Instant Pot Beef Panang Curry
Description
This classic Thai beef curry is made in the Instant Pot with store-bought Panang curry paste, onions, bell peppers, curry paste, and coconut milk. Quick, easy, and delicious.
Ingredients
•
2 teaspoons vegetable oil
•
2 tablespoons Panang-style red curry paste
•
1 pound beef top sirloin, thinly sliced
•
3/4 cup coconut milk, or as needed
•
1 medium onion, sliced
•
1 green bell pepper, sliced
•
1 red bell pepper, sliced
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1 tablespoon peanut butter
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1 tablespoon coconut sugar
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1/2 tablespoon fish sauce
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1/3 cup finely chopped Thai basil
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and curry paste to the hot pot; cook and stir for 1 minute. Add sirloin strips and saute for 2 to 3 minutes. Mix in coconut milk. Cancel Saute mode. Close and lock the lid.
2
Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
4
Unlock and remove the lid. Select Saute function. Mix in onion, bell peppers, peanut butter, coconut sugar, and fish sauce. Simmer until flavors are well combined, about 5 minutes. Taste and add more coconut milk if curry is too spicy. Sprinkle with Thai basil before serving.