This Instant Pot Pakistani Beef Curry, or stew, is a dump-and-go beef recipe in which boneless beef stew meat is cooked alongside yogurt and whole spices. Plus, check out 9 other beef curry recipes including beef stews and keema curry.
8-10dried button red chili peppersif using regular dried chilies, use less
1/4tspwhole black peppercorns
2whole green cardamom pods
1-2whole black cardamom pods
3/4 - 1cupplain whole milk yogurt*
After Pressure Cooking:
2tbsp~15-16 whole raw almonds
To marinate: In a medium bowl, combine the beef and vinegar and add enough water to cover the meat. Set aside and allow the beef to tenderize.
Meanwhile, add all ingredients listed under ‘To Pressure Cook’ to the Instant Pot. Drain the beef, then rinse and add to the Instant Pot. Stir to mix. (No need to add water to the Instant Pot.)
Close and seal the lid, then select the Meat/Stew Pressure Cook setting, with a timer set for 45 minutes on High Pressure. When the timer is up, allow pressure to naturally release for 15 minutes.
Meanwhile, prepare the almonds: Place the almonds in a small microwave-safe bowl and add enough water to submerge. Microwave the almonds for 1 minute, then drain the water and rinse in cold water. Peel the skin off the almond and discard.
Remove lid and Select High Sauté setting. Sauté until most of the moisture has dried up and the curry starts to thicken (~15 minutes). Gradually increase stirring as time goes on to prevent it from sticking to the bottom.
Add the crushed ginger and peeled almonds and sauté for an additional 2-3 minutes or until the oil starts to separate from the curry. Taste and adjust salt. Cancel Sauté setting. Garnish with cilantro and serve with naan, roti, or other bread. Discard whole spices as you eat.
*Note: The less yogurt you use, the less you'll have to sauté out the moisture in the end. However, it'll also result in less 'masala' and be more of a stir-fried or sautéed ('bhunna gosht') beef curry.