Instant Pot Beef Curry = Low Effort, Maximum Flavor
A quick & easy dairy free family dinner
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Hey, it’s Rebecca.
This week’s recipe is a game-changer.
Here’s what’s coming up…
A rich, flavorful beef curry, made in the Instant Pot in a fraction of the time. No standing over the stove, no complicated steps—just tender, fall-apart beef in a tasty, gently-spiced sauce.
Plus, if you’ve ever struggled with too much liquid in Instant Pot meals (been there!), I’ve got a simple fix that makes all the difference. I’ll also show you my favorite pre-mixed curry powder that saves time without sacrificing flavor.
Get the recipe + all the tips below.
Happy cooking!
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✨ Instant Pot Pro Tip:
If you’ve ever ended up with too much liquid in your Instant Pot meals, try using less liquid than you think you need. Don’t be afraid of the burn notice. You do need some liquid, but don’t go overboard. In a 6-quart (5.7L) IP* you need 1 cup (240ml) liquid in the bottom.
Since the Instant Pot traps moisture, you don’t get as much evaporation as with stovetop cooking.
For this beef curry, a little liquid goes a long way!
If you do ever end up with too much liquid, a simple cornstarch slurry and a couple of minutes on the sauté setting will help thicken it up!
» If you haven’t got an instant pot yet, where have you been? It is hands-down the best gadget I’ve bought for my kitchen in years! Get one!
Got more Instant Pot questions? Ask me in the comments!
✨ Spice Blend Shortcut:
Want that deep, rich curry flavor without using store-bought pastes or measuring out a dozen spices?
My absolute favourite pre-mixed garam masala blend, that works perfectly in this recipe, is by Rajah Spices. It’s got just the right balance of warmth and depth and I recommend you try it!
👉 Check it out here: Garam Masala spice blend by Rajah*
✨ Another Recipe to Try:
If you love beef recipes, you’ll also like this Slow Cooker Beef Goulash. I love to make it—it’s warming, rich, and naturally dairy-free!
Another great use of the Instant Pot (yes, you can slow cook in it!), is perfect for those days when you want to set it and forget it.
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Instant Pot Beef Curry
I’ve got to be honest with you from the outset. As far as curries and spices go, this is a pretty tame one spice-wise.
My mother-in-law grew up eating real Ethiopian curry—the kind of stuff that can blow your head off with the heat.
I, on the other hand, cannot handle hot hot spice, and neither can my kids.
The old saying goes ‘if you can’t handle the heat, get out the kitchen’.
But I say ‘If you can’t handle the heat, tone it down a bit!’.
So that’s what I did. Hope you love it!
Serves 4
Tools:
Sharp knife
Cutting board
Ingredients:
1 tablespoon coconut oil
1 kg diced beef (2lb 3oz)
Salt and black pepper
1 onion, diced
1 red bell pepper, sliced
2 cloves garlic, minced
1 thumb-sized piece fresh ginger (I use frozen for convenience)
⅓ cup tikka or garam masala curry paste (approx 100g) or 1-2 tablespoons Rajah garam masala blend* (Use less for a less spicy curry)
1 beef stock/bouillon cube
¼ cup water
1/2 cup coconut milk (approx 120ml)
400 grams spinach, fresh or frozen (14oz)
fresh coriander/cilantro, to garnish
Find the full recipe instructions here →
Notes
Beef Choice For the best results, use chuck steak, brisket, or stewing beef, as these cuts become tender and flavorful when pressure cooked. Avoid lean cuts like sirloin, as they can turn out dry and tough.
Spice Level The heat level can be easily adjusted to suit your taste. Increase or decrease the amount you add to suit your needs - the recipe as I’ve written it with Tikka Masala curry paste is mild. Try a spicier curry paste or use more garam masala spice blend to make it more spicy.
To Thicken If the curry is too thin after pressure cooking, you can:
Use a cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp water and stir in while simmering on ‘Sauté’ mode).
Let it reduce naturally by simmering for a few minutes after pressure cooking.
Serve with basmati rice and naan bread.
Make-Ahead & Storage
Make-Ahead: The flavours develop even more after a day in the fridge, making it perfect for meal prep.
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months.
Reheating: Warm on the stove over low heat or use the Instant Pot’s ‘Sauté’ mode. If reheating from frozen, thaw overnight in the fridge for best results.
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