Pressure Cooker Beef Massaman

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
• 0.25 cup Roasted peanuts
• 2 whole Star anise(optional)
• 1 whole Cinnamon stick(optional)

Instructions

1. 1

   Set the pressure cooker to Sauté mode and brown the beef cubes in batches; remove and set aside.

2. 2

   Add a splash of coconut milk to the pot and stir in the curry paste, frying for 1-2 minutes until fragrant.

3. 3

   Pour in the remaining coconut milk and beef broth, scraping the bottom of the pot to deglaze.

4. 4

   Return the beef to the pot and add the onion, fish sauce, sugar, tamarind, star anise, and cinnamon stick.

5. 5

   Secure the lid and set to High Pressure for 25 minutes.

6. 6

   Perform a quick pressure release, then add the cubed potatoes to the pot.

7. 7

   Reseal and cook on High Pressure for an additional 5 minutes, followed by a natural release for 10 minutes.

8. 8

   Stir in the roasted peanuts and serve hot over jasmine rice.