My Instant Pot Thai Coconut Curry Beef (and My Gluten-Free Journey)

I have been M.I.A. since April 2016. Long story short, I wasn’t feeling well. I had joint and muscle pain, brain fog, migraines and other undesirable discomforts. I was perpetually exhausted and only getting 3 to 4 hours of sleep per night (not consecutive hours, mind you). I suggested to my doctor that perhaps the culprit was gluten. She actually rolled her eyes and I could tell she was thinking “Oh, brother!” She advised me to avoid certain vegetables, stop chewing gum, stop drinking seltzer and stop drinking through a straw. I followed her guidelines but didn’t feel better. In October 2016 another doctor suggested I try a strict gluten-free diet for two weeks. Guess what? After a few days, my body felt less achy and I was finally able to sleep for six STRAIGHT hours. Over time, every other pain and discomfort disappeared.

Going gluten-free has been life-changing. At the beginning of my journey, I was mildly depressed. I had always been a starchy carb food junkie. I now had to evaluate all my food choices and give up the foods I loved most. I spent a lot of time looking for gluten-free substitutes for a crusty and chewy baguette, a perfect al dente pasta and a warm homemade chocolate chip cookie but I soon realized that there are no substitutes. But forget the obvious foods I had to avoid. Gluten is hidden in soy sauce, honey mustard, imitation crab meat in California rolls, Australian red licorice, miso paste (and many other Asian bean pastes and sauces), gravy, creamed soups, pan-seared fish dishes and the list goes on and on. Adhering to a gluten-free diet forced me to know what was actually in my food and reaffirmed that if I wanted to fully control what I was putting into my body, I had to get back into cooking and preparing my own meals.

Around the time I started going gluten-free, the Instant Pot was gaining in popularity and had a strong cult following. Followers are affectionately referred to as “Potheads.” Every food blog and magazine doted on this must-have cooking gadget. I ignored the hype but on Amazon Prime Day in July 2016, I added the Instant Pot to my cart because it was too great of an offer to pass up. I paid $69.99, marked down from $129.99 – a savings of 46%! (My husband often jokes that it doesn’t matter how much I spend – it’s all about how much I save. Perhaps this is his subtle use of reverse psychology to get me to stop spending?) Talk about an impulse purchase – my Instant Pot was delivered within 2 business days but sat fully sealed in the box in a lonely corner of a room for 3 months. I finally worked up the courage to open the box and attempted the recommended water pressure test and progressed to making Instant Pot hard boiled eggs (which is reason alone to purchase the Instant Pot – perfectly cooked and peelable EVERY SINGLE TIME).

I truly believe it’s karma that the Instant Pot entered into my life when I went gluten-free. It allowed me to explore dishes that were not only gluten-free but also diverse, healthy, flavorful and easy to prepare. Now that I’ve experimented with the Instant Pot for over one year, I think it is most useful for breaking down tough cuts of meat (i.e. pork shoulder/butt or beef chuck) in a very short period of time – 25 to 90 minutes depending on the size of the cut.  If you were to braise the meat using conventional methods (stovetop or in the oven) it would take 2 to 4 hours to achieve fork tender results (6 to 8 hours in a slow cooker).  If I want pork carnitas for dinner I can throw all of the ingredients in the Instant Pot at 5:00 and have it ready for dinner by 6:00. So without further ado, let’s move on to My Instant Pot Thai Coconut Curry Beef. It is quick, easy, flavorful and delicious. Trust me.

The key ingredients to any Thai coconut curry dish are coconut milk, fish sauce and curry paste. Thai Kitchen brand is perfectly suitable and widely available at most supermarkets. However, if you are at an Asian market or a higher end grocery store, look for these particular brands:  Aroy-D coconut milk, Red Boat fish sauce and Maesri curry paste. You will notice the difference in taste, quality and flavor.

My Instant Pot Thai Coconut Curry Beef is further enhanced by onions, garlic, carrots and sweet potatoes. These simple ingredients melt into the curry and create a creamy, flavorful dish with complex and exotic flavors. It is ridiculously easy and delicious.

My Instant Pot Thai Coconut Curry Beef.  This curry dish cooks in 25 minutes (plus 15 minutes natural release time) in an Instant Pot, making it a doable weeknight meal. It tastes even better the next day (as with most stews) so if you have the foresight to plan ahead, fully prepare the dish, let it cool and refrigerate overnight, allowing the favors to marry. Reheat it on the stove and serve with prepared basmati or cauliflower rice.

This recipe can easily be halved. It is gluten-free and suits a Whole 30 or Paleo diet. Use whatever vegetables you have on hand. Any leftover curry paste can be measured out in tablespoon portions and frozen in an ice cube tray. Once frozen, throw the cubes in a ziplock bag and use as needed for other dishes or for the next time you make My Instant Pot Thai Coconut Curry Beef.

Serves 6;  Prep time – 10 minutes; Cook time  – 25 minutes; Passive time – 40 minutes

Ingredients

• 2 pounds boneless chuck roast, trimmed and cut into 1.5 to 2-inch cubes
• Kosher salt and freshly ground pepper

• 1 medium onion, sliced
• 3 cloves garlic, sliced or minced
• 1 to 2 teaspoons canola or coconut oil
• 2 to 4 tablespoons red curry paste

• 1 can coconut milk (13 to 14 ounces)
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar (light or dark), optional

• 1 sweet potato, peeled and sliced into 2-inch cubes
• 3 medium carrots, peeled and sliced 2-inch pieces

For Serving

• Basmati or cauliflower rice, prepared
• Kosher salt and pepper, to taste
• Lime wedges
• Fresh cilantro, chopped

Preparation:

1. Season beef with salt and pepper. Plug in the Instant Pot and press “Sauté” button and “+” button until “More” indicator is lit. (The pot is ready when “Hot” is displayed but I don’t usually wait for it to display.) Brown the beef on all sides, working in batches. Transfer browned beef to a bowl and set aside.
2. Add 1 to 2 teaspoons oil to the pot. Add onions and garlic to the oil and sauté for 2 minutes. Add curry paste and stir until fragrant, about 30 seconds.
3. Add coconut milk, fish sauce and brown sugar (if using), scraping up the brown bits on the bottom of the pot.
4. Add carrots, sweet potatoes and browned beef to the pot. Stir gently to combine all ingredients.
5. Press “Keep Warm/Cancel” button (to cancel “Saute” mode). Lock on the lid, close the pressure release knob and press “Manual” button. Press “Pressure” button until “High Pressure” indicator is lit. Set cook time for 25 minutes (by pressing “+” button until desired time is reached). 
6. When the curry is finished cooking, press “Keep Warm/Cancel” (this stops the cooking process) and unplug the machine. Allow the pressure to release naturally. If the pot is still pressurized after 15 minutes, release the pressure manually by turning the pressure release knob (located on the lid) counterclockwise.
7. Serve with basmati or cauliflower rice, lime wedge and fresh cilantro. Enjoy!