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Instant Pot Keema Lobia (Ground Beef and Black Eyed Peas Curry)

This spicy and delectable Instant Pot Keema Lobia curry comes together quickly and easily and has a unique, homestyle Punjabi taste.
Course Main Course
Cuisine Pakistani
Keyword Keema Lobia
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4


  • Instant Pot
  • Food Processor


To Pressure Cook:

  • 1 medium to large onion cut into wedges
  • 2 small tomatoes cut into wedges
  • 5-6 cloves garlic cut into a couple pieces
  • 1 lb ground beef both lean and full fat work
  • 1 tsp cumin seeds
  • 1 ½-2 tsp mild red chilli powder or to taste
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 1/2 tsp salt or to taste

After Pressure Cooking:

  • ¼ cup neutral oil
  • 1-1 ½ cups cooked black eyed peas
  • 1/2 tsp freshly ground black pepper
  • ½ tsp garam masala
  • 1 green chili or Serrano pepper finely chopped
  • 1 inch ginger chopped or julienned


  • 2 tbsp cilantro leaves chopped
  • ½-1 tsp freshly squeezed lemon juice optional


  • Add the onion, tomatoes, and garlic in the food processor and pulse to chop until a coarse mixture forms.
  • Heat the Instant Pot to high sauté mode. Add the onion mixture, ground beef, cumin seeds, spice powders, and salt. Sauté on high setting for 2-3 minutes. You will notice that the mixture has started to release water.
  • Cover and pressure-cook on high for 15 minutes. You do not need to add water.
  • Allow the pressure to naturally release for 5 minutes, then manually release any remaining pressure. Sauté again on high for 5-7 minutes or until most of the water evaporates.
  • Add the ingredients listed under ‘After Pressure Cooking’ continue to Sauté on high for another 2-3 minutes. Adjust salt and spices as desired. Cancel the Sauté function and add cilantro leaves and lemon juice.