Instant Pot Indian Beef & Pumpkin Curry
- 2 lb beef boneless
- 2 yellow onions sliced
- 2 tomatoes
- 2 tbsp coconut oil
- 1/2 cup coconut cream
- 4 cups pumkin diced
- 4 carrots chopped
- 4 tbsp fish sauce
- 2 tsp ginger 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 round cumin
- 2 tsp cardamom
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 2 tbsp curry powder
Take a blender and add tomatoes, garlic and onions.
Blend until a smooth mixture is formed.
Turn on the instant pot and select sauté.
Add oil, whole spices and sauté for 30 seconds.
Add onions, green chili, garlic, ginger and sauté for 4 minutes.
Add tomatoes, coconut oil, carrots, fish sauce, spices and sauté for 2 minutes.
Add beef, water and sauté for 2 minutes.
Close the lid of the instant pot.
Set instant pot to Manual at high pressure and cook for 5 minutes. Release the pressure naturally through steam vent.
Serve hot and garnish it basil leaves.
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