Instant Pot Beef Madras
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 600 g diced stewing steak or braising steak (all visible fat removed)
- • 2 medium onions (peeled and chopped)
- • 4 cloves of garlic (peeled and crushed)
- • 3 cm (1 inch) piece of root ginger (peeled and finely grated)
- • 1 medium green chilli (seeds left in and finely chopped (approx 8g))
- • 1 tsp mild chilli powder
- • 1 tsp ground turmeric
- • 2 tsp ground cumin
- • 2 tsp ground coriander
- • 1 tbsp garam masala
- • 1/2 tsp ground cinnamon
- • 400 g tin chopped tomatoes
- • 2 tbsp tomato puree
- • 1 beef stock cube
- • 250 ml boiling water
- • 3 tbsp cider vinegar
- • 1 tsp salt
- • 1 tsp white granulated sweetener
- • low-calorie cooking spray
- • a few fresh coriander leaves, stalks removed and roughly chopped, to garnish (optional)
Preparation Steps
Spray the inside of the Instant Pot with low calorie cooking spray and turn on to sauté.
Add the onion, garlic, ginger and green chilli and sauté gently for 5 - 10 minutes, stirring, until softened and golden.
Add the beef, chilli powder, turmeric, cumin, ground coriander, garam masala and cinnamon to the Instant Pot. Stir together and sauté gently for 2-3 minutes to seal the beef on all sides.
Dissolve the stock cube in the boiling water. Add the tomatoes, tomato puree, beef stock, vinegar, salt and sweetener to the pot and stir until well mixed. Close the lid and lock. Set to pressure cook, high, and set the timer for 30 minutes. After 30 minutes cooking, release the pressure using natural pressure release. When the float valve has gone down, open the lid.
If the sauce needs reducing further to thicken it, sauté with the lid off for about 5 minutes or until thickened. The curry will be ready when the beef is tender, and the sauce has thickened.
Serve sprinkled with chopped coriander leaves if wished and serve with some basmati rice or other accompaniments of your choice.