This perfect Keto Pumpkin Pie makes a lovely low carb pumpkin pie made in your Instant Pot or Pressure cooker. This is an easy pour and cook dessert that will be a healthy addition to your holiday table!
What Makes This The Perfect Keto Holiday Dessert
So it will be the holidays soon, and of course, that means it’s time to start thinking about pumpkin desserts , and this Crustless Pumpkin Pie is the perfect low carb pumpkin dessert for your holiday dinner!
When making this Keto Pumpkin Pie , I wanted something that tasted like pumpkin pie, but I honestly can’t be bothered to create a crust as with traditional pumpkin pies. I could probably have come up with some way to do it, but I find the crust interferes with good, pure, pumpkin flavor for me. This dish ended up turning out just the way I wanted it to. Perfect pumpkin pie flavor without being carb-heavy.
I made this in my Instant Pot but you can also bake this in your oven as well. Cooking it in a pressure cooker with a water bath does lend it a beautiful, smooth texture that’s hard to beat, so I’d go the Instant Pot route if that’s an option for you.
Is Pumpkin Okay On Keto?
The answer to this question isn’t a cut-and-dry “yes” or “no” depending on who you ask. Pumpkin is relatively low in carbs and only contains natural sugars. So, as long as it’s consumed in moderation and you stay within your daily macros, pumpkin is okay to consume when you’re living a ketogenic lifestyle.
How Many Carbs Are In Pumpkin Puree?
In each 1/2 cup serving of pumpkin puree you eat, you will consume 10 total carbs or 8 net carbs.
This may not seem like a lot of pumpkin puree for the number of carbs you’re consuming. However, when you think about how much pumpkin you use to make an entire pie (2 cups total) you can have quite a bit of pie for not very many carbs.
Does Pumpkin Pie Have A Lot Of Carbs?
Traditional pumpkin pie? It is absolutely loaded with carbs. Between the pie crust, the sugar, and the super sweet whipped topping that most people love to pair it with, a single slice of pie will put you over your daily carb limit.
Not this Keto pumpkin pie, though! It only has 6 net carbs per slice.
Ingredients Needed
- Eggs
- Heavy Whipping Cream - or you can substitute almond milk for a dairy-free version
- Erythritol - Feel free to substitute Swerve, Truvia, Splenda, or any sweetener of your choice
- Canned pumpkin puree - Make sure you’re grabbing the plain pumpkin puree, not the pumpkin pie mix.
- Pumpkin Pie Spice
- Vanilla extract
How To Make Keto Pumpkin Pie In Your Instant Pot
It really could not be easier! This is a quick and easy recipe for you if you find yourself short on time during the rush of the holiday season.
- Whisk together two eggs.
- Add heavy cream, Erythritol, pumpkin puree, pumpkin pie spice, and vanilla and whisk together.
- Grease 6 x 3 baking pan (coat it well!), cover the bottom of the pan with parchment paper, and transfer mixture to pan and cover.
- Add water to the pressure cooker or Instant Pot and place the pan on the steamer rack .
Cook on high pressure for 20 minutes and let steam release for 10 minutes.
Remove lid carefully to avoid water dripping onto pie and chill for 6-8 hours.
Serve with whipped cream for a perfect finish!
How To Make It In The Oven
- Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan .
- Place the pan into a 13x9 pan and fill that pan halfway up with water.
- Place the pans into the oven and bake at 350F for 40 minutes.
Why Cook The Pie Pan In A Pot Of Water?
You put the pan in a pan with water in order to protect the Crustless Pumpkin Pie from the direct heat of the oven. This is known as a water bath . This keeps the eggs from cooking too quickly, which would cause them to separate and create an unpleasant texture.
This is actually why I prefer to cook puddings in the Instant Pot because the water in the pressure cooker actually creates a water bath, resulting in that perfect, creamy pudding texture that you want.
Tips And Tricks For MakingThis Instant Pot Pumpkin Pie
- This is an easy pour and cook recipe. Just mix everything in a bowl, cook, chill and serve.
