I grew up watching Nihari simmer for hours on the stovetop, the aroma filling the whole house. But let’s be real. Life is full of daily tasks, and sometimes we can’t get enough time. That’s why I absolutely love this Instant Pot Nihari recipe. It gives you that deep, slow-cooked flavor in under an hour!
Which ingredient substitutes make it a halal recipe?
To make this halal Nihari recipe, I use Halal beef shank or bone-in stew meat from a certified halal butcher. You can also buy the halal meat from online stores. To make it super easy and quick, Halal-certified Nihari masala mix works great. For bone broth, you can either buy Zabiha halal bone broth or prepare homemade beef stock made from halal bones.
Always check for the halal food certification on packaged items like yogurt or spice blends to keep the recipe fully halal-compliant.
Equipment Required
- Instant pot (6 or 8 quart) – For pressure cooking the nihari to perfection.
- Cutting board & sharp knife – For prepping onions, ginger, and garnishes.
- Measuring spoons – For accurate spice measurements.
- Stirring spoon – For mixing ingredients while sautéing and thickening.
- Small bowl for garnish prep – For keeping toppings like fried onions and fresh herbs ready.
- Skillet – For preparing the tarka (flavor-infused oil) separately for a richer taste.
Ingredients
- 1 kg halal beef shank
- 1 large onion, finely sliced
- 1 tbsp ginger garlic paste
- 1/2 cup halal plain yogurt
- 2 tbsp halal Nihari masala (Shan or National)
- 1/2 tsp turmeric powder
- Salt to taste (since nihari masala mix already contains salt, be sure to adjust salt accordingly)
- 1/2 cup cooking oil (you can also use halal ghee for a traditional taste)
- 4 cups halal beef stock or water
- 1 tbsp wheat flour (for thickening)
- 1 tbsp water (to mix with flour)
For Tempering (tarka):
- 2 tablespoons oil or halal ghee
- 1 medium onion, thinly sliced
- 2–3 green chillies, (slit lengthwise)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon red chili powder (optional)
- 2 cloves
For Garnish:
- Julienned ginger
- Chopped cilantro
- Lemon wedges
- Fried onions
- Green chilies (optional)
Directions
Step 1: Fry the onions
Turn on your Instant Pot to “Sauté” mode. Add oil and sliced onions. Sauté until golden brown. I suggest you to not rush this step and brown the onions properly. It adds a rich depth of flavor.
Step 2: Add ginger garlic paste
Add ginger garlic paste. Cook it for a minute or two. You’ll know it’s ready when it loses that raw aroma.
Step 3: Add beef & spices
Now add your halal beef shank. Stir it well. Add the Nihari masala. Cook for about 5 minutes. The meat will start to sear and soak up all those beautiful spices.
Step 4: Add yogurt
Lower the heat if needed (or switch to “Keep Warm” briefly). Whisk yogurt and pour it in. Yogurt gives this dish a luxurious texture—don’t skip it!
Step 5: Pressure cook
Pour in the halal beef stock. Close the lid, set the pressure release valve to ‘Sealing,’ and select the ‘Meat/Stew’ option on your Instant Pot. Cook under high pressure for 35 minutes, then let the pressure naturally release for 10-15 minutes.
Step 6: Thicken the gravy
Prepare a wheat slurry by combining wheat flour (2 tablespoons) with half cup of water. Switch the Instant Pot back to the ‘Sauté’ mode, gradually pour in the slurry, and let it simmer for 5-7 minutes until the gravy reaches your desired thickness. Taste and adjust seasoning.
Step 7: Add the Tarka (I call it flavor explosion!)
In a small skillet, heat 2 tablespoons of ghee or oil on medium heat. Fry an onion (thinly sliced) till its crispy golden brown. Toss in a few slit green chillies, a pinch of red chili powder, and optionally a few whole spices like cloves or cumin seeds. Cook these for a minute.
Now, pour this tarka over the cooked Nihari. You’ll hear that sizzle. And the aroma? Absolute magic! Stir it in gently and let the flavors distribute evenly into the Nihari for 5 minutes. It’ll give your dish the restaurant-style finish.
Step 7: Garnish & serve
Ladle the Instant Pot Nihari into bowls. Top with fried onions, ginger, cilantro, and a squeeze of lemon juice.
