Instant Pot Red Curry Beef Roast (Edit recipe)

I’m always trying to find delicious ways to make beef roasts in the Instant Pot that don’t taste like pot roast. I feel like any time you make a beef roast and add beef broth, no matter what else you add, it’s going to taste like a pot roast. This recipe does not give you that typical pot roast flavor. I used frozen stir fry veggies to make this easier and more affordable. It eliminates the prep work and saves so much time. If you prefer a spicier curry, feel free to add crushed red chili peppers or sriracha.

10 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	436
Fat:	34 g
Carbohydrates:	8 g
Protein:	20 g
Cholesterol:	53 g
Sodium:	923 mg
Fiber:	1 g
Sugars:	4 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 6

Ingredients

2 lb Beef Chuck Roast, boneless
1 tsp Sea Salt
0.5 tsp Black Pepper
1 Tbsp Avocado Oil
3 cups Coconut Milk, full fat
2 Tbsp Almond Butter
2 Tbsp Coconut Aminos
3 Tbsp Red Curry Paste
4 cloves Garlic, minced
1 Tbsp Ginger Root, minced
1 tsp Fish Sauce
20 oz Frozen Stir-Fry Vegetables
1 Tbsp Lime Juice
1 bunch Cilantro, for serving
2 whole Lime, cut into wedges for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Trim the fat from the beef roast and cut it into 2-3 pieces. Sprinkle the beef pieces with the salt and pepper.
Set the Instant Pot to sauté and add the avocado oil. Sear the pieces of the beef roast on all sides and set them aside.
Add the garlic and ginger to the pot and sauté for 1-2 minutes. Add the curry paste, whisk everything together, and continue sauteing for an additional 1-2 minutes.
Add the coconut milk, almond butter, coconut aminos, fish sauce, and lime juice. Whisk until all ingredients are combined, and the sauce is smooth. Add the roast into the pot with the sauce.
Cancel the sauté function, lock the lid in place, seal the vent, and pressure cook on high for 60 minutes. When the timer goes off, manually release the pressure, remove the beef and set it aside.
Add the frozen vegetables to the pot and stir. Lock the lid in place, seal the valve, and pressure cook on high for 3 minutes. While the vegetables cook, shred the beef roast with two forks.
When the vegetables are done, manually release the pressure on the Instant Pot, add the shredded beef to the pot, and stir to mix everything thoroughly.
Serve with lime wedges and cilantro. Enjoy!