Instant Pot Beef Panang Curry

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

Ingredients

• 2 teaspoons vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tablespoon peanut butter
• 1 medium onion, sliced
• 1 tablespoon coconut sugar
• 1 pound beef top sirloin, thinly sliced
• 2 tablespoons Panang-style red curry paste
• 0.75 cup coconut milk, or as needed
• 0.5 tablespoon fish sauce
• 0.33333334326744 cup finely chopped Thai basil

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.