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!
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
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.
Turn Instant Pot off and add onions, garlic, ginger, jalapenos and stir well.
Press ‘Saute’ again and add 2 Tbsp broth to deglaze Instant Pot, scraping up all the brown bits.
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.
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.
Cook on 'Manual' (or 'Pressure Cook') for 15 minutes (Make sure steam release handle is in the ‘Sealing’ position.)
Do a Quick Release.
Add potatoes and carrots to Instant Pot.
Cook on 'Manual' (or 'Pressure Cook') for 5 minutes. Make sure steam release handle is in the ‘Sealing’ position.
Allow Instant Pot to release naturally for 10 minutes, and release any remaining pressure to open the Instant Pot.
Add coconut milk to the Instant Pot beef curry and stir to combine. Taste and season with salt to taste.
Press ‘Saute’ and heat through.
Turn off Instant Pot, sprinkle beef curry with cilantro and serve with crusty bread or over rice.
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.
Serving Size1/6 quantity
Amount Per Serving
% Daily Value
Total Fat32 g
Saturated Fat17 g
Unsaturated Fat7 g
Total Carbohydrates32 g
Dietary Fiber3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Paint The Kitchen Red at https://www.paintthekitchenred.com/instant-pot-beef-stew-indian-beef-curry/