Craving a deeply flavorful curry but short on time? Enter this incredible Instant Pot Veal Masala Curry! We’re talking melt-in-your-mouth tender veal simmered in a rich, aromatic sauce bursting with classic masala spices. The beauty of the Instant Pot is that it transforms this traditionally slow-cooked dish into a weeknight wonder, delivering hours of flavor in just 30 minutes. It’s the perfect way to elevate your dinner routine with minimal effort and maximum taste. Get ready to fall in love with this simple, yet sophisticated, curry!
Ingredients
• 2 lbs / 900g veal tenderloin, cut into 1-inch bite-sized pieces
• 1 tbsp olive oil
• 1 medium-sized onion, chopped
• 2 garlic cloves, crushed
• 1 cup / 240g diced tomatoes
• 2 cups / 475ml beef stock
• ½ cup fresh parsley, finely chopped, plus more for garnish
• 1 tsp smoked paprika
• 1 tsp garam masala powder
• 1 tsp salt
• 1 tsp lime zest, freshly grated
• ½ tsp curry powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• Lemon slices, for garnish
Instructions
1. Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the chopped onion and cook for 2-3 minutes until it begins to soften.
2. Add the crushed garlic, smoked paprika, curry powder, coriander, cumin, and garam masala. Stir constantly for 1 minute until the spices are fragrant.
3. Add the veal pieces to the pot, stirring to coat them in the spices. Sauté for 2-3 minutes to lightly brown the meat.
4. Stir in the diced tomatoes, chopped parsley, beef stock, salt, and lime zest. Scrape the bottom of the pot to deglaze any browned bits.
5. Cancel the “Sauté” function. Secure the lid, set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 25 minutes on High Pressure.
6. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to the “Venting” position. Wait for the float valve to drop before opening the lid.
7. Give the curry a final stir. Transfer to a serving dish, garnish with fresh parsley and lemon slices, and serve immediately.
Nutritional Information
• (Per Serving)
• Calories: 462
• Total Fat: 19.8g
• Net Carbs: 4.1g
• Fiber: 1.7g
• Protein: 62.2g
Pro Tips
• For a deeper flavor, take an extra 5 minutes to thoroughly brown the veal pieces on all sides during the sauté step before adding the other .
• To thicken the sauce after cooking, set the Instant Pot to “Sauté” and stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of cold water. Simmer until thickened.
• For a more tender result, allow the pressure to release naturally for 10 minutes before performing a quick release. This helps the meat relax and retain its juices.
• Don’t have veal? This recipe works beautifully with beef stew meat, lamb, or even chicken thighs. Adjust cooking time accordingly (less for chicken, potentially more for tough beef cuts).
FAQ
Q: Can I use a different meat for this masala curry
A: Yes, this recipe works beautifully with beef stew meat, lamb, or chicken thighs. Be sure to adjust the pressure cooking time based on the protein you choose.
Q: How do I make the curry sauce thicker
A: To thicken the sauce, set the Instant Pot to ‘Sauté’ after cooking. Stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of cold water and simmer until it reaches your desired consistency.
Q: What is the secret to getting the most tender veal
A: For the most tender result, allow the pressure to release naturally for 10 minutes after the cooking cycle is complete before performing a quick release. This helps the meat relax and retain its juices.
Q: How long does this veal curry take to cook
A: This is a quick weeknight meal. The active pressure cooking time is 25 minutes, with the total time from start to finish being around 30 minutes.
