Use your Instant Pot to make amazing Indian Beef Curry! It’s tender and delicious and makes an awesome meal.
Indian Beef Curry
It’s been a while since I cooked because I’ve just been so danged busy. This weekend, I decided to place an embargo on all work and just do nothing except laze about and pamper myself. So I took myself off to the Korean spa to get a scrub and then decided I would cook something.
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. Just #trustUrvashi and try this recipe!
Don’t forget to make your own Garam Masala spice mix to get the best flavor from this Indian Beef Curry! Get the recipe I use HERE.
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Ingredients
- 1.5 pounds Beef Stew Meat
- 1 onion
- 2 Tomatoes
- 4 cloves Garlic
- 1/2 cup cilantro chopped
- 1 teaspoon Ground Cumin
- 1/2 teaspoons Ground Coriander
- 1 teaspoon Garam Masala
- 1/2 teaspoon Cayenne
- Salt
Instructions
- 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 a Instant Pot and pour the veggies on top.
- 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.
- 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!
patriceclubmed
Hi, great recipe… Thx!
Scott
Hi, I tried this with cubes of chicken thigh, and the sauce was REALLY watery (and tasted watered down. Any ideas as to what could have caused this? Too much tomato? Too much chicken? Both? Something else. Thanks for any response.
URVASHI PITRE
Too much chicken 🙂 chicken and beef act differently in a pressure cooker.
Scott
Thanks for the response.
Yvonne Self
Made this late last nigbt with beef. I’m not sure, but think this is the second time. Very good. Cooked with a lot more beef, but kept everything else the same including the time and it worked. Added some frozen Enlish peas after finishing. Wanted something to replace the rice I usually eat. Looking for fewer carbs.
Sharon
There is no curry powder in the list of ingredients? But suggests that the recipe relies on store bought curry powder and Garam Masala
URVASHI PITRE
I need to update the post to reflect the updated recipe
Rebekah
How much curry is supposed to go in? I think I will try this soon! I had a great beef curry recipe a few years back that I accidentally threw away and haven’t found another one to try. This one looks like a good one. Thanks!
URVASHI PITRE
No curry 🙂 just what’s in the recipe as written
Don
I’m going to try this recipe today but I have two pounds of beef cubes. Do I need to add more tomatoes so there is enough liquid? Btw – I’m really appreciating an instant pot recipe that does not rely on adding beef/chicken stock!
URVASHI PITRE
So I would double everything if you’re doubling the beef. Otherwise it could burn and will likely be bland
Don
I didn’t see this in time but went with two very large tomatoes and I was pretty heavy-handed with the spices and used the whole bunch of cilantro I bought. I gotta say, this was outstandingly delicious! Definitely re-making!
BTW I wasn’t sure how long to cook for so got some advice from the instant pot FB group. I went with 15 mins pressure cooking and 12 mins natural release before quick releasing. The meat wasn’t super tender but I suspect that has more to do with the fat content of the beef cubes I used.
URVASHI PITRE
Feel free to post in my two sleevers international Facebook group for quick feedback as well. Lots of helpful folks there. I’ve been in NYC for meetings so little slower to respond.
SuzyR
I just got your cookbook, and this was the first thing I made. I made this tonight with trimmed pork blade steaks. It was tender and delicious, melt in your mouth, and so easy There was plenty of sauce for rice and naan. Can’t wait to try it with chicken.
Sabrina
Hi! I plan to make this recipe with chicken instead of beef. If the chicken is frozen, can I still put it straight into the instant pot? Or would you recommend doing something else first?
URVASHI PITRE
If it’s frozen in a solid chunk then you do want to defrost a bit. If it’s individual pieces you’re prob okay.
Catharine Slover
What setting on the Instant Pot for pressure cooking? I just got mine.
URVASHI PITRE
Yours may say Manual
Shaidah
Delicious! Found the recipe in the cook book and followed it. I added 0.5 cup water to clean out the Vitamix after blending everything and it was too watery, but still so good. I also added ginger, I assumed it was part of the recipe, and then noticed it wasn’t. Thanks for such a great recipe!
URVASHI PITRE
So glad it worked out! Nothing wrong with adding ginger if you like it 🙂
FG
Wow! Tried this tonight with steamed vegetables and naan. I was sceptical if the liquid would be enough to reach pressure and avoid overheat, but it worked fine. The sauce was a bit “soupy” but the taste was amazing. This recipe is really easy and foolproof. Thank you! I will definitely try more recipes from your great cookbook.
URVASHI PITRE
Yay! So lad to hear. See? Even without putting water in there, there’s almost a little too much sometimes depending on your vegetables and meat. That’s why I add so little water during pressure cooking.
RL
I made this last night with a couple of small changes (Used heaping teaspoons of cumin and garam masala, added 1 tsp. turmeric and lowered the cayenne to 1/4 tsp so we could top the curry with chilli pickle). It was easy, quick and I’ll be adding it to my “No fail recipes” family cookbook.
The gravy without the cornstarch was fine for us, because I served it over basmati rice with puppodoms (sp?), mango chutney and spicy dal. Thank you so much for this wonderful recipe! Keep them coming!