CurriesIndianMedium

Pressure Cooker Beef and Bean Curry

Name: Pressure Cooker Beef and Bean Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2½ lb (1134 g) beef chuck, cut into ¾-inch (2 cm) cubes, patted dry; 2 tbsp (30 ml) neutral oil (such as vegetable or canola); 2 medium (340 g) yellow onions, cut into ½-inch (1.25 cm) pieces, diced; 6 cloves (30 g) garlic cloves, minced, minced; 2 tsp (4 g) ground cumin; 1½ tsp (3 g) ground coriander; 14½ oz (411 g) canned whole tomatoes (14.5 oz / 411 g can), crushed by hand, crushed; 30 oz (850 g) kidney beans (2 cans, 15 oz / 425 g each), drained and rinsed, drained and rinsed; 2 tbsp (30 g) tomato paste; 1 cup (240 ml) beef broth; to taste salt; to taste black pepper; ¼ cup (10 g) fresh cilantro, roughly chopped, chopped (optional)

From the MyKitchenBank Kitchen

A deeply flavored beef and bean curry made in a pressure cooker, where cubed chuck beef becomes tender in minutes and kidney beans absorb aromatic spices. Onions, tomatoes, cumin, and coriander form a fragrant base, while garlic adds pungency. This is comfort-food curry that tastes like it simmered for hours but takes a fraction of the time.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 6 servings (about 1½ cups per serving)

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Steps

Before you start

Pat the beef dry with paper towels so it browns properly—moisture prevents a good sear
Measure out your spices ahead of time; they go in quickly once cooking begins
If using canned beans, drain and rinse them; if using dried, soak overnight then drain

1
Brown the beef
- Set your 6-quart (5.7 L) pressure cooker to medium-high heat (using the sauté or browning function if available).
- Add the 2 tbsp (30 ml) neutral oil and let it heat for 1 minute until shimmering.
- Working in two batches to avoid crowding, add the beef cubes and brown them on all sides for 4–5 minutes per batch, stirring occasionally.
- The beef does not need to be fully cooked, just well-browned; this builds flavor.
- Transfer browned beef to a plate.
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Ready when: Beef is deep brown on all sides, some bits are caramelized
Tip: Don't stir constantly; let beef sit on the bottom for 1–2 minutes to develop a crust
2
Sauté aromatics
- Reduce heat to medium.
- Add the diced onions (about 340 g) directly to the pot with the browned bits and oil.
- Stir and cook for 3–4 minutes, scraping the bottom with a wooden spoon to loosen any stuck-on meat or spices.
- Add the minced garlic (about 30 g) and stir constantly for 30 seconds until fragrant.
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Ready when: Onions are slightly softened and garlic is fragrant; no raw garlic smell remains
Tip: Stir frequently to prevent garlic from burning, which makes it bitter
3
Bloom the spices
- Add the ground cumin (2 tsp / 4 g) and ground coriander (1.5 tsp / 3 g) to the pot.
- Stir constantly for 1–2 minutes.
- The spices will become very aromatic and may stick slightly to the bottom; keep stirring to prevent burning.
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Ready when: Spices are fragrant and darker; a thin, dry layer coats the bottom of the pot
Tip: Blooming spices in fat releases their essential oils and deepens flavor—do not skip this
4
Add tomato paste and build sauce base
- Stir in the tomato paste (2 tbsp / 30 g) and cook for 1 minute, stirring constantly so it coats the spices and beef bits.
- The mixture will look thick and pasty.
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Ready when: Tomato paste is slightly caramelized and darker in color
Tip: Cooking tomato paste removes raw flavor and concentrates sweetness
5
Deglaze and add broth
- Pour in the beef broth (1 cup / 240 ml) and scrape the bottom of the pot thoroughly with a wooden spoon, working across all surfaces to dissolve any stuck-on browned bits.
- This adds tremendous depth to the sauce.
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Ready when: Broth is incorporated and the pot bottom is clean; no brown bits remain stuck on
Tip: Do not skip deglazing; those browned bits are liquid gold for flavor
6
Return beef and add beans
- Return the browned beef and any accumulated juices to the pot.
- Add the drained and rinsed kidney beans (about 850 g total from 2 cans).
- Stir well to combine all ingredients evenly.
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Ready when: Beef and beans are evenly distributed throughout the liquid
Tip: Rinsing canned beans removes excess sodium and starch that can cloud the broth
7
Add crushed tomatoes and season
- Pour in the crushed tomatoes (411 g from 1 can, crushed by hand).
- Add a pinch of salt (about ½ teaspoon / 2.5 g) and a grind or two of black pepper.
- Stir everything together until well combined.
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Ready when: All ingredients are mixed throughout and no streaks of spice remain visible
Tip: Season now with less salt; you can always add more after pressure cooking
8
Pressure cook
- Lock the lid on the pressure cooker and bring it to high pressure.
- Once high pressure is reached (the pressure indicator will rise and lock), reduce the heat to medium or medium-low to maintain high pressure (the pot should hiss gently but not violently).
- Cook for 18 minutes.
- This will tenderize the beef to fork-tender and fully cook the beans.
- Do not open or interrupt the cooking.
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Ready when: Pressure indicator shows high pressure is maintained; no steam escapes from the pressure valve
Tip: Keep the heat consistent; too high will cause liquid to boil off, too low and pressure won't maintain
9
Release pressure and open pot
- Once 18 minutes are up, turn off the heat and allow the pressure to release naturally for 10 minutes.
- During this time, the pressure will drop on its own.
- After 10 minutes, if any pressure remains, carefully open the pressure release valve (also called a vent) by moving the switch or valve away from the sealed position.
- Listen for any hiss and wait a few seconds.
- Once you hear no more steam, it is safe to unlock and open the lid.
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Ready when: Pressure indicator is flat or down; no steam hisses from the vent
Tip: Do not force the lid open or use quick-release unless the recipe calls for it; allow time for safety and better texture
10
Taste and adjust seasoning
- Carefully open the pot (steam will still rise, so open away from your face).
- Give the curry a stir.
- Taste a spoonful of broth and beef.
- Add salt and black pepper to taste—you may need ¼ to ½ teaspoon (1.25 to 2.5 g) more salt, depending on your broth's saltiness.
- Stir and taste again.
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Ready when: Curry tastes well-seasoned; no sharp or flat notes remain
Tip: Taste the broth, not just the meat or beans; that's where most of the salt goes
11
Finish and serve
- If you like, stir in the fresh cilantro (about 10 g, roughly chopped) for a bright, fresh note.
- Ladle the curry into bowls, ensuring each serving gets beef, beans, and plenty of sauce.
- Serve hot alongside steamed rice, flatbread, or naan if desired.
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Ready when: Curry is piping hot and cilantro is scattered on top
Tip: Cilantro is optional but adds a welcome herbaceous brightness that complements the spices

