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Two blue-patterned bowls filled with vegetable rice garnished with cilantro sit on a white cloth. A fork and spoon are beside one bowl, and greens and a lemon are blurred in the background.
5 from 1 rating

Instant Pot Keema Rice

Yield: 6 servings
Prep: 5 minutes
Cook: 20 minutes
Author: Amina Al-Saigh
The perfect quick meal!
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Ingredients
 

  • 2 cups basmati rice
  • 2 cups water
  • 2 tbsp vegetable oil
  • 400 grams lean ground beef
  • 2 cups frozen peas
  • 1.5 cups chopped fresh or frozen carrots
  • 4 cloves garlic, crushed
  • 1 tbsp allspice
  • 1/2 tsp salt, or more per preference
  • 1/4 tsp black pepper, or more per preference

Instructions
 

  • Set the Instant pot to Sauté mode and add the beef, crushed garlic, vegetable oil and allspice. Mix well and break up the beef.
  • Once moisture begins to dry after about 7 mins, add the peas, carrots, water, and season the broth with salt and pepper.
  • Taste the broth and ensure it is visibly salty because the rice will need it (I add about 1-2 tsp because I like salt).
  • Add the rice, cover, and set to “pressure cook” mode for 4 minutes. Ensure the valve is set to sealing and allow to cook.
  • Release the pressure manually and let stand for 10 mins. Fluff the rice and enjoy!
Serving: 1serving, Calories: 415kcal, Carbohydrates: 61g, Protein: 22g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 41mg, Sodium: 270mg, Potassium: 542mg, Fiber: 5g, Sugar: 4g, Vitamin A: 5722IU, Vitamin C: 22mg, Calcium: 59mg, Iron: 3mg
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