used this handy dandy tofu maker to form a nice square block and weighted it down with a can of beans to help the whey drain. This will take about 1-2 hours.
DO NOT USE UHT MILK. DO NOT USE MILK WITH CARRAGEENAN ADDED. Yes I know I’m yelling, but I cannot emphasize this enough. Your milk will just not separate as it should. At all.
Please do not use skim or 2% milk . Use either whole milk, half and half, or cream. I use half and half and it is a good in-between from regular doodh (milk) paneer and malai (cream) paneer.
If your paneer is crumbly , it’s a sign you didn’t press it either long enough, or with a heavy enough weight. If in doubt, place 2-3 cans on top of it so it compresses down beautifully.
Tips for making the paneer in a pressure cooker If you open up the Instant pot and your paneer hasn’t separated, your milk had some kind of personal issues. In this case, try putting the pot on Sauté and cooking it some more. You may need to add some more vinegar in this case. If your pressure cooker does not have a low-pressure setting, cook on high pressure for 2 minutes.
Tips for making the paneer on the stovetop Please read the post for detailed instructions on making stovetop paneer. To speed up the process of bringing the milk to a boil, you can place a lid on the pot. Be sure to keep your eye on it though as it can easily boil over and leave a mess on your hob. Make sure that the milk is boiling before you add the vinegar. Adding it too early can cause the paneer to be crumbly. Boil the milk in a heavy-bottomed pan or dutch oven . It will distribute the heat more evenly and you will be less likely to scorch the milk.
Here’s that link once again to the Paneer Maker on Amazon that I used to make Paneer.
I don’t trust the nutrtitional info becuase I don’t really know how to calculate calories for the whey that goes down thedrain, or ito your bread or whatever.
Instant Pot Paneer Indian Soft Cheese https://twosleevers.com/instant-pot-paneer-indian-soft-cheese-clone/
If you love Indian food, you know that oftentimes it can be heavy in carbs. Make this Indian Kheema recipe and enjoy all of those flavors you’ve been craving without the carb overload.
Why This Is One Of Our Best Beef Recipes
- Family-Friendly - uses ingredients your whole family will love.
- Keto - Only 4 net carbs per serving.
- Gluten-Free - Great for families with food allergies.
- Fast - Ready to eat in under 30 minutes .
- Easy - Just saute the veggies and meat in your Instant Pot and cook under pressure.
This is a great Instant Pot ground beef recipe that is quite different from the usual meatloaf recipes and taco recipes you probably see all over the web. Try this pressure cooker kheema and you may well have a new favorite!
I love making this super quick Instant Pot Indian Khema in under 30 minutes. I’m not usually a fan of mixing sweet spices like cinnamon and cardamom with savory meats, but I’ve made this Keto Indian Kheema without it, and it’s just not the same.
You won’t taste the sweetness when it’s all said and done, just a wonderfully complex flavor that’s hard to believe took you less than 30 minutes to make.
Although peas are traditional in Indian Kheema , you’ll probably want to omit them if you’re trying to reduce your carbs, although I’d consider cutting them in half before deleting them altogether.
What Is Kheema?
Kheema is another word for minced meat. In India, this dish is often made with ground lamb or goat. But you can make your Indian Kheema recipe with chicken or even turkey if you prefer that. While the dish traditionally includes peas you can omit them for a lower carb dish.
What Do You Eat Mince Meat With?
As I mentioned above, minced meat isn’t referring to the type of mincemeat you are used to if you live outside of South Asia. This is just another name for ground or finely chopped meat. Here are some other (keto and not so low carb) options:
- Meat hand pies
- Samosas
- Wontons
- Biryani
This recipe makes a great dish for Ramadan! You can find more great Instant Pot Ramadan recipes in my 15 Instant Pot Ramadan Recipes post .
How To Make This Indian Kheema Recipe
- Lightly sauté the vegetables in your Instant Pot liner with the sauté function.
- Break up the beef, add spices and water
- Cook for 5 minutes under High Pressure
- Allow pressure to naturally release for 10 minutes
Tips And Tricks
Here are some helpful tips and tricks to ensure your Instant Pot Beef Kheema turns out flavorful, tender, and perfectly seasoned every time.
- Sauté the aromatics thoroughly. Take your time browning the onions, garlic, and ginger on Sauté mode. This step builds deep flavor and ensures the kheema doesn’t taste flat.
- Use lean or regular ground beef strategically. Lean beef keeps the dish lighter, while 80/20 adds richer flavor. If using fattier meat, drain excess grease after browning to prevent a greasy texture.
- Adjust consistency with sauté mode. If your kheema is too loose after pressure cooking, simmer on Sauté for a few minutes until it thickens to your liking.
