Home » Recipe Type » Main Dishes » Beef Main Dishes » Easy Instant Pot Nihari (Pakistani Beef Stew)
posted by Izzah Cheemaon December 12, 2018 (updated March 19, 2024)
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5 (38 ratings)This post may contain affiliate links.
Learn how to make classic Pakistani beef Nihari in the Instant Pot. This quick and easy recipe gives all the authentic flavor in 30 minutes of prep time!
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“I have made Nihari using your recipe atleast 4-5, and it ALWAYS turns out delish!! Just wanted to drop by a thank you for such a great recipe.”
Aisha
It’s been two years since I shared my Easy Slow Cooker Nihari recipe, and it’s still one of the most popular recipes on my blog!
Since then, I’ve received tons of messages that have made my day, like ‘I didn’t know nihari could be this easy’, ‘it tastes just like restaurant nihari’, and ‘this is the best homemade nihari I’ve had’!
I’ve also received many questions about converting the recipe to a pressure cooker/Instant Pot.
In a very ‘you asked, I delivered’ fashion, I present to you…Instant Pot Nihari!
Still easy, still authentic-tasting, and just 30 minutes of prep time.
Side note: To challenge my claim, I set a timer for 30 minutes before I started making this. And guess what? I was closing my Instant Pot lid when the timer finished, toddler interruptions included.
Navigation
- Tips For Making Instant Pot Nihari
- Why This Recipe Works
- Nihari Masala
- Easy Instant Pot Nihari Recipe
Tips for making Instant Pot Nihari
The previous tips from my slow cooker nihari recipe are still applicable in this recipe. Here are a few FAQs plus some new tricks I’ve tried & learned!
- Using bones alongside the beef will enhance the flavor (a nice compensation for cooking it quickly in the Instant Pot). I’ve included 1/3 lb, but feel free to use more if desired.
- After several experiments, I figured out how to make the BEST gluten-free version of nihari. You simply dry roast Brown Rice Flour OR Sorghum flour for 4-5 minutes over low-medium heat and use it as a substitute for atta flour. Dry roasting it deeply enhances the flavor and pretty much replicates the atta version. Try it with my gluten-free no-yeast naan!
- Beef Shank meat (preferred cut for nihari) requires a longer cooking time than Beef Stew meat. If using Beef Shank, increase Pressure Cooking time to 50 minutes instead of 45.
Why This Recipe Works
My nihari recipes are the result of nothing but serious trial and error, emphasis on the error. These are just some of the “why’s” behind the way I cook nihari.
- If you try to thicken the gravy by adding in flour, it will result in clumps. To avoid this, remove some of the nihari liquid (using water dilutes the taste), allow it to cool, and then whisk in the nihari liquid. You’ll add this slurry to the nihari after the initial cooking has completed.
- In my slow cooker recipe, I use less whole spices (the longer cooking time infuses more of their flavor). Since I’m making it in the Instant Pot, I’m more generous with them.
- The key to a great nihari is an intentional depth of flavor. Deeply brown onions, fresh spices infusing the oil, properly braised meat..all this contributes to the revered taste of nihari.
Nihari Masala
Using Pre-made Nihari Masala
Because Nihari demands so many spices, I originally created this recipe using 1/2 a tablespoon of pre-made Nihari masala powder. Use too much of the powder (like the whole packet as the box suggests) and you’ll end up having Nihari that tastes a bit manufactured and a lot like your fellow Pakistani neighbor’s Nihari because they used the same powder. Use just a bit and it’ll give your dish an extra oomph and good color.
Also, I’ve had many questions about using *just* the spice mix. I’m not above using pre-made spice mixes, but I prefer not to use the suggested quantities because it can taste quite harsh. Plus, the flavors are just more pronounced when you use fresh spices. Keep in mind that you’ll need to adjust the salt/spice level depending on which brand and how much masala you use.
