Instant Pot Beef Curry

This is the best Beef Curry recipe and you can make in in the Instant Pot in less than 20 minutes!

Beef cubes in red curry sauce topped with bay leaves and red chili pepper

It is a very easy homemade Punjabi beef curry which boosts the depths of flavors. It is an Indian dish but is cooked all over the world.

This Instant Pot Indian Beef Curry is healthy and very easy to make.

How to serve

Serve with Jasmine Rice or Brown Rice for a complete meal.

Instant Pot Curry Recipes

Instant Pot Vegetarian Curry

Instant Pot Chicken Curry

Instant Pot Lentil Curry

Instant Pot Japanese Curry

Instant Pot Beef Curry

This curry's rich and complex flavors portray the very best of beef and spices!
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: beef, ghee, Indian Punjabi Beef Curry, yogurt
Prep Time: 15 minutes
Cook Time: 19 minutes
Total Time: 34 minutes
Servings: 8
Author: Corrie


  • 2 lb boneless beef chuck roast cut into cubes
  • 8 onions chopped
  • 6 tomatoes chopped
  • 3 tablespoon garlic paste
  • 1 cup yogurt
  • ½ cup cilantro leaves
  • 6 tablespoon ghee
  • 6 tablespoon vegetable oil
  • 4 cup water
  • 1 teaspoon ground turmeric
  • 2 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 2 teaspoon garam masala
  • salt to taste
  • 8 cardamoms
  • 4 star anise
  • 12 cloves
  • 50 black peppercorns
  • 4 cinnamons cut into one inch-piece each
  • 2 bay leaves
  • 3 tablespoon ginger paste
  • 2 green chilies halved


  • Put ghee and whole spices in the inner pot of Instant pot. Select “Sauté”.
  • After 30 seconds, add chopped onions, ginger, garlic and green chili in the Instant pot.
  • Sauté for 4 minutes and add chopped tomatoes and spices.
  • Then, sauté for 2 minutes and add beef and yogurt.
  • Again, sauté for 2 minutes and add water.
  • Press “Cancel” and close the lid.
  • Cook on high pressure for 10 minutes.
  • When cooking time is complete, wait for a natural pressure release.
  • Dish out and garnish with cilantro.
  • Serve and enjoy!


Calories: 306kcal Carbohydrates: 23g Protein: 4g Fat: 24g Saturated Fat: 16g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 33mg Sodium: 73mg Potassium: 530mg Fiber: 6g Sugar: 9g Vitamin A: 884IU Vitamin C: 25mg Calcium: 131mg Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

6 thoughts on “Instant Pot Beef Curry

  1. This looks wonderful and I really want to try it. However, the recipe needs some fine tuning. In the instructions you say to add ginger and green Chile, but those aren’t listed in the ingredients. In the ingredients list you say 6 tsp spices... which spices?? And when do you add the ghee? I hope you can answer these questions so I can try this out. Thank you!

  2. Hi Corrie,
    Your recipes look fabulous. I love Indian food so finding your blog is incredible
    luck. I clicked on the recipe Indian Punjabi Beef Curry. The fist ingredient is 2#
    of beef. You do not say anything about the size of beef that is necessary to go
    into the pot.. I have never made this dish so I am not familiar with what stovetop
    recipes call for. I think that the recipe would call for cubed pieces of beef. But
    there are no instructions regarding the size. Also,what cut of beef do you
    recommend? Beef chuck? Beef short ribs? Can you be more specific, please.
    Thank you.

    1. I had the same question Maria, so I searched for other recipes. They call for beef chuck (or lamb) cut into 1/2” cubes.

      1. It’s a beef curry recipe that’s why beef is used in this recipe. Now I have mentioned about the use of beef chuck roast in the recipe.

    2. Now I have mentioned about the cut and size of beef in the recipe. Thanks for your appreciation for my blog.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating