Instant Pot Kheema Pav
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Calories
223 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Kheema Pav
Description
This Kheema recipe uses ground chicken cooked in an Instant Pot with a base of sautéed cumin seeds, onion, garlic, ginger, diced tomatoes, and a blend of spices including turmeric, chili powder, garam masala, and coriander. The mixture is pressure cooked briefly to develop deep flavors while maintaining tender meat.
The result is a thick, flavorful curry with a balance of warmth from the spices and freshness from garnished cilantro. The curry's texture can be adjusted by controlling added water or reducing it further after cooking, offering flexibility.
Kheema is traditionally served with soft dinner rolls or buns toasted with butter or ghee, ideal for scooping. It can also be paired with naan, parathas, or rice for a heartier meal. Variations include adding peas or potatoes for extra bulk and texture.
For the best balance, choose bread rolls with low sugar content to complement the savory curry. The recipe accommodates substitutions with other ground meats following the same cooking method.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds
- ½ teaspoon Turmeric ground
- 1 tablespoon garlic grated
- 1 tablespoon ginger grated
- 1 yellow onion diced, large
- 2 tomato diced
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala
- 1 teaspoon kosher salt
- 2 tablespoons ground coriander We lightly toasted the coriander seeds and then ground them
- 1 pound ground chicken
- ½ cup water
- ½ cup cilantro chopped for garnish
Serving
- 1 tablespoon butter or ghee
- 8 dinner rolls
Instructions
- Turn Instant Pot to sauté mode and heat oil. Add cumin seeds and toast them for 30 seconds.
- Add turmeric powder, ginger, garlic, onions, and mix well. Cook covered for 2 minutes with a glass lid on.
- Add tomatoes, red chili powder, garam masala, salt and ground coriander . Mix well.
- Add ground chicken and break it with a spatula. Turn the saute mode off. Add water and give a quick stir.
- Quickly close the Instant Pot before the liquids start to evaporate. Turn the pressure valve to sealing. Pressure Cook on for 4 minutes followed by Natural Pressure Release.
- Garnish with cilantro and serve hot with dinner rolls or burger buns lightly toasted with some ghee on a griddle.
Notes
- Adjust the curry thickness by reducing water before cooking or simmering afterwards to thicken.
- Add vegetables like green peas or diced potatoes for more texture and volume.
- Use spicier peppers like jalapeño or green chilies to increase heat level.
- Ground lamb, turkey, or beef can replace chicken using this recipe.
- Opt for dinner rolls or buns with 2% or less sugar content to balance the curry's flavor.
- Serve with toasted buns or Indian breads such as naan, parathas, or rotis; rice options include basmati or cauliflower rice for gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 97mg | 32% |
| Sodium | 671mg | 28% |
| Potassium | 766mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 34mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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