Pressure Cooker Beef Curry Recipe

Introduction

This pressure cooker beef curry is a flavorful and comforting dish that combines tender, slow-cooked beef with aromatic spices. Made quickly in a pressure cooker, it’s perfect for busy weeknights without compromising on rich, deep flavors.

Ingredients

• 2 tbsp sunflower oil
• 500g beef, stewing or braising steak
• 1 tbsp butter
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 thumb-sized piece ginger, finely grated
• ¼ tsp hot chilli powder
• 1 tsp turmeric
• 2 tsp ground coriander
• 3 cardamom pods, crushed
• 400g can chopped tomatoes
• 500ml beef stock
• 1 tsp caster sugar
• 2 tsp garam masala
• 2 tbsp double cream (optional)
• ½ small bunch of coriander, roughly chopped
• Naan bread or rice, to serve

Instructions

1. Step 1: Heat 1 tbsp of the sunflower oil in a pressure cooker. Season the beef and fry in batches for 5-8 minutes, turning occasionally until evenly browned. Remove and set aside on a plate.
2. Step 2: Heat the remaining oil and butter in the pressure cooker. Fry the chopped onion gently for about 10 minutes, until golden brown and caramelised.
3. Step 3: Add the crushed garlic, grated ginger, hot chilli powder, turmeric, ground coriander, and crushed cardamom pods. Cook for 2 minutes, stirring to release the spices’ aromas.
4. Step 4: Return the browned beef to the cooker and stir for 1 minute to coat the meat with the spices.
5. Step 5: Pour in the chopped tomatoes, beef stock, and caster sugar. Bring the mixture to a simmer.
6. Step 6: Lock the lid onto the pressure cooker and bring to high pressure. Cook for 15 minutes, then turn off the heat and allow the pressure to drop naturally.
7. Step 7: Stir the curry well and add a little water if the sauce is too thick. Lock the lid back and cook under pressure for another 10 minutes. Let the pressure release naturally again.
8. Step 8: Check the beef is tender. If needed, cook under pressure for an additional 5 minutes.
9. Step 9: Remove from heat, stir in garam masala and the double cream if using. Season to taste with salt and pepper.
10. Step 10: Scatter roughly chopped coriander over the curry and serve with warm naan bread or steamed rice.

Tips & Variations

• For a richer sauce, swirl in more double cream or a dollop of yogurt just before serving.
• You can substitute beef stock with vegetable stock for a lighter flavor.
• Adjust the chili powder to your heat preference, or omit for a milder curry.
• If you don’t have cardamom pods, a pinch of ground cardamom works well as a substitute.

Storage

Store leftover beef curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the sauce has thickened too much. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this curry?

Yes, stewing or braising cuts are best as they become tender during slow cooking. Avoid leaner cuts as they may become tough.

Is it necessary to use a pressure cooker for this recipe?

No, you can make this curry on the stovetop using a heavy-bottomed pot. It will take longer to cook—around 1.5 to 2 hours—but the flavors will still develop beautifully.

Pressure Cooker Beef Curry Recipe

---

★★★★★

5 from 133 reviews

• Author: Noah
• Total Time: 50 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Pressure Cooker Beef Curry recipe offers tender, flavorful beef simmered in a rich, aromatic sauce infused with spices like garam masala, turmeric, coriander, and cardamom. Using a pressure cooker speeds up the cooking process, producing a deliciously hearty curry perfect for serving with naan bread or rice.

---

Ingredients

Scale 1x2x3x

Meat and Cooking Fat

• 2 tbsp sunflower oil
• 500g beef, stewing or braising steak
• 1 tbsp butter

Aromatics and Spices

• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 thumb-sized piece ginger, finely grated
• ¼ tsp hot chilli powder
• 1 tsp turmeric
• 2 tsp ground coriander
• 3 cardamom pods, crushed

Liquids and Additional Flavorings

• 400g can chopped tomatoes
• 500ml beef stock
• 1 tsp caster sugar
• 2 tsp garam masala
• 2 tbsp double cream (optional)
• ½ small bunch of coriander, roughly chopped

To Serve

• Naan bread or rice

---

Instructions

1. Browning the Beef: Heat 1 tablespoon of sunflower oil in your pressure cooker. Season the beef and fry it in batches for 5-8 minutes, turning occasionally until each piece is evenly browned. Remove the browned beef and set it aside on a plate.
2. Cooking the Onion and Spices: Add the remaining oil and butter to the pressure cooker. Fry the chopped onion gently for about 10 minutes until golden brown and caramelized. Then add the crushed garlic, grated ginger, hot chilli powder, turmeric, ground coriander, and crushed cardamom pods. Fry this fragrant mixture for 2 more minutes to release the flavors.
3. Combining Ingredients: Return the browned beef to the pot and stir for 1 minute to coat the meat in the spices. Add the canned chopped tomatoes, beef stock, and caster sugar. Stir well and bring everything to a simmer.
4. Pressure Cooking – First Phase: Lock the lid onto the pressure cooker and bring it up to high pressure. Cook for 15 minutes. Afterward, turn off the heat and let the pressure release naturally. Check the sauce; if it’s already very thick, add a little water to loosen it up.
5. Pressure Cooking – Second Phase: Lock the lid back onto the cooker and cook for an additional 10 minutes at high pressure. Again, allow the pressure to drop naturally. Check the beef for tenderness, noting that depending on the cut, it might need an extra 5 minutes of cooking.
6. Finishing Touches: Remove the pot from heat. Stir in the garam masala and double cream if you choose to use it. Season the curry to taste with salt and pepper.
7. Serving: Scatter the roughly chopped coriander over the curry and serve immediately with warm naan bread or steamed rice.

Notes

• You can adjust the chilli powder quantity according to your preferred spice level.
• If you do not have a pressure cooker, this curry can be made in a slow cooker or on the stovetop but will require longer cooking times.
• Adding double cream is optional but adds a lovely richness to the curry.
• Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
• For gluten-free option, ensure the naan bread is substituted with gluten-free bread or serve with rice only.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Instant Pot
• Cuisine: Indian

Keywords: beef curry, pressure cooker curry, Indian beef recipe, easy beef curry, spiced beef curry