Keema Matar (Ground Meat Curry) made in Instant Pot

Ingredients for making keema matar

Set Instant Pot to saute mode and add ghee (or oil). Once it heats, add cumin seeds and bay leaf. Once the cumin seeds sizzle, add the onions, ginger, garlic, and chili pepper. Saute for 3 minutes, until they begin to turn golden brown (steps 1 and 2). Add the tomato puree, ground coriander, ground cumin, chili powder, turmeric, and salt. Mix well and saute for 2 minutes (steps 3 and 4).

Add the ground meat and mix well to break the mince into small pieces. Let the ground meat brown for about 2-3 minutes (steps 5 and 6). Add ½ cup water. Add the green peas. Mix well and deglaze the pot. Secure the Instant Pot lid and set it to pressure cook mode on high pressure for 10 minutes (steps 7 and 8).

Do a natural pressure release for 10 minutes, then do a quick release. Put the Instant Pot back in saute mode for 2-3 minutes for the excess moisture to dry. Add garam masala and fresh cilantro (steps 9 and 10).