InstantPot Red Curry Beef

Ingredients

• 2 tbsp coconut oil

• 2 2/3 lb chuck roast, fat trimmed and cut into 2” cubes

• 1 tsp sea salt

• 1 tsp black pepper

• 4 cloves garlic, minced

• 1 2” piece ginger, peeled and grated

• 1 medium yellow onion, chopped

• 1-2 tbsp red curry paste (depending on spice preference)

• 2 tbsp lemongrass paste

• 1 1/2 cup chicken stock, plus more for sauteing onions

• 7 oz coconut milk

• 2 tbsp maple syrup, honey, or raw sugar

• 1/4 tsp red pepper flakes, more if you like it spicy

• 1 tbsp fresh lime juice

• 2 red bell peppers, thinly sliced

• 6 oz snap peas, cut in half

• cooked rice noodles, rice, or grain of choice for serving

Instructions

1. Season beef cubes with salt and pepper. Set the Instant Pot to high saute mode and heat coconut oil until hot. Brown the beef in two batches, removing each batch with a slotted spoon once seared.

2. Sauté garlic, ginger, and onions in the Instant Pot for 4 minutes, stirring often. Add a splash of chicken stock if the bottom starts to brown.

3. Stir in red curry paste and lemongrass paste, cooking for 1 minute.

4. Add chicken stock and the seared beef to the pot. Seal the lid, set to pressure cook mode for 35 minutes, and ensure the release valve is in the "Sealing" position.

5. While the beef cooks, prepare rice or noodles according to package instructions.

6. Once cooking is complete, manually release the pressure by turning the valve to "Venting." Remove the beef with a slotted spoon and skim fat from the liquid.

7. Set the Instant Pot back to high sauté mode and simmer the liquid. Add bell peppers and snap peas and cook for 4 minutes.

8. Stir in lime juice, honey or maple syrup, crushed red pepper (optional), coconut milk, and the cooked beef. Simmer for 1 minute, then turn off the pot.

9. Serve over rice or noodles, garnish as desired, and enjoy!

Serves: 8 Time: 1 hour Calories: 457 Protein: 26g Carbs: 15g Fat: 33g