1. Beef Recipes



  • 2 tbsp Oil
  • 1 Onion, Large, Finely chopped
  • 4 cloves Garlic, Finely minced
  • 1 tbsp Ginger, Grated
  • 2 Tomatoes, Medium size, Roughly chopped
  • 3 tbsp Yogurt, Full fat
  • 1/3 cup Cilantro, Roughly chopped
  • 1 tsp Red chili flakes
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1-2 tsp Garam masala
  • Salt , To taste
  • 1/4 cup Water
  • 1.5 pounds Chuck roast , Cut into small cubes, Or use stew meat
  • 2 tbsp Cilantro , Finely chopped, For garnish


  1. Turn Instant Pot to Sauté mode and heat oil.
  2. Add onion, garlic, ginger and saute for a few minutes until onion is golden brown.
  3. Turn off Instant pot.
  4. Add tomatoes, yogurt, cilantro, red chili flakes, cumin powder, coriander powder, garam masala, salt, water and use a hand- held blender to puree everything. Don’t worry if it’s not super smooth.
  5. Add meat and mix until coated.
  6. Put the lid on and turn up the the valve to “Sealing.”
  7. Select “Manual” mode and set the timer for 20 minutes.
  8. When the cook time is over, let the pressure release naturally for 15 minutes.
  9. Remove lid and stir the curry.
  10. Cook uncovered, on “Saute” mode for a little longer to reduce the liquid and thicken the curry.
  11. Garnish with cilantro. Enjoy!


  1. Read all my tips above.
  2. Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop. 


calories: 412kcal, carbohydrates: 8g, protein: 35g, fat: 28g, saturated fat: 9g, cholesterol: 119mg, sodium: 160mg, potassium: 805mg, fiber: 2g, sugar: 4g, vitamin a: 801IU, vitamin c: 12mg, calcium: 73mg, iron: 4mg

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