Name: Instant Pot Beef Curry Recipe (with Slow Cooker Option)
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 tablespoon coconut oil; 1 kg diced beef ((2lb 3oz)); salt and black pepper; 1 onion, diced; 1 red bell pepper, sliced; 2 cloves garlic, minced; 1 thumb-sized piece fresh ginger ((I use frozen for convenience)); ⅓ cup curry paste ((approx 100g)); 1 beef stock/bouillon cube; ¼ cup water; 1/2 cup coconut milk ((approx 120ml)); 400 grams spinach, fresh or frozen ((14oz)); coriander/cilantro, to garnish

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Our Instant Pot Beef Curry only takes 5 minutes to prepare and is an easy take-out fake-out, or ‘fakeaway’, dish that the whole family can enjoy.

We’re using lots of store cupboard staples and store-bought curry paste to keep this recipe as simple as possible. Try the dump and go slow cooker beef curry option for those really busy days.

Inspired by a traditional Kerala Beef Curry Recipe, we’ve created a milder, simplified version, adapted for both the Instant Pot and slow cooker, making it easier to cook and an ideal family dinner recipe.

The original kerala beef curry recipe includes fresh curry leaves, garam masala, green chillies and other spices you may not have in stock. So, we created a cheats version that’s easy peasy and nice and quick!

It’s perfect for either throwing in the slow cooker in the morning or popping in the Instant Pot with no fuss. Leave it to cook and return to delicious smells when you’re ready to eat!

Bowl of Instant Pot beef curry with red peppers and spinach

Why You’ll Love This Beef Curry Recipe

Simple recipe using store cupboard ingredients
Only 5 minutes to prep
Great family meal idea
Dairy free

Ingredients and Substitutions

Ingredients for Instant Pot beef curry, including diced beef, curry paste, coconut milk and chopped tomatoes.

Diced beef: Buy meat labelled ‘diced beef’ or use chuck roast, round roast or stewing steak.
Coconut oil
White onion: I use 1 large or a couple of small. Feel free to play with the amount you use to suit your the amount you like.
Red bell pepper
Garlic cloves: Mince fresh cloves, or buy it frozen to save time.
Fresh ginger: I also buy this frozen as it saves time.
Curry paste: I use shop-bought tikka masala curry paste but you could use jalfrezi or madras for a spicier curry.
Chopped tomatoes
Beef stock cube/bouillon
Water
Coconut milk
Spinach: Most fridges are places where fresh spinach goes to die, so keep a frozen stash in the freezer. Fresh is fine too of course!
Salt & black pepper
Coriander/Cilantro: to garnish

Beef Curry Instant Pot Method

Step 1 – Set the Instant Pot to Sauté mode and add 1 tablespoon coconut oil. Once hot, add 1kg diced beef, season with salt and pepper and cook until the beef is browned, around 5 minutes. Remove the browned beef pieces from the instant pot and set aside.

Sautéing beef in the Instant Pot for curry.

Step 2 – Add 1 chopped white onion and 1 chopped red pepper to the pot and sauté for 2-3 minutes, until beginning to soften. Add 2 cloves garlic, a thumb-sized piece fresh ginger and 100g curry paste. Stir to coat. Hit CANCEL to stop Sauté function.

Step 3 – Add ¼ cup/60ml water and deglaze the pot, scraping off any brown bits on the bottom. This will avoid a BURN notice during cooking. Add the beef back to the pot and stir to coat. Put the chopped tomatoes evenly across the top.

Step 4 – Put on the lid, set the valve to Sealing and turn the instant pot to pressure cook on HIGH for 30 minutes. The instant pot will take 5-10 minutes to come to pressure before cooking starts. Allow natural pressure release for 10 minutes at the end of the cooking time, then quick release the remaining pressure.

Step 5 – Remove the lid and stir in ½ cup/120ml coconut milk and add approx 14oz/400g spinach. Allow spinach to wilt before serving. If using frozen spinach, turn on Sauté for a few minutes until the spinach has thawed and mixed into the curry.

Step 6 – Serve and enjoy!

Beef Curry Slow Cooker Method

Step 1 – Place all the ingredients in the Slow Cooker and cook on HIGH for 4 hours or LOW for 6 hours.

Step 2 – Serve with rice and naan. Enjoy!

Leftovers

In the fridge Once cooled to room temperature, place the cooked beef curry in an airtight container and keep in the fridge for up to 3 days.

To reheat Place in a saucepan over low heat. Stir occasionally until fully heated through.

Dairy Free Chicken & Dumplings

Instant Pot Pork Chops and Gravy

Honey Mustard Pork Chops

Frequently Asked Questions

A few cuts of beef work well for pressure cooker beef curry. Chuck roast or round roast are great options. A budget-friendly option is to buy meat labelled ‘diced beef’, which is usually a mixture of cuts, all of which are good in a beef curry.

Is it essential? No. But will your curry taste better if you do? Yes.

Browning the meat first adds depth and richness to the meat, making your curry more flavourful.

If you’re trying to save time, feel free to skip the browning.

You can serve all the usual accompaniments with beef curry. Rice, naan bread, and popadoms with coconut yoghurt and mango chutney will hit the spot!

If you make this Instant Pot Beef Curry recipe I’d love for you to give it a star rating ★ below. You can also tag me on Instagram (@thesunshinepantry) or Facebook so I can see your amazing creation!