Use your Instant Pot to make an amazing Beef Curry recipe! It’s tender and delicious and makes for a perfect meal.
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Why You’ll Love This Beef Curry Recipe
What Makes This A Beef Curry?
I didn’t grow up with something called curry powder so when people say they don’t like “Curry” it’s very confusing to me. This is a proper curry–but it doesn’t use store-bought curry powder.
If you read much on my site, you’ll find out that this is something I will talk about often. Curry paste is much more popular and tastes so much better. EITHER WAY, this recipe uses neither curry paste or curry powder. But it’s still very Indian, and still very much a curry.
How To Make Beef Curry In The Instant Pot
- Place onion, tomatoes, garlic, and cilantro in a blender jar. Put the tomatoes at the bottom so that they will liquefy first and you won’t have to add water.
- Puree until all the vegetables have turned to a smooth mush.
- Add the various spice powders in and whirl it around a bit more.
- Place the beef into an Instant Pot and pour the veggies on top.
- Cook under pressure for 20-30 minutes depending on the type of beef you’ve used.
How Do You Make Curry Flavorful?
Cooking this Beef Curry recipe in the Instant Pot helps infuse all of the delicious spice flavors into the beef in a fraction of the time of cooking it in the slow cooker or on the stovetop.
Don’t forget to make your own Garam Masala spice mix to get the best flavor from this Indian Beef Curry.
What Kind Of Beef Is Used For Curry?
For this Beef Curry recipe, I used beef stew meat. Not only is it tender and flavorful, but it is also a very affordable cut of meat to make this a great choice for a family meal.
More Curry Recipes You’ll Love
If you love this Beef Curry recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
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Servings: 6 servings
Calories: 231kcal
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Ingredients
Instructions
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Place onion, tomatoes, garlic, and cilantro in a blender jar. Put the tomatoes at the bottom so that they will liquefy first and you won’t have to add water.
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Puree until all the vegetables have turned to a smooth mush.
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Add the various spice powders in and whirl it around a bit more.
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Place the beef into a Instant Pot and pour the veggies on top.
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Cook under pressure for 20-30minutes depending on the type of beef you’ve used. Confession: I used beef chuck short ribs because I wanted to be able to give my doggie the bones. Okay great idea, messy execution. The bones came right off the meat, but then I had to fish them out of the gravy with tongs, then I had to cut off the cartilage, oy veh! Get boneless meat, or prepare for a bit of a mess.
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Okay that’s it! Serve over rice or cauli-rice if you’re watching carbs. Amazing, authentic tasting curry with no slaving over a hot stove to brown the onions and tomatoes and what not. Yummy!
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Nutrition
Calories: 231kcal | Carbohydrates: 4g | Protein: 31g | Fat: 8g | Fiber: 1g | Sugar: 1g
Don’t forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
