Instant Pot Beef Panang Curry Food

INSTANT POT® MASSAMAN BEEF CURRY

Steps:

• In large bowl, toss beef with garam masala and garlic powder. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef in 2 batches; cook 2 to 4 minutes on first side, or until browned. Turn and cook 2 to 4 minutes on second side, or until browned. Select CANCEL.
• Return all beef to insert. Stir in shallots and gingerroot; stir in potatoes. Stir in coconut milk, broth and soy sauce. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• In small bowl, beat lime juice, cornstarch, brown sugar and fish sauce with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 30 to 60 seconds, stirring frequently, until thickened. Select CANCEL. Serve over rice with peanuts and cilantro.

PANANG CURRY - BEEF

Steps:

• Brown beef, remove from heat as soon as it's no longer pink outside.
• Drain the beef.
• Heat curry paste and add ginger, chili, garlic.
• Add 2/3 coconut milk and stir.
• Add all remaining spices and mix in the rest of the coconut milk.
• Add suger and stir well.
• Add beef and simmer for 2 minutes.
• Use the remaining coconut milk in the can to cook with rice or make dessert.

PRESSURE COOKER BEEF CURRY

Steps:

• In a blender jar, combine the tomatoes, onion, garlic, and cilantro. (If you put the tomatoes at the bottom, they will liquefy first, and you won't have to add water.)
• Process until all the vegetables have turned to a smooth puree.
• Add the cumin, coriander, garam masala, cayenne, and salt. Process for several more seconds.
• In the inner cooking pot, add the beef and pour the vegetable puree on top.
• Lock the lid into place. Select high pressure and 20 minute cook time. Let the pressure release naturally for at least 10 minutes.
• Remove the lid and stir the curry. Taste and adjust, adding more salt if you like. Serve with naan.

INSTANT POT® SPICY BEEF CURRY STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and heat until sizzling; add meat and season with salt and pepper. Cook until browned, 5 to 7 minutes per side.
• Transfer meat to a plate, reserving juices in the pot. Add jalapenos, garlic, and ginger to the pot. Cook and stir until tender, about 2 minutes. Season with curry powder.
• Pour 1/2 of the beef broth into the pot; scrape brown bits from the bottom of the pot using a wooden spoon. Return meat to the pot with remaining beef broth, tomatoes, potatoes, carrots, and onion. Close and lock the lid.
• Select high pressure according to manufacturer's instructions and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• 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 more. Unlock and remove the lid.

INSTANT POT® BEEF PANANG CURRY

Steps:

• 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.
• Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• 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.
• 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.

INSTANT POT BRAISED CURRY BEEF

Steps:

• First, blanch the beef to get rid of any impurities. Add the chunks of beef to a wok full of cold water, and bring to a boil. Boil for 1 minute, drain, rinse, and set aside.
• Heat ¼ cup of oil in the Instant Pot on the sauté setting. Add the garlic, shallots, and bay leaves to infuse the oil. Cook for a few minutes. Then add the curry powder and turmeric. Stir until well-combined. If need be, add a little bit more oil so the curry powder doesn't stick to the bottom of the pot. Take care not to burn the spices!
• After a minute, add in the beef, broth or water (reduce the amount of liquid here to ⅔ cup if using beef chuck instead of outside flank), sugar, salt, and tomato paste. Seal the Instant Pot, and turn on the meat stew setting for 45 minutes (reduce cooking time to 30 minutes if using beef chuck).
• Meanwhile, sauté the onions in 1 tablespoon oil in your wok for 1-2 minutes. They should still be a bit crunchy. Set aside. Release pressure completely from the Instant Pot using natural release.
• When safe, open the lid of the Instant Pot, and turn on the sauté setting. Stir in cornstarch slurry, and allow the sauce to thicken for a couple minutes. If the curry isn't thick enough for your liking, make and add more cornstarch slurry accordingly. After the sauce has thickened, stir in the sautéed onions. Taste for seasoning and add salt to taste. Serve over rice.