This Instant Pot Beef Curry with coconut milk is rich, flavorful, and full of tender meat. With just a little prep work, it’s perfect for a busy weeknight. I’ve also included instructions for making this curry on the stovetop, in the oven, or in a slow cooker.
My family loves Indian food, and this is honestly one of the easiest recipes out there! Like all of my curry recipes, this Instant Pot beef curry is a simplified version that’s perfect for a weeknight meal.
The Instant Pot makes this curry so much easier to make—flavorful and aromatic with minimal effort. You can create complex flavors using simple ingredients, and the best part is you get to control what goes into your sauce. That means no artificial colors or flavors!
For this recipe, I use a good-quality Indian curry powder, rich beef broth, and creamy coconut milk to add depth and texture. The result is a delicious curry that everyone in the family will enjoy.
When I make this for the kids, I go with a mild to medium curry powder. Then, I’ll add fresh chopped red chili peppers on the side for anyone who wants a bit more heat.
Why You’ll Love This Beef Curry with Coconut Milk:
- The Instant Pot makes this curry super quick, and the beef turns out fork-tender in a flavorful sauce.
- Homemade Indian food is so much healthier than takeout, with no extra salt, sugar, or oil in the sauce.
- This curry is easy to adjust based on your taste preferences. Want it milder? Use a mild curry powder. For more heat, go with a hot curry powder.
- You can make it gluten-free by using gluten-free beef broth.
This Instant Pot Beef Curry with coconut milk is rich and delicious with fork tender meat. With minimal prep it’s ideal for a busy weeknight. Instructions for stove top, oven and slow cooker beef curry are also included.
Pressure Cooker Curry Ingredients
Here’s a quick overview of what you’ll need:
- 2 lb Beef Stew Meat – cubed
- 2 tbsp Olive Oil – or other vegetable oil or ghee
- 1 Onion – finely chopped
- 3 cloves Garlic – minced
- 1 tbsp Fresh Ginger – grated
- 2 tbsp Curry Powder
- 2 tbsp Tomato Paste – or puree
- 1 cup Beef Broth – or vegetable stock/broth
- 1 cup Water
- 14 oz Coconut Milk
- Sea Salt and Black Pepper
Optional Garnish
- Fresh Cilantro (Coriander)
- Red Chili – thinly sliced
- Beef: I used cubed beef stew meat, which is perfect for braising in the Instant Pot or slow cooking. You can also use any cut of beef that works for slow cooking.
- Curry Powder: I use a medium-strength curry powder, like Madras curry powder. Feel free to adjust it to your preference, whether you want it mild or spicy.
- Broth: I chose beef broth to enhance the beef flavor, but vegetable or chicken broth will also work.
- Coconut Milk: Full-fat coconut milk gives the best flavor and makes the sauce rich and creamy. You can opt for light coconut milk if you prefer.
How to Make this Beef Curry in the Instant Pot – Step-by-Step:
- Pressure Cook:
- Set your Instant Pot to the sauté setting and heat olive oil.
- Season the beef with salt and pepper, then add it to the pot. Sear until the meat is golden brown, doing this in batches to avoid overcrowding.
- Once browned, remove the beef and set it aside.
- Add diced onions to the pot and sauté for about 5 minutes until they soften. Then, stir in minced garlic and ginger.
- Add the curry powder and tomato paste, stirring well to combine.
- Return the beef to the pot, then add beef broth and water, scraping up any browned bits from the bottom of the pot (that’s where the flavor is!).
- Close the lid and set the Instant Pot to cook on manual high pressure for 30 minutes.
- Once done, let the pressure release naturally for 10 minutes, then release the remaining pressure manually.
- Stir in the coconut milk, and if you prefer pulled beef, shred it with two forks. If not, you can skip this step.
- For a thicker sauce, simmer the curry a little longer on sauté mode. If you like it thinner, it’s ready to serve!
- Garnish with fresh cilantro and thinly sliced red chili if desired.
Alternate Cooking Methods:
- Oven: Use a Dutch oven and follow the same steps for browning and sautéing. Once everything is in the pot, cover and cook in the oven at 300ºF (150ºC) for 2-3 hours, or until the beef is tender. Stir in the coconut milk, then simmer on the stove to reduce the sauce if necessary.
- Slow Cooker: Brown the meat and vegetables either using the slow cooker’s browning setting or on the stovetop, then transfer everything to the crockpot. Cook on HIGH for 4-5 hours or LOW for 7-8 hours, until the beef is tender. Add the coconut milk and cook with the lid off to thicken the sauce, or transfer the curry to a pot on the stove if needed.
- Stovetop: Follow the Instant Pot instructions, but brown and sauté everything in a large pot on the stove. Once you add the broth and water, bring it to a boil, then turn the heat to low, cover, and simmer for 2-3 hours, until the beef is tender. Add the coconut milk and let it simmer to reach your desired thickness.
Frequently Asked Questions:
- What type of beef is best for curry?
Stewing cuts like chuck steak, skirt steak, flank, or brisket are ideal for slow cooking. These cuts get tender and flavorful when cooked low and slow. - How do I ensure my beef is tender in the curry?
To get fork-tender beef, you need to cook it long enough. The Instant Pot will cook it in about 30 minutes, but if you’re using a stovetop, oven, or slow cooker, you’ll need a little more time.
Variations & Substitutions:
- You can swap the beef for lamb shoulder or even ground beef if you prefer.
- For a spicier kick, add chili powder or red pepper flakes.
- Throw in extra veggies like sweet potatoes, cauliflower, zucchini, or bell peppers. You could even add leafy greens like spinach or kale toward the end to wilt them into the sauce.
Tips & Tricks for Instant Pot Beef Curry:
- Curries always taste better the next day, so make extra and store it in the fridge. The flavors deepen as they sit overnight.
- Searing the beef and onions builds more flavor, but if you’re in a rush, just toss everything into the Instant Pot at once.
- To refresh leftover curry, add some fresh herbs like cilantro when reheating.
- For even less prep, you can use pre-chopped onions and ready-minced garlic and ginger.
How to Serve This Easy Beef Curry:
Serve this curry with white or brown steamed basmati rice and naan bread to soak up all the delicious sauce. For a fun twist, try Coconut Rice with Lime or cauliflower rice for a lighter option. I always like to set out a bowl of sliced red chilies so anyone who likes more heat can add some to their dish.
How to Reheat:
Curry tastes even better the second day! Just store it in the fridge overnight and reheat gently on the stove when you’re ready to eat.
How to Freeze:
Let the curry cool completely before transferring it to an airtight container. It’ll keep in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it fully and heat until it’s piping hot.
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