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Instant Pot Curry Beef Stew
4.9 from 28 votes

Instant Pot Curry Beef Stew

The easiest and quickest Instant Pot curry beef stew recipe that yields melt-in-your-mouth beef smothered in a rich, thick tomato curry sauce. Simply dump everything into the pot - no browning or sauce reducing required. {Gluten-Free Adaptable}To make the dish gluten free, replace the soy sauce with tamari and use dry sherry instead of Shaoxing wine.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 420 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Bottom layer
  • 1 can (14.5 oz / 411g) tomato diced
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons soy sauce or soy sauce, light
  • 1 tablespoon ginger minced
  • 3 cloves garlic , minced
  • 1 bay leaf
  • 2 dried chili peppers
Middle layer
  • 1/2 yellow onion sliced, medium-sized
  • 1 to 1.5 lbs (450 to 600 g) beef chuck roast , cut into 1” (2 cm) cubes (*Footnote 1)
  • 2 tablespoons tomato paste
Top layer
  • 3 tablespoons curry powder (I used S&B curry powder)
  • 1/4 teaspoon black pepper ground
  • 1 tablespoon sugar
  • 1 1/2 teaspoon salt
Serving
  • 1 cup green peas or chopped green beans) (Optional, frozen
  • cilantro , Chopped (or green onion for garnish (Optional)

Instructions

    Cup of Yum
  1. Add all the ingredients listed under “Bottom layer” above into the Instant Pot. Stir to mix well.
  2. Spread the onion into a single layer on top of the Bottom layer. Add the beef chunks on top of the onion without overlapping. Smear tomato paste onto the beef as evenly as possible.
  3. Sprinkle all the “top layer” ingredients onto the beef as evenly as possible.
  4. Seal the Instant Pot. Cook on Manual at high pressure for 30 minutes. Use natural release when done. (*Footnote 1)
  5. (Optional) Add the green peas. Turn on the saute function and let simmer for 2 minutes (your Instant Pot will probably display “pre-heating”, but it’s OK as long as the green peas are heated through). You will need a longer cooking time if using fresh peas or fresh green beans.
  6. Taste the beef and adjust seasoning by adding more salt if needed. Remove the bay leaves and the chili peppers and discard them. Stir everything to mix well. You can store the beef curry in an airtight container in the fridge for 3 to 4 days, or serve directly. (*Footnote 3)
  7. Add the garnish if using. Serve hot over steamed rice as a main dish.

Notes

  • Do not cut off and discard the fatty bits from the beef. Fat keeps the meat juicy while cooking and will melt into the sauce to create that velvety texture.
  • Do not use quick release because it might cause splatter. The natural release process will also continue to cook the meat.
  • The dish tastes wonderful when it’s fresh, but it tastes even better the day after, once the spices are incorporated further into the sauce. It’d be a great idea to cook it on the weekend and use it as meal prep for the following week.

Nutrition Information

Serving 1serving Calories 420kcal (21%) Carbohydrates 23.7g (8%) Protein 27g (54%) Fat 24.8g (38%) Saturated Fat 9.6g (48%) Cholesterol 88mg (29%) Sodium 823mg (34%) Potassium 746mg (16%) Fiber 5.6g (22%) Sugar 11.7g (23%) Calcium 67mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 420

% Daily Value*

Serving 1serving
Calories 420kcal 21%
Carbohydrates 23.7g 8%
Protein 27g 54%
Fat 24.8g 38%
Saturated Fat 9.6g 48%
Cholesterol 88mg 29%
Sodium 823mg 34%
Potassium 746mg 16%
Fiber 5.6g 22%
Sugar 11.7g 23%
Calcium 67mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.