With hearty beef and turmeric-spiced coconut milk, 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. Make it more or less spicy by varying the quantity of green chili peppers.
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.
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.
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.
Video
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.
* 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 ½ cups broth instead of 2.
** This curry, as written, has a lot of gravy because that's the way we like to eat it - as a stew. If you prefer a thicker curry, reduce the quantity of broth.