Beef Curry Rice - Instant Pot

Ingredients:

• 1 large onion, diced
• 1 tablespoon canola oil or butter
• 1 lb of chuck roast or stew meat
• 2 cups of water, separated into 1.5 and .5
• 1 carrot, peeled, and cut into bite size
• 1 zucchini, cut into bite size
• 2 Yukon Gold potatoes, peeled and diced into bite size (NO Russet potato for curry rice)
• 1 packet Bekse Curry Powder (Choose from Mild, Medium, Hot)

Directions:

1. Season meat well with salt and pepper, and set aside.
2. Set Instant Pot to "Saute" "Medium-Heat" and add oil or butter until it’s shimmery.
3. Saute the onion for about 5 minutes or until they're golden.
4. Add stew meat to Instant Pot and sear for about 2 minutes - no need to stir.
5. Add 1.5 cups of water, then cancel Saute mode. Choose "Meat/Stew" or high pressure for 7 minutes.
6. Manually release pressure for 10 minutes then turn nozzle to “vent.”
7. Carefully take off lid, and add carrots, zucchini and potatoes and remaining water and stir.
8. Set Instant Pot to manual high pressure mode for 3 minutes. Quick release immediately and carefully.
9. Set Instant Pot to "Saute" "Low-Heat" and add 1 packet Curry powder, then stir gently so your vegetables don’t fall apart for 2-3 minutes.
10. Serve over rice.