Instant Pot Beef Curry
Easy recipe that relies on store-bought curry powder and garam masala
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 servings
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!
Calories: 231kcal | Carbohydrates: 4g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 88mg | Sodium: 45mg | Potassium: 396mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 7.9mg | Calcium: 22mg | Iron: 3.1mg