Instant Pot Curry Beef Stew
 
 
Author:
Serves: 4-6
Ingredients
  • 2 pounds of beef stew meat
  • 2 tbsp curry powder (preferably Jamaican)
  • 1 medium onion, sliced
  • 4 cloves of garlic sliced, lengthwise
  • 2½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 5 medium carrots, sliced into large chunks
  • 1 large russet potato (about 14 ounces), peeled and chopped
  • 1½ tbsp ghee or olive oil, divided
  • 1 cup of beef broth or water
  • 4 thyme sprigs
  • 3 allspice berries, optional
  • hot steamed rice, for serving
Instructions
  1. Mix the meat, with the garlic, half the onion (reserving the other half), curry powder, salt, and black pepper. Your hands are the best tool for this job, if you have gloves use them.
  2. Set the instant pot to the saute setting and once hot add 1 tbsp of ghee. In two batches, add the meat to the pot, being careful to leave behind the garlic and the onions in the bowl ( the garlic and onion will brown later separately, and if added now the garlic will brown). Brown the meat until it develops color and gets a crust, about 3-4 minutes.
  3. Remove the meat from the pot and transfer to a plate and brown the second batch. Remove the meat and add it to the plate. Add the ½ tbsp of ghee to the pot and add the onions and garlic and the remaining reserved onions. Saute for 2-3 minutes. Add the carrots, potatoes, browned beef, and broth. Scrape the bottom of the pan to get all the bits stuck to the pot. Finally, add the thyme and allspice berries.
  4. Close the lid on the Instant Pot and close the steam valve. Press the "meat/stew" button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure.
  5. Serve with hot steamed rice.
Recipe by Cooks and Kid at https://cooksandkid.com/instant-pot-curry-beef-stew/