Massaman Beef Curry (Instant Pot)

Ingredients

• 3 pounds Chuck Roast (seasoned lightly with salt)
• 1 tablespoon Oil
• 1/4 cup Water ( to deglaze pot)
• 2 13.5 ounces Coconut Milk (Full fat)
• 4 ounces Massaman Curry Paste (maesri brand)
• 1/2 White Onion (sliced into chunksc)
• 1 pound Yukon Gold Potatoes (peeled and cut in half)
• 1/4 cup Peanuts
• Jasmine Rice (for serving or Roti)
• Coconut Sugar
• Tamarind Concentrate
• Fish Sauce

Instructions

1. 1

   Slice chuck roast into 3-4 inch pieces and season lightly with salt.

2. 2

   Turn the Instant Pot to saute and add oil. Once heated, sear each piece of chuck roast on all sides, in batches to avoid overcrowding the pot. Remove the seared pieces and once done, add water to deglaze the pot. Use a wooden spatula to scrape any burnt bits off and pour out the liquid to save.

3. 3

   Keep the instant pot on saute mode. Add one can of coconut milk and the massaman curry paste. While the coconut milk simmers, keep stirring until the curry paste fully dissolves. Add the seared beef and the deglazing liquid back to the pot. Place the lid on the instant pot, set the valve to sealing, and cook at high pressure for 30 minutes.

4. 4

   While the beef is cooking, peel your potatoes and slice them in half; unless they are baby potatoes, then no need to slice. Slice the onion into 1 inch chunks.

5. 5

   Once the Instant Pot's timer goes off, let the pressure release naturally for 10 minutes, then carefully move the valve to venting to release the remaining pressure. I do this over my hood to absorb the steam.

6. 6

   Open the lid and use a spatula to scrape off any bits that may have stuck to the bottom of the pot. If the curry looks too oily, skim off some of the oil from the top. Add the onions, potatoes, and second can of coconut milk to the instant pot. Place the lid back on, set the valve to sealing, and cook at high pressure for 3 minutes.

7. 7

   Once the timer goes off, carefully do a quick release by moving the valve to venting on the Instant Pot. Remove the lid, add the peanuts, and taste the curry. I added about one tablespoon of coconut sugar and one tablespoon of tamarind concentrate. This is optional but adjust the taste to your liking. If it needs to be saltier, add some fish sauce.

8. 8

   Serve the massaman curry over Jasmine rice or with Roti.