Pressure Cooker (Instant Pot) Thai Beef CurryPygal

In a large bowl, toss the cubed beef with the salt.Use your hands to distribute the salt evenly.Press the “Sauté” button on the Instant Pot and add the coconut oil. (No Instant Pot? Simply heat the oil in your stovetop pressure cooker over medium heat.)When the oil is hot, add the curry paste and stir until fragrant.Pour in the coconut milk, coconut aminos, apple juice, and fish sauce.Stir the sauce to combine.Add the beef cubes, sweet potatoes, onions, and carrots. Stir everything well.Press the “Cancel/Warm” button on the Instant Pot and lock the lid with the top dial pointed towards the sealed position.Program the Instant Pot to cook the stew for 35 minutes under high pressure. (If you’re using a stovetop pressure cooker, lock the lid and crank the heat to high to bring the contents to high pressure. Once high pressure is reached, decrease the heat to low, or just enough to maintain high pressure. Set a timer for 35 minutes as your stew cooks under high pressure.)When the stew is finished cooking, unplug the electric pressure cooker and let the pressure drop naturally. If it’s still pressurized after 10 minutes, turn the knob at the top to release the pressure manually. (For stovetop pressure cookers, turn off the burner and let the pressure drop naturally.)Once the pressure is released, take off the lid and taste the stew. Adjust the seasoning with additional salt or fish sauce to taste.Don’t worry if the sauce looks kind of curdled—it’ll still be delicious. For those of you who want a creamier sauce, you can transfer the meat to a serving platter with a slotted spoon. Pour the sauce and vegetables into a blender or food processor and add the optional ½ cup of coconut milk. Purée the sauce until smooth, and combine it back with the beef before serving.I’m too lazy to wash a blender so I don’t bother with this extra step. I simply ladle the yummy stew on top of a bowl of cauliflower rice, hide the stew under a pile of fresh herbs, and dig in!