Apron Off, Treadmill On: Quick Beef Curry

Chef Sarah returns as I whip up a delicious InstaPot Beef Curry! Watch as I navigate The Struggle Bus with a lack of butter but save the day with beef broth. Don't miss out on this flavorful recipe and be sure to subscribe for more cooking adventures with Chef Sarah! New series starting now!
Good Housekeeping Gave Me This Recipe!
Yields: 6 serving(s)
Total Time: 45 mins
Cal/Serv: 400
Ingredients
2 Tbsp. canola oil, divided
1 red onion, sliced 1/4 inch thick
1 large red pepper, quartered lengthwise, then sliced crosswise
Kosher salt and pepper
1 2-lb beef chuck roast, well trimmed and cut into 3-inch pieces
1 14.5-oz can coconut milk, well shaken
3 Tbsp. Thai red curry paste
Cooked rice, lime wedges, cilantro, and sliced red chile, for serving
Step 1
Press Sauté on multicooker and heat 1 tablespoon oil. Add onion and pepper, season with 1/4 teaspoon each salt and pepper, and sauté until just tender, 5 minutes; transfer to bowl.
Step 2
Add remaining tablespoon oil, season beef with 1/4 teaspoon each salt and pepper, and cook until browned on all sides, about 5 minutes.
Step 3
Whisk together coconut milk and curry paste, add to pot, and scrape up any brown bits. Cover and lock lid and cook on high pressure for 35 minutes. Use natural release method for 10 minutes, then release any remaining pressure.
Step 4
Using 2 forks, break up meat into pieces, then toss with onion and red pepper. Serve over rice along with lime wedges and topped with cilantro and red chile if desired.
www.goodhousekeeping.com/food...

[@ninjaonfire19]

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[@SarahLouisePickett]

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