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Pressure Cooker (Instant Pot) Thai Beef Curry by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
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4.91 from 20 votes

Instant Pot Thai Beef Curry

Here's my tasty and simple Whole30-friendly pressure cooker Thai beef curry recipe that you can make in your Instant Pot!
Prep Time10 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Thai
Keyword: gluten-free, Instant Pot, paleo, Pressure Cooker, Whole30
Servings: 8 servings
Author: Michelle Tam

Ingredients

  • 3 pounds grass fed beef brisket chuck roast, or boneless short ribs, cut in 1½-inch cubes
  • 2 teaspoons  Diamond Crystal kosher salt
  • 1 tablespoon coconut oil
  • 2 tablespoons Thai curry paste
  • cup full-fat coconut milk plus ½ cup (optional)
  • 2 tablespoons  coconut aminos
  • 2 tablespoons apple juice I like Martinelli’s brand
  • 1 tablespoon  Red Boat fish sauce
  • 2 medium sweet potatoes peeled and cut in large cubes
  • 2 small onions peeled and coarsely chopped
  • 2 large carrots peeled and cut in 2-inch pieces
  • Handful of chopped mixed herbs like cilantro and scallions

Instructions

  • In a large bowl, toss the cubed beef with the salt.
  • Use your hands to distribute the salt evenly.
  • Press the “Sauté” button on the Instant Pot and add the coconut oil. (No Instant Pot? Simply heat the oil in your stovetop pressure cooker over medium heat.)
  • When the oil is hot, add the curry paste and stir until fragrant.
  • Pour in the coconut milk, coconut aminos, apple juice, and fish sauce.
  • Stir the sauce to combine.
  • Add the beef cubes, sweet potatoes, onions, and carrots. Stir everything well.
  • Press the “Cancel/Warm” button on the Instant Pot and lock the lid with the top dial pointed towards the sealed position.
  • Program the Instant Pot to  cook the stew for 35 minutes under high pressure. (If you’re using a stovetop pressure cooker, lock the lid and crank the heat to high to bring the contents to high pressure. Once high pressure is reached, decrease the heat to low, or just enough to maintain high pressure. Set a timer for 35 minutes as your stew cooks under high pressure.)
  • When the stew is finished cooking, unplug the electric pressure cooker and let the pressure drop naturally. If it’s still pressurized after 10 minutes, turn the knob at the top to release the pressure manually. (For stovetop pressure cookers, turn off the burner and let the pressure drop naturally.)
  • Once the pressure is released, take off the lid and taste the stew. Adjust the seasoning with additional salt or fish sauce to taste.
  • Don’t worry if the sauce looks kind of curdled—it’ll still be delicious. For those of you who want a creamier sauce, you can transfer the meat to a serving platter with a slotted spoon. Pour the sauce and vegetables into a blender or food processor and add the optional ½ cup of coconut milk. Purée the sauce until smooth, and combine it back with the beef before serving.
  • I’m too lazy to wash a blender so I don’t bother with this extra step. I simply ladle the yummy stew on top of a bowl of cauliflower rice, hide the stew under a pile of fresh herbs, and dig in!

Notes

This stew freezes and reheats really well! If you want a creamier sauce, follow step 12 after you heat it up.

Nutrition

Calories: 418kcal | Carbohydrates: 13g | Protein: 37g | Fat: 24g | Fiber: 2g