Pressure Cooker (Instant Pot) Thai Beef Curry

13 45 492
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 8
Pressure Cooker (Instant Pot) Thai Beef Curry
Health Highlights
Here's my tasty and simple Whole30-friendly pressure cooker Thai beef curry recipe that you can make in your Instant Pot!


1 1/3 kg Beef brisket (or chuck roast, or boneless short ribs; cut in 1 1/2-inch cubes)
2 tsp Kosher salt
1 tbsp Coconut oil
2 tbsp Yellow curry paste (thai curry paste; or any Paleo-friendly curry paste)
1 1/2 cup Coconut milk, sweetened (full-fat; plus 1/2 cup (optional))
2 tbsp Coconut aminos, Coconut Secret
2 tbsp Apple juice
1 tbsp Fish sauce (paleo friendly)
2 medium potato Sweet potato (peeled and cut in large cubes)
2 small White onion (peeled and coarsely chopped)
2 large Carrots (peeled and cut in 2-inch pieces)
1/2 cup Cilantro (coriander) (chopped)
3 green onion (stem) Green onion (chopped)


  1. In a large bowl, toss the cubed beef with the salt.
  2. Use your hands to distribute the salt evenly.
  3. 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.)
  4. When the oil is hot, add the curry paste and stir until fragrant.
  5. Pour in the coconut milk, coconut aminos, apple juice, and fish sauce.
  6. Stir the sauce to combine.
  7. Add the beef cubes, sweet potatoes, onions, and carrots. Stir everything well.
  8. Press the “Cancel/Warm” button on the Instant Pot and lock the lid with the top dial pointed towards the sealed position.
  9. Program the Instant Pot 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.)
  10. 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.)
  11. Once the pressure is released, take off the lid and taste the stew. Adjust the seasoning with additional salt or fish sauce to taste.
  12. 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.
  13. 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!



is a great source of protein and B12!

Nutrition Facts

Per Portion

Calories 492
Calories from fat 319
Calories from saturated fat 137
Total Fat 35 g
Saturated Fat 15.2 g
Trans Fat 0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 14.6 g
Cholesterol 116 mg
Sodium 1167 mg
Potassium 738 mg
Total Carbohydrate 11.8 g
Dietary Fiber 2.9 g
Sugars 7.3 g
Protein 33 g

Dietary servings

Per Portion

Meat 1.9
Vegetables 1.0

Energy sources