Instant Pot Beef and Sweet Potato Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender beef chunks and sweet potatoes slowly cook in an aromatic coconut curry sauce, made easy and fast in the Instant Pot for a flavorful dinner. This Indian-inspired Instant Pot recipe, ready in about 65 minutes, pairs beef chuck, cut into 1-inch cubes, sweet potatoes, peeled and diced, yellow onion, diced 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 medium sweet potatoes, peeled and diced
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro for garnish

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Instructions

1. Step 1: Set the Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 1 large diced yellow onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger, cooking for 3-4 minutes until fragrant and softened.
2. Step 2: Add 1.5 lbs beef chuck cubes and brown on all sides for 5 minutes, stirring occasionally.
3. Step 3: Stir in 2 tbsp curry powder and 2 tbsp tomato paste, cooking for 1 minute until aromatic.
4. Step 4: Add 2 peeled and diced medium sweet potatoes, 1 can (14 oz) 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 cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
6. Step 6: Open the lid, stir the curry, and garnish with 1/4 cup chopped fresh cilantro before serving over steamed rice or with naan bread.