Instant Pot Beef Curry

Name: Instant Pot Beef Curry
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Cuisine: Thai
Ingredients: 2 tablespoons Canola oil; 1 medium Red onion; 1 large Large red bell pepper; ½ teaspoon Kosher salt; ½ teaspoon Black pepper; 2 pounds Beef chuck roast; 14½ fluid ounces Canned coconut milk; 3 tablespoons Thai red curry paste; for serving Cooked rice; for serving Lime wedges; for serving Fresh cilantro; for serving Sliced red chile

Recipe GLPR93691ed0b500fe

Thai

Main Course

65 min

462 cal

Servings: 6

Instant Pot

Stovetop

SNAP eligible

A vibrant Thai-inspired beef curry made in the Instant Pot, combining tender beef chuck with aromatic red curry paste and creamy coconut milk. Sautéed bell peppers and red onions add sweetness and texture. Serve over steamed rice with fresh lime, cilantro, and sliced red chiles for a complete, warming meal.

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Ingredients

2 tablespoons Canola oil

1 medium Red onion

1 large Large red bell pepper

½ teaspoon Kosher salt

½ teaspoon Black pepper

2 pounds Beef chuck roast

14½ fluid ounces Canned coconut milk

3 tablespoons Thai red curry paste

for serving Cooked rice

for serving Lime wedges

for serving Fresh cilantro

for serving Sliced red chile

Directions

Select the Sauté function on your Instant Pot. Heat 1 tablespoon of canola oil in the pot. Slice the red onion into 1/4-inch-thick pieces and quarter the bell pepper lengthwise, then cut crosswise into slices. Add the onion and pepper to the pot, season with 1/4 teaspoon each of kosher salt and black pepper, and sauté for about 5 minutes until just tender. Transfer the vegetables to a bowl and set aside.
Add the remaining 1 tablespoon of canola oil to the pot. Trim the beef chuck roast well and cut it into 3-inch pieces. Season the beef pieces with 1/4 teaspoon each of kosher salt and black pepper. Cook the beef in the pot, stirring occasionally, until browned on all sides, about 5 minutes.
In a small bowl, whisk together the coconut milk and Thai red curry paste until well combined. Pour this mixture into the pot with the beef and stir well, scraping up any browned bits from the bottom. Cover the pot and lock the lid. Select high pressure and set the timer for 35 minutes.
When cooking is complete, allow the pressure to release naturally for 10 minutes. Then manually release any remaining pressure. Carefully remove the lid and using two forks, shred the beef into bite-sized pieces directly in the pot. Add the reserved sautéed onion and pepper back to the pot and toss gently to combine.
Serve the curry over steamed rice. Garnish with lime wedges, fresh cilantro, and sliced red chile as desired.

Comments

Grocery List Plus Editorial Staff4

Thai red curry paste is available at Harris Teeter, Food Lion, and Kroger, but requires a deliberate ingredient hunt rather than impulse grabbing—not a second-trip killer, but a minor friction point for weeknight cooks. Beef chuck roast costs roughly $4–5 per pound, and at two pounds for six servings you're looking at $8–10 for protein alone, pushing cost per serving to $3–4 when rice, coconut milk, and paste are factored in. The stated 65 minutes is honest if you prep the onion and pepper beforehand, but true elapsed time from raw ingredients to table lands closer to 75 minutes including rice cooking. This is genuinely family-friendly, mostly hands-off once the Instant Pot seals, and leftovers reheat beautifully in a microwave or on the stovetop, making it a solid weeknight meal that survives the next day.