Instant Pot Beef Curry with Coconut Milk | Kerala Beef Stew
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
With hearty beef and turmeric-spiced coconut milk, this flavor-packed Instant Pot Beef Curry recipe is classic comfort food with an Indian twist. Tender bites of beef and vegetables come together in an aromatic curry adapted from the South Indian state of Kerala. This curry can also be served as a beef stew, which is how my family loves it. Make it more or less spicy by varying the quantity of green chili peppers.
- 3 Tbsp vegetable oil for searing
- 2 lbs beef stew meat cut into 1-inch cubes
- 1 cup onion chopped
- 5 tsp garlic minced
- 1 Tbsp ginger chopped finely
- 1 jalapeno or serrano pepper or to taste, seeded and chopped finely *
- 2 cups beef broth or chicken broth
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- 1 tsp turmeric powder
- 2 tsp A1 steak sauce optional
- 1 1/2 cups carrots peeled, cut into 1-inch pieces
- 1 1/2 cups potatoes cut into 1-inch cubes
- 14 oz. coconut milk unsweetened, regular fat (1 can)
- 1/2 cup cilantro chopped
Press ‘Saute’. 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.
Press ‘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 5 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.
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 Instant Pot beef curry 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
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, cubed beef, etc.
- * 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 use 1 1/2 cups broth instead of 2.
- Adapted from Chef Asha Gomez in Bon Appetit.
- Please read the blog post for some useful tips.
Serving: 1/6 quantity | Calories: 550kcal | Carbohydrates: 32g | Protein: 37g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Cholesterol: 97mg | Sodium: 388mg | Fiber: 3g | Sugar: 5g