Serves 6
65 min
Instant Pot Beef Curry
Recipe GLPR93691ed0b500fe
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.
