Fast Curries
Want a quick recipe to prepare for your friends? This Instant Pot Keema – Keema Bell Pepper is perfect for you! Made with ground chicken, this recipe is packed with mouthwatering flavors. Perfect as a side dish paired with rice or naan.
What do I need to make Instant Pot Keema – Keema Bell Pepper?
Oil, Bay leaf, cumin seeds, ginger garlic paste, onion, ground turmeric, ground cumin, tomatoes, Kashmiri Chili powder, Garam masala, salt, ground coriander, ground chicken, bell pepper and cilantro.
How do I make this recipe?
First, select sauté on the instant pot and adjust to normal. Second, add oil to the pot. Third, add cumin seeds and bay leaves and let them sauté for 30 seconds. Further, add ginger and garlic paste, mix well. Next add in onion and sauté for about a minute. Furthermore, add the ground chicken and sauté for 3 to 4 minutes. Moreover, keep stirring intermittently. Next add in the salt and spices (ground turmeric, ground cumin, Kashmiri Chili powder, Garam masala, and ground coriander).
Additionally, stir well. Next add in the tomatoes and sauté for about 2 to 3 minutes. Moreover, keep stirring intermittently. Further add in the bell peppers and ¼ cup water. Press cancel. Secure the lid on and select manual/high pressure for 8 minutes. When done quick release the pressure. If there is some liquid select saute and let it dry out. Finally, garnish with cilantro.
Then, transfer to a serving bowl. Serve with rice, tortillas or naan (Indian flat-bread).
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries
Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Instant Pot Keema – Keema Bell Pepper
Ingredients
- 3 tbsp oil
- 2 tomatoes (chopped finely, 1 and 1/2 cup chopped)
- 1 onion, medium (1 cup chopped)
- 1 bell pepper (capsicum)
- 1 bay leaf
- 1 tsp cumin seeds (jeera)
- 1 tbsp ginger garlic paste
- 1/2 tsp ground turmeric
- 3/4 tsp ground cumin (jeera powder)
- 2 tsps kashmiri chili powder
- 1 tsp garam masala
- 2 tbsp ground coriander (dhaniya powder)
- 1 and 1/4 tsp salt
- 1 pound ground chicken
- 1/2 cup cilantro, chopped
Instructions
Prep
- Rinse and finely chop the onions, tomatoes, and cilantro.
- Rinse, and dice the bell-peppers to 3-inch cubes.
Cook
- Select sauté on the instant pot and adjust to normal. Add oil to the pot. Add cumin seeds and bay leaves and let them sauté for 30 seconds.
- Add ginger and garlic paste, mix well.
- Add in onion and sauté for about a minute. Furthermore, add the ground chicken and sauté for 3 to 4 minutes.
- Keep stirring intermittently. Next add in the salt and spices (ground turmeric, ground cumin, Kashmiri Chili powder, Garam masala, and ground coriander).
- Stir well. Next add in the tomatoes and sauté for about 2 to 3 minutes. Moreover, keep stirring intermittently. Further add in the bell peppers and ¼ cup water. Press cancel. Secure the lid on and select manual/high pressure for 8 minutes.
- When done quick release the pressure. If there is some liquid select saute and let it dry out. Finally, garnish with cilantro. Then, transfer to a serving bowl. Serve with rice, tortillas or naan (Indian flat-bread).
