Instant Pot HK Beef Curry

Instant Pot HK Beef Curry | Instant Pot Beef Curry | Instant Pot Curry | Pressure Cooker Beef Curry | Pressure Cooker Curry | Instant Pot Recipes | Pressure Cooker Recipes | 咖喱牛腩 #instantpot #pressurecooker #beef #dinner #easy #chinese

Super Easy to Make Classic Instant Pot HK Beef Curry (Chinese: 港式咖喱牛腩) with simple ingredients. Creamy Hearty Beef Stew with tender beef in addictively delicious curry. The satisfying deep layers of flavors & luring aromas will have your guests beg for more!

Jump to: Recipe | Step by Step Cooking Guide

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4.75 from 12 votes

Hong Kong Style Curry (Chinese: 港式咖喱) is another HK classic that captures our hearts.

Some of the most popular HK Curry food:

  • HK Curry Fish Balls (Chinese: 咖喱魚蛋) – a favorite local street food
  • Dim Sum HK Curry Cuttlefish (Chinese: 咖哩墨魚仔)
  • HK Curry Chicken (Chinese: 咖哩鷄)

Whenever Jacky & I walk past HK Street Food stalls, our heartstrings are tugged, my wallet is ready to jump out of my purse, our minds yelling “gimme gimme“…

And yes, we’d surrender for HK Curry Fish Balls! hehe~

We usually share a regular skewer, then challenge each other with the Mega Spicy skewer (sometimes with dripping hot chili oil)! 😀

Then comes the “Why did we do this?” face of regret after our first bite…haha!!

But giggling as we compete to see who can eat more Mega Spicy Fish Balls without putting out the burning fire in our mouth with cold drinks. hehe~

Instant Pot HK Beef Curry | Instant Pot Beef Curry | Instant Pot Curry | Pressure Cooker Beef Curry | Pressure Cooker Curry | Instant Pot Recipes | Pressure Cooker Recipes | 咖喱牛腩

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What is HK Beef Curry?

Hong Kong became a British colony during the time the British Crown ruled India. So, that was the time when Indians began to settle in Hong Kong.

This is when the Indian spices & Curry entered & enriched the Hong Kong food culture.

The locals quickly blended the HK Curry sauce with Cantonese food in creating fusion dishes like the HK Beef Curry (港式咖喱牛腩).

And what’s awesome is this deliciously flavorful curry is super easy to make with simple ingredients!

Hong Kong Style Curry differs from Indian, Japanese, or Thai Curries.

They have adapted the Indian Curry by adding Coconut milk to give it a creamy sweet aroma, flavor, and texture, as well as to reduce the curry’s spiciness.

It’s deeply flavored, leaning more towards savory-spicy, with slight sour-bitter-sweet balance.

After some tests & tweaks, we’re excited to share our Instant Pot HK Beef Curry Recipe with you! 😀

Instant Pot HK Beef Curry | Instant Pot Beef Curry | Instant Pot Curry | Pressure Cooker Beef Curry | Pressure Cooker Curry | Instant Pot Recipes | Pressure Cooker Recipes | 咖喱牛腩 #instantpot #pressurecooker #beef #dinner #easy #chinese


Instant Pot HK Beef Curry | Instant Pot Beef Curry | Instant Pot Curry | Pressure Cooker Beef Curry | Pressure Cooker Curry | Instant Pot Recipes | Pressure Cooker Recipes | 咖喱牛腩

Instant Pot HK Beef Curry

Super Easy to Make Classic Instant Pot HK Beef Curry (Chinese: 港式咖喱牛腩) with simple ingredients. Creamy Hearty Beef Stew with tender beef in addictively delicious curry. The satisfying deep layers of flavors & luring aromas will have your guests beg for more!
4.75 from 12 votes
Print Rate This Recipe
Total: 1 hour 10 minutes
Servings: 4 - 6
Author: Amy + Jacky

Ingredients

Thickener:

