The juicy, soft, flavor-filled beef. The perfect, smooth, mouth-watering sauce. The melody of cilantro, ginger, and onion. The sprinkle of lime bringing a refreshing zest. Soaking it all up with your soft, buttery naan. This dish is actually considered the national dish of Pakistan! Try this Instant Pot Beef Nihari with Shan Masala recipe any night of the week and bring a taste of Pakistan into your home! It isn’t like anything else and is an incredible add to your home menu.
This one took me a while to perfect. To get the perfect ratio of flavors and the right consistency in the sauce. Beef Nihari is a regular in our household. Using Shan masala for a lot of the seasoning and cooking the whole thing in an instant pot makes it super easy!
Equipment You’ll Need:
- For this recipe you will need an instant pot.
- If you do not have an instant pot, you can make it in a large pot on the stove or in a crock pot. If doing it this way, you will need let the beef cook on low heat for at least 4 hours to let it tenderize.
- Tongs and a tortilla warmer are not required but are helpful.
Ingredients You’ll Need:
For this Instant Pot Beef Nihari with Shan Masala recipe you will need:
• 1.5-2 pounds bone-in nihari cut beef – You can usually find this at your local Desi grocer. Make sure your cut is about 1-1.5 inches thick. Any thicker and you will need to cook it for longer. This cut also includes bone marrow which some prefer to eat directly out of the bone once cooked. Some will naturally mix into the sauce as well which will both add some incredible nutrition and will further enhance the flavor.
• 1/2 thinly sliced white onion – This will be fried.
• 1/4 cup of vegetable oil – For frying the onion.
• 1.5 tablespoons Nihari masala – I use the Shan brand but you can use whatever you would like. Add more to increase the heat!
• 1 cup of water – For pressure cooking the beef.
• 1 cup of water – For the sauce.
• 2 tablespoons all-purpose flour – To thicken the sauce.
• 1/2 teaspoon ginger paste or 1 teaspoon minced ginger – I prefer to use ginger paste because it is easier but you can use either. The paste is more concentrated so you would use half the amount as you would minced ginger.
• 4 hard-boiled eggs – This is optional but it is a great addition to the dish. I always make it this way. Check out this recipe for hard boiled eggs that are easy to peel!
• 1 tablespoon julienned ginger
• 1/4 cup chopped cilantro – Adds freshness to the dish.
• Salted butter – To cook the naan.
• Naan – For serving. If you are using frozen naan, take it out to thaw ahead of time.
• Lime wedges – Brightens the dish and helps bring out flavor.
How to Make Instant Pot Beef Nihari with Shan Masala:
Step 1. Grab your instant pot and set it on sear/sauté on medium-high heat. Add 1/4 cup of vegetable oil.
Step 2: Cut your 1/2 white onion into very thin slices, about 2 inches long. Add them to the instant pot and fry them until golden brown. Be careful to stir and not let them burn. Once fried, take out half of them and set aside for serving once the dish is finished.
Step 3: Take your beef and sear it for a few minutes on each side with the remaining onions. I find that using tongs is the easiest way to do this. Sear the meat until you don’t see any red and then lower the heat to medium-low.
Step 4. Mix your 1.5 tablespoons of Nihari masala and 1 cup of water in a separate bowl. Pour this mix into the instant pot and stir everything together.
Step 5. Cover your instant pot and pressure cook on high for 40 minutes with a 10 minute natural release. This is a good time to boil your 4 eggs if you are using them.
Step 6. In a separate bowl, add 2 tablespoons of all-purpose flour and 1 cup of water. Whisk very well until there are no clumps.
Step 7. Open your instant pot and set it back to sear/sauté on medium-high heat. Slowly pour the flour mixture into the instant pot, stirring as you go.
