If you're craving a dish that delivers a burst of flavor and warms your soul, look no further than this Instant Pot HK Beef Curry! With tender chunks of beef simmered in a rich, aromatic coconut milk sauce, this recipe is not just a meal—it's an experience that will transport you straight to the bustling streets of Hong Kong. Perfect for busy weeknights, this one-pot wonder can be whipped up in just 60 minutes, making it an ideal choice for families and foodies alike. Ready to impress your taste buds and your dinner guests? Dive into this easy-to-follow recipe and unlock the secrets to a mouthwatering curry that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb beef chuck, cubed
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 carrots, sliced
- 1 cup coconut milk
- 2 cups beef broth
- Salt to taste
Instructions
- Prepare ingredients by cutting beef chuck into 1-inch cubes, ensuring even sizing for consistent cooking.
- Season beef cubes with curry powder, salt, and let marinate for 15 minutes at room temperature to enhance flavor absorption.
- Turn on Instant Pot and select "Sauté" mode. Add a small amount of oil and brown marinated beef cubes in batches, creating a nice caramelized exterior. Remove and set aside.
- In the same Instant Pot, sauté chopped onions until translucent and slightly golden, approximately 3-4 minutes.
- Add sliced carrots and continue sautéing for an additional 2 minutes to release their natural sweetness.
- Return browned beef to the Instant Pot, then pour in beef broth and coconut milk. Stir to combine all ingredients thoroughly.
- Close Instant Pot lid, set valve to sealing position, and select "Manual" or "Pressure Cook" mode at high pressure for 35 minutes.
- Once cooking completes, allow natural pressure release for 10 minutes, then carefully do a quick release.
- Open lid and check beef tenderness. If needed, use "Sauté" mode to reduce sauce to desired thickness.
- Taste and adjust seasoning with additional salt or curry powder if required.
- Serve hot over steamed rice, garnishing with fresh chopped cilantro or green onions if desired.
Tips
- Choose the Right Cut: For the best texture and flavor, use beef chuck, which becomes tender and juicy when cooked under pressure.
- Marinate for Flavor: Allowing the beef to marinate in curry powder and salt for at least 15 minutes enhances the flavor profile, making each bite deliciously satisfying.
- Sauté for Depth: Browning the beef before pressure cooking adds a layer of depth to the dish. Don’t skip this step—it’s key to achieving that rich, caramelized flavor!
- Adjust Consistency: If the sauce is too thin after cooking, simply switch the Instant Pot back to "Sauté" mode and let it simmer for a few minutes until it thickens to your liking.
- Garnish for Freshness: A sprinkle of fresh cilantro or green onions not only adds a pop of color but also elevates the dish with a refreshing burst of flavor.
- Serve with Sides: While this curry is fantastic on its own, pairing it with steamed rice or naan will soak up all that delicious sauce and make for a complete meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 30g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 90mg
