The love affair with my Instant Pot continues!
I’m wandering through Whole Foods frantically trying to figure out what to make for dinner. Why? Because a sunny day in the middle of January means Lynette spent some time on the golf course and is now frantically wandering through Whole Foods trying to figure out what to make for dinner!
As I’m mentally going through what I have in my fridge the thought occurs to me that at this exact moment I now wish I had one of those Smart Refrigerators that will take a picture, via an app on my phone, of the contents inside the fridge while I am frantically wandering through Whole Foods. Remember laughing at that idea? I did. Well…not laughing now, because I know my memory isn’t as keen as it used to be and at this point it’s more “I think I have” than “I know I have”.
At the meat counter, I spy 100% grass fed top sirloin very reasonably priced. Cool. I’ve got my protein. So now I’m running through my mind conjuring up the dishes I could make with this hunk of meat. Actually, “running” is sort of overstating it. More like hop scotching around because it’s cluttered up there. Since I am short on time (had to get all 18 holes in), I’m thinking Instant Pot.
We love curry. Japanese curry, Indian curry, Thai curry…if it’s got curry in the name, bring it on…the more, the better! Normally, I make chicken curry because chicken is so quick to cook. I almost never make beef curry because of the time it takes to get the meat tender. Well, I crushed it. And it was delicious. And my kitchen smelled like I had been cooking all day. And it only took about 45 minutes. I love the look on Mark’s face when he opens the door and realizes the wonderful smells he encountered coming off the elevator is coming from our kitchen. Priceless.
My memory did not fail me tonight! I did have all the ingredients…which are pretty much staples in my (not smart) fridge.
Whenever I find Thai Peppers I buy a truckload of them and put them in the freezer. Is it me, or does looking at these ingredients just make you happy? Ok…maybe it’s just me. I love the colors!!
First we’ll saute. Press the “Saute” button and wait for the display to show “Hot”. Then, add the coconut oil and the onions, cooking for about 2 minutes. Add the garlic, ginger, and thai peppers and cook another minute or two.
Add the curry powder and stir for about 30 seconds or so, just to toast the curry powder a bit to release some flavor. Then add in the coconut milk, the bone broth (easiest homemade recipe here), the coconut aminos and the fish sauce. Stir it up making sure the broth and coconut cream are well combined.
Add in that delicious beef and give it a good stir.
Put the lid on and lock it. Turn the knob on the lid to “Sealing”. Press the “Warm/Cancel” button and the press then “Manual” button and adjust the timer to 20 minutes using the “+” or “-” buttons.
When the time is up, you can use the quick release by carefully turning the knob on the lid to “Venting” or you can let it release naturally, which will take about 10 minutes. Don’t worry…the meat will just get even more tender…
Remove the lid and add the carrots and celery to the pot. Press the “Warm/Cancel” button and then press the “Saute” button and cook the veggies to your desired crunchiness. I like my veggies a bit on the firm side so I cooked mine for about 4-5 minutes. Then add in the mushrooms and lime juice. Cook another 2 minutes, stirring frequently.
Once the veggies are done, press the “Warm/Cancel” button to shut it off. If you wish to have a thicker curry, make a slurry from the 3 Tbsp of arrowroot and 1/4 cup of water and stir it into the pot.
Boom, done! And in so little time! Serve alone or over cauli-rice.
- Instant Pot
- Instant Pot Lid – this is an optional clear lid that is used when using functions that don’t require using the locking lid.
Instant Pot Thai Inspired Beef Curry
- 2 Tbsp coconut oil, or your choice of fat
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 inch knob ginger, minced
- 3 - 5 thai peppers, chopped
- 2 Tbsp curry powder
- 1 cup bone broth, chicken or beef
- 1 cup organic coconut milk
- 2 Tbsp coconut aminos
- 2 tsp fish sauce
- 1 1/2 - 2 lbs 100% grass fed top sirloin, cut into 1" pieces - can use other cuts of beef
- 4 carrots, cut into 1" pieces
- 4 stalks celery, cut into 1" pieces
- 8 oz baby bella mushrooms, quartered
- juice from 1 lime
- fine sea salt and pepper to taste
- 3 Tbsp arrowroot powder, optional for thicker curry
- 1/4 cup water, optional for thicker curry
- Press the "Saute" button and wait for "Hot" to display on readout.
- Add the coconut oil (or your choice of fat), and onions and cook 2 minutes.Add the garlic, ginger, and thai peppers and cook an addition 1 minute, stirring.
- Add the curry powder and cook for about 30 seconds to toast the curry powder. Then, stir in the coconut milk, bone broth, the coconut aminos and the fish sauce. Give it a good stir to combine the coconut cream and the bone broth.
- Add in the beef, stir once more and put the lid on and lock it. Turn the knob on the lid to "Sealing" and press the "Warm/Cancel" button and then press the "Manual" button and adjust the timer to 20 minutes using the "+" or "-" buttons.
- Once the timer is done, you can either quick release the pressure by turning the knob on the lid to "Venting" or let it depressurize naturally.
- Once depressurized, remove the lid and add in the carrots and celery. Press the "Warm/Cancel" button and then press the "Saute" button and cook the veggies until tender, or to your desired texture.
- Add in the mushrooms and the lime juice and cook another minute or two.
- Press the "Warm/Cancel" button to shut it off. If you wish to have a thicker curry, make a slurry from the 3 Tbsp of arrowroot and 1/4 cup of water and stir it into the pot.Adjust seasonings to your liking with fine sea salt and pepper.
- Serve immediately over cauli-rice or on its own. Both ways are delicious!
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