This Instant Pot Curry Beef Stew is a cozy dish that warms you right up! You get tender beef, colorful veggies, and a rich curry flavor all cooked in one pot—so easy!
I love how quick it is to whip this up. After cooking, I sometimes crave a bit of bread to soak up the yummy sauce. Give it a try, and you’ll see what I mean!
Key Ingredients & Substitutions
Beef Stew Meat: I recommend using chuck roast for its tenderness after cooking. If you want a healthier option, you can use lean cuts like sirloin or even chicken breast, but keep in mind the cooking time might vary a bit.
Curry Powder: This is the star of the dish! If you don’t have curry powder, you can mix equal parts of turmeric, cumin, and coriander as a stand-in. For different flavors, try garam masala or red curry paste for a twist!
Vegetables: Potatoes and carrots add heartiness, but you can swap in sweet potatoes or other root veggies like parsnips. Frozen green beans or bell peppers can also be great alternatives to add some color.
Beef Broth: If you’re short on beef broth, vegetable broth works just as well. A chicken broth serves as a lighter option if you prefer. You can also use water, but adding a bit more seasoning will help enhance the flavor.
How Do I Get the Beef Perfectly Tender?
One of the keys to tender beef in stews is to brown it properly. Browning adds depth of flavor, so don’t rush this step! Use the ‘Sauté’ mode on the Instant Pot to brown the beef in batches. This prevents steaming and helps achieve that nice crust.
- Make sure your oil is hot before adding the beef.
- Avoid overcrowding the pot—brown in smaller batches if needed.
- After browning, let the beef rest while you cook the onions and spices. It helps retain moisture!
What’s the Best Way to Spice It Up If I Want More Heat?
If you crave a little kick, add more chili powder, or even some cayenne pepper. Just sprinkle a little at a time, tasting as you go. You can also include sliced jalapeños or a dash of hot sauce once the stew is done. Always remember, you can add spice, but you can’t take it out!
Enjoy your delicious Instant Pot Curry Beef Stew!
Instant Pot Curry Beef Stew
Ingredients You’ll Need:
- 2 lbs beef stew meat, cut into chunks
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder (adjust to taste)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional, for heat)
- 2 medium potatoes, peeled and chopped into chunks
- 2 medium carrots, sliced
- 1 cup frozen peas
- 1 (14 oz) can diced tomatoes
- 2 cups beef broth or stock
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take approximately 10 minutes for preparation and about 50 minutes in the Instant Pot. After cooking, you’ll need an additional 10 minutes for natural pressure release, so in total, you can expect around 1 hour and 10 minutes from start to finish.
Step-by-Step Instructions:
1. Searing the Beef:
First, set your Instant Pot to the ‘Sauté’ mode and let it heat up. Add the vegetable oil. Once the oil is shimmering, add the beef chunks. Brown them on all sides for about 5 minutes. Don’t rush this step; it adds great flavor! If your pot gets too crowded, sear the meat in batches, and then set the browned beef aside on a plate.
2. Sautéing the Aromatics:
In the same pot, toss in the diced onion. Sauté for 3-4 minutes until the onion becomes soft and translucent. Add the minced garlic and grated ginger, cooking for another minute, stirring frequently to release their fragrant aroma.
3. Adding the Spices:
Next, stir in the curry powder, turmeric, cumin, and chili powder if you like a bit of heat. Cook the spices for one minute while stirring to toast them slightly, which enhances their flavors.
4. Mixing Everything Together:
Now, add the browned beef back into the pot. Pour in the diced tomatoes, beef broth, chopped potatoes, and sliced carrots. It’s time to give everything a good stir to combine all those lovely flavors!
5. Pressure Cooking:
Seal the lid of your Instant Pot, ensuring the valve is set to ‘Sealing’. Program your pot to cook on Manual/Pressure Cook at high pressure for 35 minutes.
6. Releasing the Pressure:
When the cooking time is up, let the pressure release naturally for about 10 minutes—this helps the beef stay tender. After that, switch the valve to ‘Venting’ to release any remaining pressure carefully.
7. Adding the Final Touches:
Open the lid and stir in the frozen peas. Season with salt and pepper to your liking. Close the lid again and let the residual heat warm the peas for about 5 minutes.
8. Serving It Up:
Before serving, garnish your stew with fresh chopped cilantro or parsley for a pop of color and freshness. Serve hot alongside rice, naan, or bread to soak up all the wonderful curry sauce.
Enjoy the hearty, rich flavors of your Instant Pot Curry Beef Stew! It’s perfect for cozy nights or gatherings with friends and family.
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Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but it’s best to thaw it first for even cooking. You can thaw it in the refrigerator overnight or use the defrost setting on your microwave. Once thawed, remember to pat it dry before browning to prevent excess moisture.
How Can I Make This Recipe Gluten-Free?
This recipe is naturally gluten-free as long as you use a gluten-free beef broth. Always double-check the labels on your ingredients, especially the broth and any spices, to ensure they are gluten-free.
Can I Add Other Vegetables?
Absolutely! Feel free to customize your stew with other vegetables like bell peppers, green beans, or even spinach. Just be mindful of the cooking times; firmer veggies like carrots and potatoes hold up better under pressure than softer ones.
What Should I Do With Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat on the stove over low heat or in the microwave, adding a splash of water or broth to keep it moist. It also freezes well for up to 3 months, making it a great meal prep option!