Step 1

Turn on the Instant Pot on Sauté and adjust to high. Wait till it displays 'hot'. Add oil, chopped onions, bay leaf and serrano pepper. Sauté for 3 minutes.

Step 2

Add minced ginger and garlic, stir and cook for another minute.

Step 3

Add pureed tomato, salt and spices, and sauté for 2 minutes. If adding tomato paste instead, add ¼ cup water to help the paste integrate.

Step 4

Add ground meat and stir well to break up the meat. When ground meat looks well integrated with the sauce, turn off Saute. Add ¼-½ cup water and deglaze the pot. Scrape off any brown bits stuck at the bottom.

Step 5

Close and lock the lid. Cook on Manual or Pressure cook for 10 minutes at high pressure (sealing mode).  After cooking, release the pressure manually (QR).

Step 6

Open the lid and turn on Saute. Check for seasoning and add frozen or fresh peas. Simmer for 3-5 minutes, until the curry reaches your desired consistency and peas cook through. Garnish with fresh chopped cilantro and enjoy with rice, roti, or naan!

Step 7

Heat a heavy bottom wide sauce pan on medium-high heat. Follow step 1-4 from the Instant Pot instructions above. Add 1½ water and let it come to a boil. Reduce heat to medium, cover the pot and cook for 10-12 minutes.

Step 8

Remove the lid, increase heat to Medium-high. Add thawed peas, add ½ cup more water if needed, and cook another 3-5 minutes until the peas cook through and the curry reaches your desired thickness. Turn off the heat. Garnish with fresh chopped cilantro and serve with rice or naan!