Cut your cooking time in half with this Instant Pot Beef Curry, all the taste in less time.
Dairy Free | Gluten Free | No added Sugar
This Instant Pot Curry is packed with flavor and spice. The secret is in the base – the Masala Paste, which is easy to make and requires just blending up ingredients.
The recipe is very slightly adapted by Pinch of Yum (parsley instead of coriander, slight adjustments with spices). I also used half the recipe for one curry while she uses ¼ cup to turn it into a sauce. I’ve included the half recipe amounts and directions here which is exactly what you’ll need to make the curry. If you want to double it, she says it keeps in the fridge for a week and has other ideas of what you can use it for here.
I’ve included both directions to make it in an Instant Pot and on the stove. The Instant Pot will obviously cut out a lot of time and requires minimal hands on / watch time. But it is still a recipe that requires foresight. Even in the Instant Pot it’ll take one and a half hours (about 30 minutes of those will be hands on time), as it takes time for it to come to pressure and it involves a few different stops and starts. You may find that the sauce is thicker when cooked on the stove. I find that because the Instant Pot is sealed and does create steam, sauces come out less thick than they do on the stove.
I added just carrots to the curry, but you can add potato or sweet potatoes of you want as well. Peel and dice them into medium chunks and add them to the curry when you add the carrots.
You can serve it with either more vegetable in the actual curry (potato or sweet potato) or rice like I did here. I made the rice using the pot in pot method inside the Instant Pot, but you can make it on the stove if that’s easier for you or you don’t have a heat proof dish that fits inside the Instant Pot. Rice happens to be one of my favorite things to make in an Instant Pot (game changing) so I prefer doing it all together. If you are cooking rice on the stove, add the vegetables at the same place as directed and cook on high pressure for 5 minutes (or as long as regularly takes you to cook vegetable chunks).
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Styling: Zissy Lewin, Photography: Feige Lewin