Instant Pot Beef & Potato Curry

Ingredients

• 1 tbsp vegetable oil
• 600g braising steak, cut into 3cm cubes
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 2cm fresh root ginger, grated
• 1 tbsp medium curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 2 tbsp tomato purée
• 250ml hot beef stock (1 stock cube)
• 400g tin chopped tomatoes
• 500g potatoes, peeled and cut into 4cm chunks
• 2 tsp garam masala
• 2 tbsp chopped fresh coriander
• 300g basmati rice, to serve
• Salt to taste

Method

1. Season the beef with salt. Select Sauté and heat the oil. Brown the beef in 2 batches for 3 to 4 minutes per batch, then transfer to a plate.

2. Add the onion to the pot and cook for 3 minutes. Add the garlic, ginger, curry powder, cumin, turmeric and tomato purée and cook for 1 minute.

3. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Return the beef to the pot, then pour the tinned tomatoes over the top and do not stir.

4. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 30 minutes.

5. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

6. Open the lid, add the potatoes and push them under the sauce. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 5 minutes.

7. When the time is up, carefully turn the valve to Venting for a quick release.

8. Stir gently. If the sauce is thin, select Sauté and simmer for 5 minutes. Stir in the garam masala and season with salt. Scatter over the coriander. Serve with basmati rice, cooked following the packet instructions, and a spoonful of natural yoghurt if you like.