- The hardest thing about this is to ensure that you have greased that pan extremely well. Do not use a springform or push pan because when I tried that, the pudding starts to leak badly and you’ll lose a lot of it. Thoroughly grease a baking pan well, let it cool a bit, and then empty it out onto a plate.
- Definitely cover this with a lid or aluminum foil as you do not want moisture/steam going into your dessert. When you remove the lid, be careful you don’t dump that water back into the pudding.
- You really need to chill this Keto Pumpkin Pie for the recommended time for the best results, especially if you use Erythritol, which is less likely to produce that cooling effect (or you’re less likely to notice it) in a chilled dessert.
VARIATIONS:
- Use almond milk instead of heavy cream to make this dessert dairy free!
More Quick Fall Recipes
- This Cranberry Chutney makes a perfect addition to any holiday meal!
- Creamy Butternut Squash with Apple and Bacon is simple, yet is an ideal fall comfort food.
- Looking for a different take on a pumpkin dessert? Try my Pumpkin Cheesecake Mousse.
- This Pumpkin Bread Pudding is all the things you love about fall wrapped up into one delectable dessert! It’s ooey, gooey, pumpkin-y and so very delicious!
- If you’re looking for more great low carb and keto holiday dishes, check out my 42 Keto Holiday Recipes post!
- Keto Pumpkin Pie Cocktail is great for any adult fall gathering.
Keto Pumpkin Pie Recipe | Easy Keto Pumpkin Dessert
Equipment
- Instant Pot
- Measuring Cups
- Mixing Bowl
- Measuring Spoons
- Steamer Rack
- PARCHMENT PAPER ROUNDS
Ingredients
- ▢ 2 ( 2 ) Eggs
- ▢ 1/2 cup ( 119 ml ) Heavy Whipping Cream , (or almond milk for dairy-free)
- ▢ 3/4 cup ( 150 g ) Erythritol , (sub Swerve, Truvia, Splenda or sweetener of choice)
- ▢ 15 ounces ( 425.24 g ) canned pumpkin puree
- ▢ 1 teaspoon ( 1 teaspoon ) Pumpkin Pie Spice
- ▢ 1 teaspoon ( 1 teaspoon ) Vanilla extract
For Finishing
- ▢ 1/2 cup ( 119 ml ) Heavy Whipping Cream
Instructions
Instant Pot Directions
- Whisk together the 2 eggs and add all remaining ingredients in the order listed.
- Grease a 6-inch x 3-inch pa n very, very well and cover the bottom with parchment paper . I found this easiest to do with a silicone basting brush so I could get into all the nooks and crannies.
- Pour the mixture into the pan.
- In the inner liner of your instant pot or pressure cooker, place 1.5 cups of water.
- Place a steamer rack on top of it and place the pan with the pumpkin mixture on the rack.
- Cover the pan with a silicone lid or aluminum foil.
- Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Remove lid carefully, not allowing any of the water on the lid to fall back into the pudding.
- Chill for 6-8 hours and serve with additional whipped cream. I use this little device for the easiest whipped cream ever.
Oven Directions
- Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan .
- Place the pan into a 13x9 pan and fill that pan halfway up with water.
- Place the pans into the oven and bake at 350F for 40 minutes.
Watch The Video
- This is an easy dump and go recipe. Just mix everything in a bowl, cook, chill and serve.
- The hardest thing about this is to ensure that you have greased that pan extremely well. Do not use a springform or push pan because when I tried that, the pudding starts to leak badly and you’ll lose a lot of it. Thoroughly grease a baking pan well, let it cool a bit, and then empty it out onto a plate.
- Definitely cover this with a lid or aluminum foil as you do not want moisture/steam going into your dessert. When you remove the lid, be careful you don’t dump that water back into the pudding.
- You really need to chill this dessert for the recommended time for the best results, especially if you use Erythritol, which is less likely to produce that cooling effect (or you’re less likely to notice it) in a chilled dessert.
Get support & connect with our community on Facebook!
Nutrition
Originally Published October 23, 2018
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 .
This perfect Keto Pumpkin Pie makes a lovely low carb pumpkin pie made in your Instant Pot or Pressure cooker. This is an easy pour and cook dessert that will be a healthy addition to your holiday table!
