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+ servings
a bowl of pressure cooker beef curry with rice

Pressure Cooker Beef Curry

This electric Pressure Cooker Beef Curry with Coriander/Cilantro sauce is not your average curry. There is nothing from a jar – its completely made from scratch and has a flavour base of garlic, ginger, tomato, coriander/cilantro, basil and coconut cream.  
Course Dinner
Cuisine Australian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 594kcal
Author Kim


  • 1.5 kg/ 3 pounds of Lean Diced Beef
  • 4 fresh long green chilli’s
  • 7.5 cm/3 inch piece fresh ginger chopped
  • 6 cloves garlic
  • 2 medium tomatoes chopped into quarters
  • 2 tablespoons tomato paste
  • 2 teaspoons sea salt
  • ½ teaspoon pepper
  • 2 cups fresh coriander/cilantro
  • 1 cup fresh basil
  • 440 ml /1 ¾ Cups Coconut Cream
  • 2 tablespoons Sugar free peanut butter
  • 1 tablespoon vegetable oil
  • 2 cups Basmati rice
  • 2 tablespoons Cornflour/cornstarch
  • 2 tablespoons tap water


  • Squeeze of lemon or lime
  • Green beans and broccoli to serve


  • In a food processor or high speed blender, add the chilli, ginger, garlic, tomatoes, tomato paste, coriander/cilantro, basil, salt and pepper. Blitz to combine until is resembles a smooth paste.
  • Take out enough paste to fill ¼ of a cup and put in the fridge for serving. Hold the remaining paste to the side.
  • Add the vegetable oil to the inner pot of the pressure cooker. Do not use the lid while sautéing the meat. Keep the lid to the side.
  • Set pressure cooker to the “Saute/Sear” HIGH TEMP. Wait a minute or 2 for it to heat up.
  • Add the meat to the pot and brown it off. (about 3 or 4 minutes)
  • Add the coriander/cilantro basil paste to the inner pot (reserve the ¼ cup in fridge for serving)
  • Add the coconut cream and peanut butter to the pot. Stir to mix in.
  • Secure and lock in lid in clockwise direction. Set the valve to seal.
  • Select the menu by pressing the PRESSURE COOK button
  • Select the “MEAT/POULRTY” setting and adjust the cooking time to 20 minutes.
  • Press start to commence the cooking process.
  • Once timer has gone off, release pressure valve so steam can escape.
  • Remove lid and stir the curry. To thicken, make a cornflour slurry by adding the cornflour and water in a small cup, stirring to combine. Stir the cornflour slurry into the curry and stir to thicken.
  • Serve with basmati rice, and optional greens, such as beans, or broccoli


  • This curry freezes well and will keep in air tight containers in the freezer for 6 weeks.
  • If keeping leftovers in the fridge, eat with 3 days.


Calories: 594kcal | Carbohydrates: 57g | Protein: 54g | Fat: 20g | Saturated Fat: 3g | Fiber: 3g | Sugar: 2g