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I stumbled upon this instant pot beef curry gem while craving comfort food on a chilly evening. Trust me, you'll fall head over heels for its rich, aromatic flavors and tender meat. Best part? It's ready in no time, thanks to pressure cooking magic. My family now begs for this dish weekly. Grab your instant pot and let's whip up a mouthwatering curry that'll transport your taste buds straight to India. Warning: addictive aromas ahead!
Ingredients for Delicious Beef Curry in the Instant Pot
- Beef stew meat: Tenderizes during cooking, adds rich flavor, and creates a hearty base for the curry.
- Onion: Provides a savory base flavor and adds depth to the curry with its natural sweetness when cooked.
- Garlic: Infuses a pungent, aromatic flavor that complements the other spices and enhances the overall taste of the curry.
- Ginger: Adds a warm, spicy kick and a subtle sweetness, balancing the flavors and providing a unique depth to the dish.
- Diced tomatoes: Offers a tangy sweetness and a hint of acidity that complements the richness of the beef and coconut milk.
- Coconut milk: Brings a creamy texture, subtle sweetness, and a tropical flavor that pairs perfectly with the spices in the curry.
- Curry powder: Provides a blend of aromatic spices that give the curry its signature flavor profile and vibrant color.
- Turmeric: Adds a warm, earthy flavor and a vibrant yellow hue to the curry, enhancing both the taste and visual appeal.
- Fresh cilantro: Adds a fresh, herbaceous flavor and a pop of color as a garnish, brightening up the dish and providing a refreshing contrast.
Read more: Instant Pot Thai Curry Recipe: Simple Steps
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Essential for pressure cooking the beef quickly, infusing flavors, and tenderizing the meat perfectly.
- Knife: Needed for cubing the beef stew meat, chopping the onion, mincing the garlic, and grating the ginger.
- Cutting board: Provides a stable surface for cutting and preparing ingredients safely and efficiently.
- Can opener: Necessary for opening the cans of diced tomatoes and coconut milk to add to the curry.
- Measuring spoons: Ensure accurate measurements of spices like curry powder, turmeric, salt, and pepper for balanced flavors.
Instant Pot Beef Curry Recipe: Simple Steps
This Instant Pot Beef Curry is a delicious and easy-to-make dish that combines tender beef with rich, flavorful curry spices. Perfect for a quick weeknight dinner!
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Equipment
- Instant Pot
- Knife
- Cutting board
- Spatula
Ingredients:
Main Ingredients
- 1.5 lbs beef stew meat cubed
- 1 onion chopped
- 3 cloves garlic minced
- 1 inch ginger grated
- 1 can diced tomatoes 14 oz
- 1 can coconut milk 14 oz
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Read more: Instant Pot Korean Beef Recipe: Simple Steps
Instructions:
- Set the Instant Pot to sauté mode and brown the beef in batches. Remove and set aside.
- Add a bit of oil if needed and sauté the onions until translucent. Add garlic and ginger, cook for another minute.
- Pour in the diced tomatoes and coconut milk, stirring to combine.
- Add the beef back to the pot along with curry powder, turmeric, salt, and pepper. Stir well.
- Close the lid, set to high pressure for 20 minutes.
- Once done, allow for a natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Serve over rice, garnished with fresh cilantro.
Notes:
For a spicier version, add a chopped chili pepper or a teaspoon of chili powder.
Nutrition value:
Calories: 450kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 18gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Curry Recipe: Simple & Flavorful
Prep Ahead and Storage Tips for Instant Pot Beef Curry
Make Ahead Instructions
- Cook the beef curry as directed and allow it to cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave before serving.
Freezing Instructions
- Cool the beef curry completely before freezing.
- Transfer to a freezer-safe container or resealable bag, removing any excess air.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Adding a splash of apple cider vinegar to this beef curry can enhance the flavors and tenderize the meat even more.
Common Questions About Making Beef Curry in the Instant Pot
FAQ:
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like chuck roast or sirloin, but adjust the cooking time as needed.
Can I make this curry spicier?
Absolutely! Feel free to add chili powder, red pepper flakes, or fresh chilies to kick up the heat.
How can I make this recipe vegetarian?
You can substitute the beef with tofu, chickpeas, or mixed vegetables for a delicious vegetarian version.
Can I freeze the leftovers?
Yes, this curry freezes well. Store it in airtight containers for up to 3 months.
What can I serve with this beef curry?
Rice, naan bread, or even quinoa are great options to serve alongside this flavorful beef curry.
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