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Instant pot beef curry with potatoes and carrots is delicious, hearty, comforting, and flavorful. It's made quick and easy in the pressure cooker. | aheadofthyme.com

Instant Pot Beef Curry


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5 from 1 review

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 45 minutes
  • Yield: 2-3 servings
  • Diet: Gluten Free

Description

Instant pot beef curry with potatoes and carrots is delicious, hearty, comforting, and flavorful. It's made quick and easy in the pressure cooker. 


Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 1 tablespoon garlic, minced
  • 1 teaspoon ginger, grated
  • 1 pound stewing beef, cut into 1.5-inch cubes
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin powder
  • 2 teaspoons garam masala
  • 1-2 bay leaves (optional)
  • 1 tablespoon tomato paste
  • 1/4 cup plain yogurt
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 2 medium potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
  • 1/4 cup water

Instructions

  1. Turn on the Sauté function on high on the instant pot. Add oil and heat until the hot oil sizzles, about 1 minute. Add onion, garlic, and ginger and sauté until fragrant, about 1 minute.
  2. Add cubed beef and sear until browned on all sides, about 5 minutes. The beef shanks don't need to be fully cooked at this point.
  3. Add salt, turmeric, garam masala, and bay leaves and stir well. Stir in tomato paste and yogurt until evenly mixed. Add carrots, potatoes and water. Mix until well combined.
  4. Put the lid on and switch to pressure cooking mode on manual High. Seal the lid (the steam release knob must be turned to the sealed position) and let the beef curry pressure cook until tender, about 20 minutes. Once the time is up, you can let the instant pot slowly release the pressure, about 15 minutes or quick release the remaining pressure by turning the steam release valve to the venting position.
  5. Season with more salt to taste and serve with Naan Bread or Basmati Rice.

Notes

How to store: Leftover instant pot beef curry can be kept in the fridge in an airtight container for up to 3-4 days.

How to freeze: To lengthen its life, once cooled, transfer the beef curry to an airtight container or freezer bag and freeze for up to 3 months. I'd recommend portioning it out into separate meal prep containers for easy reheating. When ready to eat, allow it to thaw overnight in the refrigerator before reheating.

How to reheat: Instant pot beef curry tastes best when you reheat over the stovetop on medium heat, stirring frequently. If the curry becomes too thick, stir in some water. 

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Stew
  • Method: Instant Pot
  • Cuisine: Indian