Name: Pressure Cooker Thai Red Beef Curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, peeled and sliced into ½ inch wedges; 1 red bell pepper, cored, stemmed, and sliced into ½ inch strips; 3 cloves garlic, crushed; ½ inch piece of ginger, peeled and crushed; Cream from the top of a (13.5 ounce) can of coconut milk; ½ cup red curry paste (a whole 4-ounce can); 2 pounds flat iron steak (or chuck blade steak, or boneless chuck roast), cut into 2-inch by ½-inch strips; The rest of the liquid from the can of coconut milk; 8-ounce can bamboo shoots, drained; ½ cup chicken broth or water; 1 tablespoon Thai fish sauce; 1 tablespoon soy sauce; Juice of 1 lime; Minced cilantro; Minced basil (preferably Thai basil); Lime wedges; Jasmine rice (see my Instant Pot White Rice recipe)

Description

Instant Pot Thai Red Beef Curry recipe - spicy Thai beef in a thick curry sauce, in a hurry thanks to the pressure cooker.

Ingredients

Scale

1 tablespoon vegetable oil
1 medium onion, peeled and sliced into ½ inch wedges
1 red bell pepper, cored, stemmed, and sliced into ½ inch strips
3 cloves garlic, crushed
½ inch piece of ginger, peeled and crushed
Cream from the top of a (13.5 ounce) can of coconut milk
½ cup red curry paste (a whole 4-ounce can)
2 pounds flat iron steak (or chuck blade steak, or boneless chuck roast), cut into 2-inch by ½-inch strips
The rest of the liquid from the can of coconut milk
8-ounce can bamboo shoots, drained
½ cup chicken broth or water
1 tablespoon Thai fish sauce
1 tablespoon soy sauce
Juice of 1 lime

Garnish and Sides

Minced cilantro
Minced basil (preferably Thai basil)
Lime wedges
Jasmine rice (see my Instant Pot White Rice recipe)

Cook Mode Prevent your screen from going dark

Instructions

Sauté the aromatics: Heat the vegetable oil in an Instant Pot set to Sauté mode - High until the oil starts shimmering. (Use medium-high heat in a stovetop pressure cooker). Stir in the onion, red bell pepper, garlic, and ginger, and sauté until the onion starts to soften, about 3 minutes.
Fry the curry paste in the cream from the coconut milk: Scoop the cream from the top of the can of coconut milk and add it to the pot, then stir in the curry paste. Cook until the curry paste darkens, about 5 minutes, stirring and scraping the bottom of the pot with a flat-edged wooden spoon to make sure nothing is sticking.
Everything in the pot: Sprinkle the beef with the salt. Add the beef to the pot, and stir to coat with curry paste. Stir in the rest of the can of coconut milk, bamboo shoots, chicken stock, fish sauce, and soy sauce. Scrape the bottom of the pot one last time with the flat-edged wooden spoon to make sure nothing is sticking.
Pressure cook the curry for 12 minutes with a Natural Release: Lock the lid and pressure cook on high pressure for 12 minutes in an Instant Pot or other electric PC, or for 10 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode set to 12 minutes in an Instant Pot.) Then, let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes of natural release.)
Finish the curry: Remove the lid from the pressure cooker. Stir in the lime juice, then taste the curry for seasoning, adding more soy sauce or fish sauce as needed. Ladle the curry into bowls, sprinkle with minced cilantro and basil, and serve with jasmine rice.

Equipment

6-Quart Instant Pot

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Flat edged wooden spoon

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Prep Time: 15 minutes
Cook Time: 45 minutes

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Nutrition

Serving Size: 1 cup
Calories: 314
Sugar: 2 g
Sodium: 570.1 mg
Fat: 21.2 g
Carbohydrates: 7.7 g
Fiber: 1 g
Protein: 25.7 g
Cholesterol: 83.9 mg