This pressure cooker beef curry is a delicious and easy recipe inspired by traditional Kerala cuisine. Enjoy tender beef, flavorful spices, and creamy coconut milk in this comforting and satisfying dish.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.
➡ New to the Instant Pot? Check out my Instant Pot directions for beginners!
This Indian beef curry with coconut milk is a delicious and easy recipe. The curry is adapted from a recipe from the South Indian state of Kerala, where my family lives.
This Kerala beef curry recipe comes from a dish called ishtu (pronounced ‘ish-too’ and derived from ‘stew’). There are vegetable, mutton, and chicken versions of the recipe.
Most people associate Indian food with curry powder or individual spices such as garam masala, coriander, and cumin. But this curry has simple ingredients and doesn’t rely heavily on Indian spices.
It’s one of my top ten recipes in the Instant Pot! I think you’ll love it. You don’t need an Instant Pot because I also provide stovetop instructions in the recipe card below.
And if you have leftovers, they taste even better the next day. I even like to make this recipe a day ahead of time for maximum flavor.
You’ll love eating this curry beef stew with a crusty baguette, which allows you to soak up all the wonderful curry sauce. That’s what my family likes to do.
Try my Instant Pot bulgogi Korean beef recipe for another delicious, flavor-packed, easy recipe! Or for another Indian curry, Instant Pot lamb curry is a winner. It can also be made with beef.
Ingredients and Tips
🧂 Ingredients You’ll Need for Pressure Cooker Beef Curry
💡 Ingredient and Recipe Tips
Here are some tips that will help you make this curry a success.
🌶️ Spice Level: For heat, add more jalapeño or switch to serrano peppers, which offer consistent spiciness. Omit or reduce the quantity for a milder soup. The coconut milk balances out the spiciness.
🥩 Meat: Use tougher cuts like stew meat, beef chuck, chuck roast, bottom roast, or bottom round for Instant Pot recipes. Trim the fat and cut it into cubes.
Pro tip: Freeze the meat for 20-30 minutes to make slicing easier.
🥘 Browning: Don’t crowd the pot. Work in batches and use a large non-stick frying pan if needed.
🍶 Secret Ingredient: A1 Steak Sauce, a tip from my mother-in-law, adds flavor and umami to beef.
🥕 Vegetables: I use baby carrots and Yukon gold potatoes. Substitute any vegetables with a similar cooking time. For quick-cooking vegetables, use Sauté mode.
🥃 Broth -Use either beef broth or chicken broth.
🥄 Thickness – Eat it as a stew or curry. To make it thicker, increase beef and vegetables and/or decrease broth.
❓FAQS
This curry has a lot of sauce for those who like to eat it as a stew. Reduce the broth to 1 cup to make it thicker.
Yes, you can double the recipe. Keep the cooking time the same. You can also halve the recipe with no other changes.
Make the recipe spicier by adding more green chili peppers (serrano or jalapeno). To make it less spicy, reduce the quantity or omit the chiles.
First, prepare the ingredients on the stovetop (sear beef, saute onions) and transfer all ingredients to a slow cooker, including the coconut milk. Omit or halve the broth if you want a thicker curry. Slow cook on high for 4 to 5 hours or low for 7 to 8 hours.
How to Make Coconut Beef Curry
⏲️ Instant Pot Method
- Saute Beef Cubes and Add Onion, Garlic, Ginger
- Deglaze, Add Spices, Broth, and Beef
- Pressure cook and release pressure
- Pressure Cook the Vegetables and Add Coconut Milk
- Put Instant Pot on Saute mode. Once the Instant Pot has pre-heated, add oil and heat until it’s shimmering. Add the beef cubes.
- Working in batches, stirring frequently, sear cubed beef pieces until browned on all sides. *
- Remove beef and set aside. Press Cancel to turn Instant Pot off. This keeps the onions from burning in the next step.
- Add onions, garlic, ginger, and jalapenos, and mix well.
* This step can be done in a large nonstick frying pan, which is quicker.
- Select Saute again. Add a tablespoon or two of broth and deglaze the inner pot. Saute till the onion mixture is golden brown, stirring often. This will take about 3 to 5 minutes. Deglaze as needed if the onions start browning too much or sticking to the bottom of the pot.
- Season with salt and pepper, turmeric, and A1 steak sauce. Stir until fragrant, about 30 seconds to 1 minute. *
- Stir in the remaining broth and make sure there are no brown bits stuck to the bottom of the inner pot. The bottom of the pot should be completely clear.
- Stir in reserved beef pieces.
* If the Instant Pot becomes too hot and the ingredients are burning, turn it off to cool it down and turn it back on once cooled. You don’t want to burn the spices! Again, if the mixture sticks to the bottom of the pot, deglaze by adding a tablespoon of broth and stirring to remove the browned bits.
