Here’s a list of ingredients for an **Instant Pot Beef Panang Curry**, formatted with SEO-friendly keywords to help you rank better for related searches:
- **Beef (chuck roast or stew meat)** - Tender cuts of beef for rich flavor.
- **Thai basil** - Fresh herbs for a fragrant finish.
- **Vegetable oil** - For sautéing and building flavor.
- **Jasmine rice** - Perfect for serving with the curry.
- **Salt and pepper** - To season the beef and curry.
- **Optional: Peanuts or peanut butter** - For added creaminess and nutty flavor.
This **Instant Pot Beef Panang Curry recipe** is packed with **Thai-inspired flavors**, making it a quick and easy **dinner idea** for busy weeknights. Serve it with **steamed jasmine rice** for a complete meal!
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# How to Make Instant Pot Beef Panang Curry: A Flavorful Thai Delight
If you're craving a rich and aromatic Thai dish, **Instant Pot Beef Panang Curry** is the perfect recipe to try. This dish combines tender beef, creamy coconut milk, and a blend of fragrant spices for a restaurant-quality meal at home. Using an **Instant Pot** ensures the beef becomes melt-in-your-mouth tender in a fraction of the time. Follow these detailed steps to create this **easy, flavorful, and SEO-friendly** recipe.
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## **Ingredients for Instant Pot Beef Panang Curry**
- 1.5 lbs beef chuck or stew meat, cut into bite-sized pieces
- 2 tbsp Panang curry paste (adjust for spice preference)
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- 1 tbsp fish sauce (or soy sauce for a vegetarian option)
- 1 tbsp palm sugar (or brown sugar)
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 lime (juiced)
- 1/4 cup Thai basil leaves (optional, for garnish)
- 1 tbsp vegetable oil
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## **Step-by-Step Instructions**
### **Step 1: Sauté the Beef**
1. Turn on the **Instant Pot** and select the **Sauté** function.
2. Add 1 tbsp of vegetable oil and let it heat up.
3. Sear the beef pieces in batches until browned on all sides. This step locks in flavor and ensures tender meat.
### **Step 2: Add the Curry Paste**
1. Push the beef to one side and add 2 tbsp of **Panang curry paste** to the pot.
2. Sauté the paste for 1-2 minutes until fragrant, stirring constantly to prevent burning.
### **Step 3: Combine Ingredients**
1. Pour in the **coconut milk**, **fish sauce**, and **palm sugar**. Stir well to combine.
2. Add the beef back into the pot and mix everything together.
### **Step 4: Pressure Cook**
1. Secure the lid on the Instant Pot and set the valve to **Sealing**.
2. Select the **Pressure Cook** or **Manual** setting and set the timer for **25 minutes** on high pressure.
### **Step 5: Quick Release and Add Vegetables**
1. Once the cooking time is complete, perform a **Quick Release** by turning the valve to **Venting**.
2. Open the lid and add the **red bell pepper** and **green beans**. Stir to combine.
### **Step 6: Simmer and Finish**
1. Select the **Sauté** function again and let the curry simmer for 3-5 minutes until the vegetables are tender but still crisp.
2. Squeeze in the juice of **1 lime** and stir.
### **Step 7: Serve and Garnish**
1. Ladle the **Beef Panang Curry** into bowls.
2. Garnish with fresh **Thai basil leaves** for an authentic touch.
3. Serve with steamed jasmine rice or noodles for a complete meal.
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## **Tips for the Best Instant Pot Beef Panang Curry**
- Use **full-fat coconut milk** for a richer, creamier texture.
- Adjust the amount of curry paste to suit your spice tolerance.
- For a thicker curry, let it simmer uncovered for a few extra minutes.
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## **Why You’ll Love This Recipe**
This **Instant Pot Beef Panang Curry** is a **quick, easy, and flavorful** dish that brings the taste of Thailand to your kitchen. The **tender beef**, **aromatic spices**, and **creamy coconut milk** make it a crowd-pleaser. Plus, the **Instant Pot** makes it a **time-saving** option for busy weeknights.
Try this recipe today and enjoy a **restaurant-quality meal** in the comfort of your home!