Instant Pot Nihari – Pakistani Slow Cooked Beef



Before I start sharing this delicious Nihari recipe with you all, I really wanted to thank Ancestry DNA for giving me the opportunity  to find out more about my heritage and allow me to learn so much. Ancestry reached out to me a few weeks ago and wanted to send a DNA kit, so I jumped at that opportunity because who wouldn’t? I was extremely excited to find out what the results were. I decided that I will be writing a recipe according to what my DNA results would come back as, I am not going to lie, I was a little shocked that I wasn’t 99 or 100% Pakistani.

This post is sponsored by Ancestry  The product given to me were in exchange for my honest review.


DNA Results:

Asia South(Pakistan, India, Azad/Jammu Kashmir): 92%

Asia East (Russia, China, South Korea, Vietnam): 3-5%

Asia Central(Azerbaijan, Kazakhstan, Tajikistan): 2%

Polynesia( Tonga, Samoa): 1%

Melanesia( Fiji, Papua, New Guinea): 1%

I love how different it turned out to what I expected and I will be taking the time out to research about the different cultures. I have always been curious about my ancestry and I am so glad I was given the opportunity by Ancestry DNA.



According to the results I got back from Ancestry I decided I was going to share my recipe for Nihari. Nihari is a slow cooked beef stew, usually cooked for 6-8 hours and it is probably one of the most requested dishes in Pakistan and in my household! I personally have a love and hate relationship with it due to how long it takes to make but the instant pot has made it so much easier for me.



  • 2 Tspns of Coriander Powder
  • 2 Tspns of Tumeric Powder
  • 2 Tbls of Red Chili Powder
  • 2 Tspns of Fennel Seeds
  • 3 Cloves
  • 1 Tbls of Grounded Nutmeg
  • 2 Tspns of Cumin Seeds
  • 1 Tspns of Cardamon Powder
  •  4 Tbls of Oil
  • 2 Medium Onions
  • 1 Tbls of Garlic Paste
  • 1 Tbls of Ginger Paste
  • 2KG of Beef Shanks + Meat
  • 3 Tbls of Gram Flour
  • Water
  • Coriander
  • Lime
  • Green Chilis
  • Ginger



Step 1 : Set your instant pot to the sauté setting and add in the oil, add the onions, garlic and ginger paste and cook it until the onions are soft and you are unable to smell the garlic. Add in the beef shanks and meat and cook it until the meat starts to turn brown. Add in the spices listed above and mix it in with the meat until the oil has separated. Fill the instant pot up to the 8 Quarter marker, put the lid on, seal the vent and cook for 40 mins.

Before lifting the instant pot lid make sure you quick release.

Step 2: Once you lift the lid the meat should be soft and tender. In a separate bowl add three tablespoons of gram flour and slowly add some water, whisk using a manual balloon whisk until there are no lumps left. Set the Instant Pot on the manual setting, put the lid back on and seal the vent and cook for another 20 minutes.

Your Nihari is now cooked, garnish with coriander, ginger, green chilis, lime and serve with naan.



I hope you guys enjoyed learning about my ancestry as much as I did, if you decide to make this recipe don’t forget to tag me on Instagram


Links for Ancestry DNA


Also, check out the Instant Pot Nihari video on my Pinterest


Signing out..




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