- Close the Instant Pot lid.
- Program the Instant Pot to pressure cook on high pressure for 15 minutes.
- The display will go from On to 15:00. The float valve will go up after a few minutes. The display will count down to 00:00.
- Release the pressure using the quick release method. The float valve will go down, and the lid can be opened.
You can also do a full natural release or 15-minute natural pressure release where you wait for 15 minutes and then release the remaining pressure by moving the steam release valve from Sealing to Venting.
- Stir in the carrots and potatoes. Close the lid again and pressure cook for 3 minutes on high pressure.
- Release the pressure using the quick release method and remove the lid.
- Stir in coconut milk.
- Heat through on Saute mode to thicken the sauce. Stir in chopped cilantro.
Serve as an Indian beef stew with bread or as a curry with Instant Pot white rice, jasmine rice, or naan.
♨ Stovetop Method
- Heat oil in a dutch oven over medium-high heat. Sear cubed beef until browned. Remove beef and set aside.
- Add onions, garlic, ginger, and jalapenos, and cook until fragrant.
- Stir in salt and pepper, turmeric, and A1 steak sauce.
- Stir in the broth and reserved beef.
- Cover the pot and simmer until the beef is tender.
- Add carrots and potatoes and simmer until vegetables are cooked through.
- Add coconut milk and heat through to thicken the sauce. Stir in chopped cilantro.
See the recipe card below for detailed instructions.
Instant Pot Beef Curry Recipe with Coconut Milk
Ingredients
- 3 tablespoon vegetable oil for searing
- 2 lbs beef stew meat (1 kg) cut into 1-inch cubes
- 1 cup onion chopped
- 5 teaspoon garlic minced
- 1 tablespoon ginger chopped finely
- 1 serrano pepper (or jalapeno), seeded and chopped finely (See Note 1)
- 2 cups beef broth or chicken broth (See Note 2)
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper powder or to taste
- 1 teaspoon turmeric powder
- 2 teaspoon A1 steak sauce optional
- 1 ½ cups carrots peeled, cut into 1-inch pieces
- 1 ½ cups potatoes cut into 1-inch cubes
- 13.5 oz. coconut milk (400 ml) unsweetened, regular fat (1 can)
- ½ cup cilantro chopped
Instructions
Instant Pot Instructions
- Select the Saute function. Add oil to Instant Pot and working in batches, sear beef until browned on all sides, stirring frequently. Be careful not to burn. Turn off Instant Pot if it gets too hot. Remove beef with a slotted spoon and set aside.
- Turn Instant Pot off and add onions, garlic, ginger, jalapenos and stir well.
- Select Saute again and add 1 to 2 tablespoons of broth to deglaze Instant Pot, scraping up all the brown bits.
- Saute onion mixture till golden brown, stirring often. This will take about 3 minutes. If the mixture sticks to the bottom, add a tablespoon or two of broth.
- Add reserved beef, salt, 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 pressure cook on HIgh Pressure for 15 minutes.
- Do a quick release of pressure (QR) and open the lid. [Read More: The Different Pressure Release Methods]
- Add potatoes and carrots to Instant Pot and close the lid again.
- Pressure cook for 3 minutes on high pressure and do a quick release of pressure (QR).
- Add coconut milk to the beef and stir to combine. Taste and season with salt to taste.
- Select Saute mode and heat through.
- Turn off Instant Pot, sprinkle beef curry with cilantro and stir. Serve with crusty bread, naan or over rice.
Stovetop Instructions
- Heat oil in a dutch oven over medium-high heat. Working in batches, sear cubed beef until browned on all sides, stirring frequently. Remove beef and set aside.
- Add onions, garlic, ginger, and jalapenos, and cook until fragrant, about 2 to 3 minutes. Deglaze the pot with some broth as needed.
- Add salt and pepper, turmeric, and A1 steak sauce, stirring constantly, until fragrant, about 30 seconds.
- Stir in the broth and reserved beef, scraping up any browned bits from the bottom of the pot. Bring to a boil, reduce the heat to a simmer, and cover the pot. Simmer until the beef is tender, about 1 hour. If the curry becomes too thick, add some extra broth as needed
- Add carrots and potatoes and simmer until vegetables are cooked through,, about 10 to 15 minutes. Add coconut milk and heat through to thicken the sauce. Stir in chopped cilantro.
Notes
- Prep time does not include steps already accounted for in the ingredient list, e.g. chopped onions, minced garlic, cubed beef, etc.
- Note 1: Use jalapeno or serrano peppers with care; add them per your spice tolerance.
- Note 2: This curry, as written, has a lot of gravy because that’s how we like to eat it – as a stew. If you prefer a thicker curry, reduce the liquid at the end in Saute mode, or use 1 ½ cups broth instead of 2.
