Step 1

In a blender jar, combine the tomatoes, onion, garlic, and cilantro. (If you put the tomatoes at the bottom, they will liquefy first, and you won't have to add water.)

Step 2

Process until all the vegetables have turned to a smooth puree.

Step 3

Add the cumin, coriander, garam masala, cayenne, and salt. Process for several more seconds.

Step 4

In the inner cooking pot, add the beef and pour the vegetable puree on top.

Step 5

Lock the lid into place. Select high pressure and 20 minute cook time. Let the pressure release naturally for at least 10 minutes.

Step 6

Remove the lid and stir the curry. Taste and adjust, adding more salt if you like. Serve with naan.