Pressure Cooker Beef Curry Recipe

Introduction

This pressure cooker beef curry is a flavorful and comforting dish, perfect for a hearty meal any day of the week. Tender chunks of beef simmer in a rich blend of spices and tomatoes, creating a delicious sauce that pairs wonderfully with naan or rice.

Ingredients

• 2 tbsp sunflower oil
• 500g beef, stewing or braising steak
• 1 tbsp butter
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 thumb-sized piece ginger, finely grated
• ¼ tsp hot chilli powder
• 1 tsp turmeric
• 2 tsp ground coriander
• 3 cardamom pods, crushed
• 400g can chopped tomatoes
• 500ml beef stock
• 1 tsp caster sugar
• 2 tsp garam masala
• 2 tbsp double cream (optional)
• ½ small bunch of coriander, roughly chopped
• Naan bread or rice, to serve

Instructions

1. Step 1: Heat 1 tablespoon of the sunflower oil in a pressure cooker. Season the beef and fry it in batches for 5-8 minutes, turning occasionally until evenly browned. Remove the beef and set aside on a plate.
2. Step 2: Add the remaining oil and butter to the pressure cooker. Fry the chopped onion gently for about 10 minutes until golden brown and caramelised. Then add the crushed garlic, grated ginger, hot chilli powder, turmeric, ground coriander, and crushed cardamom pods. Fry for 2 minutes to release their aromas.
3. Step 3: Stir the browned beef back into the spices and cook for 1 minute to coat the meat thoroughly.
4. Step 4: Pour in the chopped tomatoes, beef stock, and caster sugar. Bring the mixture to a simmer. Lock the lid onto the pressure cooker and bring up to high pressure.
5. Step 5: Cook under high pressure for 15 minutes, then turn off the heat and allow the pressure to drop naturally. Check the sauce and stir; add a little water if it feels too thick.
6. Step 6: Lock the lid back onto the cooker and cook for a further 10 minutes at high pressure. Let the pressure drop naturally again. Test the beef for tenderness—it may need an additional 5 minutes depending on the cut.
7. Step 7: Remove the cooker from the heat. Stir through the garam masala and double cream if using. Season to taste with salt and pepper. Scatter over the chopped coriander.
8. Step 8: Serve hot with naan bread or rice for a satisfying meal.

Tips & Variations

• For a richer flavor, marinate the beef in a little yogurt and spices for an hour before cooking.
• Adjust the heat by reducing or increasing the chilli powder to suit your preference.
• Adding vegetables such as potatoes or peas toward the end of cooking can make the curry more substantial.
• Double cream is optional but adds a smooth, luxurious finish to the curry.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef?

Yes, cuts suitable for slow cooking or braising such as chuck or brisket work best as they become tender and flavorful during pressure cooking.

Is it possible to make this curry without a pressure cooker?

Absolutely. Cook the beef gently in a heavy pot on the stove, simmering for 1.5 to 2 hours until tender, following the same steps for the sauce.

Pressure Cooker Beef Curry Recipe

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★★★★★

4.8 from 684 reviews

• Author: Luna
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

A rich and flavorful pressure cooker beef curry featuring tender chunks of stewing beef simmered in a spiced tomato and stock sauce, perfectly balanced with aromatic Indian spices and finished with fresh coriander and optional cream. Ideal for a comforting and hearty meal served with naan bread or rice.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tbsp sunflower oil
• 500g beef (stewing or braising steak), cut into chunks
• 1 tbsp butter
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 thumb-sized piece ginger, finely grated
• ¼ tsp hot chilli powder
• 1 tsp turmeric powder
• 2 tsp ground coriander
• 3 cardamom pods, crushed
• 400g can chopped tomatoes
• 500ml beef stock
• 1 tsp caster sugar
• 2 tsp garam masala
• 2 tbsp double cream (optional)
• ½ small bunch coriander, roughly chopped
• Naan bread or rice, to serve

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Instructions

1. Brown the Beef: Heat 1 tbsp of sunflower oil in a pressure cooker over medium-high heat. Season the beef chunks with salt and pepper, then fry them in batches for 5-8 minutes, turning occasionally, until evenly browned on all sides. Remove the browned beef and set aside on a plate.
2. Caramelize Onions and Fry Spices: Add the remaining oil and the butter to the pressure cooker. Fry the chopped onion gently for about 10 minutes until it becomes golden brown and caramelised. Add the crushed garlic, grated ginger, hot chilli powder, turmeric, ground coriander, and crushed cardamom pods. Fry this spice mixture for 2 minutes, stirring continuously to release the aromas.
3. Combine Beef and Liquids: Return the browned beef to the cooker and stir well to coat the meat with the spiced onion mixture. Add the canned chopped tomatoes, beef stock, and caster sugar. Stir everything together and bring the liquid to a simmer.
4. First Pressure Cook: Lock the lid securely onto the pressure cooker and bring to high pressure. Cook for 15 minutes on high pressure, then turn off the heat and allow the pressure to drop naturally.
5. Adjust Sauce and Second Pressure Cook: Open the lid and stir the curry. If the sauce is already thick, add a bit of water to loosen it. Lock the lid back in place and bring the cooker back to high pressure for another 10 minutes. After this, turn off the heat and let the pressure drop naturally once more.
6. Check Tenderness and Final Cooking: Open the lid and check if the beef is tender. Depending on the cut, it might require an additional 5 minutes of cooking under pressure. If so, lock the lid and cook for 5 more minutes at high pressure, then release naturally.
7. Finish the Curry: Remove the cooker from heat, stir in the garam masala and double cream if using. Taste and adjust seasoning as needed with salt and pepper.
8. Serve: Scatter the chopped fresh coriander over the curry. Serve hot with naan bread or steamed rice for a complete and satisfying meal.

Notes

• You can substitute beef with lamb or goat for a different flavor.
• Double cream is optional but adds richness and mellows the spices.
• If you don’t have a pressure cooker, the curry can be slow-cooked for 2-3 hours until tender.
• Adjust the chili powder quantity according to your preferred spice level.
• For a thicker sauce, let the curry simmer uncovered for a few minutes after pressure cooking.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Instant Pot
• Cuisine: Indian

Keywords: beef curry, pressure cooker recipe, Indian curry, spiced beef stew, easy beef curry