Instant Pot Beef Curry Recipe – Coconut Milk & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Instant Pot Beef Curry Recipe – Coconut Milk & Spice Blend

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. Especially when it can be made quickly and easily in the Instant Pot! This beef curry is a family favorite – it’s packed with warm spices, tender beef, and a creamy coconut milk sauce. I first made this when I was craving something hearty and flavorful after a long day, and it’s been a regular in my rotation ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot beef curry is a winner for so many reasons. It’s incredibly flavorful, thanks to a beautiful blend of spices and the richness of coconut milk. The Instant Pot makes it unbelievably quick – seriously, dinner on the table in under 30 minutes! Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s the perfect weeknight meal that doesn’t compromise on taste.

Ingredients

Here’s what you’ll need to make this delicious beef curry:

• 2 tablespoons coconut oil
• 1 teaspoon black mustard seeds
• 1 onion, diced
• 1 Serrano pepper or green chili, finely chopped (adjust to your spice preference!)
• 20 curry leaves
• 3 teaspoons minced garlic
• 1 teaspoon minced ginger
• 2 teaspoons meat masala
• 1.5 teaspoons salt (or to taste)
• 1 teaspoon coriander powder
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 0.5 teaspoon turmeric
• 1 pound ground beef
• 3 carrots, chopped
• 1 potato, chopped
• 0.25 cup water (60ml)
• 1 (13.5-ounce) can full-fat coconut milk (about 400ml)

Ingredient Notes

Let’s talk about a few key ingredients to really make this curry shine:

• Meat Masala: This is a fantastic spice blend that forms the base of the curry’s flavor. You can find it at most Indian grocery stores, or online. Different brands will have slightly different flavor profiles, so feel free to experiment!
• Full-Fat Coconut Milk: Don’t skimp on the fat here! Full-fat coconut milk creates the creamiest, most flavorful sauce. The fat really carries the spices beautifully.
• Curry Leaves: These little leaves add a unique, citrusy aroma that’s essential in South Indian cooking. If you can find them fresh, that’s amazing! Frozen is a good substitute.
• Spice Blends: Regional variations in spice blends are common. Feel free to add a pinch of garam masala at the end for extra warmth, or a little chili powder if you like things extra spicy. My grandmother always added a tiny bit of fennel seed – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, turn your Instant Pot to the ‘Sauté’ function and add the coconut oil. Once hot, add the mustard seeds. Give them about a minute to pop and sizzle – it’s so satisfying!
2. Next, add the diced onion, Serrano pepper, and curry leaves. Sauté for about 6-7 minutes, until the onions turn a lovely golden brown. This builds a really flavorful base.
3. Stir in the minced garlic and ginger and cook for just 30 seconds, until fragrant. You don’t want to burn the garlic!
4. Now, add the meat masala, salt, coriander powder, black pepper, paprika, and turmeric. Stir well to combine, then add the ground beef. Cook, breaking it up with a spoon, until it’s browned all over.
5. Add the chopped carrots and potatoes, then pour in the water. Give everything a good stir.
6. Secure the lid on the Instant Pot, making sure the valve is set to ‘Sealing’. Pressure cook on high for 4 minutes.
7. Once the cooking time is up, do a quick release of the remaining pressure. Carefully open the lid.
8. Stir in the full-fat coconut milk and simmer for 2 minutes, allowing the flavors to meld together.
9. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the Instant Pot when browning the beef. Work in batches if necessary.
• If you don’t have an Instant Pot, you can make this curry on the stovetop! Sauté the ingredients as directed, then simmer in a pot with enough water to cover the beef and vegetables for about 45-60 minutes, or until the beef is tender.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Spice Level: For a milder curry, remove the seeds from the Serrano pepper or use a milder chili. For a hotter curry, leave the seeds in or add a pinch of cayenne pepper.
• Festival Adaptations: This curry is wonderful for special occasions! It’s often served during Onam (a harvest festival in Kerala) and Diwali (the festival of lights).
• Pressure Cooking vs. Stovetop: As mentioned earlier, this recipe works beautifully on the stovetop if you don’t have an Instant Pot.

Serving Suggestions

This beef curry is fantastic served with:

• Steaming hot basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip) to cool things down
• A simple cucumber and tomato salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This curry also freezes well! Store in a freezer-safe container for up to 2 months.

FAQs

1. What type of ground beef works best in this curry?

I usually use 80/20 ground beef for a good balance of flavor and texture. You can use leaner beef if you prefer, but it might not be as tender.

2. Can I use a different type of chili pepper instead of Serrano?

Absolutely! Jalapeños, Thai green chilies, or even a pinch of chili flakes will work. Just adjust the amount to your spice preference.

3. How can I adjust the thickness of the curry sauce?

If the sauce is too thin, simmer it for a few more minutes to allow it to reduce. If it’s too thick, add a splash of water or coconut milk.

4. What is meat masala, and where can I find it?

Meat masala is a blend of spices commonly used in Indian cuisine. You can find it at Indian grocery stores or online retailers like Amazon.

5. Can this curry be made ahead of time?

Yes! You can make the curry a day or two in advance and store it in the refrigerator. The flavors will actually develop even more overnight. Just reheat gently before serving.