How to store leftover Instant Pot Nihari
Keep it in the fridge for 3-4 days. To freeze, let it cool completely and store in freezer-safe containers for up to 2 months. Reheat gently on the stovetop or using the sauté function of your Instant Pot.
How to Enjoy the Halal Instant Pot Nihari
This halal comfort food pairs beautifully with:
- Fresh naan or paratha
- Steamed basmati rice
- Mint chutney
- Sweet strawberry slush to cool off the spice (check out my easy recipe here)
FAQs for Instant Pot Nihari Recipe
Q: Can I use boneless meat?
Yes, but beef shank with bone gives you that authentic richness. If you’re using boneless beef, you can add a bit of halal beef bone broth to enhance the taste.
Q: What if I don’t have Nihari masala?
You can make a homemade nihari masala. Check my easy recipe of how to make homemade nihari masala mix. But if you want to save time, the store-bought halal-certified Nihari masala is a time-saver and still authentic.
Q: Is this recipe spicy?
It has a gentle heat. So, I’d suggest having it with yogurt if you want a mild nihari.
Q: Can I make this for gatherings?
Absolutely! Just make sure to double the ingredients for more servings.
Let’s talk Nihari love!
Have you tried this Instant Pot Nihari recipe yet? Did you use a store-bought nihari masala or did you prepare it all on your own? Share your nihari story in my comments section below. I read every comment!
Instant Pot Nihari Recipe (Halal Pakistani Beef Stew)
Make this rich, flavorful Instant Pot Nihari in under an hour! This halal Pakistani beef stew recipe is perfect for lunch, dinner, or family gatherings.
Equipment Required
- Instant pot(6 or 8 quart) – For pressure cooking the nihari to perfection.
- Cutting board & sharp knife – For prepping onions, ginger, and garnishes.
- Measuring spoons – For accurate spice measurements.
- Stirring spoon – For mixing ingredients while sautéing and thickening.
- Small bowl for garnish prep – For keeping toppings like fried onions and fresh herbs ready.
- Skillet – For preparing the tarka (flavor-infused oil) separately for a richer taste.
Ingredients
- 2.5 lbs halal beef shank or stew meat (with bone for richness)
- 1 large onion, finely sliced
- 1 tbsp ginger garlic paste
- 1/2 cup halal plain yogurt
- 2 tbsp halal Nihari masala (Shan or National)
- 1/2 tsp turmeric powder
- Salt to taste (since nihari masala mix already contains salt, be sure to adjust salt accordingly)
- 1/2 cup cooking oil (you can also use halal ghee for a traditional taste)
- 4 cups halal beef stock or water
- 1 tbsp wheat flour (for thickening)
- 1 tbsp water (to mix with flour)
For Tempering (tarka):
- 2 tablespoons oil or halal ghee
- 1 medium onion, thinly sliced
- 2–3 green chillies, (slit lengthwise)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon red chili powder (optional)
- 2 cloves (optional, for a warm and aromatic touch)
For Garnish:
- Julienned ginger
- Chopped cilantro
- Lemon wedges
- Fried onions
- Green chilies (optional)
Directions
- Sauté Onions: Set your Instant Pot to "Sauté" mode. Add oil and sliced onions, cooking until golden brown for a rich, deep flavor.
- Add Ginger Garlic Paste: Stir in ginger garlic paste, cooking for 1-2 minutes until it loses its raw aroma.
- Add Beef & Spices: Add halal beef shank and nihari masala. Sear for 5 minutes, letting the meat soak up the spices.
- Add Yogurt: Reduce heat or switch to "Keep Warm" if needed. Stir in yogurt slowly to avoid curdling. It adds a creamy texture.
- Pressure Cook: Pour in halal beef stock, lock the lid, set the valve to "Sealing," and pressure cook on "Meat/Stew" for 35 minutes. Let the pressure release naturally for 10-15 minutes.
- Thicken Gravy: Mix 1 tbsp wheat flour with 1 tbsp water, then stir into the pot. Simmer for 5-7 minutes to thicken.
- Add Tarka: In a separate pan, fry onions in ghee with green chilies, red chili powder, and optional whole spices. Pour over the nihari for a burst of flavor.
- Garnish & Serve: Top with fried onions, fresh ginger, cilantro, and a squeeze of lemon.