  • 2.5 tablespoons (22.5g) cornstarch
  • 3 tablespoons (45ml) cold water

Instructions

  • Brown Beef Finger Meat: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Ensure Instant Pot is as hot as it can be. Pat dry Beef Finger Meat. Drizzle 1 tbsp Peanut Oil or Olive Oil in inner pot. Then, brown 2 sides of the Beef Finger Meat in Instant Pot for 3 minutes per side. Set aside the beef in a large container.
    *Tip: You may have to brown in 2 separate batches.
  • Saute Garlic & Shallot: Saute 3 Bay Leaves, crushed Garlic Cloves, and chopped Shallot in Instant Pot until fragrant (~2 mins). While the Garlic and Shallot are being sauteed, quickly cut the browned Beef Finger Meat into large stew size pieces on a chopping board.
  • Deglaze Instant Pot: Add browned Beef Finger Meat pieces (with the meat juice), 3 tbsp (15g) Curry Powder, 1 tbsp (15ml) Fish Sauce, 2 tbsp (30ml) Chu Hou Sauce in Instant Pot. Stir and saute for another minute. Pour in ⅔ cup (188ml) unsalted chicken stock or high-quality beef stock, then completely deglaze the bottom of the pot with a wooden spoon.
    *Pro Tip: Different Curry Powder vary in taste, aroma, quality. Please taste & adjust accordingly!!
  • Pressure Cook HK Beef Curry: Add in Potato chunks, then give it a quick mix. Make sure all the beef are partially submerged in the curry mixture. You can layer the potatoes on top. Pressure Cook at High Pressure for 25 minutes, then 15 minutes Natural Release.
  • Adjust & Thicken Curry Sauce: Set aside the beef and half of the potato chunks. Bring the curry sauce mixture to a simmer with the "Saute" button. Add in ¼ cup (64ml) Coconut Milk, then break up the potato chunks to thicken the curry sauce. To thicken the sauce further, mix cornstarch with water in a mixing bowl, then mix it in one third at a time until desired thickness. Taste and adjust seasoning with salt, sugar, and chili powder or chili oil accordingly.
    *Pro Tip: If the curry sauce is too salty, adjust seasoning with more Coconut Milk.
    *Reference Note: our Curry Powder tastes quite bitter, so we added 2 tsp white sugar to balance it. We also added 2 pinches of salt at the end to open up the flavor, plus a dash of chili oil for a hint of spiciness.
  • Serve: Place the set-aside beef + potato chunks back into the curry sauce, then give it a quick mix. Serve this delicious classic HK Beef Curry with rice. Enjoy!~ 🙂
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Recipe Notes:

High-Quality Curry Powder: Curry Powder is a key ingredient in this Beef Curry, so try your best to buy high-quality Curry Powder for best results.
Coconut Milk: the coconut milk we used in this recipe is NOT the beverage or refrigerated type of Coconut Milk.
Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?
Course: Dinner, Lunch, Main
Cuisine: Asian, Chinese, Hong Kong
Keyword: beef curry, hong kong beef curry, instant pot beef curry, instant pot curry, instant pot recipes, pressure cooker beef curry, pressure cooker curry, pressure cooker recipes, 咖哩牛腩
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot HK Beef Curry Cooking Guide

Here are the ingredients for Instant Pot HK Beef Curry:

Instant Pot HK Beef Curry Ingredients (港式咖喱牛腩 )

*Pro Tips: The key ingredients play a huge role in this Beef Curry, so try your best to use high-quality, trusted brands for best results. Here are the ingredients we use & recommend:

*Pro Tip: the coconut milk we used in this recipe is NOT the beverage or refrigerated type of Coconut Milk.

If you cannot find some of the ingredients in your local markets, you can find them on Amazon! 🙂

1

Brown Beef Finger Meat


*Pro Tip: Some of you may ask if we need to parboil the Beef Finger Meat before we brown it. I will say no as parboiling can remove some of the flavor/nutrients, plus, we are not making a clear soup here.

First, heat up Instant Pot using Sauté More function.

*Tip: For older version, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.

Instant Pot Saute More Function

Wait until it says HOT (takes roughly 8 minutes).

*Pro Tip: You really want the Instant Pot to be as hot as it can be for the maillard reaction.

Then, pat dry the Beef Finger Meat.

