Best 4 Instant Pot Spicy Beef Curry Stew Recipes

Indulge in a symphony of flavors with this tantalizing Instant Pot Spicy Beef Curry Stew, a culinary masterpiece that effortlessly blends the boldness of Indian spices with the rich, savory goodness of tender beef. This delectable dish offers a delightful balance of heat and aromatic spices, promising an explosion of flavors in every bite. The recipe also includes a vegetarian alternative, ensuring that everyone can savor this exceptional stew, made in the convenience of an Instant Pot. Additionally, you'll find a delightful collection of other Instant Pot recipes, ranging from hearty stews and soups to mouthwatering curries and pasta dishes, all carefully curated to satisfy your cravings for quick, flavorful meals.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT BEEF CURRY

Instant Pot Beef Curry image

This rich, savory Japanese-style beef curry is typically made with little blocks of store-bought Japanese curry roux. Since the dish comes together so fast in an Instant Pot®, we use the time gained to make a homemade roux with basic pantry ingredients. (Garam masala isn't traditional, of course, but Japanese curry has hints of the flavors in the spice blend.) Combined with Worcestershire sauce, tomato paste, grated apple and beef broth, the result is a mildly sweet, spicy curry packed with extra umami. You can serve it over white rice or udon noodles. You can also make it without the beef and pour the sauce over Japanese-style breaded and fried pork or chicken cutlets (tonkatsu or chicken katsu, respectively).

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

5 tablespoons unsalted butter, at room temperature
3 tablespoons all-purpose flour
1 tablespoon curry powder
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
Kosher salt and freshly ground black pepper
2 pounds boneless beef chuck roast, trimmed and cut into 3/4-inch cubes
1 tablespoon vegetable oil, plus more if needed
1/2 large onion, chopped
1/2 Fuji apple, peeled and grated
1 tablespoon tomato paste
1 teaspoon honey
1 1/2 cups low-sodium beef broth
1/2 teaspoon Worcestershire sauce
3/4 pound Yukon gold potatoes, peeled and cut into 3/4-inch pieces
3/4 pound carrots, peeled and cut into 3/4-inch pieces
Cooked white rice, for serving
Fukujinzuke (pickled red daikon), for serving

Steps:

Place the butter, flour, curry powder, onion powder, garlic powder, garam masala, turmeric, cayenne, white pepper, and 1/2 teaspoon salt in a large bowl and knead until combined. Set the curry roux aside.
Pat the beef dry and season all over with 1 teaspoon salt and a few grinds of black pepper. Add the oil to the Instant Pot® and set to high saute (see Cook's Note). When the oil is hot, add the beef in two or three batches to avoid overcrowding and cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes. Stir once and cook 2 to 3 minutes more. Transfer the beef to a large plate using a slotted spoon and repeat with the remaining beef, adding more oil if needed.
Add the onion and apple to the pot and cook, stirring often and scraping up the browned bits on the bottom with a wooden spoon, until soft and translucent, 3 to 4 minutes. Add the tomato paste and honey and stir to coat. Add the broth and stir to combine. Add the browned beef and any juices accumulated on the plate, Worcestershire sauce, potatoes, carrots and 1 teaspoon salt and stir to combine. Scatter dime-size pieces of the curry roux evenly over the top.
Follow the manufacturer's guide for locking the lid and set to pressure cook on high saute for 20 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam.
Set the Instant Pot® to high saute and stir until the roux is melted and the curry looks smooth and creamy with no streaks of roux, about 1 minute. If the curry is too thick for your liking, stir in a 1/2 cup to 1 cup water. Season with salt and pepper, if needed. Serve with rice and fukujinzuke.

INSTANT POT® SPICY BEEF CURRY STEW

Instant Pot® Spicy Beef Curry Stew image

Pegan and paleo-friendly spicy beef curry stew made in an Instant Pot®.

