Pressure Cooker Beef Massaman
A rich, fragrant Thai curry with tender beef, potatoes, and peanuts made quickly in a pressure cooker.
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Ingredients
- 2 lbs Beef chuck roast, cut into 1-inch cubes
- 4 tbsp Massaman curry paste
- 14 oz Full-fat coconut milk
- 1 cup Beef broth
- 1 lb Yukon Gold potatoes, cubed
- 1 large Yellow onion, wedged
- 2 tbsp Fish sauce
- 2 tbsp Palm sugar or brown sugar
- 1 tbsp Tamarind paste
- 1/4 cup Roasted peanuts
- 2 whole Star anise(optional)
- 1 whole Cinnamon stick(optional)
Instructions
- 1
Set the pressure cooker to Sauté mode and brown the beef cubes in batches; remove and set aside.
- 2
Add a splash of coconut milk to the pot and stir in the curry paste, frying for 1-2 minutes until fragrant.
- 3
Pour in the remaining coconut milk and beef broth, scraping the bottom of the pot to deglaze.
- 4
Return the beef to the pot and add the onion, fish sauce, sugar, tamarind, star anise, and cinnamon stick.
- 5
Secure the lid and set to High Pressure for 25 minutes.
- 6
Perform a quick pressure release, then add the cubed potatoes to the pot.
- 7
Reseal and cook on High Pressure for an additional 5 minutes, followed by a natural release for 10 minutes.
- 8
Stir in the roasted peanuts and serve hot over jasmine rice.
Nutrition per Serving
580
Calories
42g
Protein
28g
Carbs
36g
Fat
4g
Fiber
12g
Sugar
980mg
Sodium
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