Select Sauté or Browning on your Pressure Cooker and allow to fully heat. Add oil to the Pressure Cooker cooking pot and add in the Onions and Beef Chunks.
Give them a quick stir, just to coat the Meat and Onions with the Oil and then turn off Pressure Cooker. Add water, Worcestershire Sauce, garlic, salt, apple and honey.
Lock lid and close Pressure Valve. Cook at High Pressure for 25 minutes. When Beep sounds, turn off Pressure Cooker and allow a 10 minute Natural Pressure Release.
Remove lid and drop in the curry blocks. Mix until melted. Add potatoes, carrots, mushrooms and mix through.
If you are in a hurry, skip the browning step. It is not necessary, just ups the depth of flavor a bit.The "Hot" curry mix gives a deeper, fuller flavor, but not a spicy, heat.You can use whatever vegetables you like. If you use pumpkin and/or sweet potato in place of white potatoes, then omit the honey.Ginger is good for another taste.A piece of chocolate adds a richer taste.Mix it up anyway you like and try it various ways.Curry is good served over Japanese short rice. Jasmine rice, spaghetti, pasta, udon noodles and even toast.