What Makes This The Perfect Keto Holiday Dessert
So it will be the holidays soon, and of course, that means it’s time to start thinking about pumpkin desserts , and this Crustless Pumpkin Pie is the perfect low carb pumpkin dessert for your holiday dinner!
When making this Keto Pumpkin Pie , I wanted something that tasted like pumpkin pie, but I honestly can’t be bothered to create a crust as with traditional pumpkin pies. I could probably have come up with some way to do it, but I find the crust interferes with good, pure, pumpkin flavor for me. This dish ended up turning out just the way I wanted it to. Perfect pumpkin pie flavor without being carb-heavy.
I made this in my Instant Pot but you can also bake this in your oven as well. Cooking it in a pressure cooker with a water bath does lend it a beautiful, smooth texture that’s hard to beat, so I’d go the Instant Pot route if that’s an option for you.
Is Pumpkin Okay On Keto?
The answer to this question isn’t a cut-and-dry “yes” or “no” depending on who you ask. Pumpkin is relatively low in carbs and only contains natural sugars. So, as long as it’s consumed in moderation and you stay within your daily macros, pumpkin is okay to consume when you’re living a ketogenic lifestyle.
How Many Carbs Are In Pumpkin Puree?
In each 1/2 cup serving of pumpkin puree you eat, you will consume 10 total carbs or 8 net carbs.
This may not seem like a lot of pumpkin puree for the number of carbs you’re consuming. However, when you think about how much pumpkin you use to make an entire pie (2 cups total) you can have quite a bit of pie for not very many carbs.
Does Pumpkin Pie Have A Lot Of Carbs?
Traditional pumpkin pie? It is absolutely loaded with carbs. Between the pie crust, the sugar, and the super sweet whipped topping that most people love to pair it with, a single slice of pie will put you over your daily carb limit.
Not this Keto pumpkin pie, though! It only has 6 net carbs per slice.
Ingredients Needed
- Eggs
- Heavy Whipping Cream - or you can substitute almond milk for a dairy-free version
- Erythritol - Feel free to substitute Swerve, Truvia, Splenda, or any sweetener of your choice
- Canned pumpkin puree - Make sure you’re grabbing the plain pumpkin puree, not the pumpkin pie mix.
- Pumpkin Pie Spice
- Vanilla extract
How To Make Keto Pumpkin Pie In Your Instant Pot
It really could not be easier! This is a quick and easy recipe for you if you find yourself short on time during the rush of the holiday season.
- Whisk together two eggs.
- Add heavy cream, Erythritol, pumpkin puree, pumpkin pie spice, and vanilla and whisk together.
- Grease 6 x 3 baking pan (coat it well!), cover the bottom of the pan with parchment paper, and transfer mixture to pan and cover.
- Add water to the pressure cooker or Instant Pot and place the pan on the steamer rack .
Cook on high pressure for 20 minutes and let steam release for 10 minutes.
Remove lid carefully to avoid water dripping onto pie and chill for 6-8 hours.
Serve with whipped cream for a perfect finish!
How To Make It In The Oven
- Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan .
- Place the pan into a 13x9 pan and fill that pan halfway up with water.
- Place the pans into the oven and bake at 350F for 40 minutes.
Why Cook The Pie Pan In A Pot Of Water?
You put the pan in a pan with water in order to protect the Crustless Pumpkin Pie from the direct heat of the oven. This is known as a water bath . This keeps the eggs from cooking too quickly, which would cause them to separate and create an unpleasant texture.
This is actually why I prefer to cook puddings in the Instant Pot because the water in the pressure cooker actually creates a water bath, resulting in that perfect, creamy pudding texture that you want.
Tips And Tricks For MakingThis Instant Pot Pumpkin Pie
- This is an easy pour and cook recipe. Just mix everything in a bowl, cook, chill and serve.
- The hardest thing about this is to ensure that you have greased that pan extremely well. Do not use a springform or push pan because when I tried that, the pudding starts to leak badly and you’ll lose a lot of it. Thoroughly grease a baking pan well, let it cool a bit, and then empty it out onto a plate.
