Pressure-Cooker Thai Coconut Beef

  Dinner

My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious!

Pressure-Cooker Thai Coconut Beef

Average Rating: 5

TOTAL TIME: Prep: 30 min. Cook: 40 min. + releasing
YIELD: 10 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

Instructions

  • 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.

    Freeze option:
    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.

Nutrition Facts

1 cup: 421 calories, 28g fat (14g saturated fat), 88mg cholesterol, 731mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 32g protein.

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