Step 8. Once all of the flour is added, add in your 1/2 teaspoon ginger paste or 1 teaspoon minced ginger, and your 4 boiled eggs if you are using them. This will allow the flavor of the cilantro and ginger time to infuse into the sauce. It will also allow the eggs time to reach the same temperature as the sauce and to soak in some of the flavor. The sauce will probably seem too watery at first, but the additional 10 minutes of simmering will allow it to reach the right consistency. You want it to be a thin sauce, but thick enough to stick to the back of a wooden spoon. Once the right consistency is reached, reduce the heat to low and cover.
Step 9. When you are close to the Nihari being done, begin to heat your naan. If you are using frozen naan, you will want it to be thawed out before%hand. Add a generous amount of salted butter to a pan on medium heat. Cook for a few minutes on each side. The longer you heat it, the more crunchy it will be. The naan will absorb the butter, giving it a rich, buttery taste. Keep your naan in a tortilla warmer or wrapped in foil to keep it hot until ready to eat.
Step 10. You are ready to plate and serve! Top this with some of the remaining cilantro, julienned ginger, the remainder of the fried onions, and lime wedges to squeeze on top. The most ✨ authentic✨ way to eat this is to tear up the naan into bites, mix it up in the sauce, and eat it with your hands.
Enjoy!
Pro Tips:
The most ✨ authentic✨ way to eat this is to tear up the naan into bites, mix it up in the sauce, and eat it with your hands.
This is most easily served on a plate with high edges.
What To Do With The Leftovers:
Storing:
This can be made in advance and stored in the fridge for up to 4 days. Just make the naan fresh when you are ready to eat!
Reheating:
For the best results, reheat in a pot on the stove on medium heat. Stir periodically until heated throughout.
Instant Pot Beef Nihari with Shan Masala
Equipment
- 1 instant pot
Ingredients
- 1.5-2 pounds bone-in nihari cut beef
- 1/2 thinly sliced white onion
- 1/4 cup of vegetable oil
- 1.5 Tablespoons Nihari masala
- 1 cup of water
- 1 cup of water
- 2 tablespoons all-purpose flour
- ½ ginger paste or 1 teaspoon minced ginger
- 4 hard-boiled eggs – optional
- 1 tablespoon julienned ginger
- 1/4 cup chopped cilantro
- Salted butter
- Naan
- Lime wedges
Instructions
- Set your instant pot on sear/sauté on medium-high and add 1/4 cup of vegetable oil.
- Cut your 1/2 onion into thin slices, about 2 inches long and add them to the pot. Fry until they start to turn golden brown, then take out half of them and set aside for later.
- Take your beef and sear it on high heat for a few minutes on each side with the remaining onions. Sear until you don’t see any red and then lower the heat to medium-low.
- Mix your 1.5 tablespoons of Nihari masala and 1 cup of water in a separate bowl. Pour this mix into the instant pot and stir.
- Cover your instant pot and pressure cook on high for 40 minutes with a 10 minute natural release.
- In a separate bowl, add 2 tablespoons of all-purpose flour and 1 cup of water. Whisk very well until there are no clumps.
- Set your instant pot back to sear/sauté on medium-high heat. Slowly pour the flour mixture into the instant pot, stirring as you go.
- Once all of the flour is added, stir in ½ teaspoon of ginger paste or 1 teaspoon minced ginger, 1 tablespoon of chopped cilantro, and your four hard boiled eggs if you are using them. Allow it to simmer for an additional 10 minutes uncovered. Once the desired sauce consistency is reached, reduce to low heat and cover until ready to serve.
- Add a generous amount of salted butter to a pan and heat your naan on medium heat.
- Top this with some of the remaining cilantro, julienned ginger, the remainder of the fried onions, and lime wedges to squeeze on top. Enjoy!
Notes
- The most ✨ authentic✨ way to eat this is to tear up the naan into bites, mix it up in the sauce, and eat it with your hands.
- This is most easily served on a plate with high edges.
- Check out this recipe for hard boiled eggs that are easy to peel!