- Definitely cover this with a lid or aluminum foil as you do not want moisture/steam going into your dessert. When you remove the lid, be careful you don’t dump that water back into the pudding.
- You really need to chill this Keto Pumpkin Pie for the recommended time for the best results, especially if you use Erythritol, which is less likely to produce that cooling effect (or you’re less likely to notice it) in a chilled dessert.
VARIATIONS:
- Use almond milk instead of heavy cream to make this dessert dairy free!
More Quick Fall Recipes
- This Cranberry Chutney makes a perfect addition to any holiday meal!
- Creamy Butternut Squash with Apple and Bacon is simple, yet is an ideal fall comfort food.
- Looking for a different take on a pumpkin dessert? Try my Pumpkin Cheesecake Mousse.
- This Pumpkin Bread Pudding is all the things you love about fall wrapped up into one delectable dessert! It’s ooey, gooey, pumpkin-y and so very delicious!
- If you’re looking for more great low carb and keto holiday dishes, check out my 42 Keto Holiday Recipes post!
- Keto Pumpkin Pie Cocktail is great for any adult fall gathering.
Keto Pumpkin Pie Recipe | Easy Keto Pumpkin Dessert
Equipment
- Instant Pot
- Measuring Cups
- Mixing Bowl
- Measuring Spoons
- Steamer Rack
- PARCHMENT PAPER ROUNDS
Ingredients
- ▢ 2 ( 2 ) Eggs
- ▢ 1/2 cup ( 119 ml ) Heavy Whipping Cream , (or almond milk for dairy-free)
- ▢ 3/4 cup ( 150 g ) Erythritol , (sub Swerve, Truvia, Splenda or sweetener of choice)
- ▢ 15 ounces ( 425.24 g ) canned pumpkin puree
- ▢ 1 teaspoon ( 1 teaspoon ) Pumpkin Pie Spice
- ▢ 1 teaspoon ( 1 teaspoon ) Vanilla extract
For Finishing
- ▢ 1/2 cup ( 119 ml ) Heavy Whipping Cream
Instructions
Instant Pot Directions
- Whisk together the 2 eggs and add all remaining ingredients in the order listed.
- Grease a 6-inch x 3-inch pa n very, very well and cover the bottom with parchment paper . I found this easiest to do with a silicone basting brush so I could get into all the nooks and crannies.
- Pour the mixture into the pan.
- In the inner liner of your instant pot or pressure cooker, place 1.5 cups of water.
- Place a steamer rack on top of it and place the pan with the pumpkin mixture on the rack.
- Cover the pan with a silicone lid or aluminum foil.
- Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Remove lid carefully, not allowing any of the water on the lid to fall back into the pudding.
- Chill for 6-8 hours and serve with additional whipped cream. I use this little device for the easiest whipped cream ever.
Oven Directions
- Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan .
- Place the pan into a 13x9 pan and fill that pan halfway up with water.
- Place the pans into the oven and bake at 350F for 40 minutes.
Watch The Video
- This is an easy dump and go recipe. Just mix everything in a bowl, cook, chill and serve.
- The hardest thing about this is to ensure that you have greased that pan extremely well. Do not use a springform or push pan because when I tried that, the pudding starts to leak badly and you’ll lose a lot of it. Thoroughly grease a baking pan well, let it cool a bit, and then empty it out onto a plate.
- Definitely cover this with a lid or aluminum foil as you do not want moisture/steam going into your dessert. When you remove the lid, be careful you don’t dump that water back into the pudding.
- You really need to chill this dessert for the recommended time for the best results, especially if you use Erythritol, which is less likely to produce that cooling effect (or you’re less likely to notice it) in a chilled dessert.
Get support & connect with our community on Facebook!
Nutrition
Originally Published October 23, 2018
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 .
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Keto Pumpkin Pie Recipe | Easy Keto Pumpkin Dessert
Ingredients
- 2 Eggs
- 1/2 cup Heavy Whipping Cream (or almond milk for dairy-free)
- 3/4 cup Erythritol (sub Swerve, Truvia, Splenda or sweetener of choice)
- 15 ounces canned pumpkin puree
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla extract
For Finishing
- 1/2 cup Heavy Whipping Cream
Instructions
Instant Pot Directions
- Whisk together the 2 eggs and add all remaining ingredients in the order listed.
