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A close-up of a fork holding a portion of shredded Bhuna Gosht atop a plate, with green peppers visible underneath, set on a table with a blue cloth and glass of water in the background.
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Pakistani Style Bhuna Gosht (Instant Pot & Stove Top)

A spicy pulled beef in a delicious masala!
Course Main Course
Cuisine Pakistani
Prep Time 10 minutes
Cook Time 50 minutes
Servings 8 people
Author Sarah Mir

Equipment

  • Instant Pot (or read notes for alternate instructions)

Ingredients

  • 1 tsp cumin seeds
  • 2 lbs Beef Cubes
  • 3 Onions Diced
  • 4-5 Tomatoes Chopped
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 2 tsp Salt
  • 1 tbsp Red Chili Powder
  • 1 tsp Coriander Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Garam Masala
  • ¾ cup Yogurt

Garnishes

  • ½ cup cilantro
  • 3-6 sliced green chilies
  • julienned ginger (optional)
  • juice of a quarter lemon

Instructions

  • Put the IP on Saute mode (high heat) and heat about ¼ cup of oil.
  • Once the oil is hot add the cumin seeds, let them sizzle
  • Then add the onions and cook until they've completely softened and the edges start to turn golden
  • Now add the garlic and ginger paste, cook for 60 seconds
  • Add the salt, red chili powder, turmeric powder, coriander powder and the beef cubes, mix, and brown the cubes well.
  • Add the chopped tomatoes and 2 cups of water
  • Put the Instant Pot on manual (high pressure) for 30 minutes
  • Manual or Quick Release (see notes)
  • Open the Instant Pot and cook on saute (high) and dry up the Masala - this takes about 15 minutes, you don't need to do much for the first ten or so.
  • When the masala dries and the mixture starts to stick to the bottom then cook for a few minutes until the mixture darkens. If it starts to stick add a little oil.
  • Now add the yogurt, mix well, cook for two minutes.
  • Add the Garam Masala, taste and adjust seasoning.
  • Top with the garnishes and serve with your favourite - roti, naan, sheermal, paratha, options are endless!

Notes

  • This beef mix freezes well - save half for another time!
  • To cook it stovetop: Boil the beef and shred it and then add to the masala when you would add the beef cubes OR slow cook for 70 minutes instead of pressure cooking.  
  • manual release= opening the steam valve as soon as your timer is done, this leads to a lot of steam releasing so I suggest putting a kitchen towel on top of the pressure valve to manage the steam
  • natural release= turn your IP off, and wait 15 minutes for the pressure built up inside to naturally subside and then open the vent to release the rest!