Instant Pot Beef Curry
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.
3 Servings
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
- 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
Instructions
Prepare the Instant Pot:
- 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:
- 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:
- 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:
- 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:
- 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:
- Stir in the carrots, potatoes, and water. Mix until all ingredients are fully combined and coated in the sauce.
Pressure Cook:
- 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:
- 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:
- 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:
- 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.