If you’re craving a flavorful, hearty, and comforting meal that’s both easy to prepare and rich in spices, then Easy Instant Pot Beef Curry Recipe is the answer. This recipe is perfect for busy weeknights, providing a delicious, Indian-inspired curry in a fraction of the time it would take to make traditionally. Using the Instant Pot, the beef becomes tender and the flavors meld together, creating a meal that’s quick, satisfying, and full of warmth.
Why Make Beef Curry in the Instant Pot?
The Instant Pot is a kitchen hero when it comes to making beef curry. The pressure cooking function allows the beef to cook to perfection, absorbing the rich flavors of the spices and curry paste in a fraction of the time compared to traditional stovetop or slow cooking methods. This results in tender, melt-in-your-mouth beef and a creamy, flavorful sauce.
Additionally, the Instant Pot ensures that you can make this dish in one pot, minimizing cleanup and maximizing flavor. Whether you’re feeding a hungry family or just want a simple, delicious dinner, Instant Pot Beef Curry is a great choice.
Ingredients for Instant Pot Beef Curry
This Instant Pot Beef Curry recipe is made with simple, easy-to-find ingredients that come together to create a complex, flavorful dish. Here’s what you’ll need:
- Beef Chuck Roast or Stew Meat: The beef is the star of this dish. Beef chuck roast is ideal because it becomes tender and flavorful when cooked in the Instant Pot.
- Curry Powder: A blend of spices like turmeric, coriander, and cumin provides the base for the curry’s rich flavor.
- Indian Curry Paste: Adds depth and authentic flavor to the curry. You can find it in most grocery stores or specialty shops.
- Coconut Oil: Used for sautéing the beef and aromatics.
- Vegetables: Carrots, baby potatoes, onion, and garlic add texture and sweetness to balance the spices.
- Mango Chutney: This optional ingredient adds a sweet and tangy element to the dish.
- Broth: Chicken or beef broth provides the liquid needed for cooking the beef and vegetables, adding richness to the curry.
- Heavy Cream: Optional, but adds a creamy finish to the curry.
- Peas: Frozen peas are added at the end for a pop of color and sweetness.
- Fresh Cilantro: For garnish, adding freshness and a burst of green color.
How to Make Instant Pot Beef Curry
The steps for making Instant Pot Beef Curry are simple and straightforward, making it the perfect dish for busy nights. Follow these instructions for a tender, flavorful meal in less than an hour.
Step 1: Sauté the Beef and Aromatics
Start by setting your Instant Pot to Sauté mode. Add 1 tablespoon of coconut oil to the pot. Once hot, pat 2 pounds of beef chuck roast (or stew meat) dry with a paper towel. Add the beef to the pot, along with 1 ½ tablespoons of coarse salt, ½ tablespoon of black pepper, and 2 teaspoons of curry powder. Sauté for about 5 minutes, turning the beef occasionally until it’s browned on all sides.
Step 2: Deglaze the Pot
Add 2 tablespoons of white wine vinegar to the pot. Scrape the browned bits off the bottom of the Instant Pot with a wooden spoon, ensuring they don’t burn and impart an off taste to the curry.
Step 3: Add the Vegetables and Spices
Now, add 2 large carrots, diced, 1 yellow onion, diced, and 4 minced garlic cloves to the pot. Sauté for about 5 minutes, until the vegetables start to soften. Stir in 1 tablespoon of ginger paste, 3 tablespoons of Indian curry paste, 1 teaspoon of ground coriander, and 2 teaspoons of ground turmeric. Stir the spices until fragrant, about 1 minute.
Step 4: Add Potatoes and Liquid
Add 1 ½ pounds of baby potatoes, 2 cups of chicken broth, and 1 tablespoon of mango chutney (optional but adds amazing flavor) to the pot. Stir everything together and bring the mixture to a gentle boil.
Step 5: Pressure Cook
Turn off the Sauté mode and secure the lid on the Instant Pot. Set the valve to Sealing. Cook on High Pressure for 35 minutes using the Manual or Pressure Cook setting.
Step 6: Quick Release and Stir in Peas
When the cooking time is done, let the Instant Pot sit on Keep Warm mode for 15 minutes before performing a quick release to release any remaining steam. Once the pressure is fully released, carefully open the lid, and stir in 1 cup of frozen peas. Taste the curry and adjust seasoning, adding salt, pepper, or more curry powder as needed.