- Adapted from Chef Asha Gomez in Bon Appetit.
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
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.
Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!
Sunil Desilva says
Wonderful recipe. Will make it again for sure!
Neena Panicker says
Sunil, one of my favorites! I’m thrilled that you tried it out.
Steve says
My wife brought home a can of coconut milk and challenged me to find a recipe for dinner. I found your recipe and passed the challenge with two thumbs up. The only drawback was I made it when it was 100 degrees outside. I have saved this recipe and looking forward to making it again when it cools down later in the year.
Paint the Kitchen Red says
Yay, I love hearing that! I’m thrilled you liked it. You should also check out coconut curry soup, and if you like fish try the fish curry 🙂
Joleen Hevner says
Added 1 1/2 tsp garam masala to this and it had more of an Indian flavor and was amazing.
I’m one of those weirdos that can’t tolerate cilantro (but I wish I could because it’s in so many things), so I had to leave that out.
Paint the Kitchen Red says
Joleen, thank you for sharing. I’m glad you like the recipe, sorry about the cilantro 🙂
Sheena says
I just made this and about to try it…but one question, wheres the curry? Is it just adding the turmeric? Um gonna add curry paste to the coconut milk before adding it. And also the broth seems really greasy is that normal?
Paint the Kitchen Red says
Sheena, the word “curry” in Indian cooking refers to a dish with gravy, not the spice called curry powder. You can definitely add a curry paste but this recipe is a simple South Indian curry without heavy spices. The spice comes from the jalapenos. The grease is probably from the beef. If the beef was fatty, there will be grease. You can skim the fat off. I always trim the extra fat before cooking. Hope that helps.
Janet says
I was happy to learn that I can cook veggies apart from meat. I have not had my Instant Pot for very long, but I have figured out that it is quicker to saute everything on the stovetop. (I wash that extra pan while the Instant Pot finishes up the cooking.) This was a simple to make, delicious dish, and I look forward to trying some of your others. Thanks
Paint the Kitchen Red says
Janet, that’s wonderful to hear! Thank you for trying the recipe – one of my faves!
Jessica says
I just have to rate this recipe because my family has been loving it since I found it, so thank you!! My 2 year old really enjoys it, I do leave out the spicy pepper because of her. Using coconut cream enhances the flavour of the stew, and makes it a bit thicker.
Paint the Kitchen Red says
Jessica, that’s so kind of you to take the time to comment and rate the recipe. I appreciate it!
Nat says
I have made this many times now. It’s so delicious and easy to make and serves well with sour dough bread. Mmm. My company loved this as well. It’s in my “make again” list for sure. You won’t be disappointed.
Paint the Kitchen Red says
Thank you, Nat. I’m so glad you enjoy it as much as we do!
Sarah Pont says
Why do you separate cooking the meat and the veggies? Is that just so that the veggies don’t get overcooked?
Paint the Kitchen Red says
Sarah, exactly. You could cook them together, but it would be very soft. I know some people cook beef stew with the veggies and like it that way.
Beck and Bulow says
We don’t like chilli heat but like spice, so I didn’t add chilli and it was very subtle, so I added 3 tsp curry powder. Didn’t think it needed sugar. Absolutely delicious. Definitely doing this one again.
Paint the Kitchen Red says
Thank you for your comment. Glad you liked the recipe.
Mary says
Thank you for this great curry recipe that reminds me of my father’s curry growing up. It is mild, but the flavors were spot on, as I have been searching for years for a recipe that reminds me of my childhood. Your secret ingredient must have been my father’s as well:)
Paint the Kitchen Red says
What a wonderful comment – thank you for sharing. I’m thrilled that you liked the recipe!
Arie says
Thank you Neena. This recipe is delicious! I did use flour and water as a thickener and sauted at the end for a bit longer. I’m new to Instant Pot and am already finding Paint the Kitchen Red is becoming my go to recipe site. Love the deep East Indian flavours and don’t need too many specialty spices.
Paint the Kitchen Red says
Thanks, Arie! I’m so happy to have you follow my recipes!
Bill G says
Respectfully this recipe is so bland. Zero flavor. Will not make again.
Paint the Kitchen Red says
Sorry to hear you were disappointed with the recipe. It is a family favorite South Indian recipe which is milder than restaurant-style curries. The spice mostly comes from the green chili.
Holly Hooper says
I made this tonight almost exactly as the new directions say. In fact just perfect. I love soup. Will be a family favorite.
Nancy says
Very good. I’m looking forward to trying some of your other recipes. Thank you!
Paint the Kitchen Red says
Thanks, Nancy! I hope you get to try other recipes out – would love to hear back from you 🙂