Instant Pot Beef Madras
Far more slimming friendly than a takeaway, this Instant Pot Beef Madras is medium hot, packed with flavour and ready in just 45 minutes.
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NutritionPer Serving
- Calories288
- Carbs15g
- Protein38g
- Fat6.4g
- Saturates2.2g
- Sugars12g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you like your food spicy, this Instant Pot Beef Madras will be your new favourite for curry night. It makes good use of one of our favourite bits of kit for the kitchen – an Instant Pot!
This handy bit of equipment is a pressure cooker, and so much more. It can sauté and slow cook, as well as cook meat and veggies perfectly.
It takes all of the hard work out of this recipe, cooking in less than half the time compared to putting it in the oven. You get all the flavour in far less time, and the beef still gets lovely and tender. Perfect when you fancy a homemade curry faster than the takeaway!
Prefer your curry with even more heat? You’re in charge of the chilli powder so simply add a little more or less to suit your taste.
Why not try this recipe for your next Fakeaway night and create an Indian themed feast including starters such as Onion Bhajis and Samosas?
If you don’t have an Instant Pot you can also cook this recipe in the slow cooker or in the oven.
What diets is this Instant Pot Beef Madras suitable for?
This Instant Pot Beef Madras recipe is suitable for anyone on a dairy free diet.
It can be made gluten free as long as you use a gluten free stock cube.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Instant Pot Beef Madras?
Nope! Everything you need for this recipe should be easy to find in your local supermarket.
There are a couple of bits of equipment that will make cooking this dish easier:
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‘Wow it tasted like a curry from the takeaway! Amazing, can’t wait to make it again’
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You’ll need an Instant Pot like this one from Amazon.
A set of measuring spoons is ideal for measuring out your spices.
How many calories are in this Instant Pot Beef Madras?
There are 288 calories per portion in this Instant Pot Beef Madras recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Spray the inside of the Instant Pot with low calorie cooking spray and turn on to sauté.
Step 2
Add the onion, garlic, ginger and green chilli and sauté gently for 5 – 10 minutes, stirring, until softened and golden.
Step 3
Add the beef, chilli powder, turmeric, cumin, ground coriander, garam masala and cinnamon to the Instant Pot. Stir together and sauté gently for 2-3 minutes to seal the beef on all sides.
Step 4
Dissolve the stock cube in the boiling water. Add the tomatoes, tomato puree, beef stock, vinegar, salt and sweetener to the pot and stir until well mixed. Close the lid and lock. Set to pressure cook, high, and set the timer for 30 minutes. After 30 minutes cooking, release the pressure using natural pressure release. When the float valve has gone down, open the lid.
Step 5
If the sauce needs reducing further to thicken it, sauté with the lid off for about 5 minutes or until thickened. The curry will be ready when the beef is tender, and the sauce has thickened.
Step 6
Serve sprinkled with chopped coriander leaves if wished and serve with some basmati rice or any other accompaniments of your choice.
What could I serve with this Instant Pot Beef Madras?
You can serve this Instant Pot Beef Madras with a 125g portion of cooked basmati rice for a total of 461 calories.
If you fancy, you could also serve with a variety of Indian inspired snacks and side dishes for a Fakeaway feast! Just remember to work out the calories accordingly.
Any of the following would go perfectly with this dish:
How do you know when Instant Pot Beef Madras is cooked?
You’ll need to cook this Instant Pot Beef Madras until the sauce has thickened and the beef is soft and tender. This should take around 30 minutes in the instant pot. You may need to remove the lid and sauté for a further 5 minutes if the sauce has not thickened.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Instant Pot Beef Madras in the fridge?
We recommend that you eat this dish within 4 hours of serving it.
If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of this Instant Pot Beef Madras can be kept in the fridge for 1 – 2 days.
Can I freeze Instant Pot Beef Madras?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Instant Pot Beef Madras?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes. You could also reheat this Instant Pot Beef Madras in a saucepan on the hob. Just make sure it is piping hot throughout before serving.
From frozen: Allow to defrost overnight in the fridge and reheat following the instructions above.
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Instant Pot Beef Madras
Far more slimming friendly than a takeaway, this Instant Pot Beef Madras is medium hot, packed with flavour and ready in just 45 minutes.
-
Prep Time
15 MINS
-
Cook Time
45 MINS
- KCals 288
- Carbs 15G
Instructions
- Spray the inside of the Instant Pot with low calorie cooking spray and turn on to sauté.
- Add the onion, garlic, ginger and green chilli and sauté gently for 5 - 10 minutes, stirring, until softened and golden.
- Add the beef, chilli powder, turmeric, cumin, ground coriander, garam masala and cinnamon to the Instant Pot. Stir together and sauté gently for 2-3 minutes to seal the beef on all sides.
- Dissolve the stock cube in the boiling water. Add the tomatoes, tomato puree, beef stock, vinegar, salt and sweetener to the pot and stir until well mixed. Close the lid and lock. Set to pressure cook, high, and set the timer for 30 minutes. After 30 minutes cooking, release the pressure using natural pressure release. When the float valve has gone down, open the lid.
- If the sauce needs reducing further to thicken it, sauté with the lid off for about 5 minutes or until thickened. The curry will be ready when the beef is tender, and the sauce has thickened.
- Serve sprinkled with chopped coriander leaves if wished and serve with some basmati rice or other accompaniments of your choice.
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Recipe notes
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4 comments
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paigeMonday 3rd October 2022
Can lamb be used instead? if so do I need to make any adjustments?
SharonTuesday 4th October 2022
Hi Paige, diced leg of lamb would be a perfect swap for beef in this recipe and no adjustments would be needed. Enjoy the recipe!
LisaThursday 23rd June 2022
Can you make this in the slow cooker?
HollyFriday 24th June 2022
Hey Lisa, we have a slow cooker method for this recipe HERE hope that helps!
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