Y Intercept Instant Pot Indian Beef Curry

Desire to cook a tender curry beef? This recipe is for you. Done in your pressure cooker you get the well-nigh tender and flavorful beef.

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Everybody loves a skillful curry. And especially a curry dish that is full of flavor and doesn't take long.

This curry beef in the pressure cooker with potatoes, ticks all of those boxes.

Using this procedure, you do not lose whatever of the flavor builds you would get with the traditional methods nosotros utilise.

This can be your dinner choice, on your tabular array along with some rice or roti and pumpkin in no time.
Curry is an integral part of my food history. I can eat curry just well-nigh every day if you lot let me. Or every other day.

This beef curry recipe, though I used my instant pot, can be washed in whatever other make of electric force per unit area cooker or even with the traditional pressure cooker.

With the instant pot, I got this down to 30 minutes of cook time and a few more minutes just sauteing and burning the curry to go it activated.

What beef is best to back-scratch

The all-time cut of meat I have institute skillful to curry has been chuck steak. There are other types that can exist used for curry, but for me, chuck is best. This is basically part of the shoulder and is a lean piece of meat that can take the cooking time needed for a curry.

Information technology has high collagen levels and depression external fat.

I am fortunate to usually find this already cutting upwards for stewing in the Caribbean and Latin American supermarkets. I still unremarkably have to do some cutting into smaller bite-sized pieces.

So see if yous detect "beef for stewing" in your grocery/butcher before going for that whole chuck that yous take to cut up yourself.

How to back-scratch beef

Pressure cooker beefiness curry is an easy recipe that doesn't really crave any fancy ingredients.

• Cubed beef - You can ask your butcher to chop upward for you lot or look for already packaged beefiness cubes
• Back-scratch powder
• Cumin
• Dark-green onions
• Water
• Lime or vinegar
• Onion
• Common salt/black pepper
• Garlic cloves
• Ginger
• Celery
• Potatoes - this is Idaho or Irish potatoes. Not sweet spud.

Equipment and Tools

Some form of heavy-duty pot is needed:

I used my instant pot but any electric pressure cooker can be used. And even the traditional weighted pressure cooker is an choice.

The order of the process for both is the same only it will accept a trivial longer with the weighted cooker versus the electric.

If yous don't have either but have a heavy-bottomed pot, that can exist used also.

Just know the time would exist much longer to get that beef nice and tender. You lot will accept to cook low and wearisome and add together liquid

Preparation

The near important pace is making sure that the beef is cleaned well of any blood/settled water from being in a package or in storage.

And too, making sure it is seasoned well.

Washing the beefiness pieces with vinegar or lime cuts out any fresh odor attached to the beef.

Using fresh seasoning on the meat is what gives it the major after-taste in the curry. Then we want the meat to marinate for at least 30 minutes. Overnight is best so that it can soak upward all the flavors simply 30 minutes minimum would do.

In the instant pot, using the saute function first allows us to heat upwards the curry to bring out the flavors along with the seasonings, before adding the meat.

One time the curry gets brownish, we add the beef and make information technology get coated in the curry sauce, then add our water, and and so let the pressure cooker exercise its thing on the meat setting.

When that goes off, move the force per unit area release to let out the remaining pressure. This beginning go is to get the tender beef

Now it's time to season upwardly the liquid that volition become our gravy.

Add in the remaining seasonings and set it back to meat again for another 10 minutes

Flavor with salt if needed when completed. If you demand your gravy to thicken up some more, return to saute for near 5 to 10 minutes, stirring occasionally.

Place your curry into bowls with the sides of your choice and savor!!

What to serve with instant pot beefiness back-scratch

Anything. Apparently old white rice might be everyones' go-to. But that tin can be a little boring correct?

Hither's a list of things to make this curry beef part of an amazing meal

• Roti or buss up shut
• Channa and potato (if y'all didn't add together potatoes to the meat)
• Basis provision pie
• Pumpkin talkari
• Cherry-red beans and rice

Tips

Brand certain the size of the cutting of meat is as even in size as possible. Bite-sized pieces are best. You want everything to cook evenly and then y'all don't want some pieces to be larger than others.

Adding potato is optional. It does give it a nice thickening to the gravy and also texture change from the beef.

If using an electric pressure cooker, brand sure your seal (pressure valve) pops up when the pressure is building. On 1 of my test runs, I set the time and walked abroad and it didn't pop up to close off the pressure. I got burnt uncooked meat. I was annoyed. So don't allow that happen to you.

Storage & Reheating

How long can beef curry stay in the fridge: I would say one solar day after cooking. If you are going to eat leftovers the next twenty-four hour period then sure, just put this in a sealed container in the fridge.

After that time I call back it'due south best to freeze the back-scratch beef. One time frozen it's good, for at nigh a month. One time properly protected from freezer bites.

When reheating, I prefer to utilise the stove to heat up. Add to a pot with some water and let it simmer over medium heat until heated through.You tin can choose to bring it to room temperature (or defrost in the fridge overnight) only it does not have to be totally defrosted.

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Source: https://www.thisbagogirl.com/2020/09/pressure-cooker-curry-beef.html

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