Instant Pot Beef Curry

Instant Pot Beef Curry and Potatoes is an easy way to make Beef Curry loaded with all the flavors of the stovetop version in a fraction of the time.

Course Main Dish

Cuisine Guyanese/Indian

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Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 491kcal

Author Althea Brown

Equipment

Instant Pot

Ingredients

1.5 to 2 lbs lbs Stew Beef cut into 2 inch chunks
3 small red potatoes about 1 lb, peeled and cut into halves
1 small yellow onion cut into halves
3 heads of green onions
5 sprigs of thyme leaves removed from the stems (optional)
5 cloves of garlic
2 tbsp curry powder
1 tbsp garlic powder
1 tsp onion powder
1 tbsp coriander
1 tsp turmeric
1 tsp paprika
1 tsp cumin
1 tsp salt
1/8 tsp black pepper
2 bay leaves
3 tbsp oil for cooking
2 cups water

Special Equipment:

Instant Pot

Instructions

Add onion, garlic, green onion, thyme and 1 cup water to a blender and puree for about a minute until all the seasoning have blended together.
Add blended seasoning to a bowl. Then add curry powder, onion powder, coriander, tumeric, paprika, cumin and bay leaves. Mix together to form a thick paste.
Plug in and turn your instant pot on to the sauté setting. When instant pot is hot, add oil. Let oil heat up to almost smoking, then add the curry paste.
Cook the curry paste until the liquids cook off and a somewhat dry masala is left.
Add salt and pepper to beef and toss so that all the pieces are seasoned.
Add seasoned beef to the cooked down curry paste.
Sauté for 5 to 10 minutes until all the pieces of beef are somewhat browned, you can do this in small batches if you prefer
Next add potatoes to the sauté beef. Add the remaining 1 cup of water
Turn off the instant pot, by hitting the cancel button.
Then cover the pot with the lid and set the vent to sealing.
Turn the pot back on by hitting the manual button and setting the cooking time to 25 minutes.
When the cooking time is up. Turn off the pot, by pressing the cancelled button and vent the pot by turning the vent knob to venting.
When all the pressure has been released, remove the lid and turn the instant pot back on to sauté. Cook the curry for an additional 5 minutes or until the sauce cooks down to form a thick curry.

Notes

1. You can make this dish without a instant pot, but it will take twice as long. Follow steps 1 through 8 but instead of the instant pot use a dutch oven or a heavy pot with a good lid. Add enough water to cover all the beef and potatoes and cook on medium heat until beef is tender (about 1 hour).
2. You can substitute cumin for geera (roasted cumin) if you prefer the flavor of geera to cumin.
3. If you don't have an instant pot, but similar electric pressure cooker, follow the instructions of that pressure cooker to pressure cook to beef for 10 to 15 minutes.

Nutrition