Instant Pot Beef and Sweet Potato Curry with Coconut Milk
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 ready in about 65 minutes pairs beef chuck, cut into 1-inch cubes, medium sweet potatoes, peeled and diced, large 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 cloves 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
Instructions
- 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.
- Step 2: Add 1.5 lbs beef chuck cubes and brown on all sides for 5 minutes, stirring occasionally.
- Step 3: Stir in 2 tbsp curry powder and 2 tbsp tomato paste, cooking for 1 minute until aromatic.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Instant Pot Beef and Sweet Potato 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 Sweet Potato 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 large yellow onion, diced from drying out.
Can I substitute ingredients in Instant Pot Beef and Sweet Potato 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 Sweet Potato 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.
What goes well with Instant Pot Beef and Sweet Potato Curry with Coconut Milk?
Indian instant pot 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.
