Pressure Cooker Thai Red Curry Recipes

Steps:

• Heat oil in a 6-to-8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to saute. Add shallots, garlic, and mushrooms and cook, stirring, until shallots are golden, 6 to 8 minutes. Add curry paste and fish sauce and cook, stirring, until fragrant, about 1 minute. Add squash, coconut milk, 1 1/2 cups water, and 1/2 teaspoon each salt and pepper.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 12 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.
• Stir in noodles and let stand until tender, about 5 minutes. Add lime juice; stir to combine. Transfer curry to bowls, top with peanuts and cilantro, and serve.

Steps:

• Prep the meat and veggies.
• Cut the meat into uniform 1-2-inch sections, trimming off any excess fat. (Bonus points for removing tendons and silver skin!). Reserve until Step 9.
• Roughly cut the bell pepper. Quarter the onions.
• In pressure cooker pan, heat olive oil on medium-high heat until shimmering. Brown the onions and peppers, until one side is slightly charred.
• Remove the vegetables and reserve until Step 13.
• Make the curry sauce: Add the cream from the top of the coconut milk, and deglaze the pan. Add the 4 oz. of Thai curry paste and mix well.
• Cook 4-6 minutes until bubbling and frying, stirring often.
• Add the rest of the coconut milk, the water, soy sauce, brown sugar, fish sauce, and basil. Mix well.
• Add the beef, and top with whole red potatoes.
• Optional: Place rice with 2 cups water in a metal bowl. Cover with a lid or tinfoil, and carefully place on top of the curry. (Make some handles by cutting aluminum foil in long strips and at least triple-layering it. Then you will be able to remove the hot bowl easily once cooking has completed.).
• Bring to pressure on high heat, then immediately reduce the heat to the lowest setting that maintains pressure and cook for 12 minutes (begin timing once pressure is reached).
• Remove from heat. Do a quick pressure release per your pressure cooker manual's recommendation.
• Remove lid and add back the bell pepper and onions. Recover and bring pressure back up for 1 minute.
• Remove from heat. Allow cooker to depressurize naturally.
• Remove the lid, directing steam away from you. Carefully remove the rice bowl.
• With all the sauce, you'll want to serve in a soup bowl. Scoop some rice into the bowl, then top with curry, meat, and veggies.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

Steps:

• Sprinkle beef with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with remaining beef., Return beef to pressure cooker; add red pepper. In a bowl, whisk coconut milk with next six ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add sugar snap peas; return to full pressure, and cook 5 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining pressure., Remove beef; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Stir in cilantro. Serve with rice and toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.