Homemade Nihari Masala
As always, I prefer to use fresh spices, homemade spices when I can. It took me a while, but I finally created a Nihari Masala Powder that works with this recipe. As always, if you’re missing a spice (or three!), don’t let that deter you from making it.
Nihari Masala – makes ~1 tbsp, all of which you’ll use
- ½-1 tsp Kashmiri red chili powder or paprika, for color
- 1 small black cardamom pod
- 1 small (1- inch) mace blade (or piece of mace)
- 3/4-inch peepli (long pepper)
- 1/4 tsp fennel seeds (saunf)
- 1/4 tsp garam masala powder
- 1/4 tsp ginger powder
- 1/4 tsp onion powder
- 1/8 tsp caraway seeds (shah zeera)
- 1/8 tsp nigella seeds (kalonji)
- pinch cane sugar
If you try this recipe, please share your review in the comments or tag me onInstagram! I always love hearing from you!
P.S. For video instructions on how to make this, check out my Instagram story highlights!
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Gluten-Free No Yeast Naan
5 (38 ratings)
Easy Instant Pot Nihari (Pakistani Beef Stew)
Yield: 4 servings
Prep Time: 30 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 30 minutes mins
This Instant Pot Nihari recipe takes 30 minutes of prep time but does not compromise on the authentic taste of this traditional Pakistani Beef Stew! Layers of flavor in every bite!
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Ingredients
Whole Spices
- 1 star anise, (badiyan)
- 2 small bay leaves , (tez patta)
- 1 3-4" cinnamon stick , (daarchini)
Ground Spices
- 3-4 whole cloves ground into a powder using a mortar & pestle
- 3 green cardamom pods seeds removed and ground into a powder using a mortar & pestle
- 1/2 tsp fennel seeds ground into a powder using a mortar & pestle
- ½-1 tsp paprika powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric
- 1/4-1/2 tsp red chili powder or cayenne
- 1/4 tsp crushed red chili pepper
- 1/4 tsp ground black pepper
- 1/8 tsp garlic powder, optional
- pinch nutmeg
- 1/2 tbsp store-bought Nihari masala powder or 1 tbsp homemade nihari masala (recipe in post)
Nihari
- 1/3 cup grapeseed, canola or other neutral oil
- 1 tbsp ghee or butter
- 1 large onion, thinly sliced
- 5-6 (1 tbsp) garlic cloves, crushed using a mortar & pestle
- 1 inch (~1 tbsp) piece ginger, crushed using a mortar & pestle
- 1 lb beef stew or shank pieces – about 1 ½-2 inch cubed
- 1 1/4 tsp kosher salt, or to taste
- 3- 3 1/2 cups water
- 1/4 cup Duram Atta Flour, sub roasted brown rice flour or sorghum flour for gluten-free*
- 1/3-1/2 lb beef bones
Garnishings
- 1 inch piece ginger, julienned
- 1 lemon, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1-2 mild green chillies, finely chopped
- crispy fried onions (optional)
Instructions
Select the Sauté – More/High setting on the Instant Pot. Once hot, add the oil, ghee, and onion, and sauté until the onion turns golden, about 10-12 minutes.
Add the garlic and ginger and continue to sauté until the raw smell disappears, about 15-20 seconds.
Add beef (along with bones) and sauté for about 4-5 minutes or until it begins to brown.
Press the Cancel button to turn off the Instant Pot. Add the whole spices, powdered spices, and salt and sauté for about 20 seconds.Pour in the water and stir to deglaze any browned bits from the bottom.
Secure the lid and set the Pressure Release to Sealing. Select the Meat/Stew setting and turn the Pressure Level to High. If using Beef Stew meat, pressure cook for the default 45 minutes. If using Beef Shank meat, increase time to 50 minutes.
Let naturally release for 5 minutes, then move the Pressure Release to Venting to release the remaining pressure. Remove the whole spices, if desired.
