Pegan and paleo-friendly spicy beef curry stew made in an Instant Pot®.
The ingredient of Instant Pot® Spicy Beef Curry Stew
- 2 tablespoons olive oil
- 2 pounds cubed beef stew meat
- salt and dome black pepper to taste
- 2 jalapeno peppers, chopped
- 4 cloves garlic, minced
- 1 tablespoon minced buoyant 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
The instruction how to make Instant Pot® Spicy Beef Curry Stew
- 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.
- 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.
- 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.
- pick high pressure according to manufacturers instructions and set timer for 35 minutes. attain 10 to 15 minutes for pressure to build.
- 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 caloriescarbohydrateContent: 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: