Beef Curry Beef Curry Instant Pot Food

PRESSURE COOKER BEEF CURRY

Steps:

• In a blender jar, combine the tomatoes, onion, garlic, and cilantro. (If you put the tomatoes at the bottom, they will liquefy first, and you won't have to add water.)
• Process until all the vegetables have turned to a smooth puree.
• Add the cumin, coriander, garam masala, cayenne, and salt. Process for several more seconds.
• In the inner cooking pot, add the beef and pour the vegetable puree on top.
• Lock the lid into place. Select high pressure and 20 minute cook time. Let the pressure release naturally for at least 10 minutes.
• Remove the lid and stir the curry. Taste and adjust, adding more salt if you like. Serve with naan.

INSTANT POT® SPICY BEEF CURRY STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and heat until sizzling; add meat and season with salt and pepper. Cook until browned, 5 to 7 minutes per side.
• Transfer meat to a plate, reserving juices in the pot. Add jalapenos, garlic, and ginger to the pot. Cook and stir until tender, about 2 minutes. Season with curry powder.
• Pour 1/2 of the beef broth into the pot; scrape brown bits from the bottom of the pot using a wooden spoon. Return meat to the pot with remaining beef broth, tomatoes, potatoes, carrots, and onion. Close and lock the lid.
• Select high pressure according to manufacturer's instructions and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid.

PRESSURE COOKER BEEF CURRY

Steps:

• Heat 1 tbsp of the oil in a pressure cooker. Season the beef and fry in batches for 5-8 mins, turning occasionally until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and fry the onion gently for 10 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, coriander and cardamom and fry for 2 mins. Stir in the beef and cook for 1 min to coat the beef in the spices.
• Tip in the tomatoes, stock and sugar and bring to a simmer. Lock the lid onto the cooker and bring up to high pressure. Cook for 15 mins, then turn off the heat and let the pressure drop naturally. Give everything a good stir and add more water if the sauce is already thick.
• Lock the lid back in place and give it another 10 mins, then let the pressure drop naturally. Check the meat is tender - depending on the cut it might need 5 mins more.
• Take it off the heat, stir through the garam masala and cream, if you like. Season to taste. Scatter over the coriander and serve with naan bread or rice.