Instant Pot Beef Curry Recipe with Coconut Milk
Servings: 6
Calories: 550 kcal
This delicious 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.
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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
Serving: 1 serving | Calories: 550 kcal | Carbohydrates: 32 g | Protein: 37 g | Fat: 32 g | Saturated Fat: 17 g | Polyunsaturated Fat: 7 g | Cholesterol: 97 mg | Sodium: 388 mg | Fiber: 3 g | Sugar: 5 g
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