Description
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!
Ingredients
Units
Scale
- 2 lbs beef chuck roast, trimmed of fat and cut into one inch chunks OR beef stew meat chunks
- 1 1/2 tablespoons coarse salt
- 1/2 tablespoon ground black pepper
- 2 teaspoons curry powder
- 1 tablespoon coconut oil or extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 1/2 lbs baby potatoes or yellow potatoes diced into 1 inch chunks
- 2 large carrots (about 2 cups), diced
- 1/2 yellow onion, diced
- 4 garlic cloves, minced or 1 1/2 teaspoons garlic powder
- 1 tablespoon ginger paste or 1 1/2 teaspoons ginger powder
- 3 tablespoons your favorite Indian curry paste or 1 1/2 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
Instructions
- 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
