Instant Pot Beef Curry | Indian Beef Stew

Instant Pot Beef Curry is one of the simplest yet tastiest beef curries you’ll make. Coconut milk, turmeric and jalapenos make it rich, flavorful and spicy!

This Instant Pot Beef Curry is derived from one of the simplest yet most delicious beef stews you will ever have.  It is so rich and creamy – because of the coconut milk.  This beef curry is based on an Indian beef stew from the part of India that I hail from: Kerala.

Because the curry isn’t heavy on spices, I like to add more jalapeno peppers than I normally do for dishes – it gives it that extra kick of spice which is balanced out by the coconut milk.  You could easily serve this curry as a stew with bread on the side.

Making a beef curry in the Instant Pot pressure cooker is perfect for a cold wintry evening, but I sometimes make it in warmer weather just because my family has a hankering for it – they just love, love this recipe, and request it all the time.

I used to make it in a stovetop pressure cooker, but it’s even easier in the Instant Pot because I can leave it unattended while it’s cooking.  The great thing about the Instant Pot is how tender the meat becomes – you cook it for minutes and it tastes like it’s been simmering on the stove for hours.

To save time, you could choose to skip the browning of the beef step, but the flavor just won’t be the same.  I use stew meat but you can use any cut of meat that has a good amount of fat: beef chuck, bottom roast, bottom round….  Meats with higher fat content do very well in the Instant Pot pressure cooker.

If you’re new to the  Instant Pot and aren’t familiar with how to use it, please read the Instant Pot  DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Instant Pot Red Beans and Rice.

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Instant Pot Beef Curry Ingredients

*Note: I didn’t have any beef broth on hand, so I used chicken broth!

How to Make Instant Pot Beef Curry (Step-by-Step Instructions)

• Press ‘Saute’.
• Add oil to Instant Pot and working in batches, sear seasoned beef until browned on all sides, stirring frequently. Remove beef and set aside.
• Press ‘Cancel’ to turn Instant Pot off, to keep the onions from burning in the next step.

• Add onions, garlic, ginger, jalapenos and stir well.
• Press ‘Saute’ again.  Deglaze the Instant Pot by adding a few tablespoons of broth and stirring.
• Saute till golden brown, stirring often. Add more oil if desired.  This will take about 5 minutes. If the mixture sticks to the bottom, add a tablespoon or two of broth.

• Add reserved beef, black pepper, turmeric, A-1 steak sauce and saute briefly to coat the beef with spices.
• Add broth and stir.
• Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.

• Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ’15’ (15 minutes).

• Instant Pot display will change to ‘On’.
• Once the Instant Pot is pressurized, the float valve will go up.
• The display will count down from 15 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0:00’.

• To open the Instant Pot, move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position.
• When your Instant Pot is depressurized, the float valve will be in the down position.
• Press ‘Cancel’ and open the Instant Pot.

• Add potatoes and carrots to Instant Pot.
• Close Instant Pot Lid and make sure steam release handle is in the ‘Sealing’ position.
• Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘5’ (5 minutes).

• Instant Pot display will change to ‘On’.
• Once the Instant Pot is pressurized, the float valve will go up.
• The display will count down from 5 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0:00’.

• Wait till display reads ‘L0:10’ (‘Stay Warm’ mode for 10 minutes) and release pressure.
• When your Instant Pot is depressurized, the float valve will be in the down position.
• Open Instant Pot and add coconut milk to the Instant Pot beef curry and stir to combine. Taste and season with salt as desired.

• Press ‘Saute’ and heat through.
• Turn off Instant Pot, sprinkle Instant Pot beef curry with cilantro and serve with crusty bread or over rice.

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Instant Pot Beef Curry | Indian Beef Stew

Prep 5 mins

Cook 55 mins

Total 60 mins

Author Paint the Kitchen Red

Yield 6

Instant Pot Beef Curry is one of the simplest yet tastiest beef curries you'll ever make. Coconut milk, turmeric and jalapenos make it rich, flavorful and spicy!

Ingredients

• 3 tbsp vegetable oil, for searing
• 2 lb beef stew meat (cut in 1-inch pieces)
• Salt and black pepper for seasoning beef
• 1 cup onions, chopped
• 5 tsp garlic, minced
• 1 tbsp ginger, chopped finely
• 1 jalapeno or serrano pepper (or to taste), seeded and chopped finely *
• 1 tsp freshly ground black pepper
• 1 tsp turmeric powder
• 2 tsp A-1 steak sauce **
• 2 cups low sodium beef broth
• 1 1/2 cups carrots, peeled, cut into 1-inch pieces
• 1 1/2 cups potatoes, cut into 1-inch pieces
• Salt to taste
• 2 cups canned coconut milk (unsweetened)
• 1/2 cup cilantro, chopped

Instructions

1. Press ‘Saute’. Add oil to Instant Pot and working in batches, sear seasoned beef until browned on all sides, stirring frequently. Be careful not to burn. Turn off Instant Pot if it gets too hot. Remove beef and set aside.
2. Turn Instant Pot off and add onions, garlic, ginger, jalapenos and stir well.
3. Press ‘Saute’ again and add 2 Tbsp broth to deglaze Instant Pot, scraping up all the brown bits.
4. Saute onion mixture till golden brown, stirring often. This will take about 5 minutes. If the mixture sticks to the bottom, add a tablespoon or two of broth.
5. Add reserved beef, black pepper, turmeric, A-1 steak sauce and saute briefly to coat the beef with spices.
6. Add broth and stir.
7. Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
8. Cook on 'Manual' (or 'Pressure Cook') for 15 minutes (Make sure steam release handle is in the ‘Sealing’ position.)
9. Do a Quick Release.
10. Add potatoes and carrots to Instant Pot.
11. Cook on 'Manual' (or 'Pressure Cook') for 5 minutes.  Make sure steam release handle is in the ‘Sealing’ position.
12. Allow Instant Pot to release naturally for 10 minutes, and release any remaining pressure to open the Instant Pot.
13. Add coconut milk to the Instant Pot beef curry and stir to combine. Taste and season with salt to taste.
14. Press ‘Saute’ and heat through.
15. Turn off Instant Pot, sprinkle beef curry with cilantro and serve with crusty bread or over rice.

Notes

• Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, cubed beef, etc.
• If you don't have access to A1 Steak sauce, substitute: 1/2 tsp ketchup, 1/2 tsp worcestershire, 1/2 tsp Dijon mustard, 1/2 tsp balsamic vinegar.

** Use jalapeno or serrano peppers with care: add them per your spice tolerance. To make this a thicker curry, reduce the liquid at the end in 'Saute' mode, or add 1 cup coconut milk instead of 2.

Courses Main Dish

Cuisine Indian

Nutrition Facts

Serving Size 1/6 quantity

Amount Per Serving
Calories 550
% Daily Value
Total Fat 32 g		49%
	Saturated Fat 17 g	85%
	Unsaturated Fat 7 g
Cholesterol 97 mg		32%
Sodium 388 mg		16%
Total Carbohydrates 32 g		11%
	Dietary Fiber 3 g	12%
	Sugars 5 g
Protein 37 g		74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

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