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!

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5 from 8 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! 😀

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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!
5 from 8 votes
Print Rate This Recipe
Total Time: 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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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.

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Enjoy your Instant Pot HK Beef Curry!~ 🙂

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