Pressure-Cooker Thai Coconut Beef
Total TimePrep: 30 min. Cook: 40 min. + releasing
- 1 boneless beef chuck roast (3 pounds), halved
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons canola oil
- 1 large sweet red pepper, sliced
- 1 can (13.66 ounces) coconut milk
- 3/4 cup beef stock
- 1/2 cup creamy peanut butter
- 1/4 cup red curry paste
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons minced fresh gingerroot
- 1/2 pound fresh sugar snap peas, trimmed
- 1/4 cup minced fresh cilantro
- Hot cooked brown or white rice
- Optional toppings: thinly sliced green onions, chopped unsalted peanuts, hot sauce and lime wedges
- Sprinkle beef with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with remaining beef.
- Return beef to pressure cooker; add red pepper. In a bowl, whisk coconut milk with next six ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add sugar snap peas; return to full pressure, and cook 5 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining pressure.
- Remove beef; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Stir in cilantro. Serve with rice and toppings of your choice.
Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
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Nutrition Facts1 cup: 421 calories, 28g fat (14g saturated fat), 88mg cholesterol, 731mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 32g protein.
Aug 21, 2020
HOLY STROMBOLI THIS IS DELICIOUS!!! I browned the beef on the stove because my instapot sucks at searing. To be honest I hate the instapot because I get the burn notice so many times...but I always make a recipe exactly as written the first time and later will adjust to our liking. This is over the moon delicious. As soon as it was done, the sauce was watery like a soup (and so delicious I ate it like soup!) so I hit the saute button to cook it down a little bit and now it is velvety and thick. My husband who HATES coconut milk loved it. I think the peanut flavor covered the coconut enough for him to not notice it. This is TOTALLY going into our rotation! A+
Feb 2, 2019
Jan, I had the same problem. You have to *completely* clean the pot after sauteing the beef. Even the few specks left after deglazing were enough to trigger the burn warning. But taking everything out, scrubbing the pot until it was spotless, then putting everything back in and starting the pressure program ended up working.
Oct 28, 2018
Help - all I get is burn when it’s trying to get up to pressure. Anyone any ideas??
Oct 1, 2018
This was really good! Will most certainly make again. Thanks for the excellent recipe.
Apr 1, 2018
This was EXCELLENT! Super easy and very flavorful. Next time I would add some chopped hot pepper to give it some kick. Husband loved it!