- Grease a 6-inch x 3-inch pa n very, very well and cover the bottom with parchment paper . I found this easiest to do with a silicone basting brush so I could get into all the nooks and crannies.
- Pour the mixture into the pan.
- In the inner liner of your instant pot or pressure cooker, place 1.5 cups of water.
- Place a steamer rack on top of it and place the pan with the pumpkin mixture on the rack.
- Cover the pan with a silicone lid or aluminum foil.
- Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Remove lid carefully, not allowing any of the water on the lid to fall back into the pudding.
- Chill for 6-8 hours and serve with additional whipped cream. I use this little device for the easiest whipped cream ever.
Oven Directions
Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan .
Place the pan into a 13x9 pan and fill that pan halfway up with water.
Place the pans into the oven and bake at 350F for 40 minutes.
This is an easy dump and go recipe. Just mix everything in a bowl, cook, chill and serve.
The hardest thing about this is to ensure that you have greased that pan extremely well. Do not use a springform or push pan because when I tried that, the pudding starts to leak badly and you’ll lose a lot of it. Thoroughly grease a baking pan well, let it cool a bit, and then empty it out onto a plate.
Definitely cover this with a lid or aluminum foil as you do not want moisture/steam going into your dessert. When you remove the lid, be careful you don’t dump that water back into the pudding.
You really need to chill this dessert for the recommended time for the best results, especially if you use Erythritol, which is less likely to produce that cooling effect (or you’re less likely to notice it) in a chilled dessert.
Keto Pumpkin Pie Recipe | Easy Keto Pumpkin Dessert https://twosleevers.com/crustless-pumpkin-pie/
This Instant Pot Keema Biryani will have dinner on the table in less than 30 minutes, leaving you with only your Instant Pot liner to wash after. This easy Beef Biryani recipe is a dish your whole family will love!
What Makes This Kheema Pulao Recipe So Great?
- Fast . Done in under 30 minutes .
- Easy . A simple Instant Pot recipe .
- Family-Friendly . Ingredients even the pickiest eaters will love.
I was fortunate enough to be asked to do a guest post for a friend, and I chose to make an Instant Pot Keema Biryani that was posted today!
First I was worried that nothing I could come up with would be good enough to post on someone else’s blog. I kept trying to come with crazy ideas that would be “the thing”—and failing.
It took me weeks to get over my nervousness and just cook. Once I decided to stop worrying and just do what I love, which is to make easy, tasty meals that I think people can proudly feed their families—well this Kheema Pulao came together really easily after that.
What Is Keema?
Keema is generally used to describe a traditional South Asian meat recipe that typically includes minced meat.
For authentic Keema, you would ideally use mutton, but I pride my recipes on using ingredients that are easy to find. So, in this recipe, I used ground beef in place of the mutton.
If you like my Pressure Cooker Ground Beef Shawarma and Rice recipe , you will likely also enjoy this Kheema pulao recipe.
Note that a kheema Pulao is different from a biryani . It’s a simpler, but equally flavorful preparation and the spices, rice, and ground beef all cook together.
What Meat Do I Use To Make Keema Biryani?
In this recipe, I use ground beef because it is easy to come by and, let’s be honest, it’s what I had in my fridge. Here are a few other ideas on how to modify this Keema Biryani to fit whatever you’re craving:
- Chicken Kheema
- Lamb Kheema (Mutton Kheema)
- Pork Kheema (though this will likely be too fatty)
Ingredients You’ll Need
- 1 teaspoon Cumin Seeds - Adds a warm, earthy aroma and a slightly nutty flavor that forms the base of the biryani’s signature spice profile.
- 5 Whole Cloves - Contribute a sweet, pungent, and slightly peppery flavor that enhances the depth and warmth of the dish.
- 5 Whole Black Peppercorns - Provide a subtle heat and bold spiciness that balances the richness of the beef and ghee.
