15+ Authentic Pakistani Instant Pot Recipes for Busy Cooks

Lentils and Rice

• 1/4 cup chana dal (raw split chickpeas or substitute yellow split peas)
• 1/4 cup maash dal (split urad lentils)
• 2 tbsp masoor dal (red split lentils)
• 2 tbsp split moong dal (yellow lentils)
• 2 tbsp basmati rice

Whole Spices

• 2–3 dried bay leaves
• 1–2 black cardamom pods
• 2–3 inch cinnamon stick
• 1 tsp cumin seeds
• 2–3 green cardamom pods
• 4–5 whole cloves

For the Instant Pot

• 2 small onions (or 1 large), cut into eighths
• 6 garlic cloves, peeled
• 1 inch ginger, peeled and roughly chopped
• 1/4 cup neutral oil (grapeseed or canola)
• 2 tbsp ghee
• 1 lb beef stew meat, cut into 1–1½ inch cubes
• 2 medium tomatoes, quartered
• 1–2 green chilies, stems removed and sliced
• 1 tbsp haleem masala powder (homemade or store-bought)
• 1–2 tsp red chili flakes
• 3/4 tsp turmeric powder
• 2 1/2 – 2 3/4 tsp salt (adjust to taste)
• 2 tbsp whole milk yogurt
• 3 cups water

After Cooking

• 1/4 cup rolled oats (or instant oats)
• 1/2 tsp garam masala or chaat masala
• 1/4 tsp freshly ground black pepper

For the Tadka (Tempering) – Optional

• 1 small onion, thinly sliced
• 2–3 tbsp ghee or oil

Garnishing

• 1/4 cup cilantro leaves, finely chopped
• 1 inch ginger, julienned
• 1–2 green chilies, finely chopped
• Lemon or lime wedges
• Chaat masala or garam masala (optional)
• Mint leaves (optional)

1. Rinse the lentils and rice until the water runs clear, then soak them in warm water and set aside.
2. Pulse the onion, garlic and ginger in a food processor until finely chopped (not pureed).
3. Set the Instant Pot to Sauté (More). Add oil, ghee and the onion mixture and sauté 8–10 minutes until lightly golden. Add the whole spices during this step.
4. Add the meat and sauté until its color changes (~5 minutes). Pulse-chop tomatoes and green chilies in the food processor and set aside.
5. Add haleem masala, red chili flakes, turmeric and salt; sauté briefly, then add the chopped tomatoes, yogurt and 3 cups water.
6. Drain the soaked lentils and rice and add them to the Instant Pot; mix. Cancel Sauté, seal the valve and select the Meat/Stew setting for 45 minutes.
7. Allow at least 5 minutes natural pressure release, then manually release remaining pressure. Remove beef pieces and pulse-shred in a food processor until stringy but not smooth. Discard large whole spices.
8. Use an immersion blender to blend the dal until smooth. Turn the Instant Pot to Sauté (Less).
9. Add shredded beef and rolled oats; sauté 3–5 minutes to cook down. When bubbling, cancel Sauté and cover with a lid.
10. Select Slow Cook (More) and cook, stirring occasionally, for an additional 20–30 minutes until a laced, thick consistency develops. Thin with boiling water if needed. Stir in garam masala and black pepper.

Tadka (Optional Step)

1. Heat ghee or oil in a skillet over medium-high. Add sliced onions and sauté to deep golden brown (~5–6 minutes), taking care not to burn.
2. Pour the tadka over the haleem, garnish with cilantro, ginger, chilies, and lemon wedges, and serve.

Note 1: The author alternates between Sauté (Less) and Slow Cook (More). If using Sauté–Less, stir constantly to prevent sticking. For even deeper flavor, allow the slow cooker step to run up to 4 hours, adding water as needed.

Note 2: The finished haleem should fall from the spoon like a thick batter with meat shreds clinging to it — not like a thin soup.