Step 1

Spray the inside of the Instant Pot with low calorie cooking spray and turn on to sauté.

Step 2

Add the onion, garlic, ginger and green chilli and sauté gently for 5 - 10 minutes, stirring, until softened and golden.

Step 3

Add the beef, chilli powder, turmeric, cumin, ground coriander, garam masala and cinnamon to the Instant Pot. Stir together and sauté gently for 2-3 minutes to seal the beef on all sides.

Step 4

Add the tomatoes, tomato puree, beef stock, vinegar, salt and sweetener and stir until well mixed. Close the lid and lock. Set to pressure cook, high, and set the timer for 30 minutes. After 30 minutes cooking, release the pressure using natural pressure release. When the float valve has gone down, open the lid.

Step 5

If the sauce needs reducing further to thicken it, sauté with the lid off for about 5 minutes or until thickened. The curry will be ready when the beef is tender, and the sauce has thickened.

Step 6

Serve sprinkled with chopped coriander leaves if wished and serve with some basmati rice or other accompaniments of your choice.