Instant Pot Beef Curry

This Instant Pot Beef Curry with tender beef, potatoes, and carrots is rich, hearty, and done in under an hour—perfect for busy weeknights!

this Recipe

You ever stare at your fridge and feel personally attacked by the lack of inspiration? That was me last winter. It was one of those days when the weather couldn’t decide between freezing rain and just regular miserable rain, and I was not in the mood for anything complicated.

But there sat a pack of stewing beef. And some sad-looking potatoes. Honestly, it felt like they were judging me. I wanted something warm, cozy, and kind of… comforting. You know that kind of meal where the house smells amazing, and it feels like a hug in a bowl?

Enter the Instant Pot Beef Curry. It was pure magic. The beef? Melt-in-your-mouth tender. The sauce? Spiced just right with turmeric, garam masala, and cumin, but not too overpowering. And the fact that it all came together in less than an hour? Game. Changer.

Now, it’s my go-to on those “ugh, what’s for dinner?” nights. My husband once scraped the bottom of the pot for more sauce—so yeah, it’s that good.

Why You’ll Love This Instant Pot Beef Curry Recipe?

• Quick but Cozy: All the depth of slow-cooked curry in a fraction of the time—thanks, Instant Pot!
• Fall-Apart Tender Beef: Pressure cooking works some serious magic on those stewing beef cubes.
• Balanced Spices: Warm turmeric, earthy cumin, and garam masala create just the right amount of heat without being overwhelming.
• Simple Ingredients: Beef, potatoes, carrots—stuff you probably already have in your kitchen.
• One-Pot Wonder: Less mess. More flavor. Total win.

Ingredient Notes:

Look, I’m all about recipes where every ingredient matters. Here’s what’s going on in this Instant Pot Beef Curry:

• Stewing Beef: The MVP here! Stewing beef (like chuck roast) is budget-friendly and turns crazy tender under pressure. If you can’t find it, brisket or short ribs work too.
• Carrots & Potatoes: These root veggies are perfect for soaking up all that flavorful sauce. Yukon Golds are my fave—they stay creamy without falling apart.
• Spices (Turmeric, Cumin, Garam Masala): This combo = pure comfort. Turmeric adds warmth, cumin brings a bit of earthiness, and garam masala gives it that cozy finish.
• Tomato Paste & Yogurt: The tomato paste adds richness, while yogurt keeps things creamy and balances the spices.
• Bay Leaves: Totally optional, but they give a subtle earthy note.
• Garlic & Ginger: Fresh is best! These two bring serious flavor.

Pro Tip: Toast your spices before pressure cooking—it wakes them up and makes the curry taste next level.

How To Make Instant Pot Beef Curry?

This Instant Pot Beef Curry comes together so fast, it almost feels like cheating. Here’s how it all happens:

Step 1. Sauté the Aromatics:
Set your Instant Pot to Sauté mode and heat the oil. Toss in the diced onion, garlic, and ginger. Stir until your kitchen smells amazing—about a minute or two.

Step 2. Brown the Beef:
Add the beef cubes and let them get all golden and delicious on the outside. No need to cook them through—just let them develop some flavor.

Step 3. Spice Time:
Now, sprinkle in the salt, turmeric, cumin, and garam masala. Give it a stir to coat the beef evenly—this step smells so good you might get curious onlookers wandering into the kitchen.

Step 4. Tomato Paste & Yogurt Magic:
Stir in the tomato paste and yogurt. It’s gonna look a bit thick—that’s okay. This is where all the rich flavor builds.

Step 5. Veggies & Water:
Toss in the carrots, potatoes, and a splash of water. Mix everything so the veggies get coated with that glorious spice blend.

Step 6. Pressure Cook!
Lid on! Set your Instant Pot to Manual High Pressure for 20 minutes. Once the timer’s up, let the pressure release naturally for 15 minutes (or do a quick release if you’re starving).

Step 7. Taste & Adjust:
Give it a taste—need a bit more salt? Adjust it now. Serve hot over fluffy basmati rice or with naan bread (or both, because carbs make everything better).

Storage Options:

Good news: Instant Pot Beef Curry actually tastes better the next day. The flavors meld together and become even richer.

