Instant Pot Massaman Curry with Beef
Try this Instant Pot Massaman Curry today. It's so easy to make, delicious, and you won't be disappointed.
Heat 2 tbsp of oil. Working in batches, cook beef until browned on all sides. Transfer the meat to a plate and set it aside.
Bring ½ cup of coconut milk to a boil. Be sure to scrape all the browned bits from the pot to add flavors and to prevent burning. Add curry paste, fish sauce, cinnamon, cardamom, and the remaining coconut milk. Stir well.
Add the remaining coconut milk, and browned beef back to the pot. Secure the lid then select the "Manual" setting. Cook for 30 minutes at high pressure then let the pressure release naturally. Adjust seasoning with salt, black pepper, fish sauce, or sugar if necessary.
Add small potatoes (whole) and onions into the pot. Secure the lid then select the "Manual" setting. Cook for 5 minutes at high pressure then quick release. Serve with chopped peanuts and white rice.
Cardamon: It has a complex sweet taste and aroma. It's a common spice used in curry dishes. You can purchase cardamon pods or ground at any grocery store. It's not cheap so I highly recommend buying it from the bulk bins. Three cardamom pods are the equivalent of ¼ teaspoon of ground cardamom
Coconut milk: It's very important to use high-quality coconut milk. In this recipe, I used coconut cream from Trader Joe's.
Thai fish sauce: You can purchase at a Target, Kroger/Ralph's for about $2.80 per 6.76 oz bottle.
Store: The leftover curry will last 3-4 days in the fridge or up to 3 months in the freezer.
Calories: 755kcalCarbohydrates: 18gProtein: 32gFat: 63gSaturated Fat: 39gTrans Fat: 2gCholesterol: 113mgSodium: 417mgPotassium: 1017mgFiber: 2gSugar: 3gVitamin A: 3578IUVitamin C: 10mgCalcium: 94mgIron: 8mg