Instant Pot Curry Rice

• 1 tablespoon oil
• 1 lb stewing beef, seasoned with salt and pepper
• 2 garlic cloves, minced
• 1 onion, cut in half and sliced into segments
• 1 1/2 carrots, chopped
• 3 yukon gold potatoes, quartered
• 1 1/2 cups beef broth
• 240 g japanese curry roux

1. Turn Instant Pot to saute mode. Add oil.
2. Once oil is hot, add the beef and brown.
3. Add beef broth and place curry roux blocks on top (make sure they are separated).
4. Turn off saute mode; cover and lock the lid. Press the "meat/Stew" button to switch to the pressure cooking mode. Press "minus" button to change the cooking time to 12 minutes.
5. Do a quick release, then add the garlic and vegetables. Cook on Manual for 4 minutes, then let the pressure release naturally (about 10 minutes).
6. Serve with rice.

oil, stewing beef, garlic, onion, carrots, gold potatoes, beef broth, curry roux

Taken from www.food.com/recipe/instant-pot-curry-rice-530923 (may not work)