Instant Pot Haleem

5 from 2 votes

An absolute favorite and an easy way to make haleem in half the time compared to the traditional method, without any compromise on the taste.

Prep Time30

Cook Time1 10

Total Time1 40

Course: Main Course

Cuisine: Pakistani

Keyword: Haleem, Instant pot Haleem

Servings:

Calories: 324kcal

Get Recipe Ingredients

Add all the lentils, rice, and barley to a bowl and rinse several times. Let them soak for about 30 minutes.
In an Instant Pot over saute mode, add 1 stick of butter. Once it's melted, add beef chunks, ginger, and garlic paste. Cook for 5 minutes, then add haleem masala.
You can use 1 packet of ready-made masala, or check my recipe above for homemade masala. For a milder taste, use only 3/4 packet.
Cook for another 5-6 minutes, while stirring often.
Now add the soaked lentils. Mix it and add 4 cups of water.
Change the Instant Pot settings to pressure cook and cook for 45 minutes.
Release the pressure and, with the help of a whisk, mix it well. Be very careful as haleem is still very hot. Don't use a blender because it will not give you the right texture.
If the haleem is too thick, then add more water and mix it well. (I have added 2 cups of water at this point)
Thinly slice an onion and fry in 1/2 cup of oil until lightly golden. Separate the onion for serving and temper the haleem with the hot oil.
Mix it well, and haleem is ready to serve.

I used my homemade masala for this recipe, but you can also use store-bought haleem masala.

Use 1 whole packet for spicy haleem and 3/4 of the packet if you like mild

Don't use a blender because it will not give you the right texture.