Instant Pot Ground Beef Curry

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I like to always have some kind of ground meat in the freezer as it saves me some cooking time and is easy to rustle up something with it! In India, curries are typically made using big chunks of meat including bone-in meat pieces that impart great flavor to the curry. However, Kheema curry is also a popular dish in certain parts of the country which uses ground meat (kheema means ground or minced meat).

In this curry, I use ground beef and use as many AIP compliant spices as possible to create a robust curry flavor! Even though this curry does not use any nightshades, it has great flavor. Potatoes are a staple in most curries and in this AIP version, I have used rutabaga as a replacement!

This recipe is an easy one pot dish using the Instant Pot and I love how easily it comes together! This curry can be eaten as a soup or it can be enjoyed with a side of cauliflower rice or a side of cassava tortillas.

Instant Pot Ground Beef Curry
 
Prep time
Cook time
Total time
 
A flavorful curry made with ground beef and rutabaga.
Author:
Serves: 3-4
Ingredients
  • 2 tablespoons extra virgin coconut oil
  • 2 bay leaves
  • One 1-in cinnamon stick
  • 2 whole cloves
  • 1 medium red onion, finely chopped
  • 3 tablespoons garlic, finely chopped
  • 3 tablespoons fresh ginger, finely chopped
  • 2 lbs grass-fed ground beef, thawed to room temperature
  • 1½ teaspoons sea salt
  • 1 teaspoon turmeric
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground clove
  • 1 medium size rutabaga, peeled and cut into large (about 1-in by 1.5-in) chunks
  • 2 cups water
  • 1 cup fresh cilantro, finely chopped
Instructions
  1. Press the sauce button on the Instant Pot. When hot, add the coconut oil and the whole spices (bay leaves, cinnamon stick, cloves) and stir for about 20 seconds. Then add the onion and saute for about 3-4 minutes till the onions get softened. Next add the ginger and garlic and stir fry for another 30 seconds.
  2. Next add the ground beef, the salt, turmeric, ground cinnamon and ground clove and stir with a spoon to break the meat chunks and mix the meat well with the onions and spice mixture. Add the rutabaga, the water and half the cilantro. Stir well again and cover the instant pot with its lid. Hit Cancel to turn off the saute mode. Press 'Pressure cook' and manually change the time to 10 minutes. Make sure the valve is in the sealing position.
  3. After pressure cooking time is done, let the pressure release naturally and then open the lid.
  4. Add the rest of the cilantro leaves and stir gently. Serve while warm and remove the whole spices from the curry as you serve it.
  5. This curry can be served with a side of cauliflower rice or with homemade cassava tortillas / rotis.

 

About Indira Pulliadath

Indira Pulliadath is a nutritional therapy practitioner (NTP) and an AIP Certified Coach. Before working as a Nutritionist, she worked as a researcher in the healthcare industry for 15 years in the field of pharmacoeconomics. She started exploring healing diets five years ago when she was first diagnosed with rheumatoid arthritis. The disease pretty much crippled her, progressing very rapidly to all her joints. Over a period of two years, she tried several diets and alternative therapies, which did not help her much. Finally it was the AIP diet that helped to reduce her pain and inflammation greatly. Once she began to get better, she decided to switch careers and become a nutritional therapist so she could help other people. When she is not doing health coaching or researching, she is experimenting in her kitchen! She loves to develop Paleo and AIP versions of her family’s favorite recipes. You can find her recipes on her blog 'Cook2Nourish’ and on her Youtube channel. She is also active on Instagram and Facebook. Indira lives in Connecticut with her husband and two teenage children. As a family they enjoy hiking in the beautiful trails in and around Connecticut.

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