1 hour 2 min serves 2-4

Beef Vindaloo Curry with Pre Chuck Roast

Warm up with this curry that is done in less than 1 hour! If you eat grains, quinoa is a delicious edition.
Gluten-Free Paleo Whole30

PREP: 7 min. ACTIVE: 5 min. PASSIVE: 45 min. DIFFICULTY Hard


  • 1 Pre Chuck Roast, patted dry and cut into 2” cubes
  • 2 tsp. salt, separated
  • 1 tbsp. coconut oil
  • 1 large yellow onion, medium dice
  • 1 tbsp. vindaloo curry powder
  • 1 tsp. cumin
  • 1 tsp. turmeric
  • 1 tsp. maple syrup (substitute for 2 tbsp. of orange juice)
  • ½ tsp. black pepper
  • 1 lime, juiced (more for flavor balancing)
  • 2 cans coconut cream
  • 1 large sweet potato, cut into 2” cubes
  • Optional: cooked Quinoa or cooked rice
  1. Turn your Instant Pot to ‘Saute’. Season cubed meat with 1 teaspoon salt.
  2. Melt coconut oil and brown meat on all sides. Remove from Instant Pot.
  3. Sauté onions in fat until caramelized and browning.
  4. Add curry powder, cumin, turmeric, 1 teaspoon salt, and black pepper. Stir until fragrant and paste-like.
  5. Deglaze with lime juice. Add maple syrup and 1 can coconut cream.
  6. Add beef and sweet potatoes.
  7. Turn ‘Off’ then turn on ‘Manual.’ Use the + or – arrows and turn the pot to 35 minutes. Cover and set-top valve to ‘Sealing.’
  8. Let pressure release naturally.
  9. Add 1 can coconut cream to thicken. Stir.
  10. Taste and adjust with salt, pepper, or lime juice.
  11. Serve hot by itself or with a grain of choice. Enjoy!


Beef Vindaloo Curry with Pre Chuck Roast

Amount per 100g

Recipe developed by   Chef Sarah Russo