Ingredients
- 2 tablespoons canola oil, divided
- 1 red onion, sliced 1/4-inch thick
- 1 large red bell pepper, sliced
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2-pound chuck roast, trimmed and cut into 3-inch pieces
- 14.5 ounce can coconut milk, well shaken
- 3 tablespoons Thai red curry paste
- lime wedges, cilantro, red chile
- cooked rice
Directions
Press ‘Sauté’ on Instant Pot/pressure cooker and heat the 1 tablespoon oil. Add onion and pepper, and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sauté until tender for 5 minutes; transfer to a bowl. Add remaining 1 tablespoon of oil. Season beef with remaining 1/4 teaspoon each salt and black pepper. Add beef and cook until browned on all sides, about 5 minutes. In a small bowl, whisk together the coconut milk and curry paste; add to pot and scrape up any brown bits. Cover and lock lid, make sure it is set to ‘Sealing’, and cook on high pressure for 35 minutes. Use the natural release method for 10 minutes, then release any remaining pressure manually. Using 2 forks, break up the meat into pieces, then toss with onion and red pepper. Serve over rice with lime wedges, cilantro and red chiles, if desired. Enjoy!!
