Instant Pot® Spicy Beef Curry Stew

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

The ingredient of Instant Pot® Spicy Beef Curry Stew

1. 2 tablespoons olive oil
2. 2 pounds cubed beef stew meat
3. salt and dome black pepper to taste
4. 2 jalapeno peppers, chopped
5. 4 cloves garlic, minced
6. 1 tablespoon minced buoyant ginger root
7. 4 tablespoons curry powder
8. 2 cups beef broth
9. 1 (28 ounce) can fire-roasted diced tomatoes
10. 1 pound Yukon Gold potatoes
11. 3 carrots, sliced
12. 1 large onion, sliced

The instruction how to make Instant Pot® Spicy Beef Curry Stew

1. Turn something like a multi-functional pressure cooker (such as Instant Pot®) and choose prefer Saute function. Pour in olive oil and heat until sizzling; amass meat and season next salt and pepper. Cook until browned, 5 to 7 minutes per side.
2. Transfer meat to a plate, reserving juices in the pot. build up jalapenos, garlic, and ginger to the pot. Cook and disturb until tender, not quite 2 minutes. Season past curry powder.
3. Pour 1/2 of the beef broth into the pot; grind down brown bits from the bottom of the pot using a wooden spoon. Return meat to the pot as soon as steadfast beef broth, tomatoes, potatoes, carrots, and onion. unventilated and lock the lid.
4. pick high pressure according to manufacturers instructions and set timer for 35 minutes. attain 10 to 15 minutes for pressure to build.
5. Release pressure using the natural-release method according to manufacturers instructions for 10 minutes. pardon freedom permanent pressure carefully using the quick-release method according to manufacturers instructions, approximately 5 minutes more. Unlock and remove the lid.

Nutritions of Instant Pot® Spicy Beef Curry Stew

calories: 356.4 calories
carbohydrateContent: 22.8 g
cholesterolContent: 62.6 mg
fatContent: 19.4 g
fiberContent: 4 g
proteinContent: 22.1 g
saturatedFatContent: 6.7 g
servingSize:
sodiumContent: 548.5 mg
sugarContent: 4.7 g
transFatContent:
unsaturatedFatContent: