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Use your Instant Pot to make an amazingBeef Curry recipe! It's tender and delicious and makes for a perfect meal.
Why You'll Love This Curry Beef Recipe
- Fast. A cook time of less than 30 minutes.
- Easy. Make this Beef Curry with the help of your Instant Pot.
- Low Carb. Only 4 carbs per serving.
- Authentic. Packed with authentic Indian flavors.
What Makes This A Beef Curry?
I didn't grow up with somethingcalled curry powder so when people say they don't like "Curry" it's very confusing to me. This is a proper curry--but it doesn't use store-bought curry powder.
If you read much on my site, you'll find out that this is something I will talk about often. Curry paste is much more popular and tastes so much better. EITHER WAY, this recipe uses neither curry paste or curry powder. But it's still very Indian, and still very much a curry.
What Is Beef Curry Made Of?
- Beef Stew Meat- The small pieces cook quickly and easily with the help of your Instant Pot.
- Onion- Makes the curry incredibly flavorful.
- Tomatoes- Creates a rich curry base.
- Garlic
- Cilantro- Adds a layer of freshness to balance the spice.
- Ground Cumin
- Ground Coriander
- Garam Masala- Make your own Garam Masala for a fresh and robust flavor.
- Cayenne Pepper- Adds a kick of heat without being overly spicy.
- Kosher Salt
What Kind Of Beef Is Used For Curry?
For this Beef Curry recipe, I used beef stew meat. Not only is it tender and flavorful, but it is also a very affordable cut of meat to make this a great choice for a family meal.
How To Make Beef Curry In The Instant Pot
- 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 an Instant Pot and pour the veggies on top.
- Cook under pressure for 20-30 minutes depending on the type of beef you've used.
How Do You Make Indian Beef Curry Flavorful?
Cooking this Beef Curry recipe in the Instant Pot helps infuse all of the delicious spice flavors into the beef in a fraction of the time of cooking it in the slow cooker or on the stovetop.
Don't forget to make your own Garam Masala spice mix to get the best flavor from this Indian Beef Curry.
How Long Does It Last?
This curry continues to get more flavorful the longer it sits. So, it's even better as leftovers! Don't be afraid to make a double batch while you have your Instant Pot running.
For the best results, enjoy your Instant Pot Beef Curry within 3-4 days of preparing it.
More Curry Recipes You'll Love
- Jamaican Chicken Curry
- Thai Green Curry Mussels
- South Indian Chicken Curry
- Coconut Chickpea Curry
- Lamb Rogan Josh
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Beef Curry | Beef Curry Instant Pot Recipe
Easy recipe that relies on store-bought curry powder and garam masala
Print Recipe Rate Recipe
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Course: Main Courses
Cuisine: Indian
Keyword: Beef Curry, Beef Curry Recipe, Instant Pot Beef Curry
Servings: 6 servings
Calories: 231kcal
Author: Urvashi
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Ingredients
- 1.5 pounds Beef Stew Meat
- 1 Onion
- 2 Tomatoes
- 4 cloves Garlic
- 1/2 cup Cilantro, chopped
- 1 teaspoon Ground Cumin
- 1/2 teaspoons Ground Coriander
- 1 teaspoon Garam Masala
- 1/2 teaspoon Cayenne Pepper
- Kosher Salt
Instructions
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!
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Nutrition
Calories: 231kcal | Carbohydrates: 4g | Protein: 31g | Fat: 8g | Fiber: 1g | Sugar: 1g
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Reader Interactions
Comments
SH
There’s no salt listed. I just added some because I can’t imagine it doesn’t need any.
Reply
Cynthia Stine
Absolutely fantastic! I was a bit liberal with the cilantro because I love it so much. I used the stems as well. The purée with the tomatoes and spices and onions was so good I was eating it out of the vitamix raw!I swear by the home-made garam masala spice. The freshness of this curry is out of this world and it was so easy!
This goes in rotation with the butter chicken!!
I’m going to try this with lamb next time.
Reply
Jennifer
Wonder if I could add potatoes to this but with such a long cook time I don’t know how I could?
Reply
Cindy Haskell
Love this recipe. Used all fresh spices, including the fresh Garam Masala on here. Tweeked a tiny bit, using a tin of whole tomatoes and a little beef stock to loosen the mix as I had the burn message. Doubled up on the spices as I like a strong flavour but stayed with the cayenne pepper figuring I could add a bit more later if needed, but it was just the right heat. Stirred in a bit of double cream (heavy cream for those across the pond). It was the best curry I have ever made.Reply
Alena
how do I cook this if I don't have an instapot?
Reply
M
Hi. What changes do I need to make if I am using canned crushed tomatoes and garlic paste? Can I use an immersion blender right in the pot to blend the onions with the tomatoes and garlic and spices? Also, do I need to add additional water? Thanks.
Reply
Warren
I made it this evening. Delicious but watery, so definitely don’t add water.
I had the same idea and tried an immersion blender first but it was too slow and I ended up putting it in a blender. Maybe that would work if I had used tomatoes from a can instead of fresh. If you try that better drain it some first.Reply
Christine
Picked up your InstantPot cookbook this week and tried this dish last night. Amazing! I served it with rice, naan and a yogurt/lemon/dill dip. Thank you. I plan to try more of the recipes.
Reply
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