Instant Pot Thai Curry Beef Stew Recipe
- Cuisine: Thai
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
423.1 -
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.
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Instant Pot Thai Curry Beef Stew Recipe
Ingredients
- 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
Method
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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