Instant Pot Thai Massaman Curry with Beef

Method11 steps · about 1 hr 50 min

1. 1

   Step 1: Grind all whole spices into a powder either in a mortar and pestle or in a coffee grinder.

   Uses 1 teaspoon (5 ml) toasted coriander seeds · 1 teaspoon (5 ml) toasted cumin seeds

2. 2

   Step 2: Mix together curry paste, ground spices, and fermented shrimp paste, if using.

   Uses 50 g red curry paste · 1 teaspoon (5 ml) ground cinnamon · ¼ teaspoon (1.25 ml) ground cloves · ⅛ teaspoon (0.6 ml) ground nutmeg · ¼ teaspoon (1.25 ml) ground cardamom · 1 teaspoon (5 ml) fermented shrimp paste (gapi), optional · toasted coriander and cumin seeds ground fine

3. 3

   Step 3: Optional: sear the beef. If skipping searing, omit steps 3–4 and continue at step 5. Coat a skillet with a little oil over medium-high heat and brown the beef in uncrowded batches on both sides without burning the pan juices. Remove the beef.

   Uses 680 g beef chuck · oil to coat pan if searing beef

4. 4

   Step 4: If you seared the beef, add a little water to the pan over medium heat and scrape up the unburned browned bits. Reserve these juices; discard any burnt residue instead of deglazing it.

   Uses water to deglaze pan if searing beef · pan used for optionally seared beef, with browned unburned bits

5. 5

   Step 5: In sauté mode, medium heat, add ½ cup coconut milk and bring to a boil.

   Uses ½ cup coconut milk

6. 6

   Step 6: Add curry paste and stir to mix well. Turn heat to low, and let the mixture thicken, stirring frequently, until very thick or until coconut oil separates from the paste (if this doesn't happen and the coconut milk is super thick, just move on).

   Uses red curry paste mixed with ground whole spices, cinnamon, cloves, nutmeg, cardamom and optional shrimp paste · half cup coconut milk brought to a boil in saute mode

7. 7

   Step 7: Add remaining coconut milk and stir to mix. Add the beef, deglazed pan juice (if any), 2 Tbsp fish sauce, palm sugar and tamarind. Stir to mix well.

   Uses remaining 2 cups coconut milk · 2 tbsp fish sauce · 3 Tablespoons (35 g) palm sugar, chopped · 2–3 tbsp tamarind paste · curry paste cooked very thick in coconut milk · beef optionally browned in step 3, or raw beef if searing omitted · pan juices from deglazing unburned browned beef bits

8. 8

   Step 8: Close Instant Pot and set it to “Pressure Cook” mode using high pressure for 30 minutes.

   Pressure Cook Beef · 30 minUses beef with coconut curry base, fish sauce, palm sugar and tamarind

9. 9

   Step 9: After pressure cooking, let the pressure release naturally for at least 10 minutes, or wait until the pressure valve drops fully. Release any remaining pressure according to the cooker instructions and open only when fully depressurized.

   Minimum natural pressure release · 10 minUses beef pressure-cooked thirty minutes

10. 10

    Step 10: Check the beef is fork-tender, then add the potato (300 g), onion (0.5) and roasted peanuts. Simmer on saute mode for 10–15 minutes, until the potatoes are cooked through.

    Simmer Potatoes · 15 minUses 300 g potato · 0.5 large onion · ¼ cup (60 ml) roasted peanuts · curry after natural release and any remaining pressure fully released

11. 11

    Step 11: Taste and adjust seasoning with more fish sauce or tamarind as needed. Serve with jasmine rice and enjoy!

    Uses Jasmine rice for serving · remaining fish sauce to taste, up to 1 tbsp · extra tamarind paste to taste · cooked jasmine rice for optional serving · fork-tender beef curry with cooked potato, onion and roasted peanuts