Perfect for busy weeknights or when you just can’t face standing over a stove, this butter bean curry uses the Instant Pot Easy – an all-in-one kitchen hero that sautés, pressure cooks, and slow cooks at the push of a button. It’s ideal for anyone juggling mealtimes with a million other tasks (parents, we see you). With the built-in timer and safety features, you can set it and forget it, knowing dinner is quietly getting on with itself. Recipe compliments of Instant Pot.
Ingredients
- 1kg lamb
- 2 tins of butter beans
- 1 tbsp oil
- 1 tbsp butter
- 1 medium onion, finely chopped
- 1tsp crushed garlic and ginger
- 1tsp crushed chillies
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp garam masala
- 1 tbsp cumin powder
- 1 tsp salt
- 2 tbsp Roasted masala/curry powder
- 1 cup water (if using dried beans) or 1 cup (if using canned)
- Fresh coriander for garnish
Method
- Set the Instant Pot to “Sauté” mode and heat oil or butter. Add spices and chopped onions and sauté until golden brown. Stir in garlic, ginger and cook for a minute.
- Add meat and water. Close the lid and set the Instant Pot to “Pressure Cook” mode for 30 minutes on high pressure + 10 minute natural release.
- Add beans and slow cook for 15 minutes.
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