Pressure Cooker Beef Curry

INGREDIENTS:

• 2 tomatoes, cut into quarters
• 1 small onion, cut into quarters
• 4 garlic cloves, peeled and chopped
• 1/2 cup fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon Garam Masala
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon salt, plus more for seasoning
• 1 pound beef chuck roast, cut into 1-inch cubes

DIRECTIONS:

1. In a blender jar, combine the tomatoes, onion, garlic, and cilantro. (If you put the tomatoes at the bottom, they will liquefy first, and you won’t have to add water.)
2. Process until all the vegetables have turned to a smooth puree.
3. Add the cumin, coriander, garam masala, cayenne, and salt. Process for several more seconds.
4. In the inner cooking pot, add the beef and pour the vegetable puree on top.
5. Lock the lid into place. Select high pressure and 20 minute cook time. Let the pressure release naturally for at least 10 minutes.
6. Remove the lid and stir the curry. Taste and adjust, adding more salt if you like. Serve with naan.

From: https://www.pressurecookingtoday.com/pressure-cooker-beef-curry/

Notes: Used caribou. Made brown rice using Pot in Pot method