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Instant Pot Shami Kabab (easy and authentic)
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5 from 9 votes

Instant Pot Shami Kababs

Instant Pot Shami Kababs are a perfect side dish for any occsion. It contains beef, Split chickpeas, different seasonings and spices along with some fresh herbs. With this recipe you will be able to make 10-11 medium size kababs.
Prep Time30 mins
Cook Time2 hrs
Resting time8 hrs
Total Time10 hrs 30 mins
Course: Main
Cuisine: Pakistani
Keyword: instantpot, instantpotshami kabab, pakistani kabab, shami kabab, shami kabab recipe, yummy kababs
Servings: 10 kababs
Calories: 155kcal
Author: Sarah Mirza


  • instant pot or a pressure cooker


  • 1½-2 lbs beef chunks
  • ¾ cup split desi chickpea (channa dal)
  • 1 medium onion finely chopped
  • 3 tbsp ginger garlic paste
  • 1 cinnamon stick
  • 6 black peppercorns
  • 6 cloves
  • 4 green cardamom pods
  • 2 black cardamom
  • 2 tsp cumin seeds
  • salt as needed
  • 2 tsp red chili powder
  • 2 long dried red pepper tore with hand roughly in about 2-3 pieces each
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 2 inch ginger finely chopped
  • ½ bunch cilantro finely chopped
  • 2 green peppers finely chopped
  • 1 egg
  • ½ cup water
  • cup olive oil for frying


  • Soak the channa dal overnight or 7 hours in water.
  • Turn on the Instant Pot on sauté setting.
  • Add in beef, water, onion, ginger garlic paste, red chili powder, cinnamon stick, black cardamoms, green cardamom pods, cloves, cumin seeds, black peppercorns and salt.
  • Mix everything well.
  • Press the Pressure Cooker setting and seal the lid for 30 minutes.
  • Vent the air out and unseal the Instant Pot.
  • Now add Channa dal, turmeric powder, long dried red pepper, and coriander powder. (Make sure the water from the channa dal is completely drained not even one ounce shoud be added to the IP.)
  • Mix well, press Pressure Cooker setting again, seal the lid for 30 min.
  • Vent the air out. (By now your daal should be very soft.)
  • Now transfer everything from the Instant pot to a non-stick pot on stove on medium heat.
  • Let it cook openly until the water dries out fully. This process will take 13-15 minutes depends on how much water you have remaining in the pot. (While you're drying out the water don't leave your pot unattended, you have to keep on mixing every 4-6 minutes so it wont burn from the bottom.)
  • After it all dries up.
  • If it hasnt dried up, then turn on the stove on medium heat and let it dry up for about 10 min then turn off the stove for 10 min. (repeat this step several times til the moisiture is completly dried up.)
  • With doing the pervious step the chunks of meat should come apart but if there are still chunks of meat now is the time to use a wooden smasher.
  • Let it cool down for 60 minutes.
  • Take out the whole spices that you come across like cinnamon, black cardamom, green cardamom, and etc.
  • Combine everything by hand after it cools down.
  • Mix in cilantro, green peppers, ginger, and egg minced and mix in with the dry beef dal mixture by hand.
  • Add eggs into the mixture and mix well with one of your hands.
  • Now apply few drops of oil on your hand and start shaping them.
  • Now shape the mixture into little round shape kababs (patties) about 1 inch wide and less then ¼ inch in length.
  • On medium heat, in a fry pan, heat olive oil.
  • Add in the Kababs and shallow fry them, until they are medium to dark brown on both sides.
  • Serve it immediately.


After step 11 in the recipe if they Shami Kababs are not fully dried then you'd  let it cook openly for 5 minutes. stirring occasionally. After that, turn off the stove the stove, and let it completely cool down. Do that couple of times until the the batter is completely dried. 


Serving: 1g | Calories: 155kcal | Carbohydrates: 14g | Protein: 4g | Fat: 126g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 2mg | Potassium: 10mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 19mg | Calcium: 56mg | Iron: 1mg