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–+ servings

Instant Pot Beef Curry with Coconut Milk

This Instant Pot Beef Curry with coconut milk is rich and delicious with fork tender meat. With minimal prep it's ideal for a busy weeknight. Instructions for stove top, oven and slow cooker beef curry are also included.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 611 kcal

Ingredients
 
 

  • 2 lb Beef Stew Meat - cubed
  • 2 tbsp Olive Oil - or other vegetable oil or ghee
  • 1 Onion - finely chopped
  • 3 cloves Garlic - minced
  • 1 tbsp Fresh Ginger - grated
  • 2 tbsp Curry Powder
  • 2 tbsp Tomato Paste - or puree
  • 1 cup Beef Broth - or vegetable stock/broth
  • 1 cup Water
  • 14 oz Coconut Milk
  • Sea Salt and Black Pepper

Optional Garnish

  • Fresh Cilantro (Coriander)
  • Red Chili - thinly sliced

Instructions
 

To Pressure Cook

  • Switch on the Instant Pot and select the sauté setting.
  • Add the olive oil to the pot to heat as the pot heats.
  • Season the cubed beef generously with sea salt and pepper.
  • Add the seasoned beef and sear until the outside of the meat is golden brown. You may need to do this in 2 batches so you don't crowd the pan.
  • Once browned, transfer the beef to a plate and reserve.
  • Add the diced onion into the pan. Sauté until the onion starts to soften, around 5 minutes.
  • Stir in the minced garlic and ginger.
  • Add the curry powder and tomato paste. Stir well to combine.
  • Add the beef back to the pan along with the beef broth and water.
  • Season again and close the lid.
  • Cook on manual high pressure for 30 minutes to allow the flavors to meld and the beef to become fork tender.
  • Once it has finished cooking let the pressure release naturally for 10 minutes then release the remaining pressure via manual release.
  • Stir in the coconut milk and if you like your meat pulled shred the beef with two forks (it's fine to skip this step too.)
  • Simmer the curry for a little longer on saute mode if you like your sauce a little thicker. If not it's fine to serve!
  • Garnish with cilantro and thinly sliced red chili if you like.

To Oven Cook

  • Use a Dutch oven or any large lidded oven-proof pot to complete all the browning and sautéing steps.
  • Once the broth and water have been added, cover with the lid and place in the oven at 300ºF/150ºC for 2-3 hours or until the beef completely tender.
  • Finish the dish with the coconut milk and simmer on the stove to reduce the sauce if needed.

To Slow Cook

  • Follow the instant pot recipe using the browning setting on your slow cooker or start the process in a heavy based pan on the stove then transfer to the crockpot.
  • Cover with the lid and cook on HIGH for 4-5 hours or LOW for 7-8 hours, until the beef is completely tender.
  • Add the coconut milk and allow to cook with the lid off until the sauce is the desired thickness. Or move the curry to a pot on the stovetop if needed.

To Cook On The Stovetop

  • Follow the Instant Pot recipe but brown and sauté the meat and vegetables using a large heavy based pan on the stove top.
  • Once the water and broth are added, bring the curry to a boil then turn the temperature to low. Add the lid and simmer for 2-3 hours until the beef is tender.
  • Add the coconut milk as normal and simmer until the curry is the right thickness and serve.

Nutrition

Calories: 611kcalCarbohydrates: 10gProtein: 54gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 141mgSodium: 433mgPotassium: 1208mgFiber: 2gSugar: 2gVitamin A: 152IUVitamin C: 6mgCalcium: 94mgIron: 9mg
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
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