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.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
294 Calories
Recipe Instructions
Step 1
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.
Step 2
Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Step 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.
Step 4
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.