Description
A comforting beef curry with creamy coconut milk and tangy tamarind, made effortlessly in the Instant Pot.
Ingredients
Scale
- 2 lbs beef chuck, cut into chunks
- 1 can (13.5 oz) coconut milk
- 2 tablespoons tamarind paste
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1–2 green chilies, chopped (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Set the Instant Pot to sauté mode and heat a little oil. Add the chopped onion, garlic, and ginger. Cook until the onion is translucent.
- Add the beef chunks and brown on all sides, allowing the rich flavors to develop.
- Stir in the curry powder, turmeric, and optional green chilies. Cook for another minute to let the spices bloom.
- Add the coconut milk, tamarind paste, salt, and pepper. Stir well to combine all the wonderful flavors.
- Seal the Instant Pot lid and set it to high pressure for 35 minutes. This is where the magic happens!
- Once done, allow for natural release for 10 minutes, then quick release any remaining pressure safely.
- Serve hot over cooked rice, garnished with fresh cilantro for that beautiful finishing touch.
Notes
For super tender beef, consider cooking on high pressure for an additional 5 minutes. If you don’t have tamarind paste, fresh lime juice is a good substitute.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg