Instant Pot Indian-Spiced Ground Beef, Potatoes, & Peas A.k.a. Keema Aloo Mattar

Ingredients

• 2 tablespoons olive oil, extra virgin
• 1 teaspoon whole cumin seeds
• 1-inch piece fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1 bunch green onions, chopped
• 1 pound 85% lean ground beef, grass fed
• 2 teaspoons kosher salt
• 2 teaspoons garam masala
• 1 teaspoon ground coriander
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1 pound Yukon gold potatoes
• 2 medium carrots
• 1 cup frozen peas
• 1 cup water
• 2 tablespoons tomato paste

Directions

1. Instant Pot instructions: Choose the Sauté function on the Instant Pot, then warm the oil with the cumin seeds for about 2 minutes, just until the seeds start to bubble and smell toasty. Stir in the ginger, garlic, and green onions, and cook until the onions start taking on color, about 5 minutes. Add the ground beef, salt, garam masala, coriander, turmeric, and cayenne. Cook, using a spatula to break the beef into small pieces, until the meat is cooked through, about 6 minutes.
2. Stir in the potatoes, carrots, peas, and water until everything is evenly mixed. Spoon the tomato paste onto the top in one mound, and do not mix it in.
3. Lock the lid with the valve set to Sealing. Hit Cancel to clear the program, then choose Pressure Cook or Manual and cook for 2 minutes on high pressure. The Instant Pot will need about 10 minutes to reach pressure before the timer starts.
4. Once the cook time is finished, either turn the Pressure Release to Venting for a quick release or allow the pressure to come down on its own. Remove the lid and stir well so the tomato paste blends into the beef and vegetables.
5. You can serve it now, or cook off extra liquid for deeper flavor. Press Cancel to reset the Instant Pot again, select Sauté, and simmer for about 10 minutes, stirring now and then, until most of the liquid is gone. Press Cancel again to shut off the pot.
6. Serve hot, over rice.