Comments on: Instant Pot Curry Beef Stew

By: Maggie Zhu

Maggie Zhu — Sun, 10 Sep 2023 15:43:48 +0000

In reply to Angie. Yes you can! If using chicken (thigh or breast, without cutting them to small pieces), I would cook on high for 15 minutes. If you cut the chicken, you only need to cook on high for 5 minutes.

By: Angie

Angie — Sun, 10 Sep 2023 06:22:27 +0000

Hi Maggie, can I use chicken instead of beef? How long is the cooking time? Thanks.

By: Bill Zigrang

Bill Zigrang — Sat, 13 May 2023 19:51:30 +0000

Maggie,
1.) Congratulations on your growing family!!
2.) Searing the meat does NOT “seal the juices in” – proven many times over (though the subjective taste element is another issue.)
3.) ?How would you substitute Japanese curry cubes for the amount of curry powder you have in this Dish??

By: Maggie Zhu

Maggie Zhu — Mon, 20 Dec 2021 18:21:30 +0000

In reply to Karen. I think you can double the recipe, but not sure an Instant pot will hold triple the amount.

By: Karen

Karen — Mon, 20 Dec 2021 05:31:30 +0000

Loved this! How do I triple the recipe please?

By: Kevin

Kevin — Mon, 22 Feb 2021 01:52:30 +0000

I did not have any chinese wine on hand so I susituted in a Tbsp of chinese black vinegar for a similar bit of acidity. I skipped the dried chilli peppers because I like a mild curry. The blackpepper gave just enough heat I also used 1tspn of salt insead of the recomended 1.5tsp – I’m glad I did. Even with that change the curry beef was rather salty alone but was just right with some rice.

By: Eva

Eva — Sun, 23 Aug 2020 22:33:30 +0000

This recipe is outrageously delicious and so easy to make! This, along with several of your other recipes, will join our collection of favorite teams rotations.

By: Maggie

Maggie — Sun, 16 Aug 2020 16:08:25 +0000

In reply to My.

So happy to hear you like this recipe! Pork butt is definitely a great cut for this dish. Can’t wait to try it out myself the next time.
Thanks for leaving a positive review and can’t wait to hear what you cook the next 🙂

By: My

My — Sun, 16 Aug 2020 07:17:20 +0000

I had pork butt in my freezer and wanted to make something different. Saw this recipe and beautiful pic. Wow … it was great .. full of flavor, prep was easy and quick. Amazed how it turned out … lots of gravy. I substitute Pork butt 1 1/2 lbs .. that’s all I have. I only used 1 tsp himalayan salt but next time I would use lesser and I used pepper flakes. There were plenty of liquid. I saw your note … don’t add any liquid bec it would dilute the flavor. I cooked brown rice and Yu choy stir fry with ginger, garlic , red bell pepper, sugar, oyster sauce. Delicious meal. Thank you.

By: Maggie

Maggie — Tue, 07 Jul 2020 15:12:21 +0000

In reply to Sophia. Hi Sophia, I'm afraid you cannot directly translate the recipe onto a stovetop version. I extremely simplified the cooking process due to the high pressure. For the stove top version, you will need to saute the aromatics to release fragrance and use beef stock to add liquid for the longer braising time.