Magic Instant Pot Curry Rice
Y'all flooded my DMs with requests for Instant Pot Curry Rice after I shared my meal plan a few weeks ago. It's super simple and takes less than an hour to make. Plus, you can throw it together ahead of time if needed.
Bare Bones IP Curry Rice
1 onion, diced
1 tablespoon canola oil
1 to 1.5 lbs of stew meat*
2 cups of water, separated into 1.5 and .5
2 bay leaves
2-3 cups of carrots, cut into chunky slices
4-5 Yukon Gold potatoes, peeled and diced into chunks larger than the carrots
1 box Golden Curry Sauce Mix (available at Target or any international market)
*You can cut up a chuck roast into bite-sized pieces, too, if you don’t mind taking the time.
How to Make It:
Season meat well with salt and pepper, and set aside.
Set Instant Pot to "Saute" and add oil until it’s shimmery.
Saute the onion for about 5 minutes or until softened.
Add stew meat to Instant Pot and sear for about 2 minutes - no need to stir.
Add 1.5 cups of water and bay leaves.
Cancel Saute mode. Choose "Meat/Stew" option: high pressure for 30 minutes or manual high pressure for 30 minutes.
Manually release pressure for 10 minutes then turn nozzle to “vent.”
Carefully take off lid, and remove bay leaves.
Add carrots and potatoes and remaining water and stir. I wouldn’t hate you if you add another pinch of salt, too.
Set Instant Pot to manual high pressure mode for 3 minutes.
Vent immediately and carefully.
Add 4-8 Golden Curry roux cubes depending on your spice preference. We like to add 6 cubes. You can buy them at Target in the international section.
Hold cubes against the sides of the pot to help them melt. Stir gently so your vegetables don’t fall apart.
Serve over rice.
The great thing about this recipe is that you can cook the meat ahead of time. It will be fine sealed in your Instant Pot for up to 10 hours.
Pro tip: If you have plain Greek yogurt in your fridge, add a dollop of it to the top of your curry rice. But don’t tell my mother-in-law.