Easy Instant Pot Beef Curry

This easy Instant Pot beef curry is a cozy, fuss-free one-pot dinner that delivers rich flavor with minimal effort. It’s made with pantry staples like potatoes, carrots, and curry powder, along with tender stewing beef and a touch of creamy coconut milk.

This Instant Pot beef curry is a fast, one-pot dinner with rich flavor and hearty ingredients. It’s a comforting dish that blends warming Indian-inspired spices with everyday pantry staples.

The Instant Pot / pressure cooker tenderizes the beef and infuses the sauce with depth in under an hour—without the need for constant stirring or simmering on the stovetop.

The combination of beef, root vegetables, and coconut milk creates a rich, well-rounded sauce with natural depth. The curry powder adds warmth and complexity without needing an elaborate spice blend, while the potatoes and carrots soften and break down during cooking to help thicken the sauce so a lovely rich texture.

Jump to:

• Ingredients
• Equipment: Electric or Stovetop Pressure Cooker
• How to make Instant Pot Beef Curry
• Variations and Substitutions
• Serving Suggestion
• Related
• Recipe
• Comments

Ingredients

Stewing beef – Well-marbled cuts like chuck provide tenderness under pressure but leaner cuts also work well in a stew-based recipe under pressure.

Potatoes – Thicken the sauce and add bulk; use waxy types like Yukon Gold to hold shape.

Carrots – Add sweetness and texture; slice into even rounds for consistent cooking.

Garlic, ginger, and jalapeño - form the aromatic base of the curry, adding depth, brightness, and gentle heat.

Curry powder – Core spice blend that does the heavy lifting. The flavor of the curry will depend a lot on the flavor of the curry powder; use a mix you enjoy.

Vegetable oil - For sautéing the vegetables and giving the beef a quick initial browning.

Salt – Adjust to taste after cooking.

Coconut milk – Adds creaminess and a touch of sweetness to balance the spice; full-fat canned milk gives best results.

No sodium bouillon – Deepens flavor without excess salt; choose a clean, high-quality brand.

Lime juice - finish with fresh squeezed lime juice to make the other flavors pop.

Equipment: Electric or Stovetop Pressure Cooker

Electric Pressure Cooker (e.g., Instant Pot)

• Pros: Hands-off, programmable, maintains pressure automatically, and includes sauté function.
• Follow recipe as written: Follow the recipe exactly. Use Sauté mode for browning and aromatics, then switch to Pressure Cook (High) for 35 minutes with a 10-minute natural release.

Stovetop Pressure Cooker

• Pros: Heats up faster, browns better and builds pressure more quickly, ideal for experienced cooks.
• Recipe adjustments:
  • After browning aromatics and beef, bring to high pressure over medium-high heat.
  • Reduce heat to maintain pressure and cook for 25–30 minutes (slightly less than electric).
  • Use natural release for at least 10 minutes before manually releasing any remaining pressure.

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Other Basic Equipment

• Cutting board + sharp knife – For prepping vegetables and meat.
• Wooden spoon or silicone spatula – To stir during sautéing.
• Measuring cups and spoons – For broth, coconut milk, and spices.
• Tongs – Optional, for browning beef more precisely.
• Ladle – For serving the finished curry.

How to make Instant Pot Beef Curry

In a large bowl, combine the chopped carrots and potatoes, cut into bite-sized pieces.
On a separate board, cube the stewing beef into even chunks if not pre-cut.
This helps everything cook evenly under pressure.

In a mortar and pestle, combine the garlic, fresh ginger, and jalapeño and pound into a rough paste to release their oils and deepen their flavor.

If you don’t have a mortar and pestle, you can grate, finely mince, or mash them together on a cutting board with the flat side of a knife. The goal is a relatively fine and smooth blended paste.

Set the Instant Pot to Sauté mode.

Add a bit of oil, then brown ¼ to ⅓ of the beef - this is to avoid crowding the pan—this helps the meat sear rather than steam. You don't need to brown all of it either - browning one batch is enough to add another layer of flavor.

For more flavor you can brown all the beef in batches. Let each batch cook for about 5 minutes until browned, then set aside and continue with the next batch. Once all the beef is browned, return it to the pot.

Spoon the garlic, ginger, and jalapeño paste over the beef.
Add the chopped carrots and potatoes then sprinkle in the curry powder and salt. Stir in the bouillon, coconut milk, and 1.5 cups of water. The beef should be about half submerged in liquid.
Mix gently to combine.

Seal the lid and set the Instant Pot to High Pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.

Squeeze in the juice of one lime for a fresh, tangy finish. Stir the curry well and adjust seasoning to taste.

Variations and Substitutions

Make this recipe your own with these flexible swaps:

• Meat options: Use boneless lamb, chicken thighs, or even pork shoulder instead of beef. Adjust pressure cook time accordingly—chicken cooks faster (12–15 minutes).
• Vegetables: Add green beans, peas, or spinach after cooking for more color and variety.
• Spice level: Swap jalapeño for a milder green chili or remove it altogether. Add a pinch of cayenne if you prefer more heat.
• Vegetables: Try sweet potatoes, green peas, cauliflower, or green beans as alternatives.
• No coconut milk? Use a splash of cream or Greek yogurt (after cooking, to avoid curdling) for a different creamy finish.
• Stovetop version: Simmer in a covered pot on low heat for 1.5 to 2 hours, or until the beef is tender.

Serving Suggestion

This dish pairs well with both traditional and modern sides. Here are a few serving ideas:

• Steamed basmati rice or jeera rice (cumin rice)
• Cauliflower rice for a low-carb option
• Warm naan or flaky homemade roti
• A cooling fresh salad for flavor contrast

Leftovers store well in the fridge for up to 4 days and are freezer-friendly making this a great option for meal prep Instant Pot curry.

Related

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