Take out a cup of the liquid of the Nihari into a bowl. Let it cool a little by adding an ice cube to it. Place the atta or roasted brown rice flour* in another bowl. Bit by bit, whisk in the Nihari liquid to the atta to form a smooth slurry (small clumps are okay). Slowly stir this slurry back into the Instant Pot to prevent clumps. Taste and adjust salt & seasoning as desired.
Secure the lid again and set the Pressure Release to Sealing. Select the Pressure Cook setting and set the cooking time for 10 minutes at low pressure. Let naturally release for 5 min. If needed, select Saute – High to reduce down and thicken the nihari to desired consistency.
Sprinkle with cilantro and serve alongside the garnishing with naan.
Notes
*Traditionally, atta flour is used to thicken the curry.For a gluten-free option, dry roast the brown rice flour in a non-stick pan over low-medium heat for 4-5 minutes. Stir constantly to ensure even roasting.
*If you do not use the pre-made store-bought Nihari Masala, increase the rest of the spices per taste. You can also try adding ginger powder, onion powder, and garam masala to boost flavor.
Note on Doubling: If you want to double this recipe, double all the ingredients but the water (this is a general rule for doubling curries). In this case, use 5 1/2 cups water instead of 6 or 7. You’ll also need to increase the time of sautéing the onions and meat, but pressure cook for the same time.
Calories: 437kcal, Carbohydrates: 19g, Protein: 28g, Fat: 28g, Saturated Fat: 6g, Cholesterol: 80mg, Sodium: 845mg, Potassium: 542mg, Fiber: 3g, Sugar: 2g, Vitamin A: 231IU, Vitamin C: 19mg, Calcium: 68mg, Iron: 4mg
Author: Izzah Cheema
Course: Main Course
Cuisine: Pakistani
Beef Main Dishes Eid Recipes Instant Pot Main Dishes Pakistani Recipes Punjabi Recipes Ramadan Recipes - Ideas for Suhoor, Iftar, and Dinner
posted by Izzah Cheema on December 12, 2018 (updated March 19, 2024)
112 comments Leave a comment »
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Leave a Comment & Rate this Recipe
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Zohra — Reply
OMG! Thanks so much Izzah for your Nihari recipe- my family and I were licking our fingers and made up a Nihari dance LOL- it was THAT good! Appreciate all the details and tips; will make some homemade Nihari spice for future use and convenience! I’ve never made this dish before as I’m not Pakistani but we always enjoyed it at restaurants and other’s homes. I thought it was very mysterious but actually it’s easy to make in the Instant Pot. And this by far was the best I think because nothing artificial is in it and super fresh meat makes it tastier than eating it out bc they skimp on quality usually.
I used beef shank with bone but had to increase the total cook time to 60 min/1 hour on the newer Instant Pot cooker as there’s no stew button on it. Also didn’t have peepli and mace but I will try it with those when I add those spices to my pantry, I’m curious about that flavor addition. I also used white whole wheat atta/flour and just two tablespoons was enough to thicken it if anyone is looking for a substitution.
Allah bless you and I’ve shared your blog link, look forward to trying out your other recipes.-
Izzah Cheema — Reply
Aww🥰 that makes me so happy! Thank you, Zohra. So happy you were able to recreate with ease. Thanks for sharing your cook time with beef with bone and substitution of white whole wheat. I’m so grateful!
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Tanya — Reply
Delicious. I left out the cumin due to a sensitivity and backed off on the heat and it was still fantastic.
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Asiya @ Tea for Turmeric — Reply
Hi Tanya, We are so happy to hear the Nihari turned out good! Thank you for sharing:)
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Asma — Reply
Salam Izzah,
Question on setting for pressure cook. I dont have options for meat stew settings. Mine is nija foodie and option is just pressure cook.
How long would i need to pressure cook in that case?-
Izzah Cheema — Reply
W.S. Asma! You would keep the pressure cook time of 45 minutes. Hope you enjoy!
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Aaliyah — Reply
Assalaamoalaikum sis,
I wasn’t able to view how you made the homemade Nihari masala because I don’t have instagram.
Do you blend the ingredients listed in a spice grinder to make a powder?
