Instant Pot beef Curry
The more I use the Instant Pot, the more I appreciate being able to easily use different cooking techniques without doing more washing up. Recently I’ve used it a few times to make curries and uncovered the left-right-left of Instant Pot cookery: saute - pressure cook - saute.
The first saute browns onions and meat, making sure you don’t have anemic dish. The pressure cooking tenderises meat and results in a great sauce texture from the onions. A final saute then reduced the liquid content to get the right final consistency.
You will need
For the beef curry
- A big hanfdul of beef stewing steak cut into 1cm chunks
- An onion, roughly chopped
- A tablespoon of garlic (I used a frozen block)
- A tablespoon of ginger (and another block)
- 4 blocks of frozen spinach
- A big handful of baby tomatoes
- A small spoonful of chilli pickle (I used Mr Vikki’s King Naga )
- A couple of naan breads
- A couple of big spoonfuls of plain yoghurt
- A couple of big spoonfuls of mango pickle
- A load of snipped corriader
- Saute the beef, onion, garlic and ginger for about ten minutes
- Stir in the pickle, tomatoes and spinach
- Pressure cook for ten minutes
- Let the pressure out
- Saute for ten minutes
- Grill the naans, smear with mango pickle, top with curry and then more yoghurt
The onions have broken down to a velevety finish, the beef is tender, the spicies come though without screamingy hot.