Comments on: Instant Pot Curry Beef Stew https://omnivorescookbook.com/pressure-cooker-curry-beef-stew/ Modern Chinese Recipes Sun, 10 Sep 2023 15:43:48 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Maggie Zhu https://omnivorescookbook.com/pressure-cooker-curry-beef-stew/#comment-218115 Sun, 10 Sep 2023 15:43:48 +0000 https://omnivorescookbook.com/?p=16446#comment-218115 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.

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By: Angie https://omnivorescookbook.com/pressure-cooker-curry-beef-stew/#comment-218100 Sun, 10 Sep 2023 06:22:27 +0000 https://omnivorescookbook.com/?p=16446#comment-218100 5 stars
Hi Maggie, can I use chicken instead of beef? How long is the cooking time? Thanks.

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By: Bill Zigrang https://omnivorescookbook.com/pressure-cooker-curry-beef-stew/#comment-215192 Sat, 13 May 2023 19:51:30 +0000 https://omnivorescookbook.com/?p=16446#comment-215192 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??

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By: Maggie Zhu https://omnivorescookbook.com/pressure-cooker-curry-beef-stew/#comment-181514 Mon, 20 Dec 2021 18:21:30 +0000 https://omnivorescookbook.com/?p=16446#comment-181514 In reply to Karen.

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

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By: Karen https://omnivorescookbook.com/pressure-cooker-curry-beef-stew/#comment-181438 Mon, 20 Dec 2021 05:31:30 +0000 https://omnivorescookbook.com/?p=16446#comment-181438 Loved this! How do I triple the recipe please?

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By: Kevin https://omnivorescookbook.com/pressure-cooker-curry-beef-stew/#comment-138307 Mon, 22 Feb 2021 01:52:30 +0000 https://omnivorescookbook.com/?p=16446#comment-138307 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.

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By: Eva https://omnivorescookbook.com/pressure-cooker-curry-beef-stew/#comment-123805 Sun, 23 Aug 2020 22:33:30 +0000 https://omnivorescookbook.com/?p=16446#comment-123805 5 stars
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.

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By: Maggie https://omnivorescookbook.com/pressure-cooker-curry-beef-stew/#comment-123282 Sun, 16 Aug 2020 16:08:25 +0000 https://omnivorescookbook.com/?p=16446#comment-123282 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 🙂

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By: My https://omnivorescookbook.com/pressure-cooker-curry-beef-stew/#comment-123256 Sun, 16 Aug 2020 07:17:20 +0000 https://omnivorescookbook.com/?p=16446#comment-123256 5 stars
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.

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By: Maggie https://omnivorescookbook.com/pressure-cooker-curry-beef-stew/#comment-120850 Tue, 07 Jul 2020 15:12:21 +0000 https://omnivorescookbook.com/?p=16446#comment-120850 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.

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