Pressure-Cooker Thai Coconut Beef Recipe

Name: Pressure-Cooker Thai Coconut Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless beef chuck roast (3 pounds), halved; 1 teaspoon salt; 1 teaspoon pepper; 2 tablespoons canola oil; 1 large sweet red pepper, sliced; 1 can (13.66 ounces) coconut milk; 3/4 cup beef stock; 1/2 cup creamy peanut butter; 1/4 cup red curry paste; 2 tablespoons soy sauce; 2 tablespoons honey; 2 teaspoons minced fresh gingerroot; 1/2 pound fresh sugar snap peas, trimmed; 1/4 cup minced fresh cilantro; Hot cooked brown or white rice; Optional toppings: thinly sliced green onions, chopped unsalted peanuts, hot sauce and lime wedges

Servings: persons

1 boneless beef chuck roast (3 pounds), halved
1 teaspoon salt
1 teaspoon pepper
2 tablespoons canola oil
1 large sweet red pepper, sliced
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter
1/4 cup red curry paste
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons minced fresh gingerroot
1/2 pound fresh sugar snap peas, trimmed
1/4 cup minced fresh cilantro
Hot cooked brown or white rice
Optional toppings: thinly sliced green onions, chopped unsalted peanuts, hot sauce and lime wedges

1
Sprinkle beef with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with remaining beef.
2
Return beef to pressure cooker; add red pepper. In a bowl, whisk coconut milk with next six ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add sugar snap peas; return to full pressure, and cook 5 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining pressure.
3
Remove beef; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Stir in cilantro. Serve with rice and toppings of your choice.
4
Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 boneless beef chuck roast (3 pounds), halved, 1 teaspoon salt, 1 teaspoon pepper, 2 tablespoons canola oil, and more.

Yes, Pressure-Cooker Thai Coconut Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure-Cooker Thai Coconut Beef

How did you like this recipe?

Frequently Asked Questions