Instant Pot Beef Coconut Milk Curry
I love curries! The complexity of the flavors, just the right amount of spicy heat and the mellowness that long simmering in coconut milk brings.
Servings 8 servings
Ingredients
- 2 tablespoons coconut oil divided
- 2 pounds beef stew meat or boneless lamb leg trimmed of fat and cut into 1-inch cubes
- 2 yellow onions diced
- 10-15 cloves garlic peeled and finely chopped
- 1 to 2- inch piece ginger peeled and finely chopped (Rob likes double that amount)
- 2 teaspoons ground cumin
- 1 ½ teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- ¼ teaspoon cayenne pepper or more to taste
- 5 teaspoons pink sea salt
- 2 14- ounce cans of diced tomatoes pureed slightly with a hand blender to break up chunks
- 2 13.5- ounce cans of coconut milk
Instructions
- Heat 1 tablespoon of the oil in a large non-stick skillet over medium-high heat.
- Sear half the beef chunks at a time, browning all sides, and place them in the Instant Pot.
- Still using medium-high heat, add the remaining tablespoon of oil and the onions to the non-stick skillet and cook until onions are soft and translucent.
- Add the spices and salt and continue to cook for about 1 minute, stirring frequently.
- Add the chopped garlic and ginger and cook for 1 to 2 minutes, stirring frequently, until fragrant.
- Turn off the heat. Add the canned tomatoes and the coconut milk, and stir until all ingredients are well mixed.
- Pour the onion-tomato-spice mixture over the meat in the Instant Pot.
- Cover and slow-cook on normal setting for 8 hours; or pressure cook on the High Pressure setting for 20 minutes, then allow pressure to release naturally for 10 minutes.