This Keema Lobia (ground beef & black-eyed peas curry) is a simple, dump-and-go Instant Pot keema recipe I learned from my mother-in-law. The pairing of ground beef and black-eyed peas is uncommon but comforting, and it’s worth trying for its ease and distinct homestyle flavor.
My parents-in-law have come to visit for a while — a familiar rhythm in many South Asian families. I grew up with grandparents staying for months, bringing stories, food, and a slow, comforting routine. Hosting my in-laws brings that same warmth: more focused mealtimes, extra chopping of neglected vegetables, and sometimes preparing two dishes for dinner with my mother-in-law’s help.
She teaches me practical kitchen skills that I wouldn’t think to look up, like how to cook tinde (apple gourd) or how to tell when green chilies are dry enough for achaar. She moves through the kitchen with economy — chopping right into the pot, using the smallest pans that work, and leaving almost no trace of effort. Her versions of some dishes are simply the best, and I make an effort to learn them: kadhi pakora, maash ki dal, and this keema lobia, which she fondly calls “keema beans.” Her method varies each time; below is my closest recreation.
Some Keema Lobia tips:
- If raw pieces of julienned or chopped ginger bother you, crush the ginger and add it at the beginning with the garlic instead of adding it at the end.
- This recipe uses a bit more oil, salt, and spice than some versions. That reflects my mother-in-law’s homestyle Punjabi cooking and gives the dish a rich, satisfying taste.
- This recipe uses pre-cooked black-eyed peas.
- To pressure-cook 1 pound in the Instant Pot: soak the peas for 30 minutes, drain, then pressure-cook with 7 cups water on high for 20 minutes. Drain any excess water before using.
- Or substitute 1 (15.8 oz) can of drained and rinsed black-eyed peas for convenience.
- For quicker prep, I use a food processor to roughly chop the onions, tomatoes, and garlic. You can, of course, chop them by hand.
To Serve
Keema Lobia pairs beautifully with roti, but my in-laws grew up eating it with plain white basmati rice. Either way, it’s a comforting, homey meal that works for weeknights or a relaxed weekend dinner.
P.S. If you enjoy keema, try other variations such as keema matar or aloo keema for different textures and flavors.
More Instant Pot recipes:
- Instant Pot Butter Chicken
- Instant Pot Goat & Bell Pepper Curry
- Instant Pot Nihari
- Shami Kebab (with Instant Pot instructions)
For additional ideas, browse other Instant Pot Pakistani recipes and explore variations that suit your pantry and taste.
Instant Pot Keema Lobia (Ground Beef and Black Eyed Peas Curry)
Ingredients
To Pressure Cook:
- 1 medium to large onion, cut into wedges
- 2 small tomatoes, cut into wedges
- 5–6 garlic cloves, cut into a couple pieces
- 1 lb ground beef (lean or full-fat)
- 1 tsp cumin seeds
- 1 ½–2 tsp mild red chilli powder (or to taste)
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
- 1½ tsp salt (or to taste; increase if using kosher salt)
After Pressure Cooking:
- ¼ cup neutral oil
- 1–1½ cups cooked black-eyed peas (or 1 (15.8 oz) can, drained and rinsed)
- ½ tsp freshly ground black pepper
- ½ tsp garam masala
- 1 green chili or Serrano, finely chopped
- 1 inch ginger, chopped or julienned
Garnish:
- 2 tbsp cilantro leaves, chopped
- ½–1 tsp freshly squeezed lemon juice (optional)
Equipment
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Instant Pot
-
Food processor (optional, for chopping)
Instructions
- Add the onion, tomatoes, and garlic to a food processor and pulse until you have a coarse mixture. If chopping by hand, roughly chop into wedges.
- Set the Instant Pot to High/More Sauté. When hot, add the onion-tomato-garlic mixture, ground beef, cumin seeds, the spice powders, and salt. Sauté for 2–3 minutes; the mixture will begin to release water.
- Cover and pressure-cook on High for 15 minutes. No additional water is needed.
- Let the pressure naturally release for 5 minutes, then manually release any remaining pressure. Select Sauté (High/More) again and cook for 5–7 minutes, until most of the water has evaporated.
- Add the ingredients listed under “After Pressure Cooking” — oil, cooked black-eyed peas, black pepper, garam masala, chopped green chili, and ginger. Sauté another 3–5 minutes until the oil begins to release. Taste and adjust salt and spices. Cancel Sauté, then stir in chopped cilantro and lemon juice if using.