As I mentioned before, I’m on a mission to convert some of my most popular slow cooker recipes into pressure cooker ones mostly cause the Instant Pot rocks my socks off. Yeah! I know I sound like a broken record, but an electric pressure cooker really is a joy-sparking, life-changing, time-saving kitchen appliance. I’m not the only one who thinks so; many of you have also jumped on the pressure cooker bandwagon, and asked me to make more recipes for the Instant Pot. There’s nothing like peer pressure to keep me motivated, so without further ado, here’s a revamp of my classic recipe for Slow Cooker Thai Yellow Curry with Beef Brisket!
Did I mention that this recipe works with whatever Paleo-friendly curry paste you have on hand? Just read the labels carefully to make sure there aren’t any weird preservatives or sugar. These are two commercially available Paleo-friendly curry pastes I picked up at my local Asian supermarket and they’re just as tasty as Thai yellow curry paste:
Ready or not, here’s the recipe!
- 3 pounds grass fed beef brisket, chuck roast, or boneless short ribs, cut in 1½-inch cubes
- 2 teaspoons Diamond Crystal kosher salt
- 1 tablespoon coconut oil
- 2 tablespoons Thai curry paste
- 1½ cup full-fat coconut milk, plus ½ cup (optional)
- 2 tablespoons coconut aminos
- 2 tablespoons apple juice (I like Martinelli’s brand)
- 1 tablespoon Red Boat fish sauce
- 2 medium sweet potatoes, peeled and cut in large cubes
2 small onions, peeled and coarsely chopped
2 large carrots, peeled and cut in 2-inch pieces
- Handful of chopped mixed herbs, like cilantro and scallions
- Instant Pot or stovetop pressure cooker
- Cutting board
- Chef’s knife
- Large bowl
- Measuring spoons
- Measuring cups
- Silicone spatula
- Blender or food processor (optional)
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…
…and 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.
Press the “Meat” button 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!
Hungry for more pressure cooker recipes? Check out My Top Pressure Cooker/Instant Pot Recipes!
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).