Instant Pot Nihari Recipe: Authentic Pakistani Beef Stew in Minutes

Learn to make classic Pakistani beef Nihari in the Instant Pot. This quick, easy method delivers authentic flavor with about 30 minutes of active prep time.

“I have made Nihari using your recipe at least 4-5 times, and it ALWAYS turns out delish!! Just wanted to drop by a thank you for such a great recipe.”

Aisha

Two years after sharing my slow cooker Nihari, it remains one of the most-loved recipes. Readers often tell me it tastes like restaurant nihari and that it’s the best homemade version they’ve tried. Many have also asked for an Instant Pot adaptation—so here it is: Instant Pot Nihari.

This Instant Pot version is still easy and authentic, with roughly 30 minutes of hands-on prep. In my experience, the prep really can be completed within that window—even with typical household interruptions.

Tips for making Instant Pot Nihari

Many tips from the slow cooker version apply here. Below are a few FAQs and practical tricks that make this Instant Pot method reliable and flavorful.

1. Include some bones with the beef to boost flavor when cooking quickly in the Instant Pot. I list 1/3 lb as optional; use more if you like richer stock.
2. For a gluten-free thickener, dry-roast brown rice flour or sorghum flour over low-medium heat for 4–5 minutes and use it instead of atta. Roasting deepens the flavor and mimics atta well—pair it with gluten-free naan if desired.
3. Beef shank needs more cooking time than stew meat. If using shank, increase the pressure-cook time to 50 minutes instead of 45.

Why this recipe works

This recipe is the product of a lot of testing. A few reasons this method yields great nihari:

1. To thicken without clumps, remove some hot nihari liquid, cool it slightly, then whisk it into the flour to form a slurry before returning it to the pot. This prevents lumps and preserves flavor.
2. Because the Instant Pot cooks quickly, I use a bit more whole spices than in the slow cooker version so their flavors register in the shorter time.
3. Depth of flavor comes from deeply browned onions, spices blooming in hot oil, and properly braised meat—each step builds layers that define a good nihari.

Nihari masala

Using pre-made masala

Pre-made Nihari masala is convenient, but use it sparingly. A small amount enhances color and aroma; using an entire packet often produces an overly manufactured or generic flavor. If you rely on store-bought masala, taste and adjust salt and heat since brands vary.

Homemade Nihari masala

I prefer fresh, homemade spice blends. The small homemade masala below makes about 1 tablespoon—enough for this recipe—and adds brightness and nuance. If you don’t have every spice listed, don’t worry: add what you have, like ginger powder, onion powder, and garam masala, to bolster the mix.

Nihari Masala – makes ~1 tbsp (use all)

• 1 tsp Kashmiri red chili powder or paprika (for color)
• 1 small black cardamom pod
• 1 small mace blade (about 1-inch piece)
• 1/2 – 3/4″ peepli (long pepper)
• 1/4 tsp fennel seeds (saunf)
• 1/4 tsp garam masala powder
• 1/4 tsp ginger powder
• 1/4 tsp onion powder
• 1/8 tsp caraway seeds (shah zeera)
• 1/8 tsp nigella seeds (kalonji)
• pinch cane sugar

If you don’t want to make your own masala and don’t have store-bought powder, increase the other spices to taste using the list above as a guide.