Looking for an Instant Pot Haleem Recipe? You are at the right place.
Haleem is a popular Pakistani dish often cooked with red meat but can also be substituted with chicken. It is a mix of meat, grains and lentils and is traditionally cooked for 7 to 8 hours for optimum flavour. It is a spoon full of deliciousness that everyone needs to try, that being said it doesn’t have to take 8 hours to make it. As always I use my Instant pot to make this version of Instant pot Haleem recipe in less than 60 minutes.
Haleem is a popular dish at our home for most occasions. A lot of people take whole spices and roast and grind them at home. I am going to use a quick alternative for this and use Shan Haleem Mix masala. Without further ado, lets get to the recipe:
First things first, I am using pre-fried onions for this recipe that are available at most Indian stores. If you don’t have those, make sure to fry your onions golden brown first before adding in your meat.
Instant Pot Haleem
Equipment
- Instant pot or Pressure cooker
Ingredients
- 1/2 cup Ghee or Oil
- 1/2 cup Pre-fried onions I am using pre-fried onions for this recipe. If you dont have pre-fried onions you can fry onions in the oil once its hot before adding the meat.
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 2 lbs Boneless beef
- 0.5 lbs Beef bones or you could use 2.5 lbs beef with bones instead
- 5 cups Broth or Water
- 2 whole Chillies
- 1 handful Chopped Cilantro
- 1/2 piece Ginger julienned
- 2 whole Green Chillies sliced
- 2 cups Rolled oats
- 3/4 cup Mixed daal Chana,Urad, Toor, Red etc. Pre soak for 30 minutes
- 1 box Shan Haleem Mix
- 2 tbsp Chaat Masala
- 1 halved Lemon
- 2 tbsp Yogurt
Instructions
- Turn the Instant Pot on Sauté and when it is hot, add 1/4 cup oil.
- Once the oil is hot add all the meat, stir and let it cook for a minute
- Once it starts changing color, add your ginger and garlic paste and mix with the meat.
- Add your packet of Shan Haleem Mix and mix well. Save one teaspoon of masala to use in the end.
- Add 2 tbsp of yogurt and fried onions.
- Add 1/2 cup of pre-fried onions. I am using pre-fried onions for this recipe. If you dont have pre-fried onions you can fry onions in the oil once its hot, before adding the meat.
- Add all the mixed daals to the instant pot. Add 2 cups of water or broth and mix well.
- Put the lid on and pressure cook on high for 20 minutes.
- Once the time is up do a quick release, wait for the pin to drop before taking off your lid.
- Turn on Saute mode again, remove all the meat in a seperate bowl from your liquid in the instant pot. Add 3 more cups of hot water in the instant pot and blend the mixture with a blender or mixer.
- Once smooth add 2 cups of oats and mix well. Add another 1/4 cup of to the mixture. Cover and let it cook for 10 minutes.
- Meanwhile use a fork to shred your meat pieces to add to the haleem later and discard the bones.
- After 10 minutes use an immersion blender to blend the haleem and oat mix until you get your desired consistency. If its too thick feel free to add another 1/2 cup of boiling water and let it sit for another 5 minutes.
- Once you have the perfect consistency, add in all the shredded meat to your haleem and mix well. Now add the leftover teaspoon of haleem masala and chaat masala you saved earlier.
- Dish out and garnish with Cilantro, Ginger, and Lemon wedges. Serve hot.
Notes
More instant pot recipes:
I hope you enjoyed my version of Instant pot Haleem. I will be posting more recipes for Instant Pot so make sure you are a part of my Email list.
This looks delicious and very hearty! I can’t believe that you were able to cut down the cook time substantially. I don’t own an instant pot but would you recommend using a crock pot?
Maureen | http://www.littlemisscasual.com
Hi Maureen, this recipe calls to use instant pot to cook meat quicker. I havent tried a crock pot but worth a try, let me know how it goes 🙂
How much fried onion do you add in step 5? It seems like all the pre-fried onion would be added in step 6.
I just saw your comment sorry for the delayed response. I used about half a cup of fried onions.
It turned out pretty tasty! I was looking to make haleem, super fast, and landed on this recipe since it used a box of Shaan Haleem masala that I had on hand. First mistake I made was misreading the ingredients list – I put 3/4 cup of each of the listed types of daal. Needless to say, I reread the recipe after soaking the lentil batch. I managed to salvage myself by using 2 cups of the mixed daal along with bulgur wheat (1/4 cup). I also used leftover vegetable stock, no oatmeal, and 1.5 tsp of salt. I skipped a lot of the
Oh no! Glad it turned out well for you in the end 🙂