Prepare Ingredients - Cut beef into 1.5" cube pieces. Chop onion into small pieces. Slice green chilly.
Grind together ingredients listed under grind section - ginger, garlic, pepper powder, chilli powder, coriander powder, turmeric powder, garam masala, fennel powder, vinegar.
Heat 1 tablespoon oil in the Instant Pot on SAUTE mode MORE setting. When oil is hot, add the sliced onions, green chillies, curry leaves, and salt. Adding salt helps the onion to get cooked fast. Saute it until onions are lightly brown. When the onion starts sticking to the pot, change the Instant Pot setting to SAUTE mode LOW setting. Refer notes on how to change the setting.
Add the prepared grinded mixture and fry well. Continue in the SAUTE mode LOW setting. Add oil, as needed.
Add water and add enough salt to the gravy. Mix well. Then add beef and mix it. Close the Instant Pot lid, move the valve to SEAL and cook on MANUAL HIGH-PRESSURE setting for 8 minutes. Refer the notes on time setting.
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Once the timer goes off, either do a NATURAL PRESSURE RELEASE or a QUICK PRESSURE RELEASE after 10 minutes. Refer notes for instructions on natural and quick release.
Switch the Instant Pot to SAUTE mode NORMAL setting. Onion gets mashed into the gravy, by this time. Add coriander leaves and boil till gravy has thick consistency as you desire. If you want to make it spicier, add some more pepper powder at this time. ** Coriander leaves are optional.
Serve it with boiled rice, neychoru/ghee rice, appam, parotta, puttu or chappathi. Enjoy :)