Instant Pot Keema Matar Recipe: 30-Minute Comfort Food

There’s something absolutely magical about the aroma of spiced ground meat and vibrant green peas simmering together that instantly transforms any kitchen into a warm, inviting haven. Keema matar—a beloved Pakistani and Indian dish—combines perfectly seasoned ground meat with tender peas in a rich, aromatic sauce that’s pure comfort food at its finest.

I still remember the first time I attempted this dish on my stovetop, standing over the pot for what felt like hours, stirring and waiting for the flavors to meld just right. Then I discovered the game-changing power of the Instant Pot! This pressure cooker marvel transforms what used to be a lengthy cooking process into a quick, foolproof method that delivers the same depth of flavor in a fraction of the time.

Whether you’re a busy weeknight cook looking for something satisfying or someone wanting to explore the rich flavors of South Asian cuisine, this Instant Pot keema matar recipe will become your new go-to comfort meal. The best part? It’s ready in just 30 minutes from start to finish, and the results taste like they’ve been simmering all day long.

What Makes This Keema Matar Special

The beauty of keema matar lies in its perfect balance of textures and flavors. The ground meat becomes incredibly tender under pressure, while the spices create layers of warmth and complexity. Fresh green peas add bursts of sweetness and color that brighten the entire dish.

This isn’t just any keema matar—using the Instant Pot locks in moisture and allows the spices to penetrate the meat more deeply than traditional cooking methods. The result is an incredibly flavorful dish that tastes like it’s been lovingly prepared by a seasoned home cook for hours.

Choosing Your Meat

One of the wonderful things about this recipe is its versatility. Ground beef creates a rich, hearty flavor that’s perfect for cooler evenings. Lamb brings an authentic, slightly gamey taste that’s traditional in many South Asian households. Ground chicken offers a lighter option while still absorbing all those beautiful spices.

I personally love using a mix of ground beef and lamb when I can find it—the combination creates incredible depth of flavor that makes this dish truly special.

Essential Ingredients for Perfect Keema Matar

The Protein Base

• 500g (1 lb) ground beef, lamb, or chicken
• 1 cup fresh or frozen green peas

Aromatic Foundation

• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped or blended
• 2-3 green chilies, slit lengthwise
• 2 tablespoons ginger-garlic paste

Whole Spices for Depth

• 2 bay leaves
• 1 cinnamon stick
• 2-3 cloves
• 2 green cardamoms
• 1 teaspoon cumin seeds

Ground Spice Blend

• 1½ teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1½ teaspoons red chili powder
• 2 teaspoons garam masala
• 1 teaspoon salt

For the Perfect Finish

• ½ cup oil or ghee
• Fresh coriander leaves, chopped
• Thin ginger slices
• Lemon wedges

Step-by-Step Instant Pot Instructions

Creating the Aromatic Base

Set your Instant Pot to sauté mode and heat the oil or ghee until it shimmers. Add the cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom pods. Listen for that satisfying splutter—this is where the magic begins! The whole spices will release their essential oils, creating the aromatic foundation that makes this dish so irresistible.

Add the finely chopped onions and sauté until they turn a beautiful golden brown. This step is crucial—don’t rush it! Golden onions provide sweetness and depth that forms the backbone of your keema matar.

Building the Flavor Profile

Stir in the ginger-garlic paste and slit green chilies, cooking for 1-2 minutes until fragrant. The kitchen should smell absolutely divine at this point! Add the chopped tomatoes and cook until they break down completely and the oil begins to separate from the mixture.

Now comes the spice symphony! Add the coriander powder, cumin powder, turmeric, red chili powder, and salt. Stir constantly for about a minute to toast the spices and prevent burning. This toasting step intensifies their flavors dramatically.

Cooking the Meat

Add your ground meat to the aromatic base and cook while stirring continuously. Break apart any large chunks with your spoon—you want the meat evenly distributed throughout the spice mixture. Cook for 5-6 minutes until the meat changes color completely and begins to brown slightly.

Pressure Cooking Magic

Pour in ½ cup of water (or stock for extra richness), scraping up any browned bits from the bottom of the pot. These little bits are pure flavor gold! Secure the Instant Pot lid and set to pressure cook on high.

For beef or lamb, cook for 8 minutes. For chicken, 5 minutes is perfect. The beauty of pressure cooking is that it tenderizes the meat while allowing all those spices to penetrate deeply into every morsel.

Let the pressure release naturally for 5 minutes—this gentle release helps keep the meat tender. Then perform a quick release for any remaining pressure.

The Final Touch

Open the lid and stir in those vibrant green peas. They’ll cook quickly in the residual heat, so just set the Instant Pot back to sauté mode for 2-3 minutes. You want the peas tender but still bright green and slightly firm.

Sprinkle in the garam masala and give everything a final stir. This final addition of garam masala adds a warming, complex finish that brings all the flavors together beautifully.

Serving and Garnishing

Transfer your keema matar to a serving bowl and garnish generously with fresh coriander leaves and thin slices of ginger. The fresh herbs add brightness that cuts through the rich, spiced meat perfectly.

Serve hot alongside warm naan bread, soft rotis, or fluffy basmati rice. A squeeze of fresh lemon juice just before eating adds a bright, acidic note that enhances all the other flavors.

Recipe Variations and Tips

Feel free to customize this recipe to your taste preferences! Add diced potatoes during the pressure cooking stage for extra heartiness. Substitute the green peas with diced bell peppers or carrots for different textures and flavors.

If you prefer a saucier keema matar, add an extra ¼ cup of water or stock during pressure cooking. For a richer version, stir in a dollop of heavy cream or yogurt after cooking.

Make It Your Own

The wonderful thing about keema matar is how it adapts to your pantry and preferences. Don’t have whole spices? The dish will still be delicious with just the ground spices. Prefer it less spicy? Reduce the chili powder and skip the green chilies.

This recipe also freezes beautifully, making it perfect for meal prep. Make a double batch and freeze portions for those busy weeknights when you crave something comforting and homemade.