Instant Pot Beef Curry

I have been looking for every excuse to break out the Instant Pot. I’m still in shock how quickly you can cook a couple pounds of meat in a matter of minutes. My neighbor has been sharing a lot of her Indian spices with me lately and I decided to add Beef Curry and Chicken Tikka Masala to the menu. I have never made either dish before, so I was eager to see how easy it was to make and if the flavor stood up to the raving reviews.

Prit introduced us to Spice Creations in Allen and I’m really not kidding when I tell you this in the most incredible Indian food I have ever had. She has inspired me to branch out and try new dishes in the kitchen that I may not have ever considered. This Beef Curry recipe made from scratch is one of them.

Beef Curry Recipe

Ingredients

2 tablespoons oil
1 large chopped onion
4 garlic cloves minced
1 tablespoon ginger grated
2 chopped tomatoes
3 tablespoons Greek plain yogurt
1/3 cup chopped cilantro
1 teaspoon red chili flakes
1 teaspoon Cumin powder
1 teaspoon coriander powder
1-2 teaspoons garam masala
Salt To taste
1/4 cup water
1.5 pounds chuck roast or stew meat cut into small cubes
2 tablespoons chopped cilantro

Instructions

1. Turn Instant Pot to Sauté mode and heat oil.
2. Add onion, garlic, ginger and sauté until onion is golden brown.
3. Turn off Instant pot.
4. Add tomatoes, yogurt, cilantro, red chili flakes, cumin powder, coriander powder, garam masala, salt, water and use a hand-held blender to puree.
5. Add meat and mix until coated.
6. Secure the lid on and turn up the valve to “Sealing.”
7. Select “Manual” mode and set the timer for 20 minutes.
8. When the cook time is over, let the pressure release naturally for 15 minutes.
9. Remove lid and stir the curry.
10. Cook uncovered, on “Sauté” mode for a little longer to reduce the liquid and thicken the curry.
11. Garnish with cilantro.

Tips

  • If you have Naan bread it pairs nicely with this dish to help soak up all the sauce.
  • If you don’t have a hand-held blender a regular blender can be used.
  • Try adding coconut milk at the end to make it creamy. It also cuts the spiciness.
Instant Pot Beef Curry2

Instant Pot Beef Curry

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tablespoons oil
  • 1 large chopped onion
  • 4 garlic cloves minced
  • 1 tablespoon ginger grated
  • 2 chopped tomatoes
  • 3 tablespoons Greek plain yogurt
  • 1/3 cup chopped cilantro
  • 1 teaspoon red chili flakes
  • 1 teaspoon Cumin powder
  • 1 teaspoon coriander powder
  • 1-2 teaspoons garam masala
  • Salt To taste
  • 1/4 cup water
  • 1.5 pounds chuck roast or stew meat cut into small cubes
  • 2 tablespoons chopped cilantro

Instructions

1. Turn Instant Pot to Sauté mode and heat oil.
2. Add onion, garlic, ginger and sauté until onion is golden brown.
3. Turn off Instant pot.
4. Add tomatoes, yogurt, cilantro, red chili flakes, cumin powder, coriander powder, garam masala, salt, water and use a hand-held blender to puree.
5. Add meat and mix until coated.
6. Secure the lid on and turn up the valve to “Sealing.”
7. Select “Manual” mode and set the timer for 20 minutes.
8. When the cook time is over, let the pressure release naturally for 15 minutes.
9. Remove lid and stir the curry.
10. Cook uncovered, on “Sauté” mode for a little longer to reduce the liquid and thicken the curry.
11. Garnish with cilantro.