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Instant Pot Indian Ground Mushroom Beef Curry with Kale & Peas
Course
Main Course
Cuisine
Indian
Keyword
beef, Indian Ground Mushroom Beef Curry with Kale & Peas, mushrooms
Prep Time
35
minutes
minutes
Cook Time
28
minutes
minutes
Total Time
1
hour
hour
3
minutes
minutes
Servings
6
Calories
813
kcal
Author
Corrie
Ingredients
2
lb
ground beef
48
ounce
crimini mushrooms
whole
16
ounce
crimini mushrooms
sliced
32
ounce
button mushrooms
mushrooms
ground
8
tomatoes
peeled and chopped
2
bunch
kales
finely sliced
1
cup
whole milk Greek yogurt
4
tablespoon
honey
to taste
1
lemon
20
ounce
frozen peas
16
garlic cloves
minced
2
tablespoon
tomato paste
2
bunch
cilantro
chopped
6
tablespoon
vegetable oil
8
onions
chopped
½
teaspoon
ground cloves
½
teaspoon
ground cardamom
1
teaspoon
ground turmeric
2
teaspoon
paprika
3
teaspoon
ground cumin
2
teaspoon
ground coriander
4
teaspoon
garam masala
4
teaspoon
salt
to taste
3
tablespoon
mustard seeds
3
tablespoon
cumin seeds
1
cinnamon stick
1
pinch
fenugreek
dried
Instructions
Turn on the instant pot and select sauté.
Add oil, whole spices and sauté for 30 seconds.
Add green chili, mushrooms, onions, garlic, ginger, tomato paste and sauté for 4 minutes.
Add spices and sauté for 2 minutes.
Add kale, beef, Greek yogurt and sauté for 2 minutes.
Close the lid of the instant pot.
Set instant pot to Manual at high pressure and cook for 20 minutes. Release the pressure naturally through steam vent.
Add honey, lemon juice and garnish with cilantro.
Dish out and serve.
Nutrition
Calories:
813
kcal
|
Carbohydrates:
60
g
|
Protein:
45
g
|
Fat:
49
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
2
g
|
Cholesterol:
107
mg
|
Sodium:
1746
mg
|
Potassium:
3119
mg
|
Fiber:
11
g
|
Sugar:
32
g
|
Vitamin A:
1741
IU
|
Vitamin C:
54
mg
|
Calcium:
226
mg
|
Iron:
10
mg