Here’s a list of Pakistani Instant Pot recipes that are easy-to-make, healthy (I count real food as healthy), and 100% delicious!
This roundup includes a beautiful mix of tested-and-perfected Instant Pot recipes: mostly curries, a couple of pulao recipes, and one of my favorite desserts. Most of these are common household Pakistani and North Indian recipes, though I’ve included a couple of mainstream ones (I couldn’t leave Butter Chicken out with a clear conscience). This is a growing list, so I’d recommend you bookmark it for whenever you need Instant Pot inspiration.
If you try any of these recipes, I’d love for you to leave a comment on the recipe and let me know how you liked it! If you’re on Instagram, snap a photo and tag me so I can see. I always love hearing from you!
Easy Pakistani Instant Pot Recipes
Easy Pakistani Haleem Recipe (Instant Pot)
4.98 (38 ratings)
This Pakistani-style Haleem recipe is authentic, full of classic flavor, and the perfect consistency…Yet easy to achieve in the Instant Pot.
Whole Masoor Dal (Brown Lentil Curry) recipe made quick and easy in the Instant Pot. This is a no-soak (unless you want to), dump-and-go recipe you can make using any brown lentils. Healthy and flavorful with only 15 minutes of total hands-on time! Naturally vegetarian and vegan optional.
This Instant Pot Kheer (Pakistani & Indian Rice Pudding) recipe has the classic flavor of old-fashioned kheer without the fuss. This is a restaurant-inspired recipe that's been rigorously tested and perfected until I can confidently call it the BEST Instant Pot kheer.
This Instant Pot Keema (Ground Beef Curry) is quick and easy to prepare and full of traditional flavor. It requires simple ingredients and has no whole spices to bite into, which makes it incredibly versatile and perfect for as a filling for samosas, puff pastry, and more. This recipe also includes instructions on how to adapt it to the stovetop.
This post will teach you how to make authentic Punjabi-style Sarson Ka Saag (Mustard Greens & Spinach Curry) at home. This recipe includes stovetop and Instant Pot cooking instructions, plus substitutions if you can’t find mustard greens. Ready in under 1-hour, this recipe is the easiest path to a nostalgic vegetarian curry. Tested to perfection!
This is an easy Pakistani Chana Dal made in the Instant Pot (Pressure Cooker). Chana Dal (or Split Chickpeas) are cooked with spices and given a simple tadka for an easy dinner. Naturally gluten-free and Vegan optional.
Maash ki Dal, or sukhi (dry) split urad dal, may not be mainstream, but it's beloved by all who've tried it. This recipe makes it in the traditional Pakistani and Punjabi way – dry, as in firm, but cooked through – and adorned with delicate slivers of ginger and warming green chili peppers.
This Pakistani-style Instant Pot Chicken Curry includes bone-in chicken and potatoes and requires just 30 minutes of *total* prep time! This is an easy recipe with simple ingredients, minimal chopping, and no complicated steps!
This classic Punjabi-style Kadhi recipe is easy-to-follow but delivers on homestyle flavor. If you’re new to Kadhi, you’ll love this detailed, fool-proof recipe. Includes Instant Pot and Stovetop instructions!
This authentic Instant Pot Carrot Halwa recipe is made in the traditional Pakistani & Indian style but without hours of active time over the stove. So comforting, naturally gluten-free, and only requires 6 ingredients!
This Instant Pot Split Red Lentil (Masoor) Dal curry is a quick, easy, and authentic Pakistani/North Indian-style dal recipe. It's naturally gluten-free, vegetarian (or optional vegan), and cooks within minutes!
This easy Instant Pot Goat and Bell Pepper curry is a Pakistani-style mutton recipe that requires little prep time and minimal ingredients you probably have on hand! It’s perfectly spiced, a little tart, and full of flavor.
A Chana Pulao (Chickpea Pulao) recipe that promises full flavor, tender chickpeas, and fluffy rice. This recipe takes 20 minutes of initial (pre-rice cooking) prep time but it’s tasty and elegant enough to serve as main dish for guests. Includes Stovetop and Instant Pot instructions! Tested to Perfection!
This Instant Pot Pakistani Beef Curry, or stew, is an easy recipe in which boneless beef stew meat is cooked alongside yogurt and whole spices. Also called Istu, or Ishto, this is a deeply flavorful yet healthy, dump-and-go Instant Pot beef recipe.
In a medium bowl, combine the lentils and rice and rinse a few times until the water runs clear. Fill the bowl with warm water and allow to soak. Set aside.
Place the onion, garlic, and ginger in a food processor and pulse to chop finely (but not blend).
Turn Instant Pot on Sauté mode and set to More. Once hot, add oil, ghee, and chopped onion mixture. Sauté for about 8-10 minutes, until the onions are lightly golden. While the onions are sautéing, add all the spices listed under Whole Spices.
Add the meat and sauté until the color of the meat changes (~5 minutes). Meanwhile, pulse to chop the tomatoes and green chilies in the food processor. Set aside.
Add the spices (haleem masala, red chili flakes, and turmeric) and salt and sauté for 30 seconds. Add the chopped tomato mixture and yogurt along with 3 cups of water.
Drain the soaked lentils and rice and add it to the Instant Pot. Mix to combine. Cancel Sauté. Cover the Instant Pot and set the valve to Sealing. Select the Meat/Stew Setting to set the pressure time to 45 minutes.
Allow the pressure to naturally release for at least 5 minutes, and then manually release the remaining pressure. Open the pot, and use a slotted spoon and tong to remove the beef pieces and add them to the food processor. Discard any large whole spices (the bay leaves, cinnamon stick, etc.) as they come up. Pulse to process the beef until it is just shredded and stringy but not smooth (7-8 pulses).
Use an immersion blender to blend the dal until smooth. (You can also blend in the food processor after shredding the beef.) Turn the Instant Pot on to Sauté mode and set to Less.
Add the shredded beef and rolled oats and stir. Sauté for 3-5 minutes to cook this mixture down. Once the haleem starts bubbling, cancel sauté and cover with a lid.
Select Slow Cook and set to More. Allow to cook, stirring occasionally, for an additional 20-30 minutes (See Note 1). The haleem is done once a 'laced' consistency is achieved. (See Note 2) If the haleem thickens too much, add 1/2-1 cup boiling water and continue to stir. Add the garam masala and black pepper and stir to mix.
Tadka (Optional Step)
In a medium skillet, heat ghee or oil over medium-high heat. Add the onions and sauté, stirring occasionally, until golden brown (~5-6 min). Stir more cautiously toward the end because you want them the deep brown color but not burnt.
Pour the tadka over the haleem. Garnish and serve with more garnishing on the side.
Note 1: I like to go back and forth between Sauté – Less and Slow Cook – More. If using Sauté – Less, stir constantly to prevent bubbling. If you have the time, I suggest letting it Slow cook – More even longer, up to 4 hours. Add water to thin out as necessary. Note 2: If you lift your spoon and drop the haleem, it shouldn’t drop like a soup or curry, but like a thick batter or paste with the shreds of the haleem lingering from the spoon.