– Aaliyah
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Asiya @ Tea for Turmeric — Reply
Walaykumasalaam Aaliyah, You can blend all the ingredients for the Nihari masala in a spice grinder until it is a powder. Would love to hear back from you on how the Nihari turns out!
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Inaya — Reply
Hi!
My local butchers is out of beef shank! Would mutton be okay to use instead?
Thank you-
Asiya @ Tea for Turmeric — Reply
Hi Inaya, Yes. You can use mutton for Nihari. Would love to hear back how it turns out!
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Cartha Siddiqui — Reply
This is, by far, the best Nihari I have ever made. It is also one of the easiest really – I love it when those two things come together.
I followed the recipe mostly. I couldn’t find the one pepper (peepli – never heard of that!) so skipped that and I used paprika option in the Nihari mix. As a result of the two, it came out super mild (but still insanely good and very flavorful!). Next time I will try it with the chili powder over the paprika to give it more heat. Maybe will look harder at the desi store for the peepli too.
Thank you so much for sharing this recipe – it is insanely good (and easy!!)
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Asiya @ Tea for Turmeric — Reply
Thank you for the review Cartha! We are so happy to hear you enjoyed the nihari 🙂 It seems to be a really complicated dish but actually is quite simple!
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Mike — Reply
Thank you so much for this recipe Izzah!
I often cook food from India and Pakistan as homestyle or restaurant style but the very long cooking needed with the cheaper (and more tasty) cuts of beef can sometimes be an obstacle and also use lots of very expensive electricity when using the oven.
I started looking at the Instant Pot and came across this recipe. I had all of the spices except the long pepper, so I ordered some with my new Instant Pot. They arrived yesterday and today I cooked my first Instant Pot meal, which was this wonderful Nihari gosht. It was delicious!
To be able to turn chuck beef into a dish this hearty and tasty in under two hours is just great. Your Nihari masalsa is really good! I always prefer making my own masalas as the store bought ones can never be as fresh and they often contain lots of salt. The long pepper adds a unique touch to the flavour of the dish and seems to be a mostly forgotton spice here in Europe. I’m looking forward to seeing what else I can do with it.
Thank you again for this wonderful recipe!-
Izzah Cheema — Reply
So glad to hear that! I myself generally use long pepper for Nihari. It’s subtle so you should be able to add to many dishes for extra taste/aroma. Thank you for the lovely comment, Mike!
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Firzana — Reply
This is my first time making nihari and EVERYONE in my family love love loved it! My niece’s exact words “this nihari is tooo good “. Thank you for such an amazing recipe, it’s so well written ♥️
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Izzah Cheema — Reply
Thanks so much, Firzana! Happy it was so well-received. 🙂
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Nida — Reply
I’ve made this recipe 3 or 4 times with box nihari masalaand it’s always a hit, but today was the first time I made it with the homemade nihari masala and girl, that was a GAME CHANGER. Literally had master chef aunties asking for the masala recipe. I also multiplied the recipe by 8 and the proportions all held up great. Will 10000% continue keeping this recipe in my back pocket, especially for when I need to impress haha.
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Izzah Cheema — Reply
Wow! I’m thrilled to hear that, Nida! Thank you so much for sharing!
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Kay — Reply
Love all your recipes! This was the first recipe I tried and it works every time! Thank you.
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Izzah Cheema — Reply
So nice to hear that. Thank you, Kay! 🙂
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Huda — Reply
This was delicious! Thank you so much for taking the time to write out such a detailed recipe. Nihari is something I always thought was too complicated for me to try to make, but it was so easy once I followed your steps. I’m so glad I found your blog. I’m Pakistani/Punjabi but was born in the US, so it’s great to see authentic recipes that are easy for me to follow, with an explanation of all the spices and ingredients. Thank you!!
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Izzah Cheema — Reply
That’s so nice to hear. Thank you, Huda! If you want more Punjabi recipes, you can browse my Punjabi recipes roundup & category!
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