Cooking With Pressure Cooker - Japanese Beef Curry Stew

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I have just bought a Philips Pressure Cooker from the SenQ member offer @RM329 + 65points together with an extended warranty for RM1. Great deal.

Japanese Beef Curry Stew
S&B Golden Curry Roux
Prep Time: 5 minutes 
Cooking Time: 30 minutes  
Yields: 4 paxs

Ingredients:
200 grams Beef (cubes)
150 grams Potatoes
100 grams Carrots
300 grams Onions
5 cloves Garlic
1 pack of S&B Golden Curry roux (1 box contains 2 packs. I like spicy so mine is max at level 5.)
600 ml Water (thick) OR 750 ml (runny) 
1 teaspoon cooking oil + a dash of sesame seed oil

Seasoning:
Japanese Beef Curry Stew
Pinch of salt
Dashes of pepper (I liked the Sarawak Pepper best)

Directions:
  1. Wash and pat dry the beef cubes. Season with salt and pepper for about 10 minutes. Then on a non stick frying pan, lightly pan grill the sides of the beef cubes and set aside.
  2. Wash and peel the garlic, potatoes, carrots and onions. Then coarsely chop them and set aside.
  3. Heat up the pressure cooker together with the oil. Add garlic and cook until golden.
  4. Then add onions and saute until soft.
  5. Stir in potatoes, carrots, onions, beef cubes and then add water. 
  6. Add in the curry roux and stir until dissolved.
  7. Once done close the pressure cooker lid. Set the vent to SEAL mode. Select beef/mutton function and press start. The default setting is about 30 minutes but i normally reduced it to 20 to 25 minutes. It works well. 
  8. When it is done, it will beep to trigger and move on to keep warm. Do take note before opening the lid. Always release the pressure from the vent then only open the lid.
  9. Cook a cup of rice to serve with the curry stew. You can do this in parallel or at the beginning. I've always steamed mine from the beginning to get it just right.
From the curry rice picture, you can see that was watery. This is the picture from my previous batch. So I felt that 600 ml water should be sufficient if you like it thick.

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