There’s something incredibly comforting about a warm bowl of curry, and this Instant Pot Beef Roast Curry is comfort food at its finest! We’re talking melt-in-your-mouth tender beef, hearty vegetables, and a luxuriously creamy coconut sauce infused with aromatic spices. The best part? The Instant Pot does most of the work, transforming a tough cut of beef into a culinary masterpiece in under an hour. This recipe is your new secret weapon for busy weeknights when you’re craving something spectacular without the fuss. Get ready to fill your kitchen with the most incredible aromas!
Ingredients
• 2 lbs / 900g beef roast, cut into 1-inch bite-sized pieces
• 1 medium-sized onion, chopped
• 1 cup / 100g cauliflower florets
• 1 cup / 150g cherry tomatoes, diced
• 2 tbsp / 8g fresh parsley, finely chopped
• 2 cups / 480ml full-fat unsweetened coconut milk
• 2 tbsp / 30ml coconut oil
• Spices
• 2 tsp / 4g curry powder
• 1 tsp / 3g garlic powder
• 1 tsp / 6g sea salt
• ½ tsp / 1g ground black pepper
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Once hot, add the coconut oil. Carefully place the beef pieces in the pot in a single layer and cook for 5-7 minutes, turning occasionally, until browned on all sides. Work in batches if necessary to avoid overcrowding. Remove the beef and set it aside on a plate.
3. Add the chopped onion to the pot and sauté for 3-4 minutes, stirring occasionally, until softened and translucent. Scrape up any browned bits from the bottom of the pot.
4. Stir in the diced tomatoes, sea salt, black pepper, curry powder, garlic powder, and fresh parsley. Cook for another 5 minutes, allowing the tomatoes to break down and the spices to become fragrant.
5. Pour in the coconut milk, stirring to combine everything. Add the cauliflower florets, then return the browned beef and any accumulated juices to the pot. Give it all a good stir.
6. Secure the lid, ensuring the steam release handle is set to the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 25 minutes at high pressure.
7. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10-15 minutes before performing a quick release for any remaining pressure.
8. Carefully open the lid. Stir the curry and transfer it to a serving dish. Serve warm over rice or with naan bread.
Nutritional Information
• Per Serving: Calories 526 | Total Fats 33.2g | Net Carbs: 8.8g | Protein: 48.7g | Fiber: 3.3g
Pro Tips
• For a deeper, richer flavor, ensure the beef is well-browned on all sides. Don’t overcrowd the pot; sear in batches if needed.
• If your final curry is thinner than you’d like, make a slurry with 1 tbsp cornstarch and 2 tbsp cold water. Stir it into the curry on ‘Sauté’ mode until it thickens.
• This curry tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Adjust the spice level to your liking by adding a pinch of red pepper flakes or a sliced chili pepper along with the onions.
FAQ
Q: What is the best cut of beef for this Instant Pot curry
A: A tough cut of beef like a chuck roast or rump roast is ideal for this recipe. The Instant Pot’s pressure cooking method excels at breaking down tougher cuts, resulting in melt-in-your-mouth tender beef.
Q: How can I make this beef curry spicier
A: To increase the heat, you can add a pinch of red pepper flakes or a sliced chili pepper when you sauté the onions and other spices. Adjust the amount to your personal preference for spice.
Q: What should I do if my curry sauce is too thin
A: If you prefer a thicker sauce, you can easily thicken it after pressure cooking. Set the Instant Pot to ‘Sauté’ mode, mix a slurry of 1 tablespoon of cornstarch with 2 tablespoons of cold water, and stir it into the curry until it reaches your desired consistency.
Q: Can I make this beef curry ahead of time
A: Yes, this curry is perfect for meal prep. In fact, the flavor often improves the next day as the spices meld together. You can store leftovers in an airtight container in the refrigerator for up to 4 days.
