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Instant Pot Beef Curry
This curry's rich and complex flavors portray the very best of beef and spices!
Course
Main Course
Cuisine
Indian
Keyword
beef, ghee, Indian Punjabi Beef Curry, yogurt
Prep Time
15
minutes
minutes
Cook Time
19
minutes
minutes
Total Time
34
minutes
minutes
Servings
8
Calories
306
kcal
Author
Corrie
Ingredients
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
Instructions
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!
Nutrition
Calories:
306
kcal
|
Carbohydrates:
23
g
|
Protein:
4
g
|
Fat:
24
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
33
mg
|
Sodium:
73
mg
|
Potassium:
530
mg
|
Fiber:
6
g
|
Sugar:
9
g
|
Vitamin A:
884
IU
|
Vitamin C:
25
mg
|
Calcium:
131
mg
|
Iron:
2
mg