Good to know

Tips

Pat the beef dry before browning—moisture prevents the surface from crisping and caramelizing, which builds the dish's flavor foundation.
The pressure cooker dramatically reduces cooking time compared to stovetop simmering (18 minutes vs. 2+ hours), so don't be tempted to extend the cooking time or you risk mushy texture.
If your curry tastes watery after cooking, turn off heat, lock the lid, and let the pot sit undisturbed for 5 minutes—residual heat will evaporate some liquid and concentrate flavor.
Kidney beans can be substituted with chickpeas or black beans; adjust cooking time slightly if using dried beans (soak overnight, then calculate 20 minutes under pressure instead of 18).

Make ahead

You can prepare the onions, garlic, and spices up to 1 day ahead and store them in the refrigerator in separate containers. The curry itself can be made up to 3 days ahead; simply reheat gently on the stovetop over medium heat, stirring occasionally, until hot through.

Storage & reheating

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Freeze in portions for up to 3 months; thaw overnight in the refrigerator before reheating. To reheat: transfer to a pot and warm over medium heat on the stovetop for 8–10 minutes, stirring occasionally, or microwave in a bowl for 3–4 minutes, stirring halfway through.

Substitutions

kidney beans (2 cans, 15 oz / 425 g each), drained and rinsed → chickpeas or black beans. Use the same amount; both hold their shape and absorb flavor equally well under pressure
beef chuck, cut into ¾-inch (2 cm) cubes → beef stew meat or beef short ribs (on the bone). Chuck is traditional for curry as it has good marbling; stew meat works too. Short ribs add richness and take slightly longer to tenderize (20 minutes under pressure)
canned whole tomatoes (14.5 oz / 411 g can), crushed by hand → 1 cup (240 ml) tomato puree or sauce. Use 1 cup (240 ml) tomato sauce or puree in place of canned whole tomatoes; the flavor will be smoother with slightly less acidity
beef broth → water or vegetable broth. Water works but broth adds savory depth; vegetable broth is fine if beef is unavailable, though less flavorful