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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.
Course Dinner, Main Dish
Cuisine Indian
Keyword dairy-free, Gluten-free, Meat
Prep Time 25 minutes
Cook Time 9 hours
Servings 8 servings
Author Beth


  • 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 1/2 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/4 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


  • 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.