April 10, 2018

Instant Pot Beef Curry

South Indian style spiced Beef and potato curry with whole ground spices, prepared in Instant Pot Duo Mini 3 Qt. It’s a delicious comfort food to have with Bread/Hawaiian rolls/Rice. I have provided a milder variation for this curry at the end of the recipe.😊

If you want to use the frozen masala cubes in this recipe , use 4-5 cubes/lb of meat and adjust the spice according to your taste.

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—-Instant Pot Beef Curry—-

Course: Side dish

Yield: 4-6 servings

Cooking time: 30 mins
INGREDIENTS

  1. Chuck beef/Stew meat(cut into bite size pieces)- 1 lb
  2. Big potato diced-1
  3. Chopped tomato- 1
  4. Medium size Red onion sliced-2
  5. Slit green chilies-2
  6. Minced Ginger garlic -2 tbsp. or 1 ginger garlic cube
  7. Coconut oil(preferably)- 3 tbsp.
  8. Mustard seeds-1 tsp
  9. Kashmiri Red Chilly powder/ Paprika- 1 tbsp.
  10. Coriander powder- 1 tbsp
  11. Black Pepper powder- 1 tsp
  12. Turmeric- 1/2 tsp
  13. Salt- 2 tsp or as per taste
  14. Cumin seeds- 1 tsp
  15. Garam Masala (Indian All spice mix)- 2 tsp
  16. Chopped Cilantro for garnish

DIRECTIONS

  • Keep the Instant Pot on sauté mode(25 mins), add some coconut oil and add the mustard and cumin seeds along with minced ginger garlic and green chilies.
  • Now add the sliced onions, salt, turmeric and sauté until they are translucent followed by diced tomatoes.
  • Cook the onion and tomatoes for 3 minutes. Cover the IP with a glass lid. Stir in between to prevent the masala from sticking to the pot.
  • Now add all the ground spices and reserve some Garam Masala for the end.
  • When oil separates from the mixture add the beef pieces and mix well.
  • Close and lock the lid of IP and keep the steam release handle to Sealing. Set the pressure cook time to 20 mins.
  • When time is up open the lid using Quick Steam Release.
  • Add the diced potatoes and pressure cook for another 3 mins.
  • Once done, open the IP using the 10 min natural release. Keep on sauté mode and let the gravy reach desired consistency.curry
  • Sprinkle the reserved Garam masala and chopped cilantro and transfer into the serving dish.
  • Serve hot or select the ‘keep warm’ setting in IP
  • Mild Variation# You can alter this curry by adding cooked green peas and 1-2 tbsp coconut cream(once the curry is cooked) to get a rich creamier beef gravy.
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About Jia Ann

Passionate about cooking. Love experimenting with recipes in my kitchen...learning in progress! My interest in cooking is greatly influenced by my Mom and my foodie hubby.

Category

ALL RECIPES, Indian Recipes, Instant Pot Recipes