A simple, not-too-spicy pressure cooker beef curry made with fresh ingredients you probably already have on hand. See how easy Indian food is easy to make at home.
Today’s recipe is from a great new cookbook, Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast, by Urvashi Pitre. Urvashi also shares recipes and how-to-videos on her blog, Two Sleevers.
The cookbook includes 50 quick and easy Indian recipes, as well as tips on using your Instant Pot, spices used in Indian cooking, and other interesting facts about cooking Indian food.
The last few years I’ve come to love Indian food. It wasn’t something I grew up eating, but I’m now I’m crazy about butter chicken with some hot naan. This cookbook is filled with recipes that will help me expand my love of Indian cooking I’m sure.
This pressure cooker beef curry recipe jumped out at me because of the fresh ingredients used to make the sauce and how easy it was to prepare.
You make the curry sauce in the blender and then pour the sauce on top of the beef in the pressure cooking pot.
No extra water or liquid is used. The beef will release enough liquid as it cooks and create a great tasting sauce.
I debated whether or not to thicken the sauce with a little cornstarch slurry so the sauce would coat the meat better for pictures. In the end, I didn’t thicken the sauce, but you certainly could if you prefer a thicker sauce.
The recipes in the cookbook are written for the Instant Pot, but will work with whichever brand of electric pressure cooker you have. If you’re a fan of Indian food, you’re definitely going to want to buy this fun new cookbook.
Pressure Cooker Beef Curry
- 2 tomatoes, cut into quarters
- 1 small onion, cut into quarters
- 4 garlic cloves, peeled and chopped
- 1/2 cup fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon Garam Masala
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon salt, plus more for seasoning
- 1 pound beef chuck roast, cut into 1-inch cubes
- 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.
Disclosure: I was given a free copy of the Indian Instant Pot® Cookbook to review, but all opinions expressed are always my own.
More pressure cooker beef recipes you might like:
Shredded Beef Enchiladas, Pressure Cooking Today
Pressure Cooker Mongolian Beef, Pressure Cooking Today
Pressure Cooker Beef and Broccoli, Pressure Cooking Today
Instant Pot Ground Beef and Rice Shawarma, Two Sleevers
Instant Pot Barbacoa Beef, Taste and Tell