Indian Beef Curry
Instant Pot Indian Beef Curry is one of the simplest yet tastiest beef curries you'll ever make. Coconut milk, turmeric and jalapenos make it rich, flavorful and spicy!
Instant Pot Indian Beef Curry is one of the simplest yet tastiest beef curries you'll ever make. Coconut milk, turmeric and jalapenos make it rich, flavorful and spicy!
- salt (to taste)
- 1 teaspoon turmeric powder
- 2 teaspoon a-1 steak sauce
- 1/2 cup cilantro (chopped)
- 1 teaspoon black pepper (freshly ground)
- 3 tablespoons vegetable oil (for searing)
- 2 pounds beef stew meat (cut in 1-inch pieces)
- salt (for seasoning beef)
- black pepper (for seasoning beef)
- 1 cup onions (chopped)
- 5 teaspoons garlic (minced)
- 1 tablespoon ginger (chopped finely)
- 1 jalapeno (or serrano pepper or to taste, seeded and chopped finely)
- 2 cups beef broth (low sodium)
- 1 1/2 cups carrots (peeled, cut into 1-inch pieces)
- 1 1/2 cups potatoes (cut into 1-inch pieces)
- 2 cups coconut milk (canned unsweetened)
- Carbohydrate 0.238076666666667 g
- Cholesterol 0 mg
- Fat 0.0362266666666667 g
- Fiber 0.077366668065389 g
- Protein 0.02871 g
- Saturated Fat 0.01144 g
- Serving Size 1 1 serving (153g)
- Sodium 387.719333333333 mg
- Sugar 0.160709998601278 g
- Trans Fat 0.0107066666666667 g
- Calories 1 calories
Step-by-step
- Press ‘Sauté’. Add oil to Instant Pot and working in batches, sear seasoned beef until browned on all sides, stirring frequently. Be careful not to burn.
- Turn off Instant Pot if it gets too hot. Remove beef and set aside.
- Turn Instant Pot off and add onions, garlic, ginger, jalapenos and stir well.
- Press ‘Sauté’ again and add 2 tablespoons broth to deglaze Instant Pot, scraping up all the brown bits.
- Sauté onion mixture till golden brown, stirring often. This will take about 5 minutes. If the mixture sticks to the bottom, add a tablespoon or two of broth.
- Add reserved beef, black pepper, turmeric, A-1 steak sauce and saute briefly to coat the beef with spices. Add broth and stir.
- Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
- Cook on 'Manual' for 15 minutes (Make sure steam release handle is in the ‘Sealing’ position.) When time is up, do a Quick Release.
- Add potatoes and carrots to Instant Pot. Cook on 'Manual' for 5 minutes (Make sure steam release handle is in the ‘Sealing’ position.)
- Allow Instant Pot to release naturally for 10 minutes, and release any remaining pressure to open the Instant Pot.
- Add coconut milk to the Instant Pot beef curry and stir to combine. Taste and season with salt to taste.
- Press ‘Sauté’ and heat through.
- Turn off Instant Pot, sprinkle beef curry with cilantro and serve with crusty bread or over rice.
Crowding the insert pot during the initial searing phase creates steam rather than heat, preventing the necessary Maillard reaction from developing on the surface of the meat. Working in small batches ensures that the proteins and reducing sugars achieve optimal thermal contact with the stainless steel bottom, yielding deep savory notes essential for a complex curry base. Deglazing the pan with low sodium beef broth immediately releases those caramelized fond fragments into the liquid, incorporating them fully before pressure builds. Turmeric dissolves into the rendered vegetable oil, dispersing its curcumin pigments evenly throughout the onion and garlic paste while softening raw pungent compounds. Cooking the chuck cuts under pressure for fifteen minutes breaks down tough collagen into gelatin, transforming dense muscle fibers into tender morsels that readily absorb surrounding liquids. Adding root vegetables like carrots and potatoes during a separate five-minute cycle prevents them from turning to mush under prolonged heat, maintaining a distinct bite alongside the softened meat. Unsweetened canned coconut milk introduces high fat content that rounds out the heat from seeded jalapenos, but boiling the dairy vigorously after it goes in can cause the emulsion to break into oily separation. Maintaining a gentle simmer upon adding the coconut milk preserves a smooth, velvety sauce consistency that clings to the back of a spoon. Fresh chopped cilantro provides a clean, herbaceous contrast to the rich lipids at the finish. Dietary modifications remain straightforward; substitute root vegetables with turnips or rutabagas to lower the overall carbohydrate load without altering the cooking duration.