- 5 pieces Cinnamon (Cassia Bark) - Add a sweet and woody fragrance, giving the biryani its distinct warmth and comforting aroma.
- 5 Cardamom Pods - Impart a sweet, floral, and slightly citrusy note that brightens the overall flavor.
- 2 teaspoons Ghee - Acts as the cooking fat, lending a rich, nutty flavor while helping to bloom the spices and enhance the depth of the pulao.
- 1 Red Onion - Provides a sweet and savory foundation for the dish. As it caramelizes in ghee, it adds both flavor and color to the keema biryani.
- 1 tablespoon Minced Ginger - Adds a fresh, slightly spicy kick that complements the richness of the ground beef and balances the other spices.
- 1 tablespoon Minced Garlic - Contributes robust, aromatic flavor and enhances the overall savoriness of the dish.
- 1 pound Lean Ground Beef - The main protein in keema biryani, providing hearty texture and richness that pairs beautifully with the fragrant rice and spices.
- 1.5 teaspoons Salt - Enhances all the spices and balances the flavors, ensuring the dish is well-seasoned.
- 1.5 cups Water - Provides the necessary moisture for the rice to cook perfectly in the Instant Pot, absorbing all the aromatic flavors of the spices and meat.
- 1.5 cups Basmati Rice - The key component that transforms the keema mixture into biryani. Long-grain basmati stays fluffy and aromatic, absorbing the rich spices and broth.
- 1 cup Frozen Peas - Adds pops of color, sweetness, and freshness to the dish, balancing the savory and spiced elements of the biryani.
How To Make Instant Pot Keema Biryani
One of my favorite things about this recipe (other than how easy it is to clean up after) is how simple it is to make. Here’s how to make Instant Pot Keema Biryani that will turn out perfectly every time:
- Turn your Instant Pot to Sauté
- Once it is hot, add in the ghee . Once the ghee is hot, add in the whole spices.
- Add in the minced ginger and garlic, and sauté.
- Add in the ground beef, and break up all the clumps. Don’t worry about fully cooking it at this stage.
- Once it’s well-broken up add in the onion, rice, salt, and water, and mix well.
- If you had any browning and fond on the bottom of the pot, be sure to scrape it all up to avoid the BURN message.
- If you’re using ground garam masala , add that now.
- Mix everything well, and then throw in the frozen peas but don’t stir. You want them on top so they don’t overcook.
- Cook on High Pressure and allow it to release pressure naturally.
Tips And Tricks
Making Instant Pot Keema Biryani is a fantastic way to enjoy all the rich, layered flavors of traditional biryani in a fraction of the time. With the right techniques, you can achieve perfectly fluffy rice, flavorful meat, and a beautifully aromatic dish every time. Here are some tried-and-true tips and tricks to help you get it just right:
- Rinse the rice well. Wash the basmati rice several times until the water runs clear to remove excess starch. This ensures fluffy, separate grains instead of a sticky texture.
- Bloom the spices in ghee. Sauté the whole spices or garam masala in hot ghee for 30–60 seconds before adding other ingredients. This releases their oils and intensifies the aroma.
- Add peas at the end. Stir in the frozen peas after pressure cooking to preserve their color and freshness.
Variations
Instant Pot Keema Biryani is a wonderfully flexible dish that can be adapted to fit your taste preferences or dietary needs without losing its rich, aromatic charm. Here are some delicious variations you can try to make this recipe your own:
- Chicken- Substitute the ground beef with ground chicken or turkey for a lighter version. Since leaner meats cook faster, reduce the pressure cooking time to 10 minutes instead of 15 to avoid overcooking.
- Lamb- Use ground lamb for a more traditional, deeply flavored variation. Lamb pairs beautifully with the warm spices, especially cloves, cardamom, and cinnamon, and creates a richer, more aromatic dish.
- Vegetarian- Replace the meat with crumbled paneer, tofu, or plant-based ground “meat.” Add extra vegetables like diced carrots, bell peppers, or cauliflower for texture and color.
- Spicy- For more heat, add ½–1 teaspoon red chili powder, a few slit green chilies, or a teaspoon of cayenne pepper. Adjust according to your spice tolerance.
