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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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!
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
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!~ :)

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.
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