Step 7: Serve and Garnish
Serve your Instant Pot Beef Curry hot, garnished with fresh cilantro and a side of basmati rice. Optionally, drizzle with more mango chutney for an extra layer of flavor.
Tips for Perfect Instant Pot Beef Curry
- Meat Selection: Beef chuck roast is the best choice for this recipe as it becomes tender and flavorful when cooked in the Instant Pot. You can also use beef stew meat, but it may not be as tender.
- Curry Paste: Using a good-quality Indian curry paste really makes a difference in the flavor. If you can find authentic Indian curry paste, use it for a more genuine taste.
- Thickening the Sauce: If you prefer a thicker curry, you can sauté the curry for a few minutes after opening the Instant Pot lid to reduce the sauce. Alternatively, adding a bit of heavy cream will create a richer, creamier texture.
- Spice Level: If you like your curry spicy, feel free to add chopped jalapeños or cayenne pepper to the pot for an extra kick.
Storing and Reheating Instant Pot Beef Curry
If you have leftovers, Instant Pot Beef Curry stores and reheats very well. Here’s how to store and reheat your curry:
Storing Leftovers:
- In the Fridge: Store leftover curry in an airtight container in the fridge for up to 3 days. The flavors continue to meld, making it even tastier on the second day!
- In the Freezer: You can freeze the curry for up to 3 months. It’s best to store it in individual portions for easy reheating. Make sure the curry has cooled before freezing.
Reheating:
- On the Stove: Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s too thick.
- In the Microwave: Microwave the curry in a microwave-safe container. Reheat in 30-second intervals, stirring in between. Again, add some liquid if necessary.
Variations and Customizations
While the recipe for Instant Pot Beef Curry is already fantastic, there are a few ways you can customize it to your preferences or dietary needs:
1. Vegetarian Version
For a vegetarian take on this dish, substitute the beef with hearty vegetables like cauliflower, sweet potatoes, or mushrooms. You can also use tofu for a plant-based protein option.
2. Spicy Beef Curry
If you like your curry spicy, consider adding jalapeños, cayenne pepper, or chili flakes to the pot. You can adjust the Indian curry paste to make the curry as hot as you like.
3. Coconut Milk Substitute
For a richer, creamier curry, replace the chicken broth with coconut milk. This will give the curry a luscious, tropical flavor that pairs perfectly with the spices.
4. Add More Veggies
You can increase the veggie content by adding bell peppers, spinach, or even zucchini for extra nutrients and flavor. Just add them in the last few minutes of pressure cooking or stir them in after releasing the pressure.
5. Serving Options
While basmati rice is the most common pairing for beef curry, you can serve it with naan, roti, or even quinoa for a different twist. You can also top the curry with a dollop of yogurt or raita for added creaminess.
What to Serve with Instant Pot Beef Curry
To complete the meal, serve your Instant Pot Beef Curry with sides that complement its rich, flavorful profile. Here are some great options:
1. Naan or Roti
Soft, warm naan or roti is the perfect accompaniment for mopping up the curry sauce. It’s easy to find pre-made naan in most stores, or you can make it from scratch!
2. Cucumber Raita
A tangy, refreshing cucumber raita pairs beautifully with the heat of the curry. The yogurt cools the palate, balancing out the spices.
3. Steamed Rice or Quinoa
While basmati rice is traditional, quinoa offers a protein-packed alternative for those looking for a healthier option.
4. Salads
A fresh, light cucumber and tomato salad or a simple arugula salad with a lemon vinaigrette can help balance the richness of the curry.
FAQs On Instant Pot Beef Curry
1. How long do you cook beef curry in the Instant Pot?
You should cook beef curry in the Instant Pot for about 35 minutes on High Pressure. After the cooking cycle finishes, let it naturally release for about 15 minutes before doing a quick release. This ensures the beef is tender and fully cooked.
2. Why is my beef tough in Instant Pot?
If your beef is tough in the Instant Pot, it may not have cooked long enough. Beef cuts like chuck roast require enough time at high pressure to break down the fibers. Always ensure you’re using the correct cut of beef and following the recommended cooking time.