Drizzle the inner pot with 1 tbsp Peanut Oil or Olive Oil. Then, brown 2 sides of the Beef Finger Meat in Instant Pot for 3 minutes per side.

Instant Pot HK Beef Curry (咖喱牛腩): brown beef finger in Instant Pot Pressure Cooker

*Tip: You may have to do this in two batches.

Instant Pot HK Beef Curry (咖喱牛腩): browned beef finger in Instant Pot Pressure Cooker

Set aside the beef in a large container.

2

Saute Garlic & Shallot


Add 3 Bay Leaves, crushed Garlic Cloves, and chopped Shallot in Instant Pot. Saute until fragrant (roughly 2 minutes).

Instant Pot HK Beef Curry (咖喱牛腩): saute garlic and shallot in Instant Pot Pressure Cooker

While the Garlic and Shallot are being sauteed, quickly cut the browned Beef Finger Meat into large stew size pieces on a chopping board.

Instant Pot HK Beef Curry (咖喱牛腩): cut browned boneless beef finger meat

3

Deglaze Instant Pot


Add browned Beef Finger Meat pieces (with the meat juice),  3 tbsp (15g) Curry Powder, 1 tbsp (15ml) Fish Sauce, 2 tbsp (30ml) Chu Hou Sauce in Instant Pot.

*Pro Tip: Different brands, sources, blends of Curry Powder vary in taste, aroma, and quality. So, you may need to use a bit less or more Curry Powder. Please taste & adjust accordingly!!

Instant Pot HK Beef Curry (咖喱牛腩): add browned beef finger meat, curry powder, fish sauce, chu hou sauce in Instant Pot Pressure Cooker

Stir and saute for another minute.

Instant Pot HK Beef Curry (咖喱牛腩): stir and saute beef with spices and chu hou sauce 柱侯醬

Pour in cup (188ml) unsalted chicken stock or high-quality beef stock, then completely deglaze the bottom of the pot.

4

Pressure Cook HK Beef Curry


Add in Potato chunks, then give it a quick mix.

Make sure all the beef pieces are partially submerged in the curry mixture. You can layer the potatoes on top.

Instant Pot HK Beef Curry (咖喱牛腩): add chicken stock, potato chunks in Instant Pot Pressure Cooker

Close lid and turn Venting Knob to Sealing position.

Pressure Cook at High Pressure for 25 minutes, then 15 minutes Natural Release

Instant Pot Pressure Cooker - High Pressure Pressure Cooking at 25 minutes

After 15 minutes, release the remaining pressure by turning the Venting Knob to Venting position.

Remove the lid carefully.

5

Adjust & Thicken Curry Sauce


Instant Pot HK Beef Curry (咖喱牛腩): Pressure Cooker Beef Curry (Hong Kong Style)

With a tong, remove and set aside the beef and half of the potato chunks in a serving bowl.

Bring the sauce mixture to a simmer with the “Saute” button.

Add in ¼ cup (64ml) Coconut Milk, then break up the potato chunks to thicken the curry sauce.

Instant Pot HK Beef Curry (咖喱牛腩): add Aroy-d 100% Coconut Milk in Beef Curry in Instant Pot Pressure Cooker

To thicken the sauce further, mix cornstarch with water in a mixing bowl, then mix it in one third at a time until desired thickness.

Instant Pot HK Beef Curry (咖喱牛腩): break up potato chunks to thicken curry sauce in Instant Pot Pressure Cooker

Taste and adjust seasoning with salt, sugar, and chili powder or chili oil accordingly.

*Pro Tip: If the Curry Sauce is too salty, adjust seasoning by adding more Coconut Milk. 🙂

*Reference Note: our Curry Powder tastes quite bitter, so we added 2 tsp white sugar to balance it. We also added 2 pinches of salt to open up the flavor at the end, plus a dash of chili oil for a hint of spiciness.

6

Serve Instant Pot HK Beef Curry


Place the set-aside Beef pieces + half of the potato chunks back into the curry sauce, then give it a quick mix.

In my opinion, this dish is best served with rice.