Variations
Here are several delicious variations to help you customize your Instant Pot Beef Kheema, whether you want to change the flavor profile, adjust the heat, or adapt it to different dietary needs.
- Chicken Kheema - Swap ground beef for ground chicken or turkey. Reduce the cooking time to 3 minutes on high pressure since poultry cooks faster.
- Aloo Kheema - Stir in 1–2 small diced potatoes before pressure cooking. The potatoes absorb flavor and make the dish heartier.
- Spinach or Kale Kheema - Add 2 cups chopped spinach or kale after pressure cooking and simmer until wilted. This boosts nutrients and adds freshness.
What To Eat With Kheema
Here are some delicious ways to serve beef kheema so you can turn this flavorful dish into a complete and satisfying meal.
- Basmati Rice - The light, fluffy grains soak up the spiced kheema beautifully, making it a classic pairing.
- Naan or Roti - Soft, warm flatbreads are perfect for scooping up the savory meat mixture.
- Cauliflower Rice - A low-carb option that still provides a great base for the richly seasoned kheema.
How Long Does It Last?
Beef kheema stores very well, making it a great option for meal prep. Once cooked and cooled, it will last 3–4 days in the refrigerator when kept in an airtight container. The spices actually deepen in flavor over time, so leftovers often taste even better the next day.
Can You Freeze It?
If you want to store it longer, beef kheema also freezes beautifully. You can freeze it for up to 3 months without losing much flavor or texture.
When reheating, warm it gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the consistency.
Low Carb Ground Beef Recipes
- Keto Big Mac Salad - A favorite for the whole family because of my copycat sauce recipe taste just like the real thing!
- Low Carb Beef Stroganoff - Comfort food and Keto? Yes, it’s true!
- Low Carb Beef Shawarma - An easy weeknight dinner option you’ll want to make again and again!
- Ethiopian Beef Stew - You won’t believe how much flavor is packed into such a simple dish.
- Beef Rendang - Fall apart tender meat in less than an hour!
- Kheema Meatloaf - The perfect solution for the days you’re craving Indian food but are short on ingredients.
- Kimchi Beef Stew - An easy pour and cook recipe full of umami flavors.
- Bulgogi Burgers - Put your air fryer to work with this fun twist on burgers!
- Corned Beef and Cabbage - A classic done in a fraction of the time.
- Indian Beef Curry - Done in less than an hour and so good you’ll wonder why you haven’t made it before!
If you enjoy this Indian Kheema recipe as much as I do, make sure you share it on Facebook and Pinterest so that your friends can try it too.
Kheema Recipe | Instant Pot Indian Beef Kheema
Equipment
- STAINLESS STEEL MEASURING CUPS
- Measuring Spoons
- INSTANT POT DUO 6 QUART
Ingredients
- ▢ 1 cup ( 145 g ) Frozen Peas , (optional, omit for keto)
- ▢ 1 cup ( 160 g ) onions, chopped
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Garlic
- ▢ 3-4 pieces ( 3 pieces ) Cinnamon
- ▢ 4 pods ( 4 pods ) Cardamom Pods
- ▢ 1 pound ( 453.59 g ) Lean Ground Beef
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Turmeric
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Cayenne Pepper , (adjust to preferred spice level)
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Coriander
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Cumin
- ▢ 1/4 cup ( 62.5 g ) Water
Instructions
For the Instant Pot
- Set the cup of frozen peas out to thaw (omit for keto)
- Turn your Instant Pot onto Sauté on high. When the display reads HOT, add your ghee or oil. When the ghee is hot and shimmering, add the cinnamon sticks and the cardamom and let them sizzle for 10 seconds.
- Add onions, garlic and ginger and let them cook for 3-5 minutes.
- Add in the ground beef and sauté long enough to break up clumps, about 3-4 minutes.
- Add in spices and water, and close your Instant Pot.
- Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
- Mix in the peas if using, and let them heat through and serve.
For Stovetop
Set the cup of frozen peas out to thaw (omit for keto)
Turn your Instant Pot onto Sauté on high. When the display reads HOT, add your ghee or oil. When the ghee is hot and shimmering, add the cinnamon sticks and the cardamom and let them sizzle for 10 seconds.
Add onions, garlic and ginger and let them cook until the onions are lightly browned at the edges, about 5-10 minutes.
Add in the ground beef and sauté until the beef is browned.
Add in spices and water, and cover the saucepan, letting it simmer until the meat has cooked through.
Mix in the peas if using, and let them heat through and serve.
Cajun dirty rice
Ground beef & rice Shawarma
Gyro meat recipe
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Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
