Indian Spiced Beef with Peas and Basmati Rice

From the days of living in New York City and enjoying Curry in a Hurry to my kitchen in West Palm Beach where I cook and eat alongside my husband and three sons, I get to continue to enjoy curry in a hurry. I have made this Indian Spiced Beef with Peas and Basmati Rice a few times now. It is pretty much the same as enjoying Indian Kheema. I came across it in my Williams Sonoma Instant Pot Family Meals cookbook. This cookbook is chock full of meals from all over the globe that can be made quickly using your Instant Pot.

Indian Spiced Beef with Peas and Basmati Rice

Ingredients

1 Tbsp Ghee or butter

1 yellow onion, finely chopped

1 pound 90% lean ground beef

1 Tbsp freshly grated ginger

5 cloves garlic

28 oz. canned plum tomatoes, drained

1/2 cup chicken stock

2 Tbsp mild Curry Paste

1 Cinnamon stick

1 1/4 cup basmati rice

1 cup frozen peas

1 1/2 tsp Garam Masala

salt and pepper, to taste

Prepare

1. First the ghee in the Instant Pot, select saute, and adjust to More/High heat. When the ghee is hot, add the onion and cook, stirring frequently, until beginning to brown, about 5 minutes.
2. Add the ground beef, ginger, and garlic and cook, breaking up the meat into large 1 – inch chunks with a spatula, until beginning to brown, about 5 minutes. (Keeping the meat in larger pieces will add texture to the dish).
3. Press the cancel button. Add the tomatoes, 1/4 cup of the stock, the curry paste, and cinnamon stick, stirring with a wooden spoon to scrape up any bits.
4. Place a trivet with tall feet in the pot over the beef mixture. In a 7 inch round metal pan with a 6 cup capacity, stir together rice and the remaining 1 1/4 cups stock. Cover tightly with aluminum foil and place on the trivet.
5. Lock the lid in place and turn the valve to sealing. Press the pressure cook button and set the cook time for 6 minutes at high pressure.
6. When the cooking time is up, let the steam release naturally for 5 minutes, then turn the valve to venting to quick-release any residual steam. Carefully remove the lid and remove the pan and trivet. Fluff the rice with a fork.
7. Remove the cinnamon stick from the meat mixture and discard. Stir in the peas and garam, select saute, and adjust to more / high heat. Simmer until the peas are heated through, about 1 minute. Serve with rice and salt and pepper to taste. Enjoy!