Instant Pot HK Beef Curry | Instant Pot Beef Curry | Instant Pot Curry | Pressure Cooker Beef Curry | Pressure Cooker Curry | Instant Pot Recipes | Pressure Cooker Recipes | 咖喱牛腩

Enjoy your Instant Pot HK Beef Curry!~ 🙂

Instant Pot HK Beef Curry | Instant Pot Beef Curry | Instant Pot Curry | Pressure Cooker Beef Curry | Pressure Cooker Curry | Instant Pot Recipes | Pressure Cooker Recipes | 咖喱牛腩 #instantpot #pressurecooker #beef #dinner #easy #chinese
Instant Pot HK Beef Curry | Instant Pot Beef Curry | Instant Pot Curry | Pressure Cooker Beef Curry | Pressure Cooker Curry | Instant Pot Recipes | Pressure Cooker Recipes | 咖喱牛腩 #instantpot #pressurecooker #beef #dinner #easy #chinese
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. I made this recipe recently and it was delicious! I’m wondering if it would also work with chicken (thighs and drumsticks) instead of beef. And if so, are there any changes to the cooking time?

    1. Hi Vivian,

      Thank you so much for your kind words on the recipe 🙂

      It will work quite well. The cooking time will be 8 minutes and 10 minutes release.

      Please take care & have fun cooking
      Jacky

  2. Delicious! Added broccoli and peppers in a sautee after pressure cooking to tenderize the veggies. Definitely making it again when we want a hearty dinner.

    1. Hi Megan,

      Late Reply (We were on a trip to Asia)! Thank you for your kind words & question 🙂

      We purchased our curry powder mix from local Indian stores.

      Have fun cooking & please take care
      Jacky

  3. Aww, it didn’t work for me 🙁 The meat was too soft after the 25mins. Next time, i would also like to add more potatoes, carrots and daikon. Not a bad track record though! 2nd recipe out of 22 that I haven’t LOVED so far. Thanks for your amazing and super helpful website 🙂

    1. Hi Rhonda,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. Sweet potatoes will make this dish kind of sweet. You can use that if you don’t mind the sweetness.

      Happy New Year & please take care
      Jacky

  4. Im making this in a few days. The finger meat i got is a 3 lbs package, so should i increase the ingredients? And also what if i want to add daikon to it, how do i incorporate it in? Thanks

    1. I actually made this recipe already without the addition and it turned out really good. Will try to add beef tendon next time i cook it, but how do i incorporate both the tendon and daikon in it?

    1. Hi Judy,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. The fried fish balls are cooked so you can heat them up after pressure cooking.

      Happy New Year & please take care
      Jacky

  5. When cooking potatoes with meat at 25 mins high pressure…would that over cool potatoes? Just got my first instant pot and this will be the first thing I try to make!!!

    1. Hi Jen,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. The potatoes will be soft for sure. You can break some of them down and thicken the curry a bit.

      Happy New Year & please take care
      Jacky

  6. I am looking so forward to making this. It looks amazing!
    I was wondering if you could suggest some brands of curry. There are so many and it’s hard to figure out what is considered to be a top quality curry powder blend. My “go-to” curry use to be Mr. Goudas but that is no longer an option. Any thoughts?

    Thanks,
    Collette

    BTW – I just got my 1st IP (8qt Ultra)…I’m so excited!!!!

    1. Hi Collette,

      thank you so much for your kind words and congrats on your new IP 🙂

      We usually purchase our curry powder blend from local Indian grocery stores. Perhaps you can find some good ones there 🙂

      Please take care & have a wonderful Christmas holiday!
      Jacky

  7. Made this with oxtail and it was delicious. High pressure for 30 min and npr. Add cubed potatoes and high pressure for 4 min and 10 npr. I added the potatoes at the end instead so they do not overcook.

    I used S&B curry powder which is a Japanese brand and is only mildly spicy.

  8. Hello,

    My husband doesn’t eat spicy so I was wondering if I need to cut the curry powder in half so it’s mild. Also, what would you recommend for high quality curry powder?? I am not sure what to look for when I go to the grocery store. Any recommendations would be super helpful! Can’t wait to try this out!

    1. Hi Angela,

      thank you so much for your question and kind words 🙂

      HK Beef curry is very mild in spiciness. You can taste and add more coconut milk in the end to balance it out.

