Step 1

Pour the coconut milk into the inner pot. Add the curry paste and stir to combine. Add the beef and onion.

Step 2

Place a trivet in the pot that’s tall enough to clear the meat.

Step 3

Place the rice in a heat-proof bowl that holds at least 3 cups. Add the water and salt, and stir to dissolve the salt. Place the bowl on top of the trivet.

Step 4

Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 7 minutes.

Step 5

While the beef and rice cook, chop the vegetables.

Step 6

After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

Step 7

Unlock the lid. Carefully remove the rice bowl and trivet. Fluff the rice with a fork and cover with aluminum foil. Set aside.

Step 8

Select Sauté and adjust to Medium heat. Add the zucchini, bell pepper, and tomatoes and bring to a simmer. Cook, stirring occa-sionally, for 5 to 6 minutes, or until the vegetables are tender. Stir in the basil. Taste and adjust the seasoning as needed with lime juice, sugar, or fish sauce (if using).

Step 9

To serve, divide the rice between two bowls and top with the curry. You may not need all the sauce.