Instant Pot Beef and Chickpea Curry with Coconut Milk
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 (high protein) ready in about 65 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, large, diced 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
Instructions
- 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.
- Step 2: Add 1.5 lbs beef chuck cubes to the pot and brown on all sides for about 5 minutes, stirring occasionally.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Instant Pot Beef and Chickpea Curry with Coconut Milk take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Instant Pot Beef and Chickpea Curry with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Instant Pot Beef and Chickpea Curry with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Beef and Chickpea Curry with Coconut Milk for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Instant Pot Beef and Chickpea Curry with Coconut Milk high protein?
Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