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze the curry (minus the potatoes—they can get weird) for up to 2 months.
• Reheat: Microwave or stovetop works. Add a splash of water if the sauce thickens too much.

Variations and Substitutions:

Want to shake things up? Here are some ideas:

• Protein Swap: Chicken thighs, lamb, or even chickpeas if you’re going meatless.
• Spice Level: Craving heat? Add chili flakes or a fresh red chili for some kick.
• Dairy-Free: Skip the yogurt and use coconut cream instead—super creamy and just as delicious.
• Extra Veggies: Peas, cauliflower, or bell peppers would be a colorful twist.

What to Serve with Instant Pot Beef Curry?

This curry pairs so well with:

• Basmati Rice: Fluffy, fragrant, and perfect for soaking up the sauce.
• Garlic Naan: Because duh, bread + curry = perfection.
• Cucumber Raita: Cool, creamy, and balances the heat beautifully.
• Mango Chutney: Sweet and tangy for contrast.

Frequently Asked Questions:

Can I make this without an Instant Pot?

Totally! Use a slow cooker or stovetop—just simmer for about 1.5 hours until the beef is tender.

How do I thicken the curry?

If it feels a bit runny, mix 1 tsp cornstarch with a splash of water and stir it in while the curry is hot.

Can I double the recipe?

Yep! Just make sure not to overfill your Instant Pot. Stick to the max line, and you’re good to go.

So, what do you think? Gonna give this Instant Pot Beef Curry a shot? If you do, I’d love to hear how it turns out—bonus points if you send a pic of that first perfect spoonful. Happy cooking!

Keep the Flavor Coming – Try These:

Best Baked Chicken Tenders Wrapped in Bacon

Copycat Ruth’s Chris Potatoes au Gratin

Philly Cheese Steak Sloppy Joes

Instant Pot Beef Curry

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

This hearty Instant Pot Beef Curry combines tender stewing beef, potatoes, and carrots with warm spices like garam masala and turmeric, all cooked to perfection in a rich, flavorful sauce—ready in under an hour for a comforting meal.

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3 Servings

Ingredients

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• 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
• ¼ 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
• ¼ cup water

Cook ModePrevent your screen from going dark

Instructions

 

Prepare the Instant Pot:

1. Activate the Sauté function on the Instant Pot and adjust to high heat. Pour in the vegetable oil and allow it to heat until shimmering, approximately 1 minute.

Sauté Aromatics:

1. Add the diced onion, minced garlic, and grated ginger. Stir frequently and cook until aromatic and slightly softened, approximately 1-2 minutes.

Brown the Beef:

1. Add the stewing beef cubes to the pot, searing each side until browned, approximately 5 minutes. This step enhances the overall flavor by developing a rich caramelization on the meat’s surface.

Season the Beef:

1. Sprinkle in the salt, turmeric, cumin powder, garam masala, and bay leaves if using. Stir thoroughly to evenly coat the beef with the spices.

Incorporate Tomato Paste and Yogurt:

1. Add the tomato paste and plain yogurt, stirring well to combine. The mixture should become thick and evenly distributed around the beef.

Add Vegetables and Water:

1. Stir in the carrots, potatoes, and water. Mix until all ingredients are fully combined and coated in the sauce.

Pressure Cook:

1. Secure the Instant Pot lid and ensure the steam release knob is set to the sealed position. Set the Instant Pot to Manual High Pressure and cook for 20 minutes.

Release Pressure:

1. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. If needed, perform a quick release by carefully turning the steam release valve to the venting position.

Final Adjustments:

1. Open the lid and stir the curry. Taste and adjust the salt if necessary. If the sauce needs thickening, activate the Sauté function again and allow it to simmer for a few minutes.

Serve:

1. Serve the beef curry hot over basmati rice or with naan bread.

Notes

To make this Instant Pot Beef Curry gluten-free, ensure the garam masala and all spice blends used are certified gluten-free. Substitute plain yogurt with a gluten-free, dairy-free yogurt alternative if necessary, such as coconut yogurt. Double-check store-bought tomato paste for potential gluten cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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