How To Make the Absolute Best Instant Pot Beef Stew Easy

This Instant Pot Beef Curry, sometimes called stew, is a straightforward beef recipe from Pakistan. It is made with boneless beef stew meat, onions, yogurt, and whole spices. What's the best? It's a "dump and go" recipe that only takes 10 minutes to prepare.

What is beef Curry?

I could not for the life of me decide what to call this recipe. It's not something I grew up with or had ever heard of before I tried it and my mind was blown. My cousin's mother-in-law introduced us to it. She calls it "Isto," which I think is a misspelling of "stew."

Still, I didn't like the name "stew." In contrast to a stew, the meat is not swimming in gravy. I see no vegetables. I can tell you that you won't sleep.

Beef Korma, Bhunna Gosht (Sautéed meat), Beef Masala… It has parts of all of these dishes, but it's not any of them.

How To Make Pakistani Beef Curry In The Instant Pot?

This is the easiest recipe I have for my Instant Pot. Here's what you need to do:

Marinate the beef steak in vinegar and water, and then prepare and add all of the Instant Pot ingredients in any order. Drain the beef and add it to the pot.
Set the timer for 45 minutes on High or choose the Meat/Stew setting.
Make sure the lid is on tight and the seal is tight. Let the pressure go down on its own for 10–15 minutes, then release any remaining pressure by hand.
In the meantime, cook the almonds in water in the microwave and then peel them.
Keep cooking until most of the water is gone. This part of beef pakistani recipes takes some time, but it's well worth the wait. Add the crushed ginger and peeled almonds near the end. And you're done!

Tips to Make Pakistani Beef Curry In the Instant Pot?

If you want the onions to stand out, cut them into thin slices. I cut them up very small.
You can change the amounts to suit your tastes. The basic rule of beef recipes pakistani is that more yogurt and onion means more sauté time and more masala in the final dish.
less yogurt + onion = less sauté time but also less masala in the end product
Since we are cooking at high pressure, the yogurt will turn sour. That will get better as you cook it down.

Ingredients Of Recipe Of Beef

Marinade:

1 lb (454 g) of beef stew meat, cut into 1 to 2 inch cubes
2 tablespoons vinegar
To Pressure Cook:
1 large (220 g) chopped or sliced yellow onion (1 large = 2 small)
¼ cup neutral oil
6 cloves of garlic (leave whole)
8 dried button red chilli peppers. If you use regular dried chilies, use less.
2 pinches of coriander seeds
1 tsp cumin seeds
1/4 tsp cloves, whole
1/4 tsp black peppercorns, whole
1-inch stick of cinnamon
2 green cardamom pods that are whole
1-2 black cardamom pods, whole
1/2 tsp powdered turmeric
1 1/4 tsp salt
3/4 – 1 cup (245 g) (245 g) plain yogurt made from whole milk * After
Putting Cooking:
1 inch of ginger, broken up
2 tbsp (~15-16 ) whole, uncooked almonds
1 tablespoon of finely chopped cilantro as a garnish

Instructions For beef steak recipe

To marinate, put the beef and vinegar in a medium bowl. Add enough water to cover the meat. Put the beef aside and let it get soft.
In the meantime, put everything under "To Pressure Cook" into the Instant Pot. Drain and rinse the beef, then put it in the Instant Pot. Mix by stirring. (You don't have to put water in the Instant Pot.)
Close the lid and seal it, then choose Meat/Stew Pressure. On High Pressure, set the timer for 45 minutes on the Cook setting. When the timer goes off, let the pressure drop on its own for 15 minutes.
In the meantime, get the almonds ready: Put the almonds in a small bowl that can go in the microwave and add enough water to cover them. After 1 minute, pour off the water and rinse the almonds in cold water. Take the almond's skin off and throw it away.
Take off the lid and choose "High Sauté." Sauté the curry for about 15 minutes, or until most of the water has evaporated and the curry starts to thicken. As time goes on, stir it more and more to keep it from sticking to the bottom.
Add the crushed ginger and peeled almonds and cook for another 2 to 3 minutes, or until the oil starts to separate from the curry. Taste and adjust salt. Serve with naan, roti, or other bread and garnish with cilantro. As you eat, throw away the whole spices.