Instant Pot Curry Beef Stew
A delicious and authentic soups and broths recipe for Instant Pot Curry Beef Stew, prepared with traditional seasonings and techniques.
Ingredients
- • 1 can (14.5 oz / 411g) tomatoes (, diced)
- • 2 tablespoons Shaoxing wine ((or dry sherry))
- • 2 tablespoons light soy sauce ((or soy sauce))
- • 1 tablespoon minced ginger
- • 3 cloves garlic (, minced)
- • 1 bay leaf
- • 2 dried chilli peppers
- • 1/2 medium-sized yellow onion (, sliced)
- • 1 to 1.5 lbs (450 to 600 g) beef chuck roast (, cut into 1” (2 cm) cubes (*Footnote 1))
- • 2 tablespoons tomato paste
- • 3 tablespoons curry powder ((I used S&B curry powder))
- • 1/4 teaspoon ground black pepper
- • 1 tablespoon sugar
- • 1 1/2 teaspoon salt
- • 1 cup frozen green peas ((or chopped green beans) (Optional))
- • Fresh Coriander (, Chopped (or spring onions for garnish (Optional))
Preparation Steps
Add all the ingredients listed under “Bottom layer” above into the Instant Pot. Stir to mix well.
Spread the onion into a single layer on top of the Bottom layer. Add the beef chunks on top of the onion without overlapping. Smear tomato paste onto the beef as evenly as possible.
Sprinkle all the “top layer” ingredients onto the beef as evenly as possible.
Seal the Instant Pot. Cook on Manual at high pressure for 30 minutes. Use natural release when done. (*Footnote 1)
(Optional) Add the green peas. Turn on the saute function and let simmer for 2 minutes (your Instant Pot will probably display “pre-heating”, but it’s OK as long as the green peas are heated through). You will need a longer cooking time if using fresh peas or fresh green beans.
Taste the beef and adjust seasoning by adding more salt if needed. Remove the bay leaves and the chilli peppers and discard them. Stir everything to mix well. You can store the beef curry in an airtight container in the fridge for 3 to 4 days, or serve directly. (*Footnote 3)
Add the garnish if using. Serve hot over steamed rice as a main dish.