Curry-Garlic Pressure Cooker Roast Beef

READY IN: 1hr 50mins


  • 2lbs beef chuck roast
  • 1largeyellow onion, diced
  • Garlic
  • 4cloves, minced 10 cloves sliced in half lengthwise
  • 1stalkcelery, diced
  • 1carrot, diced
  • 1tablespoontomato paste
  • 1cupbeef broth
  • 1tablespoonvegetable oil or 1 tablespooncanola oil
  • 1tablespooncurry powder (I recommend Ship Madras Curry Powder)
  • 2bay leaves
  • 1 12 teaspoonskosher salt (I recommend Diamond Crystal Kosher Salt)
  • freshly cracked black pepper, to taste

    Serving Size: 1 (240) g

    Servings Per Recipe:4

    Calories: 383.1

    Calories from Fat 158 g 41 %

    Total Fat 17.6 g 27 %

    Saturated Fat 6.8 g 33 %

    Cholesterol 149.7 mg 49 %

    Sodium 1331.5 mg 55 %

    Total Carbohydrate7.7 g 2 %

    Dietary Fiber 1.9 g 7 %

    Sugars 3 g 12 %

    Protein 49.6 g 99 %


  • Cut about 20 slits in the roast, evenly on both sides, and stuff slits with the sliced garlic cloves. Season with about 1 tsp salt and freshly cracked black pepper.
  • In a pressure cooker/instant pot, put it on “Browning” mode, add in oil, and sear the roast on all sides until golden-brown. Remove and set aside.
  • Switch the pressure cooker/instant pot to “Sauté” mode, and add in onions, celery, and carrots. Stir and cook for about 3-4 minutes, until softened. Add in garlic and curry powder, and stir through for another minute.
  • Add in tomato paste, and stir to combine with vegetables, until it starts to darken – about 1 minute. Add in broth, bay leaves, and 1/2 tsp salt and pepper, to taste. Stir to combine, and bring to a simmer.
  • Add roast back to the pot, close the lid, and set to cook on high pressure for 55 minutes. Once timer goes off, release pressure valve.
  • Once pressure has been completely released, open lid and carefully remove the roast.
  • With an immersion blender, blend the sauce until smooth. You can also do this in a regular blender.
  • Cut up roast, and serve with sauce on top and your favorite side!
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