Instant Pot Keema Matar Recipe

INGREDIENTS

• 1 lb Ground Chicken
• 2 tablespoon Ghee or Oil
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• 1 Green Chili Pepper diced
• 1 Onion large, diced
• 2 Tomato medium, diced
• ¼ cup Water
• ½ cup Green peas
• 1 tablespoon Lemon juice
• Mint leaves (Pudhina) (optional)
• Cilantro to garnish

Spices

• 2 teaspoon Coriander powder (Dhaniya powder)
• 1 teaspoon Cayenne or Red Chili powder (use kashmiri chili powder to get the deep red color)
• 1 teaspoon Garam Masala
• ½ teaspoon Ground Cumin (Jeera powder)
• ½ teaspoon Ground Turmeric (Haldi powder)
• 1 teaspoon Salt adjust to taste

Whole Spices

• 1 stick Cinnamon (Dalchini) about 2 inch
• ½ teaspoon Cumin seeds (Jeera)
• 1 teaspoon Black Peppercorns (optional)
• 1 Bay leaf (Tej Patta)

INSTRUCTIONS 

1. Start the pressure cooker in SAUTE mode and heat ghee in it.  Add all the whole spices and saute them for 30 seconds. 
2. Add onions, ginger, garlic, green chilies and saute for 3 minutes until the raw smell is gone and the onions start to turn golden brown. 
3. Add tomatoes and spices. Saute for 2 minutes. 
4. Add ground chicken and water. Mix chicken well with the other ingredients. This is important, so the chicken does not form lumps. Also make sure to scrape anything stuck at the bottom of the pot.   
5. Press Cancel and close the lid with vent in sealing position. 
6. Cook on MANUAL or pressure cook mode at high pressure for 5 minutes. 
7. When the instant pot beeps, do a 10 minute NPR, which means release the pressure manually 10 minutes after the beep. 
8. Add the green peas, lemon juice, mint and cilantro leaves and mix well.  If any lumps are formed, mash them with the spatula. Cook for a minute on SAUTE mode, so the peas are cooked through. 
9. Garnish with cilantro and serve hot with naan or dinner rolls (toast them with a little butter).