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Instant Pot Beef Curry

Another perfect weeknight meal is brought to you by the Instant Pot! Beef shanks, root veggies and broccoli are cooked in a rich red curry. Eat it as is or on top of a bowl of rice or cauliflower rice.  If you can’t find beef shanks substitute with beef stew meat.

This warming stew is also perfect nourishment for postpartum recovery. Beef shanks are a great source of protein, especially healing collagen. Tender cooked veggies are easy to digest, providing crucial fiber and micronutrients essential to recovery. Freeze leftovers in wide mouth mason jars and store for those early weeks or months when cooking is just not in the cards.

Instant Pot Beef Curry comes together in just under an hour. Most of that cook time is spent letting the Instant Pot do its thing, so you can relax! If meal prep is part of your routine, chop the veggies and garlic ahead of time and store in the fridge.

 

Instant Pot Beef Curry

Makes: 6 Servings

Name of image (title of post is fine)

Prep time:

Cook time:

Ingredients & Supplies

  • 3lbs Beef Shanks or Beef Stew Meat
  • 1 tbls coarse sea salt
  • 1 tbls cooking fat of choice
  • 1 large yellow onion, cut into half moons
  • 3 cloves garlic, minced
  • 1 thumbsize piece ginger, minced
  • 4oz Red Curry Paste
  • 1/2 cup water
  • 1 tbls fish sauce
  • 3 tbls coconut aminos
  • 3 large carrots, cut into 2″ chunks
  • 1 large parsnip, peeled and cut into 2″ chunks
  • 10oz broccoli florets (fresh or frozen)
  • 1 13.5oz can full-fat coconut milk
  • 1 lime
  • 6 QT Instant Pot
  • Optional

Instructions:

  1. Turn Instant Pot to SAUTE function. Add cooking fat to pot.
  2. While pot is heating, rub all sides of beef shank with coarse sea salt. If using beef stew meat, sprinkle with salt all over.
  3. Add beef shank to hot pot and brown on all sides. You may need to work in batches.
  4. Once beef is browned remove from pan and set aside.
  5. Add sliced onions, ginger, and garlic to hot pot. Saute for 1-2 minutes, stirring often, until fragrant.
  6. Stir in curry paste and cook for another 30 seconds.
  7. Deglaze pan with 1/2 cup water, stirring to get the browned bits off the bottom. Stir in fish sauce and coconut aminos
  8. Add carrots and parsnips to the pot, then lay the beef shanks on top.
  9. Pressure cook for 25 minutes. Let the pressure release naturally.
  10. Pull meat out of pot and remove bone. Gently shred with two forks and return to pot. If using stew meat, you can skip this step.
  11. Stir in coconut milk and turn to Instant Pot to SAUTE function.
  12. Add broccoli florets and bring to a boil. Boil for 5-7 mintues, until broccoli is bright green. It should still have a little bite to it. No one has time for mushy broccoli!
  13. Taste for salt. Serve with a squeeze of lime over a bed of rice or cauli-rice.

January 25, 2019

Liz Winters

Instant Pot, Main Dish, More Recent Posts, One Dish Meals, Recipes, Soups

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  1. Christina Moore says:
    February 24, 2019 at 4:50 am

    i made this tonight and it was AMAZING! The carrots and parsnips added a nice sweetness to balance the spicy of the curry. I didn’t have broccoli so I used fresh green beans, and added mushrooms.

    Reply

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