Instant Pot Indian Beef Curry
Quick and easy beef curry recipe, homemade with simple ingredients in instant pot in 30 minutes. Thick and creamy. Packed with rich Indian spices.
Servings: 4 People
Calories: 412kcal
Ingredients
- 2 tablespoon Oil
- 1 Onion Large, Finely chopped
- 4 cloves Garlic Finely minced
- 1 tablespoon Ginger Grated
- 2 Tomatoes Medium size, Roughly chopped
- 3 tablespoon Yogurt Full fat
- ⅓ cup Cilantro Roughly chopped
- 1 teaspoon Red chili flakes
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1-2 teaspoon Garam masala
- Salt To taste
- ¼ cup Water
- 1.5 pounds Chuck roast Cut into small cubes, Or use stew meat
- 2 tablespoon Cilantro Finely chopped, For garnish
Instructions
- Turn Instant Pot to Sauté mode and heat oil.
- Add onion, garlic, ginger and saute for a few minutes until onion is golden brown.
- Turn off Instant pot.
- Add tomatoes, yogurt, cilantro, red chili flakes, cumin powder, coriander powder, garam masala, salt, water and use a hand- held blender to puree everything. Don't worry if it's not super smooth.
- Add meat and mix until coated.
- Put the lid on and turn up the the valve to “Sealing.”
- Select “Manual” mode and set the timer for 20 minutes.
- When the cook time is over, let the pressure release naturally for 15 minutes.
- Remove lid and stir the curry.
- Cook uncovered, on “Saute” mode for a little longer to reduce the liquid and thicken the curry.
- Garnish with cilantro. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop.
Nutrition
Calories: 412kcal | Carbohydrates: 8g | Protein: 35g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 119mg | Sodium: 160mg | Potassium: 805mg | Fiber: 2g | Sugar: 4g | Vitamin A: 801IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 4mg