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1
Prep the meat and veggies.
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2
Cut the meat into uniform 1-2-inch sections, trimming off any excess fat. (Bonus points for removing tendons and silver skin!). Reserve until Step 9.
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3
Roughly cut the bell pepper. Quarter the onions.
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4
In pressure cooker pan, heat olive oil on medium-high heat until shimmering. Brown the onions and peppers, until one side is slightly charred.
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5
Remove the vegetables and reserve until Step 13.
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6
Make the curry sauce: Add the cream from the top of the coconut milk, and deglaze the pan. Add the 4 oz. of Thai curry paste and mix well.
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7
Cook 4-6 minutes until bubbling and frying, stirring often.
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8
Add the rest of the coconut milk, the water, soy sauce, brown sugar, fish sauce, and basil. Mix well.
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9
Add the beef, and top with whole red potatoes.
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10
Optional: Place rice with 2 cups water in a metal bowl. Cover with a lid or tinfoil, and carefully place on top of the curry. (Make some handles by cutting aluminum foil in long strips and at least triple-layering it. Then you will be able to remove the hot bowl easily once cooking has completed.).
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11
Bring to pressure on high heat, then immediately reduce the heat to the lowest setting that maintains pressure and cook for 12 minutes (begin timing once pressure is reached).
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12
Remove from heat. Do a quick pressure release per your pressure cooker manual's recommendation.
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13
Remove lid and add back the bell pepper and onions. Recover and bring pressure back up for 1 minute.
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14
Remove from heat. Allow cooker to depressurize naturally.
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15
Remove the lid, directing steam away from you. Carefully remove the rice bowl.
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16
With all the sauce, you'll want to serve in a soup bowl. Scoop some rice into the bowl, then top with curry, meat, and veggies.
