Instant Pot Thai Curry with Beef Brisket – Lunch Version

• Gluten free
• Paleo

• Meat

  • 1 3 pounds pounds Beef brisket

• Produce

  • 1/2 lbs Carrot
  • 1 1/4 cups Onion
  • 2 cups Peel and chunk sweet potato

• Canned Goods

  • 1 1/2 cups Coconut milk, canned
  • 2 tbsp Yellow curry paste

• Condiments

  • 1 tbsp Fish sauce

• Baking & Spices

  • 2 Black pepper
  • 2 Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 2 tbsp Coconut aminos

• Drinks

  • 2 tbsp Apple juice

Found on onceamonthmeals.com

Description

Ingredients

• ½ tablespoons Coconut Oil
• 1 tablespoon Yellow Curry Paste
• ¾ cups Coconut Milk, Canned
• 1 tablespoon Coconut Aminos
• ½ tablespoons Fish Sauce
• 1 tablespoon Apple Juice
• ⅛ teaspoons Salt #1
• ⅛ teaspoons Black Pepper #1
• 1 cup peel and chunk Sweet Potato
• ⅔ cups dice Onion
• ¼ pounds Carrot, Baby
• 1 ½ pounds pounds of Beef Brisket, chunks
• ⅛ teaspoons Salt #2
• ⅛ teaspoons Black Pepper #2

Directions

• **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.** Season meat cubes with salt #1 and pepper #1. Set aside. Set to saute and in inner pot, melt coconut oil. Stir in curry paste. Pour in coconut milk and bring to a simmer, stirring constantly. Add coconut aminos, fish sauce, apple juice, salt #2 and pepper #2, stirring to combine. Turn off saute. Place meat with liquid in inner pot. Lock the lid in place and seal steam nozzle. Cook on manual for 20 minutes. Quick release the pressure. Remove lid. Add sweet potatoes, onions and baby carrots to inner pot on top of meat. Lock the lid in place and seal steam nozzle. Cook on manual for 10 minutes. Quick release the pressure. Remove lid.

Nutrition