Instant Pot Beef Curry
Instant Pot Beef Curry
This Instant Pot Curry is packed with flavour and spice, and is surprisingly easy to make. It’s made using a lot of pantry staples and you can easily make it your own by switching out vegetables to match your own preferences.
Instant Pot Beef Curry
Instant Pot Beef Curry
This Instant Pot Curry is packed with flavour and spice, and is surprisingly easy to make. It’s made using a lot of pantry staples and you can easily make it your own by switching out vegetables to match your own preferences.
Servings
5servings
Servings
5servings
Ingredients
Masala Paste
Beef Curry
Instructions
Masala Paste
  1. Add all the masala paste ingredients to a blender and blitz into a paste.
Beef Curry – Instant Pot
  1. Turn the Instant Pot onto Sauté mode and add the olive oil. Allow for it to warm up and then add in the masala paste. Saute for 3 minutes until fragrant. Towards the end of the 3 minutes, little bits may stick to the bottom, you’ll be able to scrape them off easily once you add the crushed tomatoes.
  2. Stir in the crushed tomatoes and cook on sauté for 2 minutes.
  3. Add in the coconut milk and cook on sauté for another minute.
  4. Add in the beef goulash and cook on sauté for 10 minutes. Stirring occasionally.
  5. Cancel the Sauté mode to switch the Instant Pot off.
  6. Place the lid onto the Instant Pot, making sure the valve is in the sealed position and cook on manual High Pressure for 30 minutes. The Instant Pot does take a while to come up to pressure. When the 30 minutes are done use the quick release by pushing the valve into the open position (take care not to put your hand over the vent so you don’t get burnt). It will take a few minutes to release and is safe to open once the valve has completely dropped.
  7. Open the lid and taste the meat and sauce so you can adjust the seasoning if need be (I usually add a little more salt and a pinch of cayenne).
  8. Add the carrots to the beef mixture (if you are adding potatoes or sweet potatoes, add them now too).
  9. Place the steaming rack on top of the curry (it will sit above it)
  10. Rinse 1 cup of rice well, and add it to an oven proof dish (I used a Pyrex dish that fits into the Instant Pot) along with 1 cup of water and ¾ tsp salt. Do not cover that dish.
  11. Place the dish with the rice on top of the steaming rack and place the lid of the Instant Pot onto the Instant Pot, and make sure the pressure valve is sealed. Cook on manual High Pressure for 4 minutes. The Instant Pot will take a few minutes to come up to pressure.
  12. When the pressure cooking is complete the Instant Pot will beep to notify you. Let it use natural release for 10 minutes (it has a timer which will start timing as soon as it’s done the 4-minute pressure cook). After 10 minutes, move the steam release vent up to release the remaining pressure. Once the float valve has dropped, open the lid.
  13. Using gloves or a cloth, remove the dish with the rice and the steaming rack. The bottom of the dish and steaming rack will be dirty as it’s been sitting on the curry, so place it on some newspaper or a heat proof plate for easier clean up.
  14. Fluff the rice with a fork and season to taste.
  15. Serve the curry with rice and some fresh parsley.
Beef Curry – Stove Top
  1. Add olive oil to a large pot and heat on low. Add in the masala paste and sauté for 3 minutes until fragrant. Towards the end of the 3 minutes little bits may stick to the bottom, you’ll be able to scrape them off easily once you add the crushed tomatoes.
  2. Stir in the crushed tomatoes and cook for 2 minutes.
  3. Add in the coconut milk and cook for another minute.
  4. Add in the beef goulash and cook on medium heat until the mixture is bubbling.
  5. Cover with a lid and turn down the heat to low. Cook for 1 ½ – 2 hours until the goulash is fully cooked and softened. Check on the curry every now and again to stir and make sure it doesn’t boil over or boil out.
  6. Depending on how soft / hard you want your carrots (or potatoes/ sweet potatoes) either add them into the pot when the goulash goes in (softer veg), or wait 30-45 minutes and then add them in (crunchier veg).
  7. Just before the curry is ready, make your rice according to the package instructions.