This Instant Pot Curry is packed with flavor and spice. The secret is in the base – the Masala Paste, which is easy to make and requires just blending up ingredients.
The recipe is very slightly adapted by Pinch of Yum (parsley instead of coriander, slight adjustments with spices). I also used half the recipe for one curry while she uses ¼ cup to turn it into a sauce. I’ve included the half recipe amounts and directions here which is exactly what you’ll need to make the curry. If you want to double it, she says it keeps in the fridge for a week and has other ideas of what you can use it for here.
I’ve included both directions to make it in an Instant Pot and on the stove. The Instant Pot will obviously cut out a lot of time and requires minimal hands on / watch time. But it is still a recipe that requires foresight. Even in the Instant Pot it’ll take one and a half hours (about 30 minutes of those will be hands on time), as it takes time for it to come to pressure and it involves a few different stops and starts. You may find that the sauce is thicker when cooked on the stove. I find that because the Instant Pot is sealed and does create steam, sauces come out less thick than they do on the stove.
I added just carrots to the curry, but you can add potato or sweet potatoes of you want as well. Peel and dice them into medium chunks and add them to the curry when you add the carrots.
You can serve it with either more vegetable in the actual curry (potato or sweet potato) or rice like I did here. I made the rice using the pot in pot method inside the Instant Pot, but you can make it on the stove if that’s easier for you or you don’t have a heat proof dish that fits inside the Instant Pot. Rice happens to be one of my favorite things to make in an Instant Pot (game changing) so I prefer doing it all together. If you are cooking rice on the stove, add the vegetables at the same place as directed and cook on high pressure for 5 minutes (or as long as regularly takes you to cook vegetable chunks).
Instant Pot Beef Curry
- 1 onion roughly chopped
- 3 garlic cloves
- 2 tbsp garam masala
- 1/2 tbsp turmeric
- 1/2 tbsp cumin
- 1/2 tsp cayenne powder
- 1 tsp Salt
- 1 tsp cloves
- handful fresh parsley
- 2 tbsp Almonds
- 1/2 lemon juiced
- 1 tsp olive oil
- 1 kg Beef Goulash
- 1 can crushed tomatoes
- 1 can coconut milk
- 2 carrots peeled and sliced
- Basmati Rice
- fresh parsley
- Add all the masala paste ingredients to a blender and blitz into a paste.
Beef Curry - Instant Pot
- Turn the Instant Pot onto Sauté mode and add the olive oil. Allow for it to warm up and then add in the masala paste. Saute for 3 minutes until fragrant. Towards the end of the 3 minutes, little bits may stick to the bottom, you’ll be able to scrape them off easily once you add the crushed tomatoes.
- Stir in the crushed tomatoes and cook on sauté for 2 minutes.
- Add in the coconut milk and cook on sauté for another minute.
- Add in the beef goulash and cook on sauté for 10 minutes. Stirring occasionally.
- Cancel the Sauté mode to switch the Instant Pot off.
- Place the lid onto the Instant Pot, making sure the valve is in the sealed position and cook on manual High Pressure for 30 minutes. The Instant Pot does take a while to come up to pressure. When the 30 minutes are done use the quick release by pushing the valve into the open position (take care not to put your hand over the vent so you don’t get burnt). It will take a few minutes to release and is safe to open once the valve has completely dropped.
- Open the lid and taste the meat and sauce so you can adjust the seasoning if need be (I usually add a little more salt and a pinch of cayenne).
- Add the carrots to the beef mixture (if you are adding potatoes or sweet potatoes, add them now too).
- Place the steaming rack on top of the curry (it will sit above it)
- Rinse 1 cup of rice well, and add it to an oven proof dish (I used a Pyrex dish that fits into the Instant Pot) along with 1 cup of water and ¾ tsp salt. Do not cover that dish.
- Place the dish with the rice on top of the steaming rack and place the lid of the Instant Pot onto the Instant Pot, and make sure the pressure valve is sealed. Cook on manual High Pressure for 4 minutes. The Instant Pot will take a few minutes to come up to pressure.
- When the pressure cooking is complete the Instant Pot will beep to notify you. Let it use natural release for 10 minutes (it has a timer which will start timing as soon as it’s done the 4-minute pressure cook). After 10 minutes, move the steam release vent up to release the remaining pressure. Once the float valve has dropped, open the lid.
- Using gloves or a cloth, remove the dish with the rice and the steaming rack. The bottom of the dish and steaming rack will be dirty as it’s been sitting on the curry, so place it on some newspaper or a heat proof plate for easier clean up.
- Fluff the rice with a fork and season to taste.
- Serve the curry with rice and some fresh parsley.
Beef Curry - Stove Top
- Add olive oil to a large pot and heat on low. Add in the masala paste and sauté for 3 minutes until fragrant. Towards the end of the 3 minutes little bits may stick to the bottom, you’ll be able to scrape them off easily once you add the crushed tomatoes.
- Stir in the crushed tomatoes and cook for 2 minutes.
- Add in the coconut milk and cook for another minute.
- Add in the beef goulash and cook on medium heat until the mixture is bubbling.
- Cover with a lid and turn down the heat to low. Cook for 1 ½ - 2 hours until the goulash is fully cooked and softened. Check on the curry every now and again to stir and make sure it doesn’t boil over or boil out.
- Depending on how soft / hard you want your carrots (or potatoes/ sweet potatoes) either add them into the pot when the goulash goes in (softer veg), or wait 30-45 minutes and then add them in (crunchier veg).
- Just before the curry is ready, make your rice according to the package instructions.