Pressure Cooker Indian Curry Beef Stew
Updated Jun 24, 2021, Published Oct 25, 2019
Jump to RecipeThis Post May Contain Affiliate Links. Please Read My Disclosure
Pressure Cooker Indian Curry Beef Stew is the perfect dish to warm you on a chilly fall or winter night! This hearty and flavorful stew combines tender beef, aromatic spices, and rich curry flavors, all cooked to perfection in a fraction of the time using your pressure cooker. Serve it with warm naan, fluffy basmati rice, or even a crusty loaf of bread for a comforting, satisfying meal that will become a family favorite!
Hey, all! I’ve got the perfect dish to warm you up when there’s a chill in the air. Best of all, it’s super easy! Pressure Cooker Indian Curry Beef Stew is spicy, hearty and tastes exotic without exotic ingredients or any difficult cooking technique.
How to make Pressure Cooker Indian Curry Beef Stew:
- Start with approximately 2 1/2 pounds of trimmed beef chuck roast cut into approximately 1-inch cubes.
- Brown the beef in batches right in the pressure cooker.
- When browning beef, such as for stew, leave some room around each piece. Crowding beef will cause it to steam instead of brown.
- Add onions, carrots and garlic, seasonings and liquid ingredients such as beef broth and canned diced tomatoes.
- Lock the lid, select “Meat/Stew” and let your pressure cooker do the work.
- Add coconut milk and cornstarch to thicken it up, and you’ve got an amazing, delicious Indian Curry Beef Stew!
Pressure Cooker Indian Curry Beef Stew is super versatile, too! You could also add:
- Potatoes
- Sweet potatoes
- Spinach
- Eggplant
- Bell peppers
- Peas
- Root vegetables such as turnips and rutabagas
A versatile stew for a versatile appliance!
Serve the Pressure Cooker Indian Curry Beef Stew with basmati rice.
Pressure Cooker Indian Curry Beef Stew
Ingredients
- 3 tablespoons canola oil, or coconut oil, as needed, divided
- 2 1/2 pounds trimmed and cubed chuck roast, (start with 3 pounds)
- Salt and freshly ground black pepper
- 1 large onion, thinly sliced vertically
- 1 pound carrots, peeled, halved if large and cut into 2-inch pieces
- 10 large cloves garlic, peeled and sliced (thick is fine)
- 2 tablespoons minced ginger
- 3 tablespoons Madras curry powder
- 1/2 teaspoon cayenne pepper
- 3 cups beef broth
- 1 can (15-ounce) diced tomatoes, undrained
- 1 can (14-ounce) coconut milk
- 1/4 cup corn starch
- 1/2 cup chopped cilantro plus sprigs for garnishing, plus sprigs for garnishing
- Basmati rice, for serving
Instructions
- Heat 1 tablespoon canola oil in the Fissler Souspreme Multi Pot on the "SAUTE" feature.
- Season the beef generously with salt and black pepper. Place some of the beef in the Souspreme Multi Pot, leaving room around each piece and brown well on all sides.
- Transfer each batch to a plate as you work, refreshing oil as needed between each batch. Shut off the "SAUTE" feature and transfer all the beef back to the Souspreme Multi Pot.
- Add the onion, carrots, garlic, ginger, curry powder, cayenne, beef broth and tomatoes and stir to combine.
- Place the lid on the Souspreme Multi Pot and turn it counter-clockwise to lock securely.
- Turn the vent knob to "SEAL."
- Select the "MEAT/STEW" setting and press to cook for 30 minutes.
- When the Souspreme Multi Pot has beeped to indicate it’s finished, lightly press the instant pressure release button at the top to very gently release the pressure. Alternately, allow the Souspreme Multi Pot to release the pressure on its own.
- Once all the steam is released, carefully turn the lid clockwise to unlock it.
- Stir in the coconut milk.
- Remove approximately 1/2 cup or a ladle-full of the liquid to a small bowl. Whisk in the corn starch.
- Add the corn starch slurry back to the Souspreme Multi Pot, mix well and select the "SAUTE" feature. Allow the stew to come up to a boil for 1-2 minutes.
- Turn the Souspreme Multi Pot off and allow the stew to rest for 5-10 minutes. The stew will thicken more upon standing.
- Garnish with chopped fresh cilantro and cilantro sprigs if desired.
- Serve with basmati rice.
Notes
- Potatoes
- Sweet potatoes
- Spinach
- Eggplant
- Bell peppers
- Peas
- Root vegetables such as turnips and rutabagas
- Freeze in airtight containers in the quantity desired for 1-2 months. Thaw in the refrigerator.
- Reheat in the oven or on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This has been on my wish list for some time. I have heard only positive reviews on the Multi Pot. My friends love theirs. This would be an early Christmas gift for me! Thanks for such a great giveaway and Good Luck to all!
Thanks so much, Donna! Hope you win it!