Provided by Chuck Minor

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h30m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 pounds cubed beef stew meat
salt and ground black pepper to taste
2 jalapeno peppers, chopped
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
4 tablespoons curry powder
2 cups beef broth
1 (28 ounce) can fire-roasted diced tomatoes
1 pound Yukon Gold potatoes
3 carrots, sliced
1 large onion, sliced

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and heat until sizzling; add meat and season with salt and pepper. Cook until browned, 5 to 7 minutes per side.
Transfer meat to a plate, reserving juices in the pot. Add jalapenos, garlic, and ginger to the pot. Cook and stir until tender, about 2 minutes. Season with curry powder.
Pour 1/2 of the beef broth into the pot; scrape brown bits from the bottom of the pot using a wooden spoon. Return meat to the pot with remaining beef broth, tomatoes, potatoes, carrots, and onion. Close and lock the lid.
Select high pressure according to manufacturer's instructions and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 22.8 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 4 g, Protein 22.1 g, SaturatedFat 6.7 g, Sodium 548.5 mg, Sugar 4.7 g

SPICY BEEF CURRY STEW FOR THE SLOW COOKER

Spicy Beef Curry Stew for the Slow Cooker image

This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.

Provided by NANCIG

Categories Soups, Stews and Chili Recipes Stews Beef

Time 8h25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 pound beef stew meat
salt and pepper to taste
2 cloves garlic, minced
1 teaspoon chopped fresh ginger
1 fresh jalapeno peppers, diced
1 tablespoon curry powder
1 (14.5 ounce) can diced tomatoes with juice
1 onion, sliced and quartered
1 cup beef broth

Steps:

Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
Cover, and cook 6 to 8 hours on Low.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 7.6 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 441.7 mg, Sugar 3.9 g

INSTANT POT® MASSAMAN BEEF CURRY

Instant Pot® Massaman Beef Curry image

This dinner combines the comfort of beef stew with the vibrancy of Thai flavors, so consider it a quick (thanks to your Instant Pot®) and satisfying alternative to take-out. Massaman curry is a traditional Thai dish with Indian roots-the warming spices found in it are drawn from Indian culinary tradition. While the characteristic spiciness of Thai food is toned way down in this dish, the finishing touches of herbs and citrus make it feel right at home in Southeast Asia. This version definitely delivers on those trademark flavors but does so with a streamlined ingredient list, so you don't need to buy any special ingredients. Serve it up on a bed of rice, topped with a combo of fresh and crunchy toppings, and you've got a dish that's fit for company but still easy enough for a weeknight.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 8

Number Of Ingredients 17

Ingredients

2 lb beef stew meat
2 tablespoons garam masala
1 teaspoon garlic powder
2 tablespoons butter
1 cup chopped shallots
1 tablespoon chopped fresh gingerroot
4 cups 1-inch diced peeled russet potatoes (about 1 1/2 lb)
1 can (14 oz) coconut milk (not cream of coconut)
1 cup Progresso™ beef flavored broth (from 32-oz carton)
2 tablespoons soy sauce
3 tablespoons lime juice
2 tablespoons cornstarch
1 tablespoon packed brown sugar
1 tablespoon fish sauce
4 cups hot cooked white rice
1/2 cup chopped roasted peanuts
1/2 cup chopped fresh cilantro leaves

Steps:

In large bowl, toss beef with garam masala and garlic powder. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef in 2 batches; cook 2 to 4 minutes on first side, or until browned. Turn and cook 2 to 4 minutes on second side, or until browned. Select CANCEL.
Return all beef to insert. Stir in shallots and gingerroot; stir in potatoes. Stir in coconut milk, broth and soy sauce. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
In small bowl, beat lime juice, cornstarch, brown sugar and fish sauce with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 30 to 60 seconds, stirring frequently, until thickened. Select CANCEL. Serve over rice with peanuts and cilantro.

Nutrition Facts : Calories 560, Carbohydrate 48 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 15 g, ServingSize 1 Cup Curry and 1/2 Cup Rice, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g

Tips:

For a spicier curry, use a hotter chili pepper, such as a serrano or habanero pepper. You can also add more red pepper flakes or cayenne pepper to taste.
If you don't have an Instant Pot, you can make this recipe in a slow cooker on low for 8-10 hours or in a Dutch oven over medium-low heat for 1-2 hours, or until the beef is tender.
Serve this curry with rice, naan bread, or your favorite sides.

Conclusion:

This Instant Pot Spicy Beef Curry Stew is a quick and easy weeknight meal that is packed with flavor. The beef is tender and juicy, and the curry sauce is rich and creamy. Serve this curry with rice, naan bread, or your favorite sides for a delicious and satisfying meal.