Instant Pot Curry Beef Stew
The easiest and quickest Instant Pot curry beef stew recipe that yields melt-in-your-mouth beef smothered in a rich, thick tomato curry sauce. Simply dump everything into the pot - no browning or sauce reducing required. {Gluten-Free Adaptable}To make the dish gluten free, replace the soy sauce with tamari and use dry sherry instead of Shaoxing wine.
Servings: 4 servings
Ingredients
Bottom layer
- 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 chili peppers
Middle layer
- 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
Top layer
- 3 tablespoons curry powder (I used S&B curry powder)
- 1/4 teaspoon ground black pepper
- 1 tablespoon sugar
- 1 1/2 teaspoon salt
Serving
- 1 cup frozen green peas (or chopped green beans) (Optional)
- Cilantro , Chopped (or green onion for garnish (Optional)
Instructions
- 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 chili 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.
Notes
- Do not cut off and discard the fatty bits from the beef. Fat keeps the meat juicy while cooking and will melt into the sauce to create that velvety texture.
- Do not use quick release because it might cause splatter. The natural release process will also continue to cook the meat.
- The dish tastes wonderful when it’s fresh, but it tastes even better the day after, once the spices are incorporated further into the sauce. It’d be a great idea to cook it on the weekend and use it as meal prep for the following week.
Nutrition
Serving: 1serving, Calories: 420kcal, Carbohydrates: 23.7g, Protein: 27g, Fat: 24.8g, Saturated Fat: 9.6g, Cholesterol: 88mg, Sodium: 823mg, Potassium: 746mg, Fiber: 5.6g, Sugar: 11.7g, Calcium: 67mg, Iron: 5mg