Pressure Cooker Thai Coconut Beef Recipe

Pressure Cooker Thai Coconut Beef Recipe
Pressure Cooker Thai Coconut Beef Recipe photo by Taste of Home
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Pressure Cooker Thai Coconut Beef Recipe

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My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious!—Ashley Lecker, Green Bay, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min. + releasing
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min. + releasing

Ingredients

  • 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

Directions

Sprinkle beef with salt and pepper. Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat oil; add one half-roast. 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, if desired, toppings of 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.
Yield: 10 servings.

Test Kitchen tips
  • Red curry paste, a combination of Asian spices (like lemongrass, lime leaves, etc.), can really impact your dish. Look for it in the ethnic aisle of your grocery store.
  • If you don’t have curry paste on hand, Sriracha will work in a pinch.
  • Originally published as Pressure Cooker Thai Coconut Beef in One Pot Instant Pot Winter 2017

    • 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
    1. Sprinkle beef with salt and pepper. Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat oil; add one half-roast. Brown on all sides, about 5 minutes. Remove; repeat with remaining beef.
    2. 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.
    3. Remove beef; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Stir in cilantro. Serve with rice and, if desired, toppings of 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.
      Yield: 10 servings.

    Test Kitchen tips
  • Red curry paste, a combination of Asian spices (like lemongrass, lime leaves, etc.), can really impact your dish. Look for it in the ethnic aisle of your grocery store.
  • If you don’t have curry paste on hand, Sriracha will work in a pinch.
  • Originally published as Pressure Cooker Thai Coconut Beef in One Pot Instant Pot Winter 2017

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