Instant Pot Beef and Potato Curry
A rich and hearty curry with tender beef and potatoes cooked quickly in an Instant Pot. This indian-inspired beef ready in about 65 minutes pairs beef chuck, cut into 1-inch cubes, potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 large, peeled and diced into 1-inch pieces potatoes
- 1 large, diced onion
- 4 minced garlic cloves
- 1 tbsp grated ginger
- 2 tbsp curry powder
- 2 tbsp tomato paste
- 1 cup coconut milk
- 1 cup beef broth
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
- for serving steamed basmati rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Set Instant Pot to sauté mode and heat 2 tbsp vegetable oil. Add 1 large diced onion, 4 minced garlic cloves, and 1 tbsp grated ginger. Cook for 3-4 minutes until fragrant and softened.
- Step 2: Add 1.5 lbs beef chuck cubes to the pot and brown on all sides for about 5 minutes.
- Step 3: Stir in 2 tbsp curry powder, 2 tbsp tomato paste, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until spices are aromatic.
- Step 4: Add 2 large diced potatoes, 1 cup coconut milk, and 1 cup beef broth. Stir to combine.
- Step 5: Seal Instant Pot lid and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
- Step 6: Open lid and stir curry. Serve hot garnished with 1/4 cup chopped fresh cilantro alongside steamed basmati rice.
Frequently asked questions
How long does Instant Pot Beef and Potato Curry 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 Potato Curry?
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 potatoes from drying out.
Can I substitute ingredients in Instant Pot Beef and Potato Curry?
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 Potato Curry 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.
What goes well with Instant Pot Beef and Potato Curry?
Indian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The Instant Pot made this so easy. The beef was tender and the curry had a perfect depth of flavor.
- ★★★★★
Loved it! My family devoured it.
- ★★★★☆
The curry was delicious, but I found it slightly bland. Next time I'll add more spices.
