Pressure Cooker Curry Beef Stew An Instant Pot Recipes

BEEF CURRY | BEEF CURRY INSTANT POT RECIPE

Steps:

• 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!

INSTANT POT BEEF CURRY (PRESSURE COOKER CURRY)

Steps:

• Add oil in a blender then add in onion, tomatoes, garlic, ginger, garam masala, cumin, coriander, cayenne pepper, beef bouillon cube, salt, and curry powder. Blend till smooth. You need the paste to be thick so don't blend with water.
• Add the blended curry paste in the pot of the instant pot pressure cooker then add in the beef cubes. Stir the beef with the curry paste so it's well coated.
• Cover the instant pot with its lid, turn the knob into 'sealing' position then set to manual pressure cooker on high for 20 minutes.
• After the 20 minutes pressure cooking cycle, do a 5 minutes pressure release. When the IP is depressurized and safe to open, open the lid.
• Stir the beef curry. Set the instant pot to saute for a minute or till the curry thickens to how you desire then switch off the instant pot
• Garnish the curry with chopped coriander (optional), serve and enjoy.

INSTANT POT® SPICY BEEF CURRY STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and heat until sizzling; add meat and season with salt and pepper. Cook until browned, 5 to 7 minutes per side.
• Transfer meat to a plate, reserving juices in the pot. Add jalapenos, garlic, and ginger to the pot. Cook and stir until tender, about 2 minutes. Season with curry powder.
• Pour 1/2 of the beef broth into the pot; scrape brown bits from the bottom of the pot using a wooden spoon. Return meat to the pot with remaining beef broth, tomatoes, potatoes, carrots, and onion. Close and lock the lid.
• Select high pressure according to manufacturer's instructions and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid.

PRESSURE COOKER BEEF CURRY

Steps:

• In a blender jar, combine the tomatoes, onion, garlic, and cilantro. (If you put the tomatoes at the bottom, they will liquefy first, and you won't have to add water.)
• Process until all the vegetables have turned to a smooth puree.
• Add the cumin, coriander, garam masala, cayenne, and salt. Process for several more seconds.
• In the inner cooking pot, add the beef and pour the vegetable puree on top.
• Lock the lid into place. Select high pressure and 20 minute cook time. Let the pressure release naturally for at least 10 minutes.
• Remove the lid and stir the curry. Taste and adjust, adding more salt if you like. Serve with naan.

PRESSURE COOKER CURRY BEEF STEW (AN INSTANT POT RECIPE)

Steps:

• Add all the ingredients listed under "Bottom layer" above into the Instant Pot. Stir to mix well.
• Spread the onion into a single layer on top of the Bottom layer. Add the beef chunks on top of the onion without overlapping. Smear tomato paste onto the beef as evenly as possible.
• Sprinkle all the "top layer" ingredients onto the beef as evenly as possible.
• Seal the Instant Pot. Set on Manual at high pressure for 30 minutes. Use natural release when done. (*Footnote 1)
• Taste the beef and adjust seasoning by adding more salt if needed. Remove the bay leaves and the chili peppers and discard them. Stir everything to mix well. You can store the beef curry in an airtight container in the fridge for 3 to 4 days, or serve directly. (*Footnote 3)
• (Optional) To add veggies to your curry, simply microwave some frozen green peas or green beans in microwave and add them into the curry. You can also turn on the saute function of your Instant Pot, add the veggies, and cook until they are done.
• Serve hot over steamed rice.