Ingredients

• 2 tablespoons olive oil
• 2 pounds cubed beef stew meat
• salt and ground black pepper to taste
• 2 jalapenos peppers , chopped
• 4 cloves garlic , minced
• 1 tablespoon minced fresh ginger root
• 4 tablespoons curry powder
• 2 cups beef broth
• 1 , 28 ounce
• 1 pound Yukon Gold potatoes
• 3 carrots , sliced
• 1 large onion , sliced

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and heat until sizzling; add meat and season with salt and pepper. Cook until browned, 5 to 7 minutes per side.
2. 2 Transfer meat to a plate, reserving juices in the pot. Add jalapenos, garlic, and ginger to the pot. Cook and stir until tender, about 2 minutes. Season with curry powder.
3. 3 Pour 1/2 of the beef broth into the pot; scrape brown bits from the bottom of the pot using a wooden spoon. Return meat to the pot with remaining beef broth, tomatoes, potatoes, carrots, and onion. Close and lock the lid.
4. 4 Select high pressure according to manufacturer's instructions and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid.

Nutrition per serving