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Instant Pot® Massaman Beef Curry

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By Betty Crocker Kitchens
Updated Sep 9, 2019
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This dinner combines the comfort of beef stew with the vibrancy of Thai flavors, so consider it a quick (thanks to your Instant Pot®) and satisfying alternative to take-out. Massaman curry is a traditional Thai dish with Indian roots—the warming spices found in it are drawn from Indian culinary tradition. While the characteristic spiciness of Thai food is toned way down in this dish, the finishing touches of herbs and citrus make it feel right at home in Southeast Asia. This version definitely delivers on those trademark flavors but does so with a streamlined ingredient list, so you don't need to buy any special ingredients. Serve it up on a bed of rice, topped with a combo of fresh and crunchy toppings, and you've got a dish that's fit for company but still easy enough for a weeknight.

Instant Pot® Massaman Beef Curry

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 8
  • Ingredients 17
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Ingredients

  • 2 lb beef stew meat
  • 2 tablespoons garam masala
  • 1 teaspoon garlic powder
  • 2 tablespoons butter
  • 1 cup chopped shallots
  • 1 tablespoon chopped fresh gingerroot
  • 4 cups 1-inch diced peeled russet potatoes (about 1 1/2 lb)
  • 1 can (14 oz) coconut milk (not cream of coconut)
  • 1 cup Progresso™ beef flavored broth (from 32-oz carton)
  • 2 tablespoons soy sauce
  • 3 tablespoons lime juice
  • 2 tablespoons cornstarch
  • 1 tablespoon packed brown sugar
  • 1 tablespoon fish sauce
  • 4 cups hot cooked white rice
  • 1/2 cup chopped roasted peanuts
  • 1/2 cup chopped fresh cilantro leaves
Make With
Progresso Broth

Instructions

  • Step 
    1
    In large bowl, toss beef with garam masala and garlic powder. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef in 2 batches; cook 2 to 4 minutes on first side, or until browned. Turn and cook 2 to 4 minutes on second side, or until browned. Select CANCEL.
  • Step 
    2
    Return all beef to insert. Stir in shallots and gingerroot; stir in potatoes. Stir in coconut milk, broth and soy sauce. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Step 
    3
    In small bowl, beat lime juice, cornstarch, brown sugar and fish sauce with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 30 to 60 seconds, stirring frequently, until thickened. Select CANCEL. Serve over rice with peanuts and cilantro.

Nutrition

560 Calories
29g Total Fat
28g Protein
48g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Cup Curry and 1/2 Cup Rice
Calories
560
Calories from Fat
260
Total Fat
29g
44%
Saturated Fat
15g
75%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
910mg
38%
Potassium
830mg
24%
Total Carbohydrate
48g
16%
Dietary Fiber
3g
14%
Sugars
6g
Protein
28g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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