This post may contain affiliate links. Please read my disclosure policy.
Taking a quick break from the Autumn inspired content for a hot second (but just a quick one 😎). We’ve been living that crazy got a baby under 1 first time parents life for a little bit and lemme tell you, my instant pot is my best friend these days. AND we’re hitting soup/stew seasons so let’s get into it: easy weeknight instant pot beef curry 🙌🏼.
I refer to this recipe as “weeknight” instant pot beef curry because it’s easy, decently hands off, and you can be as lazy as you want with the ingredients and it’ll still taste marvelous. What do I mean by lazy? Check it ⬇️.
Tips for Instant Pot Beef Curry the "Lazy Way"
Number 1. Grab a curry paste. My favorite is this Indian Curry Paste. Use a few healing spoonfuls.
Number 2. Grab a curry powder. Toss your beef with it and add some more to the pot. Also feel free to add more to taste.
Number 3. Grab a mango chutney. Add a tablespoon or two before sealing up the instant pot. Then make sure to add some on top to serve.
3 jars. So easy, so 🙌🏼 much 🙌🏼 flavor 🙌🏼.
Oh and also, use baby potatoes. No peeling, no dicing. Saves some serious time!
How to make Instant Pot Beef Curry
Now for the best part. It’s SO easy!
Brown the beef, add the veggies, sauté for a bit, then add legit everything else. Turn the instant pot on manual high for 35 minutes. Once done, let it sit on warming for 15 minutes then quick release the valve. Add salt, pepper, and more curry powder to taste. Serve with basmati rice and that scallop of mango chutney.
Cook time? About 1 hour. Hands on time? Literally just 15 minutes. Weeknight, lazy, ridiculously flavorful and delicious instant pot beef curry for the WIN! Scroll down for the recipe 💪🏻.
Instant Pot Beef Curry
- Total Time: 1 hour
- Yield: Serves 6-8 1x
Super easy, insanely flavorful Indian inspired curry all done in the instant pot in less than an hour. Perfect for weeknight dinner with leftovers to spare!
- 2 lbs beef chuck roast, trimmed of fat and cut into one inch chunks OR beef stew meat chunks
- 1 ½ tablespoons coarse salt
- ½ tablespoon ground black pepper
- 2 teaspoons curry powder
- 1 tablespoon coconut oil or extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 ½ lbs baby potatoes or yellow potatoes diced into 1 inch chunks
- 2 large carrots (about 2 cups), diced
- ½ yellow onion, diced
- 4 garlic cloves, minced or 1 ½ teaspoons garlic powder
- 1 tablespoon ginger paste or 1 ½ teaspoons ginger powder
- 3 tablespoons your favorite Indian curry paste or 1 ½ tablespoons curry powder
- 1 teaspoon ground coriander
- 2 teaspoons ground turmeric
- 2 cups chicken broth
- 1 cup frozen peas, thawed, or canned peas, drained
- 2 tablespoons mango chutney (optional but amazing for flavor)
- Coarse salt, ground black pepper to taste
- Fresh cilantro, roughly chopped for garnish
- Basmati rice, mango chutney for serving
- Turn instant pot on sauté and add coconut oil. Pat beef dry with a paper towel. Add beef, salt pepper, and curry powder to instant pot and stir to coat. Cook until beef is browned on all sides, about 5 minutes.
- Pour white wine vinegar into pan, stirring and scraping any browned bits off the bottom of the pot.
- Add carrots and onion, stirring frequently and cooking until somewhat softened, about 5 minutes.
- Stir in garlic and cook 1 more minute, until fragrant.
- Stir in potatoes, ginger paste, Indian curry paste, coriander, turmeric, chicken broth, and mango chutney. Bring to a boil, stirring occasionally.
- Turn instant pot off. Secure lid and turn vent to sealing. Using the manual setting, turn the instant pot on high pressure for 35 minutes. Once done, let sit for 15 minutes on warming before quick releasing the valve.*
- Quick release the instant pot by turning the steam valve from seal to vent.
- When the seal is finished venting, open the lid to the pot and stir in the peas. Add salt and pepper to taste, plus more curry powder/Indian curry paste as desired and garnish with fresh cilantro. Serve warm with basmati rice or some homemade naan bread!
- Prep Time: 5 minutes
- Cook Time: 55 minutes
Leave a Reply