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All Recipes Beef

INSTANT POT INDIAN BEEF CURRY

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INSTANT POT INDIAN BEEF CURRY

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Prep Time: 10 mins | Cook Time: 30 mins | Servings: 4 People

Thick and creamy, this Indian Beef Curry is a no-fuss and ready in under thirty minutes! With rich Indian spices, I am pretty sure that you’ll never forget the incredible flavour of this wonderful dish.

INGREDIENTS

2 tablespoons Oil

1 Onion Large, Finely chopped

4 cloves Garlic finely minced

1 tablespoon Ginger Grated

2 Tomatoes Medium size, Roughly chopped

3 tablespoons Yogurt Full fat

1/3 c Cilantro Roughly chopped

1 teaspoon Red chilli flakes

1 teaspoon Cumin powder

1 teaspoon Coriander powder

1-2 teaspoons Garam masala

Salt To taste

1/4 c Water

1.5 lbs Chuck roast Cut into small cubes, Or use stew meat

2 tablespoons Cilantro Finely chopped, For garnish

HOW TO MAKE INSTANT POT INDIAN BEEF CURRY

Step 1: In Saute mode, set the Instant pot, then heat the oil.

Step 2: Add the onion, garlic, and ginger to the heated oil. Saute for several minutes until the onions turned golden brown.

Step 3: Add in the tomatoes, yoghurt, cilantro, red chilli flakes, cumin powder, coriander powder, garam masala, salt, and water. Puree using a hand-held blender.

Step 4: Add the meat to the IP with everything and mix until the meat is covered with the mixture.

Step 5: Cover the IP and seal. Set to Manual and the timer to 20 minutes.

Step 6: Once done, release the pressure naturally for about 15 minutes.

Step 7: Uncover and stir well.

Step 8: On Saute mode, cook the curry a bit longer, uncovered until the liquid is reduced and the curry has thickened.

Step 9: Before serving, garnish with cilantro. Enjoy!

NOTE:

For any leftover, place in a sealed container and store in the fridge for up to 3 days. When ready to serve, reheat the curry in the microwave or stovetop.

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