3. Can you cook curry in an Instant Pot?
Yes, you can absolutely cook curry in the Instant Pot. The pressure cooking feature makes it easy to cook flavorful curries quickly, breaking down tough meat and blending spices to create a rich, delicious dish in less time than traditional cooking methods.
4. Can Instant Pot be used for Indian cooking?
The Instant Pot is excellent for Indian cooking. It helps speed up the process of making traditional Indian dishes like curries, dals, and stews by using pressure cooking to tenderize meat and blend complex flavors in a fraction of the time. It’s perfect for making flavorful, hearty Indian dishes quickly.
5. Can I adjust the spice level in Instant Pot Beef Curry?
Yes, you can adjust the spice level in your Instant Pot Beef Curry. Add more curry powder or chili peppers if you prefer it spicier. Conversely, if you like a milder curry, reduce the amount of curry paste or use a mild salsa instead of spicy varieties.
Instant Pot Beef Curry Recipe Card
Ingredients:
- 2 lbs beef chuck roast, trimmed of fat and cut into 1-inch chunks (or beef stew meat)
- 1 ½ tablespoons coarse salt
- ½ tablespoon ground black pepper
- 2 teaspoons curry powder
- 1 tablespoon coconut oil (or extra virgin olive oil)
- 2 tablespoons white wine vinegar
- 1 ½ lbs baby potatoes (or yellow potatoes), diced into 1-inch chunks
- 2 large carrots (about 2 cups), diced
- ½ yellow onion, diced
- 4 garlic cloves, minced (or 1 ½ teaspoons garlic powder)
- 1 tablespoon ginger paste (or 1 ½ teaspoons ginger powder)
- 3 tablespoons Indian curry paste (or 1 ½ tablespoons curry powder)
- 1 teaspoon ground coriander
- 2 teaspoons ground turmeric
- 2 cups chicken broth
- 1 cup frozen peas, thawed (or canned peas, drained)
- 2 tablespoons mango chutney (optional but recommended for flavor)
- Coarse salt and ground black pepper, to taste
- Fresh cilantro, roughly chopped for garnish
- Basmati rice, for serving
Instructions:
- Sauté the Beef: Turn the Instant Pot to Sauté mode. Add coconut oil. Pat beef chunks dry with a paper towel. Add salt, pepper, and curry powder. Stir to coat and cook until beef is browned on all sides, about 5 minutes.
- Deglaze the Pot: Add white wine vinegar to the pot, scraping any browned bits off the bottom to deglaze the pot.
- Add Vegetables and Aromatics: Stir in carrots, onion, and garlic. Sauté for about 5 minutes until the onion softens.
- Spices and Liquids: Stir in ginger paste, Indian curry paste, ground coriander, turmeric, baby potatoes, chicken broth, and mango chutney (optional). Bring to a boil.
- Pressure Cook: Turn off Sauté mode. Secure the lid on the Instant Pot and set the valve to Sealing. Pressure cook on high for 35 minutes.
- Release Pressure: Once the cooking time is up, let the Instant Pot sit on Warm mode for 15 minutes, then do a quick release.
- Add Peas: Stir in frozen peas and adjust the seasoning with salt, pepper, and more curry powder as desired.
- Serve: Garnish with fresh cilantro and serve hot with basmati rice.
Notes:
- Beef Selection: Chuck roast is ideal as it becomes tender and juicy when cooked in the Instant Pot. Beef stew meat can also be used.
- Spice Level: Adjust the spice level by adding more curry paste or chili flakes for extra heat. You can also make it milder by reducing the curry powder.
- Heavy Cream Option: For a creamier curry, add heavy cream or coconut milk at the end of cooking.
- Vegetarian Option: Replace beef with cauliflower, sweet potatoes, or chickpeas for a plant-based version of this curry.
Nutritional Facts (Per Serving – 1/6 recipe):
- Calories: 440 kcal
- Protein: 30g
- Carbohydrates: 40g
- Fiber: 6g
- Sugar: 8g
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 750mg
- Potassium: 900mg
- Calcium: 50mg
- Iron: 3mg
- Vitamin A: 900 IU
- Vitamin C: 10mg
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Method: Pressure Cooking (Instant Pot)
Cuisine: Indian-Inspired
