Beef Curry

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.

Slightly adapted from Pinch of Yum.

Masala Paste:

• 1 onion roughly chopped
  
• 3 garlic cloves
  
• 2 tbsp garam masala
  
• 1/2 tbsp turmeric
  
• 1/2 tbsp cumin
  
• 1/2 tsp cayenne powder
  
• 1 tsp Salt
  
• 1 tsp cloves
  
• handful fresh parsley
  
• 2 tbsp Almonds
  
• 1/2 lemon juiced
  

Beef Curry:

• 1 tsp olive oil
  
• 1 kg Beef Goulash
  
• 1 can crushed tomatoes
  
• 1 can coconut milk
  
• 2 carrots peeled and sliced
  

To Serve:

• Basmati Rice
• fresh parsley

Masala Paste:

Add all the masala paste ingredients to a blender and blitz into a paste.

Beef Curry:

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.

Stir in the crushed tomatoes and cook on sauté for 2 minutes. Add in the coconut milk and cook on sauté for another minute. Add in the beef goulash and cook on sauté for 10 minutes. Stirring occasionally. Cancel the Sauté mode to switch the Instant Pot off.

Place the lid onto the Instant Pot, making sure the valve is in the Sealing position and cook on 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 pressure release by pushing the valve into the open position. It will take a few minutes to release and is safe to open once the valve has completely dropped.

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).

Add the carrots to the beef mixture (if you are adding potatoes or sweet potatoes, add them now too).

Place the steaming rack on top of the curry (it will sit above it). 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.

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 set to Sealing. Cook on High Pressure for 4 minutes. The Instant Pot will take a few minutes to come up to pressure.

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 to Venting to release the remaining pressure. Once the float valve has dropped, open the lid.

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.

Fluff the rice with a fork and season to taste.

Serve the curry with rice and some fresh parsley.