Curry Garlic Pressure Cooker Roast Beef Recipes

PRESSURE COOKER BEEF CURRY

Steps:

• In a blender jar, combine the tomatoes, onion, garlic, and cilantro. (If you put the tomatoes at the bottom, they will liquefy first, and you won't have to add water.)
• Process until all the vegetables have turned to a smooth puree.
• Add the cumin, coriander, garam masala, cayenne, and salt. Process for several more seconds.
• In the inner cooking pot, add the beef and pour the vegetable puree on top.
• Lock the lid into place. Select high pressure and 20 minute cook time. Let the pressure release naturally for at least 10 minutes.
• Remove the lid and stir the curry. Taste and adjust, adding more salt if you like. Serve with naan.

PRESSURE COOKER BEEF CURRY

Steps:

• Heat 1 tbsp of the oil in a pressure cooker. Season the beef and fry in batches for 5-8 mins, turning occasionally until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and fry the onion gently for 10 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, coriander and cardamom and fry for 2 mins. Stir in the beef and cook for 1 min to coat the beef in the spices.
• Tip in the tomatoes, stock and sugar and bring to a simmer. Lock the lid onto the cooker and bring up to high pressure. Cook for 15 mins, then turn off the heat and let the pressure drop naturally. Give everything a good stir and add more water if the sauce is already thick.
• Lock the lid back in place and give it another 10 mins, then let the pressure drop naturally. Check the meat is tender - depending on the cut it might need 5 mins more.
• Take it off the heat, stir through the garam masala and cream, if you like. Season to taste. Scatter over the coriander and serve with naan bread or rice.

INSTANT POT BEEF CURRY

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.

EASY PRESSURE COOKER POT ROAST

Steps:

• Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
• Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
• Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

BEEF CURRY WITH RICE

Steps:

• In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker., Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and if desired, additional yogurt and red onion.

PRESSURE COOKER CARIBBEAN POT ROAST

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and oil., Add water to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Place sweet potatoes, carrots, onion and celery in pressure cooker; top with beef. Combine remaining ingredients; pour over top., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 55 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°. Freeze option: Place pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

CURRY-GARLIC PRESSURE COOKER ROAST BEEF

Steps:

• Cut about 20 slits in the roast, evenly on both sides, and stuff slits with the sliced garlic cloves. Season with about 1 tsp salt and freshly cracked black pepper.
• In a pressure cooker/instant pot, put it on "Browning" mode, add in oil, and sear the roast on all sides until golden-brown. Remove and set aside.
• Switch the pressure cooker/instant pot to "Sauté" mode, and add in onions, celery, and carrots. Stir and cook for about 3-4 minutes, until softened. Add in garlic and curry powder, and stir through for another minute.
• Add in tomato paste, and stir to combine with vegetables, until it starts to darken - about 1 minute. Add in broth, bay leaves, and 1/2 tsp salt and pepper, to taste. Stir to combine, and bring to a simmer.
• Add roast back to the pot, close the lid, and set to cook on high pressure for 55 minutes. Once timer goes off, release pressure valve.
• Once pressure has been completely released, open lid and carefully remove the roast.
• With an immersion blender, blend the sauce until smooth. You can also do this in a regular blender.
• Cut up roast, and serve with sauce on top and your favorite side!

SLOW COOKER RED CURRY BEEF POT ROAST

Steps:

• Generously season beef chuck roast with salt and pepper.
• Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
• Spread chopped onions in slow cooker; place browned roast on top of onions.
• Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
• Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
• Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
• Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
• Remove meat from the broth. If desired, skim some fat from the surface of the broth.
• Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
• Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
• Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
• Ladle into serving bowls and garnish with chopped peanuts and cilantro.

CURRY-GARLIC PRESSURE COOKER ROAST BEEF

Steps:

• Cut about 20 slits in the roast, evenly on both sides, and stuff slits with the sliced garlic cloves. Season with about 1 tsp salt and freshly cracked black pepper.
• In a pressure cooker/instant pot, put it on "Browning" mode, add in oil, and sear the roast on all sides until golden-brown. Remove and set aside.
• Switch the pressure cooker/instant pot to "Sauté" mode, and add in onions, celery, and carrots. Stir and cook for about 3-4 minutes, until softened. Add in garlic and curry powder, and stir through for another minute.
• Add in tomato paste, and stir to combine with vegetables, until it starts to darken - about 1 minute. Add in broth, bay leaves, and 1/2 tsp salt and pepper, to taste. Stir to combine, and bring to a simmer.
• Add roast back to the pot, close the lid, and set to cook on high pressure for 55 minutes. Once timer goes off, release pressure valve.
• Once pressure has been completely released, open lid and carefully remove the roast.
• With an immersion blender, blend the sauce until smooth. You can also do this in a regular blender.
• Cut up roast, and serve with sauce on top and your favorite side!