What To Eat With Beef Biryani
Instant Pot Keema Biryani is bursting with rich spices and savory depth, so pairing it with cooling, fresh, or tangy sides helps balance the meal beautifully. Whether you want something traditional or light, here are some perfect accompaniments to serve with your biryani:
- Raita - A classic pairing for any biryani. Try a simple cucumber raita made with yogurt, chopped cucumber, mint, and a pinch of cumin. It cools the palate and balances the spices.
- Pickled Onions or Achar - These add tangy, spicy bursts of flavor that cut through the richness of the ghee and meat.
- Mint Chutney - Bright and herbaceous, mint chutney adds a zesty flavor that complements the warm, spiced notes of the biryani.
How Long Does It Last?
Allow the biryani to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4 days. Cooling it fully before sealing prevents condensation, which can make the rice soggy. If possible, divide it into single-serving portions to make reheating easier.
Reheat individual servings in the microwave for 1–2 minutes, stirring halfway through to distribute heat evenly. If reheating on the stovetop, add a splash of water or a teaspoon of ghee to the pan, cover, and warm over medium-low heat until hot. This helps restore moisture and keeps the rice fluffy.
Can You Freeze It?
Keema biryani freezes very well. Transfer cooled portions into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Label and freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating as usual, or reheat directly from frozen in the microwave at a lower power setting until heated through. If it seems dry, stir in a little water or broth before warming.
More Of Our Best Biryani Recipes
- Instant Pot Chicken Biryani
- Instant Pot Vegetarian Paneer Biryani
- Keto Chicken Biryani
- Instant Pot Kacchi Lamb Dum Biryani
If you try this Instant Pot Keema Biryani and your family loves it as much as mine does, make sure you share it on Facebook and Pinterest so your friends can try it too. Don’t forget to save this Beef Biryani recipe so you can make it again soon.
Instant Pot Keema Biryani | Ground Beef Biryani Recipe
Ingredients
For the Spices
- ▢ 1 teaspoon ( 1 teaspoon ) cumin seeds
- ▢ 5 ( 5 ) Whole Cloves
- ▢ 5 ( 5 ) Whole Black Peppercorns
- ▢ 5 ( 5 ) Cinnamon , Cassia bark
- ▢ 5 ( 5 ) Cardamom Pods
- ▢ OR
- ▢ 2-3 teaspoons ( 2 teaspoons ) good quality garam masala , (see recipe here)
For the Pulao
- ▢ 2 teaspoons ( 2 teaspoons ) Ghee
- ▢ 1 ( 1 ) Red Onion. chopped , sliced thin
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 pound ( 453.59 g ) Lean Ground Beef
- ▢ 1.5 teaspoon ( 1.5 teaspoon ) Kosher Salt
- ▢ 1.5 cups ( 375 g ) Water
- ▢ 1.5 cups ( 277.5 g ) Basmati Rice
- ▢ 1 cup ( 145 g ) Frozen Peas
Instructions
- Turn your Instant Pot or Pressure cooker to Sauté
- Once it is hot, add in the ghee. Once the ghee is hot, add in the whole spices (if using) and let them sizzle for 30 seconds.
- Add in the minced ginger and garlic, and sauté for 30 seconds, being careful not to burn them.
- Add in the ground beef, and break up all the clumps. Don’t worry about fully cooking it at this stage. You’re just trying to break it up so it’s not one big piece of meat.
- Once its well-broken up add in the onion, rice, salt, and water, and mix well.
- If you had any browning and fond on the bottom of the pot, be sure to scrape it all up to get the last bit of flavor in your dish, and also so the Instant Pot seals.
- If you’re using ground garam masala, add that now.
- Mix everything well, and then throw in the frozen peas but don’t stir. You want them on top so they don’t overcook.
- Close your pressure cooker, and cook it on High Pressure for 4 minutes, and allow it to release pressure naturally for 10 minutes,. Do not short cut this time. The rice and meat need this time to cook.
- Serve with a raita, for an interesting twist, serve with a little tzatziki on the side.
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 .
