Craving a curry that’s both incredibly easy and bursting with bold, spicy flavor? Look no further! This Instant Pot Beef Pepper Curry is your new weeknight hero. We’re talking melt-in-your-mouth beef, vibrant bell peppers, and a rich, aromatic sauce that comes together in under an hour. The combination of sun-roasted tomatoes and a perfect blend of spices creates a depth of flavor that will have everyone asking for seconds. Get ready to fill your kitchen with the most amazing aromas!
Ingredients
• 1 lb / 450g beef stew meat, cut into 1-inch cubes
• 2 large red bell peppers, sliced
• 3 green chili peppers, finely chopped
• 5 garlic cloves, crushed
• 4 tbsp / 60g butter
• 1 cup / 240g sun-roasted tomatoes, diced
• 1 tbsp / 8g cayenne pepper
• 2 tsp / 4g garam masala
• 2 tsp / 4g coriander powder
• 1 tsp / 2g cumin powder
• 2 tbsp / 12g fresh ginger, grated
• Fresh parsley, for garnish (optional)
Instructions
1. Directions
2. Combine all . Place the beef stew meat, sliced red bell peppers, chopped green chilis, crushed garlic, butter, sun-roasted tomatoes, ginger, and all spices into the inner pot of your pressure cooker.
3. Stir well. Mix all the thoroughly to ensure the beef is evenly coated with the spices.
4. Pressure cook. Secure the lid on the pot and set the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 30 minutes on high pressure.
5. Natural release. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10-15 minutes. This will ensure the beef is perfectly tender. Afterward, you can perform a quick release for any remaining pressure.
6. Serve. Carefully open the lid. Give the curry a final stir. Serve hot, garnished with fresh parsley if desired.
Nutritional Information
• Per Serving
• Calories: 278
• Total Fats: 15g
• Net Carbs: 5.2g
• Protein: 28.5g
• Fiber: 1.2g
Pro Tips
• For an even deeper flavor, use the ‘Sauté’ function to brown the beef stew meat in the butter before adding the other and pressure cooking.
• Control the spice level by adjusting the amount of cayenne pepper and green chilis. For a milder curry, use half the amount or remove the seeds from the chilis.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the curry on the ‘Sauté’ setting and cook for 1-2 minutes until it thickens.
• Serve this curry over a bed of fluffy basmati rice, cauliflower rice, or with warm naan bread to soak up every last drop of the delicious sauce.
FAQ
Q: How can I make this beef pepper curry less spicy
A: To reduce the heat, you can use half the amount of cayenne pepper and green chilis. Removing the seeds from the chilis before chopping them will also result in a milder curry.
Q: Can I make the sauce thicker
A: Yes. For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the finished curry on the ‘Sauté’ setting and cook for 1-2 minutes until it thickens.
Q: What should I serve with this curry
A: This curry is delicious served over a bed of basmati rice or cauliflower rice. It also pairs perfectly with warm naan bread for soaking up the rich sauce.
Q: Do I need to brown the beef before pressure cooking
A: While the recipe is designed as a simple dump-and-go meal, you can enhance the flavor by browning the beef first. Use the ‘Sauté’ function to brown the meat in butter before adding the other ingredients.