      The one we used were mixed by a local Indian Market.

      Take care & have fun cooking
      Jacky

    2. Try S&B curry powder. It is a Japanese brand. I find it much less spicy that the Chinese/Vietnamese brands.

  9. I improvised this recipe with chicken drumsticks (marinade from Portuguese chicken recipe), 15 min hp, 10 min nr. Added sweet purple potatoes, carrots, and an onion. The curry flavor was spot on. Once again, Amy and Jacky’s recipes are proven legit!

    1. Hi Raul!

      So happy to hear from you again 🙂 Thank you so much for the kind words and support.

      Black bean garlic sauce will not work for this recipe. Hoisin sauce will work and Chu Hou sauce can be found online on Amazon.com

      Take care & have fun cooking!
      Jacky

  10. What can I use instesd of the chu hou sauce? I prefer to avoid conventional soy/GMO and this product has a lot of soy-based ingredients. I’d be happy to put together my own spices and flavorings to replicate the effect of the sauce. I doubt there’s an organic version of this but if there is, I’d like to know about it.

    1. Hi Susana,

      thank you for your question 🙂

      Hoisin sauce plus other spice will also work, but I think it has soy-based ingredients as well.

      I would recommend skipping the chu hou sauce. It will not be the same, but will still taste pretty good.

      Please take care & have fun cooking
      Jacky

  11. This is the second recipe I tried since getting the instant pot. It’s delicious, easy to make and the beef was so soft and tender. The curry powder I used was a bit spicy and everyone loved the kick to it.

  12. Hi Amy and Jacky!!

    In CA, the Cantonese cafe’s have a similar dish that is called oxtail curry. Would I be able to substitute or add oxtail to this dish as well?

    Also, I just wanted to say I recently moved to Missouri for graduate school (all the way from CA) and I lean on your website to cook and get over homesickness. Recently, my younger brother just moved away for college as well and I got him an IP and turned him over to your website. Thanks for helping us with the smooth transition! (My cousin from Seattle actually turned me to your site and I have since turned all of my friends here as well. You guys are great!)

    Britney

    1. Hi Britney,

      thank you so much for sharing your story with us 🙂
      We work with international students (I was one) in our local youth group so we understand that feeling.

      For oxtail, it will take roughly 42 – 45 minutes at High Pressure and natural release.

      Best wishes to you and your brother! Take care & I will see you around
      Jacky

  13. Here in Italy, “beef finger meat” isn’t a thing. I realize we could tell our butcher what it is, and we’d probably figure it out, but it would probably be a pricy endeavor. Should we ask for any particular meat instead? Or just get what we want and cut into strips?

    1. Hi DZanre,

      Thank you for your question 🙂

      It may be called Beef Rib Finger. If you cannot find this cut, short ribs or chuck roast steak will also work for this recipe.

      Please take care & see you around
      Jacky

  14. Hi,
    Would beef stew cubes work, like a bottom round meat? Not familiar with meat mentioned in recipe, but can look for it.
    I love your well written and researched recipes by the way. Such different timing from most recipes so I always look at your recipes for times. They work!
    Frances

    1. Hi Frances,

      Thank you for your question ?

      Beef stew cubes will become quite tough and it doesn’t have the same beefy flavor as beef finger meat.

      Beef Finger Meat is also called Beef Rib Finger. If you cannot find this cut, short ribs or chuck roast steak will also work for this recipe.

      Please take care & see you around
      Jacky

  15. love the curry recipe. tried it with pork ribs (Korean chain cut from super H Mart.) Will try it next time with goat meat..
    Howard

  16. Don’t have access to this particular cut of meat where I live — what would be a good substitute? Dish looks too good NOT to try! 🙂

    1. I was able to find beef fingers and the finished dish was DELISH! I’m going to explore other curry powders the next time I make this (and I will make it again!) just to play with flavors. Thanks again for a wonderful recipe!

    1. Hi Kathy,

      thank you for your question 🙂

      Yep! Beef finger meat is the meat left between the ribs or the roast after the ribs are removed.

      Take care & have fun cooking
      Jacky

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