Instant Pot Beef Curry
A rich and comforting homemade beef curry made in the Instant Pot, featuring tender beef, fragrant spices, and a creamy coconut milk base.
Ingredients
For the curry
- 2 Tbsp canola oil, divided
- 1 large red onion, sliced 1/4 inch thick
- 1 large red pepper, quartered lengthwise and sliced crosswise
- 2 lbs beef chuck roast, well trimmed and cut into 3-inch pieces
- 1 14.5 oz can coconut milk, well shaken
- 3 Tbsp Thai red curry paste
For serving
- Cooked rice For serving
- Lime wedges For serving
- Cilantro For serving
- Sliced red chile For serving
Instructions
Preparation
- Press the 'Sauté' button on your Instant Pot and heat 1 tablespoon of oil.
- Add the sliced onion and pepper, season with salt and pepper, and sauté until just tender, about 5 minutes.
- Transfer the mixture to a bowl.
- Add the remaining tablespoon of oil to the pot, season the beef with salt and pepper, and cook until browned on all sides, about 5 minutes.
Cooking
- Whisk together the coconut milk and Thai red curry paste, then add this mixture to the pot, scraping up any browned bits from the bottom.
- Cover and lock the lid, cooking on high pressure for 35 minutes.
- Use the natural release method for 10 minutes, then release any remaining pressure.
Serving
- Using two forks, shred the beef into pieces, and toss it back with the sautéed onion and red pepper.
- Serve over rice, garnished with lime wedges, cilantro, and sliced red chile if desired.
Notes
This curry is best served over fluffy jasmine rice, which soaks up the delicious curry sauce. For a refreshing twist, add lime wedges and fresh cilantro.