Ingredients:
- 2 tablespoons vegetable oil
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 (14.5-ounce) can diced tomatoes
- 1 (14-ounce) can coconut milk
- 1 cup beef broth
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Instructions:
1. Turn on the Instant Pot and select the “Sauté” setting. Add the vegetable oil and heat until shimmering.
2. Add the beef cubes and cook until lightly browned, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Stir in the curry powder, ginger, cumin, coriander, turmeric, cardamom, and cinnamon and cook until fragrant, about 1 minute.
5. Add the diced tomatoes, coconut milk, beef broth, brown sugar, salt, and pepper and stir to combine.
6. Secure the lid and set the valve to “Sealing”. Select the “Manual” setting and set the timer for 20 minutes.
7. When the timer is done, carefully release the pressure and open the lid.
8. Stir in the chopped cilantro and serve. Enjoy!