INSTANT POT BEEF CURRY
This rich, savory Japanese-style beef curry is typically made with little blocks of store-bought Japanese curry roux. Since the dish comes together so fast in an Instant Pot®, we use the time gained to make a homemade roux with basic pantry ingredients. (Garam masala isn't traditional, of course, but Japanese curry has hints of the flavors in the spice blend.) Combined with Worcestershire sauce, tomato paste, grated apple and beef broth, the result is a mildly sweet, spicy curry packed with extra umami. You can serve it over white rice or udon noodles. You can also make it without the beef and pour the sauce over Japanese-style breaded and fried pork or chicken cutlets (tonkatsu or chicken katsu, respectively).
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Place the butter, flour, curry powder, onion powder, garlic powder, garam masala, turmeric, cayenne, white pepper, and 1/2 teaspoon salt in a large bowl and knead until combined. Set the curry roux aside.
- Pat the beef dry and season all over with 1 teaspoon salt and a few grinds of black pepper. Add the oil to the Instant Pot® and set to high saute (see Cook's Note). When the oil is hot, add the beef in two or three batches to avoid overcrowding and cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes. Stir once and cook 2 to 3 minutes more. Transfer the beef to a large plate using a slotted spoon and repeat with the remaining beef, adding more oil if needed.
- Add the onion and apple to the pot and cook, stirring often and scraping up the browned bits on the bottom with a wooden spoon, until soft and translucent, 3 to 4 minutes. Add the tomato paste and honey and stir to coat. Add the broth and stir to combine. Add the browned beef and any juices accumulated on the plate, Worcestershire sauce, potatoes, carrots and 1 teaspoon salt and stir to combine. Scatter dime-size pieces of the curry roux evenly over the top.
- Follow the manufacturer's guide for locking the lid and set to pressure cook on high saute for 20 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam.
- Set the Instant Pot® to high saute and stir until the roux is melted and the curry looks smooth and creamy with no streaks of roux, about 1 minute. If the curry is too thick for your liking, stir in a 1/2 cup to 1 cup water. Season with salt and pepper, if needed. Serve with rice and fukujinzuke.
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Rewat Baniya Chhetry
[email protected]I'm not sure what went wrong, but my curry turned out really bad. The beef was tough and the sauce was bland. I will not be making this recipe again.
Sohail Tayyab
[email protected]This recipe was a disaster. The beef was overcooked and the sauce was watery. I would not recommend this recipe to anyone.
Mariam Veerigadu
[email protected]I was disappointed with this recipe. The beef was tough and the sauce was bland. I will not be making this again.
Bibisha Dahal
[email protected]This curry was a bit too spicy for my taste, but it was still very good. I will definitely make it again, but I will use less chili powder next time.
Worden Breezy
[email protected]I followed the recipe exactly and the curry turned out amazing! The beef was fall-apart tender and the sauce was so flavorful. I will definitely be making this again.
Moazim Ali
[email protected]I made this recipe for my family and they loved it! The beef was so tender and the sauce was perfect. I will definitely be making this again.
Shohag Hassan Onik
[email protected]This curry is so good! I've made it several times and it's always a hit. The beef is always tender and the sauce is so flavorful.
Jerusalem Dorsey
[email protected]I love how this recipe uses simple ingredients to create a delicious and flavorful curry. It's a great weeknight meal.
Jaxon Albin
[email protected]This recipe was easy to follow and the curry turned out great. I will definitely be making it again.
Alabi Damilola Mary
[email protected]I'm not a big fan of curry, but I really enjoyed this recipe. The flavors were amazing and the beef was cooked perfectly.
Timothy Riley
[email protected]This curry was delicious! The beef was cooked perfectly and the sauce was so flavorful. I will definitely be making this again.
Md Nuzrul
[email protected]I made this recipe for my family and they loved it! The beef was so tender and the sauce was perfect. I will definitely be making this again.
Letty Ayakoroma
[email protected]This curry is so good! I've made it several times and it's always a hit. The beef is always tender and the sauce is so flavorful.
Gul Akbar
[email protected]I love how this recipe uses simple ingredients to create a delicious and flavorful curry. It's a great weeknight meal.
Turbos smith Angelou's
[email protected]This recipe was easy to follow and the curry turned out great. I will definitely be making it again.
Swaylee Sparks
[email protected]I'm not a huge fan of beef, but I really enjoyed this curry. The flavors were amazing and the beef was cooked perfectly.
Dhiraj kumar Yadav
[email protected]This curry was delicious! I made it for a party and everyone loved it. The beef was so tender and the sauce was perfect.
Stephanie Arellano
[email protected]I've made this recipe twice now and it's always a crowd-pleaser. The beef is always fall-apart tender and the sauce is so flavorful. I love serving it with basmati rice and naan bread.
arentas lukosevicius
[email protected]This beef curry was a hit with my family! The meat was so tender and flavorful, and the sauce was rich and creamy. I especially loved the addition of coconut milk, which gave the dish a unique and delicious flavor.