Instant Pot Indian Beef and Pumpkin Curry
- 2 lb beef boneless, 1-inch cubes
- 2 yellow onions diced
- 2 tomatoes chopped
- 2 tbsp coconut oil
- 1/2 cup coconut cream
- 4 cups pumkin diced fresh
- 4 carrots chopped
- 4 tbsp fish sauce
- 2 tsp ginger freshly grated
- 4 garlic cloves minced
- 2 bay leaves
- 1/2 cup fresh basil leaves chopped
- 6 black peppercorns
- 1 tsp cumin seeds
- 1 black cardamom
- 6 cloves
- 2 tsp ground cumin
- 2 tsp cardamom
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 2 tbsp curry powder
- salt to taste
Add tomatoes, onion and garlic in a blender and blend until the vegetables turn into a smooth puree.
Meanwhile, add oil and other spices in the inner pot of Instant pot. Select “Sauté”.
After 30 seconds, add chopped onions, green chili, ginger and garlic.
Sauté for about 4 minutes and add chopped tomatoes, carrots, coconut oil, fish sauce and spices.
Sauté for about 2 minutes and add beef.
Again, sauté for about 2 minutes and add water.
Press “Cancel” and close the lid of Instant pot.
Press “Manual” button and cook for about 5 minutes on HIGH pressure.
Release the pressure manually through the steam vent and open the lid.
Dish out and garnish with basil leaves.
Serve and enjoy!
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