Turn your pressure cooker to the sauté setting. Add a little oil and sauté the onions, garlic, and ginger until the onions are translucent.

Add the beef chunks to the pressure cooker and sauté until they are browned on all sides.

Stir in the ground spices and curry spice paste, coating the beef and onions. Cook for a minute before adding the tin of tomatoes, combining everything well.

Pour in the water and crumble in the beef stock cube. Season with the sea salt, then stir the mixture well to ensure all the ingredients are well combined.

Secure the lid on the pressure cooker, turn the valve to ‘seal’ and set it to cook on high pressure for 20 minutes. It will take around 10 minutes to come to pressure.

After the cooking time is complete, let the pressure release naturally for at least 10 minutes.

After releasing the pressure, open the lid carefully. Stir the curry and check for seasoning, adjusting if necessary. The beef should be tender, and the sauce rich and flavourful. If the sauce is too thin, switch to the “sauté/sear” function and let it simmer for a short while until it thickens.

Serve your beef curry hot with rice, naan bread, or your choice of sides.