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Instant Pot Indian Beef and Pumpkin Curry
Course
Main Course
Cuisine
Indian
Keyword
beef, coconut cream, Indian Beef and Pumpkin Curry
Prep Time
10
minutes
minutes
Cook Time
14
minutes
minutes
Total Time
24
minutes
minutes
Servings
6
Calories
556
kcal
Author
Corrie
Ingredients
2
lb
beef
boneless, 1-inch cubes
2
yellow onions
diced
2
tomatoes
chopped
2
tablespoon
coconut oil
½
cup
coconut cream
4
cups
pumkin
diced fresh
4
carrots
chopped
4
tablespoon
fish sauce
2
teaspoon
ginger
freshly grated
4
garlic cloves
minced
2
bay leaves
½
cup
fresh basil leaves
chopped
6
black peppercorns
1
teaspoon
cumin seeds
1
black cardamom
6
cloves
2
teaspoon
ground cumin
2
teaspoon
cardamom
2
teaspoon
ground coriander
2
teaspoon
ground turmeric
2
tablespoon
curry powder
salt
to taste
Instructions
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!
Nutrition
Calories:
556
kcal
|
Carbohydrates:
15
g
|
Protein:
29
g
|
Fat:
43
g
|
Saturated Fat:
22
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
2
g
|
Cholesterol:
107
mg
|
Sodium:
1080
mg
|
Potassium:
894
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
7279
IU
|
Vitamin C:
13
mg
|
Calcium:
98
mg
|
Iron:
6
mg