Instant Pot Thai Curry Beef Stew Recipe

Instant pot Thai curry beef stew recipe. Boneless chuck roast with vegetables and spices cooked in an electric instant pot. #pressurecooker #instantpot #beef #stew #curry #dinner #homemade #thai
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 45m
  • Ready In: 55m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    31.8 g
  • Saturated Fat

    24.1 g
  • Polyunsaturated Fat

    0.6 g
  • Cholesterol

    49.1 mg
  • Sodium

    649.8 mg
  • Potassium

    981.4 mg
  • Carbohydrate

    19.0 g
  • Fiber

    3.8 g
  • Sugars

    1.7 g
  • Protein

    19.6 g

Instant pot Thai curry beef stew recipe. Boneless chuck roast with vegetables and spices cooked in an electric instant pot. You may also like Beef Lo Mein, another quick and delicious beef recipe cooked in a pressure cooker.

Are you looking for more pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes

Instant Pot Thai Curry Beef Stew Recipe


  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, peeled and sliced into wedges
  • 1 red bell pepper, cored, seeded, and cut into strips
  • 3 cloves garlic, peeled and crushed
  • 1 piece of fresh ginger, peeled and crushed
  • 13½ oz (400 ml) cream of coconut milk
  • 1/2 cup (125 ml) red curry paste
  • 8 oz (240 ml) can bamboo shoots, drained
  • 2 pounds (960 g) boneless beef chuck roast, cut into strips
  • 1 teaspoon kosher salt
  • 1/2 cup (125 ml) chicken stock
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • freshly squeezed juice of 1 lime


Step 1

Heat vegetable oil in an electric pressure cooker turned to the sauté mode. Add onions, red bell pepper, garlic, and ginger. Sauté, stirring occasionally, until onion is softened, for about 3 minutes.

Step 2

Scoop the cream from the top of the coconut cream can, then add it to the instant pot. Stir in curry paste. Continue cooking, stirring often, until curry paste darkens, for a further 5 minutes.

Step 3

Sprinkle beef strips with kosher salt. Add seasoned meat to the pot and stir well to coat with curry mixture. Stir in the remaining coconut milk, fish sauce, drained bamboo shoots, chicken stock, and soy sauce.

Step 4

Close the pot and lock the lid. Set the machine to cook at high pressure Set the timer to cook for 10 minutes.

Step 5

Using the Natural Release method, bring pressure to normal. Carefully open the lid. Stir in lime juice.

Step 6

Ladle the beef stew into soup bowls. Serve hot.

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