Instant Pot Beef and Chickpea Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Rich and creamy beef curry featuring tender beef chunks and chickpeas simmered in coconut milk and fragrant spices, prepared quickly in an Instant Pot. This Indian-inspired beef recipe (high protein), ready in about 65 minutes, pairs beef chuck, cut into 1-inch cubes, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large, diced onion
• 4, minced garlic cloves
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 2 tbsp curry powder
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 can (14 oz), full fat canned coconut milk
• 1 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Set the Instant Pot to 'Sauté' mode and heat 2 tbsp olive oil. Add 1 large diced onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until softened and fragrant.
2. Step 2: Add 1.5 lbs beef chuck cubes to the pot and brown on all sides for about 5 minutes, stirring occasionally.
3. Step 3: Stir in 1 tsp ground turmeric, 2 tsp ground cumin, and 2 tbsp curry powder, cooking for 1 minute to toast the spices.
4. Step 4: Add 1 can (15 oz) drained chickpeas, 1 can (14 oz) full-fat coconut milk, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
5. Step 5: Seal the Instant Pot lid and set to 'Pressure Cook' on high for 35 minutes. Once complete, allow a natural release for 10 minutes before manually releasing remaining pressure.
6. Step 6: Open the lid, stir gently, and sprinkle with 1/4 cup chopped fresh cilantro. Serve with lime wedges on the side for squeezing over the curry.