Pressure Cooker Burmese Beef and Potato Curry

INGREDIENTS:
2 1/2 lbs beef stew meat/shank/chuck cut into large chunks
1 lb Yukon gold potatoes cut into 2-inch pieces, or you can use little round potatoes
1/3 cup cooking oil
1 large onion diced
2 Tbsp grated ginger
4 cloves garlic finely minced
1 large tomato diced
1/2 cup water more if you cook on stove-top

SPICES:
2 Tbsp turmeric powder
1 Tbsp Madras curry powder
1 tsp cumin powder
1 large cinnamon stick
2 Tbsp paprika

HERBS:
2 bay leaves 4-5 if used dried bay leaves
Fresh cilantro leaves for garnishing

SEASONINGS:
2 tsp salt
1 tsp sugar

SERVE WITH:
1 -2 limes cut into wedges

COOKING WITH INSTANT POT PRESSURE COOKER:
Press saute on instant pot. When it says “hot”, add cooking oil to inner pot. Add onion, ginger, and garlic. Stir fry for about 3 minutes. Add tomato pieces and spices and stir fry for another 2 minutes. Add the beef pieces, bay leaves, and seasonings stir to mix everything.

Add 1/2 cup of water. 1/2 cup water may seem a little, but the meat will ooze out some liquid and not much liquid escapes when you cook with pressure cooker. Close the lid of Instant pot. Turn the steam release valve to seal. Press “pressure cooker” and then “high pressure”. Set timer to 30 minutes. When the timer is up, release pressure immediately.

Carefully unlock the lid and open. Turn off “keep warm” and turn “saute” back on. Add the potato pieces and stir to mix. Continue to cook for the next 15-20 minutes until potatoes are soft and the liquid has reduced and you see some shiny oil arise. Have a final taste and add more salt to your taste if needed.Turn off saute mode.

COOKING ON STOVE TOP:
Preheat a large pot with cooking oil. Add onion, ginger, and garlic. Stir fry for about 3 minutes. Add tomato pieces and spices and stir fry for another 2 minutes. Add the beef pieces, bay leaves, and seasonings stir to mix everything.

Pour in about 1 cup of water and bring to a boil. Lower the heat to let it gently simmer for the next 1 – 1 1/2 hours until the beef pieces are really tender. You may need to add a bit of water if the water evaporates too quickly before the beef is tender. Once the beef is tender, add the potato pieces and cook for the next 15-20 minutes. Majority of the liquid would have evaporated leaving you with some oil. Have a final taste and add more salt to your taste if needed. Turn off the heat.

SERVING:
Transfer to large serving bowl. Garnish with cilantro leaves and some lime wedges. Squeeze some lime juice before eating.

Serve with pandan rice.

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